"German Cuisine" Restaurants in Berlin
The stucco wall by sculptor Richard Bieber is the visual centerpiece of the restaurant in Wilmersdorf. Chef Stephan Garkisch offers three different star-awarded menus.
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.
Down-to-earth German cuisine and culinary childhood memories meet a love of regional products, star expertise from the Rutz and hospitality with wine bar aspirations in an old half-timbered house.
The Weinhaus was built in 1912 and is the only historic house among the 19 buildings on the Daimler site at Potsdamer Platz. In addition to an extensive wine list with German, Austrian and Italian wines, it offers its guests home-style cooking with an Austrian twist.
Daniela and Udo Knörlein put a lot of love into their innovative Franco-German gourmet dishes. They serve upscale tasting menus in their restaurant in Charlottenburg.
Johanna Nußbaumer serves Tafelspitz, Kasnockerl and Wiener Schnitzel in her rustic restaurant in Charlottenburg. The Salzburg native focuses on classics from her homeland, some of which she reinterprets.
Austrian comfort food such as Wiener Schnitzel, pumpkin soup or cordon bleu is available in top quality at Ottenthal. A glass of Grüner Veltliner from the Wachau is a must.
German dishes such as Königsberger Klopse or roast pork are reinterpreted with a creative approach at POTS. The restaurant at The Ritz-Carlton, Berlin is stylishly chic.
The cozy ambience of a country inn meets fine German cuisine with Mediterranean influences. The dishes made from regional ingredients are rounded off with organic wines.
Palatinate hospitality awaits guests in the Kurpfalz Weinstuben. The menu offers a large selection of wines and down-to-earth German dishes with a modern twist.
The beautiful estate is located in idyllic Britz, where chef Matthias Buchholz prepares fine country house cuisine. In addition to classics such as schnitzel, there is also a vegan menu on offer.
In 1996, the listed wooden shack from 1837 became a restaurant with a beer garden. Farmers' duck, kale with pinkel or trout, you can't get more rustic than that. Only German wines from the Moselle, Nahe or Pfalz are served.
Tyrolean bacon dumplings, Styrian fried chicken or Wiener schnitzel - Austrian culinary classics are celebrated here and excellently prepared by host Daniel Rüdiger. Accompanied by fine wines.
The name comes from the original location at the Engelbecken in Kreuzberg, but the restaurant with alpine cuisine has been at home in the dignified neighborhood around the Lietzensee since 1999.
In the chic ambience of Torstraße, you can find everything you love about Austrian cuisine here: schnitzel, dumplings, boiled beef, Kaiserschmarren and even a sorbet from Almdudler.
German-Austrian classics such as schnitzel, Kaiserschmarren and Tafelspitz can be enjoyed at the Berlin institution Lutter & Wegner on Gendarmenmarkt. The selected wines are an excellent accompaniment.
The restaurant is named after the pioneer of German landscape photography Albert Renger-Patzsch. You can enjoy down-to-earth German-French cuisine with a regional twist and Alsatian roots.
It all started with a delicatessen, but now you can enjoy the finest Austrian cuisine on two floors at Restaurant Sissi. The menu ranges from schnitzel to mushrooms. Imperial!
Dine like God in France: escargots, bouillabaisse and crêpes suzette for dessert - these and other classics of French high cuisine are served in this trendy restaurant.
Bertold Brecht was a regular at this brasserie on Schiffbauerdamm. The interior is imposing with stucco and café furniture, while outside there is a laissez-faire summer holiday feeling with coq au vin, steak frites or oysters.