"Barrier-free" Restaurants in Berlin
In his Michelin-starred restaurant, the busy celebrity chef serves Asian-inspired cuisine that combines Japanese product perfection with Thai flavors and Chinese culinary philosophy.
With a view of the Brandenburg Gate, the Lorenz Adlon dining room serves sophisticated dishes created by chef Jonas Zörner. His menus focus on outstanding products.
A visit to Facil is a complete package: the dining room radiates tranquillity with its view of the green terrace, while Michael Kempf's cuisine takes you on a culinary journey in a class of its own.
At Horváth in Kreuzberg, Sebastian Frank combines his Austrian roots with a dose of creativity. The focus is on regional ingredients and most of the dishes are vegetarian.
A top-class dinner above the rooftops of Berlin - only available on the twelfth floor. Chef Sascha Kurgan's menu takes you from the Alps to sunny coastal regions. Simply heavenly!
Eight stories above Potsdamer Straße, with a panoramic view of Berlin and a former club floor that’s actually too big and too noisy for fine dining. The “Golvet” has never had it easy: too much space, too much turnover in the kitchen, and most recently, a chef who, despite his great self-confidence and even higher menu prices, went largely unnoticed. Anyone who knows this steps into the elevator heading upstairs with a certain amount of skepticism. And leaves the restaurant in a completely different mood. Nicholas Hahn has been at the stove since February, and it takes less than two courses to realize what his ambitions are. Known as a vegetable chef, his menu makes it clear: that was always just one part of his skill set. He cooks vegetables at a level unmatched in the city, but he also prepares quail, shrimp, and pikeperch with the same precision. With this, “Golvet” has reached a culinary level it has never before attained. The bell pepper tartare with bell pepper ice cream and jalapeño jus has the texture of meat and the quality of a dish you’ll never forget. The deconstructed meringue pizza sounds like an Instagram trend, but it tastes like a true testament to culinary skill. And the quail: glazed thighs, souffléed breast with truffle, a stuffed morel, accompanied by a blueberry purée that you wouldn’t expect but would immediately miss if it were gone. Sommelier Andrea Agosta has curated a wine list of encyclopedic depth, though it’s a bit more extensive than necessary. What’s still missing is a non-alcoholic pairing that takes Hahn’s play with flavors a step further. Four courses for 110 euros, seven for 185 euros: not exactly cheap, but given what Hahn puts on the plate, it’s hard to complain.
The 14th floor of the Hotel InterContinental is home to this place for sophisticated, modern dining. Chef Eberhard Lange provides culinary experiences with his French cuisine.
In Giacomo Mannucci's new perfectly styled restaurant, excellent Italian meats play the starring role with premium on and off the bone cuts from Italian butcher Dario Cecchini. The Bistecca Fassone of Tuscan Chianina beef is first class fine dining.
Reduced, modern cuisine is the signature of head chef Sarah Hallmann. In her minimalist restaurant in Neukölln, she cooks simple dishes with strong flavors.
This chic Japanese restaurant is one of the hippest addresses on Kantstraße, Berlin's number one food street. Whether on the menu or à la carte, the sushi and sashimi are of excellent quality.
Nikodemus Berger's restaurant is surprising in more ways than one: not only does it only serve vegetarian dishes, the starred restaurant also offers a brunch menu.
In a beautiful restaurant with high, tiled ceilings, Sebastian Leyer and Tim Tanneberger serve market cuisine that is simply fun to eat. Vegetables are the star of the show, just like fish and meat.
Different styles can be found in the dishes at Loumi. French, Japanese and Nordic influences make for outstanding menus served in the small, intimate restaurant.
At Hotel Indigo Berlin between the East Side Gallery and the Mercedes-Benz Arena. Stylish and bright with a view over historic Berlin and the Spree River. Drinks from the Golden Twenties like a "Shimmy" or from Mexico like a "Titty Twister" with Mezcal - what more do you need?.
In his gourmet restaurant, chef and owner Arne Anker presents seasonal cuisine with top products from the region and the skillful use of refreshing acidity and selected herbs.
Meeting place for creative people in Mitte in the rooms of a former brewery. Berlin's number one slow food restaurant. Premium products from the region, forgotten vegetable and potato varieties and the specialty "Candy on Bone," meat dishes braised slowly and long at low temperature.
Marseille in Kreuzberg: chef Yann Mastantuono serves contemporary bistro cuisine from the south of France with perfectly matched organic and natural wines in his restaurant Mastan.
Z stands for Ralf Zacherl, KO for Mario Kotaska. The TV chefs have teamed up with Anja and Carsten Schmidt from the Schmidt wine store. The result is a vinophile gourmet workshop with cooking courses.
Even though the rich and famous flock here, the Borchardt welcomes everyone who loves good food and appreciates an excellent schnitzel and hospitality.
The restaurant has made "Asian Fine Dining" its motto. Japanese and Korean flavors come together here, occasionally combined with European influences.