22 Locations
Rutz on Chausseestrasse is the only three-star restaurant in Berlin, and in 2022 it was additionally awarded the Michelin Green Star for sustainability. Its inspiration menu, built around the theme of nature and aromas, runs to thirteen courses for 360 euros, cooked in a workshop kitchen that an architect wove into the dining room across two levels.
Zur Gerichtslaube is located in the heart of the Nikolaiviertel, in a replica of the medieval Berlin high court, whose original was demolished in 1871. It serves Berlin and Brandenburg classics, from pickled pork hock to currywurst, along with two beers brewed exclusively for this establishment. The terrace under two chestnut trees can accommodate 70 guests.
On Paul-Lincke-Ufer by the Landwehrkanal, Sebastian Frank has been cooking a vegetable cuisine since 2010 that has earned two Michelin stars without meat, fish or luxury ingredients. His menu is called the Horváth Experience, holds six main courses for 240 euros, and the award-winning non-alcoholic juice pairing stands on equal footing with the wine.
Jäger & Lustig is a restaurant at the eastern end of Grünberger Straße, where Friedrichshain meets Warschauer Straße: inside, a beer parlor with historic leaded windows, outside, a natural beer garden under chestnut trees. The kitchen serves Berlin classics like Hackepeter for 13 Euros and also specializes in game and goose.
Ausspanne is a traditional Old Berlin pub located in the family-run Hotel Kastanienhof, right in the Mitte section of Kastanienallee. The name dates back to the era of teamsters, but the cuisine is modern: Head chef Tom Dörpinghaus reinterprets Berlin classics like calf's liver for 23 Euros and changes the menu approximately every six weeks.
On the fifth floor of the hotel The Mandala, Facil sits as a fully glazed roof-garden restaurant above Potsdamer Platz, ringed by densely planted bamboo and with chestnut trees and fountains on the terrace. In 2026 it turns twenty-five, it holds two Michelin stars, and the gourmet menu starts at five courses for 238 euros.
BeachMitte at Nordbahnhof calls itself Europe's largest inner-city beach facility: over 35 sand courts in summer, 17 heated courts in three air-supported domes during the winter half-year. Additionally, there's Adventure Golf, Bavarian curling, and the MountMitte high ropes course with over 90 obstacles. For a team event in Berlin, the modules can be combined to fill a whole day.
Knalle makes popcorn in Berlin with the methods of a patisserie: the corn is popped with hot air and no fat, coated in caramel and then baked a second time in the oven. The shop stands on Raumerstrasse in the Helmholtzkiez, a bag of a hundred grams costs 5.90 euros, and one of the varieties was developed together with the starred chef Tim Raue.
Schöneberger Weltlaterne is an old Berlin pub in the heart of the Rainbow Kiez: dark wood, candlelight, antique furniture, and a small terrace on Motzstraße. The house specialty is the homemade giant cabbage roll with bacon sauce for 18.90 Euros, complemented by Königsberger Klopse, Berliner Eisbein, and its own range of vegetarian dishes.
Kaiserhonig keeps around a hundred and twenty-five bee colonies in inner-city Berlin and harvests the honey within a radius of fifteen kilometres. Production sits in an old slaughterhouse by the Tempelhofer Feld, and alongside the honey come cold-stirred honey creams, milk creams and organic liqueurs. A jar of Berlin honey of a hundred and eighty grams costs 5 euros.
Zum Schusterjungen is a corner establishment on Danziger Straße that has existed under changing names since the 1920s and has grown from an East German workers' pub into an institution of the Helmholtz Kiez. It serves traditional Berlin home cooking, from Eisbein for 14.50 Euros to the namesake rye roll with Harz cheese and lard.
Mutter Hoppe is located on Rathausstraße exactly where the reconstructed Nikolaiviertel transitions into the modern era of the GDR, and from the terrace, the TV Tower, Berlin Cathedral, and Red City Hall are visible. The menu is unusually broad, ranging from Berlin Eisbein for 19.90 Euros to game dishes and its own section without fish or meat.
On Rykestraße in Prenzlauer Berg, cena.brot exclusively bakes sourdough breads using traditional craftsmanship, yet with surprising ingredients from all over the world. Here, Vietnamese family history and Berlin bread culture meet – entirely without baking yeast, but with a lot of character.
Zur letzten Instanz is located in the Kloster district, next to a preserved section of the medieval city wall, and the back wall of the house was once part of it. Since 2020, the second generation of the Sperling family has been running the establishment, offering a weekly menu and a fixed selection of classics, from organic mustard eggs to Berliner style veal liver.
Whoever is looking for real artisan bread in Moabit will sooner or later end up in the glazed bakery of Domberger Brot-Werk. Here, from flour, water, salt, and sourdough, probably the most digestible bread in the city is baked. No doping, no industrial grains. Just skill.
Max und Moritz is a heritage-listed tavern on Oranienstraße in Kreuzberg, opened on Wilhelm Busch's 70th birthday. Busch allowed the name under one condition: soup for the poor. Today it has four rooms, from the taproom to the ballroom, old Berlin specialties such as Eisbein for 24.50 Euros and a house beer brewed especially for it.
In Wilmersdorf, at Mehlitzstraße 7, stands Berlin's oldest Demeter wholemeal bakery: Weichardt-Brot. Since 1977, grain has been freshly ground daily on natural stone mills, baked with homemade sourdough, and consistently free of any chemical additives. Good bread, in the truest sense of the word.
In Berlin's Neukölln Schillerkiez, directly on Hermannstraße, Gorilla Bäckerei bakes artisanal sourdough bread with depth. The open bakery makes the concept transparent, and the quality explains the queue outside.
Dicke Wirtin is the Berlin pub at Savignyplatz, named after the landlady Anna Stanscheck, who was known for her stews and for her fondness for students from the nearby art college. Today the Drees family runs the place, with its own butchery, nine different beers on tap and a menu that goes by the name Dit is(s)t Berlin.
In Friedrichshain, right by Frankfurter Tor, the whole grain bakery Hartwich has been baking genuine artisan bread from organic whole grain flour for years. The family business stands for sourdough, spelt, and sweet surprises far beyond standard bakery offerings.
Diener Tattersall combines two Berlin stories in one name: the Tattersall des Westens riding hall from 1893 and heavyweight boxer Franz Diener, who took over the establishment in 1954. He also created the picture wall with around five hundred portraits, and the house specialty to this day is the Boulette, finely minced and mildly seasoned, with potato salad or a fried egg.
Madrid's celebrated cult bakery has conquered the sourdough stronghold around Rosenthaler Platz in Mitte. In Berlin, ACID stands for artisanally baked sourdough bread, changing international pastry classics, and specialty coffee — minimalistic, uncompromisingly good.