The 10 most luxurious restaurants in 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".

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.

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.

For ten years, head chef Micha Schäfer and patron Billy Wagner have focused on outstanding food and its producers. Only the finest products are used for the menus.

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 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.

Patissier René Frank's cuisine invites guests to think outside traditional categories such as "sweet" or "savory". Drinks are not an accompaniment, but part of the menu.

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.