At Coda on Friedelstrasse the kitchen builds its entire menu out of the techniques of patisserie, without refined sugar and without the usual division into starter, main course and dessert. Two Michelin stars, thirteen to fifteen courses across some three hours, and the small pairing drinks are already included in the price from 264 euros.
An inconspicuous facade in Neukoelln
Coda sits at Friedelstrasse 47 in Neukoelln, behind a facade that gives nothing away; the stations Hermannplatz and Schoenleinstrasse are both within reach. It opened on 10 August 2016, founded by René Frank and his business partner Oliver Bischoff, and it opened as a dessert bar, because fine dining built around desserts was an entirely new thought in Germany at the time. Out of that came first a restaurant and then a starred house: the first Michelin star arrived in 2019, the second in 2020, and the house has held both ever since. That makes it the first and only two-star restaurant in the country whose kitchen is thought out from desserts. The dining room is small at fifty square metres and kept dark, and the mood is lively rather than reverent. Eight seats lie at the counter and twenty at tables, twenty-eight in all, and the counter is not a piece of furniture at the edge but part of the open kitchen. Whoever books alone is seated there. There is expressly no dress code.
A menu from patisserie technique, without refined sugar
The idea behind Coda can be summed up in one sentence of the houses own: conventional distinctions between starter, main course and dessert do not exist here. The menu is built out of the techniques of patisserie, but sweetness plays no leading role, and refined sugar is not used at all. What tastes sweet comes from vegetables and fruit. As methods the house names above all fermentation and preserving in jars, by which a large part of the produce is kept, along with infusions made in house. The card accordingly holds courses such as caramelised amazake from fermented rice, fermented and dried shiitake, or beetroot with matured banana. Michelin counts thirteen to fifteen small and larger dishes, for which about three hours are set aside. The menu price starts at 264 euros and contains the pairing drinks, which come in portions of two centilitres, low in alcohol or entirely without it on request; a wine flight can be ordered separately. The head chef is Julia A. Leitner, and René Frank runs the house as patron and co-owner.
Top10 Redaktion
Erfahrungsbericht vom 02.11.2025
Price level
The menu price starts at 264 euros and reaches 294 euros on the more expensive dates. The pairing drinks and VAT are included.
The pairing drinks
Individual courses come with a drink in a portion of two centilitres, low in alcohol or entirely without it on request. A wine flight can be ordered separately and is not included in the menu price.
Extent and duration
Michelin counts thirteen to fifteen small and larger dishes. About three hours are set aside for the evening.
The concept
Conventional distinctions between starter, main course and dessert do not exist. The menu is built out of the techniques of patisserie, sweetness plays no leading role, and refined sugar is not used.
Techniques
Fermentation and preserving in jars, by which a large part of the produce is kept, along with infusions made in house.
Awards
Two Michelin stars, the first in 2019 and the second in 2020. René Frank has been named Patissier of the Year five times and twice internationally Best Pastry Chef, and in 2023 Berliner Meisterkoch.
The people
Head chef Julia A. Leitner, René Frank as patron and co-owner, Elise Czakó as restaurant manager. The house was founded by René Frank and Oliver Bischoff.
The room
Fifty square metres of dining room, kept dark, with an open kitchen. Eight seats at the counter and twenty at tables, twenty-eight in all. The counter is part of the kitchen. Whoever books alone is seated there.
History
Opened on 10 August 2016, conceived at first as a dessert bar. Fine dining built around desserts was a new thought in Germany at the time.
Reservation
Online through the houses own site. A credit card is needed for the binding booking but is not charged beforehand. For more than six and up to eight guests the request goes by mail. For walk-ins there is usually no room.
Cancellation
Free of charge up to 48 hours before the date. After that the house charges 250 euros per person unless the table can be filled again.
Dress code
There is none. Guests may come as they like.
Exclusive booking
The whole house can be booked, with a maximum capacity of 28 people.
Transport
The stations Hermannplatz and Schoenleinstrasse are both within reach.
Address and contact
Friedelstrasse 47, 12047 Berlin, phone 030 91496396.
Opening Hours
- Tue to Sat: 19:00 – 00:00
- Sun + Mon: Closed
