The Best Restaurants in 10115 Berlin
It doesn't get any better than this: star chef Marco Müller knows how to create inspiring food from the best ingredients "that feeds the head, touches the heart and makes the stomach warm and happy".
Andreas Saul's eight-course menu takes you on a journey of discovery through modern French fine dining cuisine. However, Bandol always remains accessible and focuses on a relaxed atmosphere.
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.
Simple on the outside, great on the inside: head chef Mathias Diaz's Italian-Peruvian fusion cuisine is characterized by exciting delicacies such as eagle fish involtini with rocoto and Amalfi lemon.
Chef Johann Maier conjures up down-to-earth and traditional German dishes at the Bundesbüdchen in Mitte, which pays homage to the kiosk in the former government district in Bonn.
Vegan fine dining at the highest level: Oukan prepares high-quality, Japanese-inspired plant-based dishes in a minimalist design with a Far Eastern touch.
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.
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.
This fine dining restaurant is hidden away in a second backyard in Prenzlauer Berg. Great emphasis is placed on regional and seasonal cuisine with a creative approach.
In a simple ambience with attention to detail, the restaurant in Mitte is all about local and seasonal produce. This results in dishes that combine different culinary influences.
"Kai" - the Japanese word for "sea" - is the name of a new resto-bar that serves Asian-French-South American crowd-pleasers and is run by a Vietnamese team. Fusion is the name of the game here. The "Kai Bar" is the new, always full spot in Berlin-Mitte: suitable for lunch, after-work drinks, dinner or an uncomplicated date night. Previously, the Michelin-starred restaurant "Cordo" had tried to save itself in the same location with a radical change of direction. Head chef Yannic Stockhausen gave up the star and tried to score points as a seafood bar with creations such as mussels on Styrian sausage salad - to no avail. The zeitgeist apparently calls less for precise author's cuisine than for familiar, instagrammable fusion harmonies such as truffle udon or crispy duck with miso. In the "Kai Bar", the names of the chefs or the origin of the products hardly play a role. But unlike its predecessor, it is packed. The dining room with its two bars has the homely feel of a ship's galley: blue and white wooden planks, recycled art, vintage knick-knacks, everything is tight, warm and lively. And the food? It tastes good without being surprising - which suits many guests just fine. The little twists of miso, mayo, sake, citrus fruits, chili and co. can be found in main dishes such as yakiniku tori, chicken marinated in miso on egg rice, as well as in salmon, king prawns or grilled beef. The appetizer line-up is also a best-of of what's on the menu these days: Oysters, tuna and salmon crudo, tataki, boeuf tartare, carpaccio, ceviche and, of course, deep-fried dishes such as chicken karaage.
In the Italian day bar, you sit at small tables and enjoy simple, delicious food such as homemade focaccia sandwiches and changing pasta dishes. There are also great drink creations.
At the quiet end of Chausseestraße, the small restaurant bakes Neopolitan pizza with wonderfully fruity tomato sauce and mozzarella. The dough is traditionally fluffy, and there are cornetti and tiramisu during the day and for dessert.
After much Instagram hype, punctuality is the name of the game here. The vegan Italian treats range from maritozzi and girella to classic cornetti, and they sell out quickly. The hazelnut cornetti and olive focaccia are especially good.