Seasonal, regional, home-made – this is the motto of SPINDLER Restaurant, where chef Nicolas Gemin (last cooking at: Pauly Saal) works his magic in the kitchen. Prepare yourselves for a fine dinner in a Gründerzeit building with high ceilings, stucco and nutwood interior with some of the following creations: butternut soup, winter salad with walnut, quail egg, blue cheese and pear, polenta with parmesan, deer leg with red cabbage, parsnips and champignons with a caramell panna cotta and a mini cinnamon brioche as dessert.
Spring 2015 will see the opening of the second venue in the location, the SPINDLER Coffeehouse serving so-called tartines as its specialty, which are breads from the Soluna Bakery with a fish, meat, vegetarian or vegan topping. On top of that they carry self-made lemonades, smoothies, juices, coffee specialities and a good choice of breakfasts.
Top10 Berlin tip: 1. On sunny days it is great to relax on the restaurant’s terrace with a view of the water on Landwehrkanal. 2. If you feel like partying after your meal in the evening, you can repair to the close-by Spindler & Klatt Club (15 minutes on foot).
