Otto

From the Biosphere Reserve to the Plate

Chef Vadim Otto Ursus grew up in Berlin and has worked in kitchens around the globe – including Koks in the Faroe Islands, Maaemo in Oslo, and Noma in Copenhagen. He now consistently brings this craftsmanship home. The seasonal à la carte menu consists of small plates for sharing, with ingredients predominantly sourced from small organic farms, producers, and hunters from the Schorfheide Biosphere Reserve. Additionally, Ursus operates a test kitchen laboratory called B34 in Schorfheide-Chorin, where he experiments with fermentation and other preservation techniques – always with the goal of maintaining deep flavor while cooking down-to-earth. What the season offers then lands on the plate: cucumbers with Brandenburg raw milk butter, wild boar tartare with fermented tomatoes, pan-fried char with wild herbs, or raw milk ice cream with preserved elderberries.

Otto Berlin: Brutalism Meets Warm Hospitality

Raw concrete walls and simple wooden furniture give the tiny interior a Nordic character – which is hardly surprising given the chef’s international biography. If possible, one should secure a seat at the counter with a direct view into the astonishingly small kitchen. There, you can observe live how something extraordinary is created from a few precisely selected ingredients. The open kitchen serves seasonal, modern, and reduced dishes with Nordic influences, all made from local ingredients – available as a sharing menu or à la carte. In addition, there is a short but carefully curated wine list with a preference for natural and orange wines. Because Otto is so small, reservations far in advance are recommended. This very popular restaurant has limited seating. Open Thursday to Monday, the kitchen remains cold on Tuesdays and Wednesdays.