The restaurant Ernst in Berlin Wedding was formerly known as a Supper Club and stands for strictly seasonal, regional cuisine. From the outside, the entrance to the restaurant looks rather inconspicuous, because the restaurant is located on the ground floor in a residential building in the Gerichtstrasse, but through two large floor-to-ceiling windows you can look into the dining room of the restaurant. Only twelve guests find a place in the restaurant, where they enjoy high-quality and strictly regional cuisine.

The restaurant is run by Canadian Dylan Watson, who began his career in a 3-star restaurant in Tokyo. In Berlin, he already led the Supper Club Jung, Green & Blue and made a name for himself. Japanese influences can also be found at Ernst. The products used here are sourced from producers in the close vicinity - without middlemen and long supply chains. The menu at the restaurant consists of purely seasonal and distinctively regional dishes. Guests should plan about four hours for the dinner. Each course is explained individually by the kitchen team and you will learn a lot of interesting facts about the individual products. The extensive menu is accompanied by suitable wines compiled by sommelier Christoph Geyler.
The decor of the restaurant Ernst is puristic, because the food is clearly in focus.

The guests eat together at the counter around the open kitchen, which promotes the exchange with each other and makes the atmosphere so wonderfully private and creates the typical casual atmosphere. A reservation is essential, because the tickets for the so-called dinner events are always in great demand. Exactly this exclusivity makes a visit to Ernst so special and distinguishes the restaurant from other conventional restaurants.