The Best Places for Natural Wine in Berlin

Otto was one of my favourite dinners this year. Highly recommend it to everyone. Each dish was well thought out and executed. Service was friendly. Wine list was great. Music was appropriate and at a good volume. Lighting was appealing. The whole package 5/5! Note: if you don't like tight spaces or sitting close to the neighbouring table, I suggest coming with a bigger crowd. 2 top tables are seated with about 15cm space to the next table. Highlights included the grilled fish main with a delicious house made fish sauce, stock that was served with sturgeon and pickles served with bread. A bottle of Brand Bros wine is always a winner as well.

A must visit natural wine bar."The" natural wine bar in Berlin. They have an amazing selection. The collection varies from easy to drink to rare to find bottles. It's a must visit.First picture credit: Adam Kimby

Fine japanese vegan cooking that is as equally pleasing to the mouth, eyes and soul. Highly recommended.Restaurateur Huy Thong’s busy vegan fast-food eatery Ryong on Torstraße couldn’t be further away from this latest endeavour of his: Based on zen buddhist shōjin ryōri cooking philosophy, chef Martin Müller and his crew craft beautiful and tasty vegan plates from mainly local and seasonal ingredients. The sophisticated and astoundingly beautiful dining room (in a former ballroom, tucked away in the back of a quiet hinterhof) acts as a serene backdrop to the dishes. It’s hard to imagine you are a minute away from the busy Invalidenstraße. The service is low-key, classy and unfussy. The wine list is centered around quality Rieslings from the Pfalz - and sake. Oukan Dining’s ”tea sommelier” has also created an interesting tea-pairing option for those who wish to have an alcohol-free experience. The restaurant serves a 7-course and a 3-course pice fixe -menus, which can be supplemented with restaurant’s staples, such as potato millefeuille with truffle (not very japanese, I guess, but a great umami-boost to the gently spiced dinner) and lightly smoked, deep fried mushrooms with cauliflower. Oukan Dining is a welcome addition to the narrow high end of vegan/vegetarian dining in Berlin, populated previously by Cookies Cream, Kopps and - possibly - Frea.

All-vegan, zero waste restaurantFrea is the one of the latest quality additions to the Berlin’s booming vegetarian restaurant scene. Frea is all-vegan, zero waste restaurant - luckily not making a huge fuss of either factor. The restaurant makes its own pasta and all main courses are some pasta variations.

Feels like an evening among friends - where the host happens to be an extremely talented chefWhen I heard the words Gastrobar, Neukölln and natural wine, I felt I already knew what it is about. But I was so wrong - although there are dozens of gastrobars in Berlin, this one is really special! Excellent food, extremely warm and friendly personnel and an extremely talented cook who combines French cooking skills with products from nearby.

A stunning place. Get a table full of sharing plates and wine and enjoy the loudness.Not for a cozy night out, but a stunning place for a couple of friends before heading to Berghain. Get your table full of sharing plates and enjoy the loudness. Drink Radical wine from the wine list. Amazing for what it is. Photos © Koekkoek

Local with avant-garde flairNobelhart is a love letter to the past, present and future of Berlin. It is a cultural institution of fine dining and as well artistic expression. There is never a dull moment with the Owner, Billy Wagner. He is the ultimate host. The MC you wish you had at all acclaimed restaurants and when you pair that energy with the elegantly presented plates from Head Chef, Micha Schäfer you have a killer combo that deserves all the accolades this new institution receives.

A new gem in West Berlin.The newly opened restaurant of pâtissière and sculptor Kristiane Kegelmann is a gem in deepest West Berlin where locals like it traditional and hipsters are still kind of an unknown species.Kristiane, who’s been shaking up the old-fashioned German chocolate scene with her out-of-this-world pralinés pars Pralinen, took the leap and ventured into gastronomy. Her very own definition of gastronomy, that is: pars Restaurant is about the outstanding quality of seasonal ingredients, coming from small, artisanal local or regional producers and suppliers who are disrupting the German food industry with their work. It’s about a feeling for the beauty of natural ingredients and their taste – and about taking care of people and a team where every member is equally important.Needless to say that the design and the atmosphere of the restaurant are an integral part of this philosophy. Simplicity, sensitivity, the sound of music.There’s ravioli stuffed with roasted shallots in a king oyster mushroom broth & some fennel seed oil, trout with a beurre blanc, black radish, mustard seeds & mustard seed oil, a super crispy croquette with braised pork shoulder, grilled chicory & plum. And, of course, seasonal pralinés with spruce and rose hip.Great selection of natural wines, great playlist!