The Best Places for Natural Wine in Berlin
Unveiling Berlin's hidden natural wine gems.
Berlin embraces the natural wine movement, reflecting the city's affection towards authenticity and innovation in both its food and drink offerings, with a rapidly growing number of bars and restaurants specializing in natural wines. In this guide, we explore the best natural wine bars and natural wine restaurants in Berlin.
From the hyperlocal culinary experience of Nobelhart & Schmutzig to the laid-back bistro setting of jaja, and the unusual bar food at Bar Normal, each venue offers not only great natural wines, but some of the best food in Berlin to complement them.
All restaurants and bars on this list are curated based on recommendations from World of Mouth experts such as Billy Wagner, Lorraine Haist, and Alex Nieminen. So whether you're a local or just visiting, our guide to the best natural wine in Berlin will not disappoint.
Otto is a Berlin-based restaurant known for its simple yet flavorful dishes. Patrons often recommend the grilled fish main, served with a house-made fish sauce, and the much-loved plum cake. The restaurant's ambiance is highlighted by its friendly service, apt music, and appealing lighting, providing an overall enjoyable dining experience.
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.
Jaja is a relaxed wine bistro known for its natural wines and locally sourced organic food. With an impressive selection ranging from easy-drinking to rare bottles, it's a must-visit spot for wine enthusiasts. Alongside their extensive wine list, they offer a flavorful menu featuring dishes like pickled melon with almond & chilli, eggplant with tomato & fig leaf oil, and grilled chicken with apricots & buttermilk, all designed to perfectly complement their wines.
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
Oukan Dining is a serene vegan restaurant that focuses on Japanese Shōjin Ryōri cooking philosophy, crafting visually pleasing and tasty plates from mainly local and seasonal ingredients. The interior is minimalist and detailed, reflecting the tranquility of the dining experience, with a menu that offers both 7-course and 3-course fixed menus. The restaurant also features a tea sommelier who has curated an interesting tea-pairing option for those seeking an alcohol-free experience.
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.
FREA is a vegan restaurant that takes a zero-waste approach to its operations, ensuring sustainability. The restaurant specializes in homemade pasta dishes, all crafted with an emphasis on using fresh ingredients. FREA's commitment to the environment extends beyond its menu, with all food waste being composted within 24 hours and returned to their suppliers, truly embodying their philosophy of 'full taste, zero waste'.
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.
Holly Gastrobar is a standout in the world of gastrobars, offering a fusion of French cooking techniques and local ingredients. The establishment is known for its warm, friendly staff and the culinary prowess of its highly skilled chef. Customers often describe their experience at Holly Gastrobar as spending an evening among friends, where the host is an incredibly talented chef.
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.
Bar Normal is a vibrant spot known for its unconventional bar food and extensive selection of natural wines. The atmosphere is lively, making it a perfect place for friends to gather, share plates of food, and enjoy the buzz. They also highlight their commitment to low-intervention wines and seasonal bistro-style cuisine, emphasizing freshness and quality.
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
Sathutu is a Sri Lankan-rooted restaurant located in Prenzlauer Berg, known for its distinct style of cooking. The restaurant presents a different approach to cooking, focusing on distinctive spices that offer a unique taste not commonly found in Germany or even Europe. With consistent positive experiences from multiple visits, Sathutu offers a refreshing change to the culinary scene.
Hallmann und Klee is a Berlin-based restaurant, initially known for its breakfasts, but now also serving evening meals. The menu, put together by a team of women, offers a quiet, relaxed cuisine with a strong emphasis on vegetables, using both locally sourced and imported ingredients. Alongside the food, the restaurant also boasts a modern natural wine list, noted for its affordability and quality.
ITA Bistro is a modern restaurant known for its South American-influenced dishes and a focus on vegetable-centric meals. The eatery offers an appealing open kitchen setup, and its friendly staff contributes to the overall pleasant atmosphere. Guests are recommended to try a variety of dishes, including the incredibly delicious bread with cacio e pepe-flavored butter, and the perfectly cooked fish main course.
Nobelhart & Schmutzig is a fine dining restaurant that prides itself on serving a locavore menu crafted by sommelier Billy Wagner and head chef Micha Schäfer. The restaurant is known for its commitment to local ingredients, offering a 10-course dinner paired with a selection of natural wines. Their policy of "no photos, no videos" encourages guests to fully immerse themselves in the dining experience, celebrating simplicity and the distinct flavors of each carefully chosen ingredient.
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.
Pars Restaurant, led by pâtissière and sculptor Kristiane Kegelmann, is a place where the quality of seasonal ingredients is paramount. The menu features dishes like ravioli stuffed with roasted shallots in a king oyster mushroom broth, trout with a beurre blanc, and a crispy croquette with braised pork shoulder. The restaurant also offers a selection of natural wines and a changing menu of pralines, showcasing the same attention to detail and commitment to quality.
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!
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