Surprisingly between the rather tourist restaurants along the Oranienburger Straße, the "acht&dreissig" offers a refined preparation of German and Berlin kitchen classics. A clear industrial look determines the atmosphere. The design of the bright, friendly restaurant is overall elegant and simple but cozy.

The menu is clear, the ingredients are fresh and regional to a large extent. Daily dishes such as baked potatoes with Mediterranean vegetables, sliced veal with potato rosti or Kasseler with green cabbage and simmered potatoes are offered for 8.50 euros. In the evening it becomes more expensive. From the evening menu guests choose eel, Königsberger meat balls or eggs in mustard sauce to the entrée. The main dishes are Havelzander, Wiener Schnitzel, rumpsteak or sea bass. So far so simple. The German classics can be presented here with Champagne foam or mousseline of herbs. Genuine German cuisine, but with a little bit of extra. The end of the meal are desserts such as chocolate balls with cherries or the apple swirl.

The menus are accompanied by high-quality German wines from the Winery Dr. Köhler in Rhinehessen, Markus Schneider in the Palatinate or the Winery Zimmerlin in Baden. An interesting detail in the acht&dreissig is that owner and host Duc Anh Tran has Vietnamese roots, but loves German cuisine and therefore, in his restaurant, tasty local dishes such as veal liver and ox cheek are served. In summer the restaurant offers a nice terrace.