136

Where Peru Meets Linienstraße

With its creaky floorboards, red walls, and open dark wood wine racks, it’s easy to underestimate 136. But that’s precisely its charm. In the cozy, dimly lit ambiance, which in a good way has a wine bar feel, the cooking is highly creative, technically, and artisanally superb. So, anyone expecting a stiff, starred establishment is fundamentally mistaken here. Instead, you are greeted by an atmosphere that combines Berlin nonchalance with genuine culinary ambition.

Peruvian-born Matias Diaz Silva once played passionate football for Berlin clubs, helped out one summer at his uncle’s pizzeria in Madrid, and eventually decided on a chef’s apprenticeship, which he deepened in several Michelin-starred restaurants in Berlin. These included the 1-star establishments Hugos and Facil, before he took over Restaurant 136 as head chef. You can taste this biography.

The 136 Experience Menu: Seven Courses, Two Continents

The “136 Experience Menu” is offered, changing every two months. Head chef Matias Diaz combines Italian cuisine with Peruvian influences, an unusual blend attributed to both biographical and operational circumstances. Accordingly, products directly imported from both countries can be found on the plate. The philosophy focuses on using raw materials from Italy and Peru, with the aim of regularly renewing and improving the menu. For those who wish, a vegetarian option of the menu is also available. Restaurant 136 offers a very exciting and individual cuisine that moves far beyond the gourmet mainstream. The wine list is purely Italian and priced for enjoyment, with bottles starting from 35 Euros. This way, the evening’s wine selection also consistently follows the concept.