The Best Fine Dining Restaurants in Berlin

This meal was one of my favorite meals ever. The whole experience almost brought me to my tears. It left me in a state of mind where it was impossible simply just to go home and sleep. I needed time to digest my experience which left me in awe of the skillset and dedication of the team, but most of all of head chef Dylan. His vision, humility and ability to perfectly translate his personality not only onto the plate but into the entire dining room was impressive. The dinner left a huge impression and the impression was emotional and personal which marks a truly exceptional experience. I will for sure be back and immerse myself even more in his universe.

Dessert for dinner? Yes, but not how you expectedCoda is labeled on Google Maps as a “dessert dining” place. But don't expect here a “dessert” bar or tasting that you might have experienced in some Asia countries, where a series of desserts is served to the guest. At Coda (awarded with 2 stars by Michelin) borders between what is a sweet and savory blur. Ingredients or techniques that we usually associate with desserts go to compositions that would rather be described as appetizers or main courses, not as desserts. Donut with gouda and fermented turnip topping, parsley root with pistachio, apples with sour cream and shiitake, waffles with kimchi powder - all supported by great technical skills. Wine pairing is mostly rieslings and sakes, but you can always stick with a bottle of your favorite champagne or non alc of choice. Everything in a Japanese-ascetic, intimate interior of a small room in Berlin's Neukölln district. Coda’s chef Rene Frank received the title of the world's best patisserie in 2022 - and for his imagination and for giving the word dessert a new meaning, he definitely deserved it.

Progressive German cooking by chef Marco Müller, with local ingredients and finesse.The highest rated restaurant in town with progressive German cooking by chef Marco Müller, based on local ingredients and prepared and presented with finesse.

Small plates with a big heartBarra is my neighbourhood in Berlin and I am very thankful for this. It’s a gem of restaurant that changes their menu based on season. The experience is always consistent, delicious and fun for two or a small group. The wine menu is also well curated to round out your meal.

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.

Dear God, please take me back!Berlin is a city of contrasts and this is also evident in the culinary scene. One evening before my visit to Tulus Lotrek, I was at ernst. Both evenings were great in their own way, but the difference between the two fine-dining concepts probably couldn't be greater.While ernst is thought-provoking and avant-garde, Tulus Lotrek is a place of unfettered indulgence. It embraces you and whispers in your ear: you are okay!So unbutton your trousers and get in on the fun. I had:- Crudité - oyster gillardeau no. 2"en tranches" & chutoro- Norway lobster & imperial caviar with seaweed butter sauce "beurre bordier".- Scallop with carrot sea urchin puree, yuzu and marigold- Grilled chicken with rum raisin sauce and sauerkraut velouté- Crispy roasted sweetbreads with morels and calf's head- Oxtail consommé with puff pastry bonnet- Grapefruit sabayon and N25 caviar- Pavlova with raspberry and lime, sheep's milk and tarragonIt's difficult to say which courses were the most special because everything was of an extremely high standard. I think for me it was the scallop and the oxtail consommé.The scallop was extremely seared and served with a carrot puree with sea urchin. The sweetness of the carrot, the nuttiness of the scallop and the spiciness were just wonderful. Perfect signature dish.The oxtail consommé was a tribute to Paul Bocuse. The consommé itself was full of umami and stuck to the lips. The puff pastry topping was wonderfully crisp and buttery. And above all, the dish had an important ingredient that is sadly rarely found in fine dining restaurants these days: Heat! What a great feel-good dish!At the end, we had the kebab from the vegetarian menu on the house! Thank you for such generosity. The service team deserves all the praise in the world anyway.

One of the top places in Berlin. It has an incredible kitchen with strong Asian flavors.Tim Raue and his unique kitchen is one of the top places in Berlin. It has an incredible kitchen with strong Asian flavors, relaxed atmosphere, friendly staff and a great wine list.

Authentic Chinese dining experience in Berlin: UUU - Chinese Dining impresses with exquisite dishes.UUU - Chinese Dining, a hidden gem in Berlin's Wedding district, offers a truly authentic Chinese dining experience. With a modest exterior, the dining room reveals an intimate setting with a circular table that seats around 10 guests. Yuhang Wu and Jonas Borchers, the hosts and chefs, take diners on a cultural and culinary adventure through China.The menu consists of eight carefully crafted courses, showcasing dishes from different regions of China. Each course is presented with elegance, served in beautiful porcelain dishes. The flavors are balanced, and the portions are well-proportioned. Standout dishes include the delicate seared scallop with bergamot and Imperial caviar, the crispy Shipin-Tofu with Sichuan pepper and mushrooms, and the flavorful Guobaorou, featuring sweet and sour Marans chicken breast wrapped in puffed buckwheat.The dining experience at UUU is enhanced by the knowledge and enthusiasm of the hosts. Jonas prepares a variety of teas and homemade kombucha, explaining their significance with each course. Yuhang's expertise shines through in the desserts, such as the Thai basil ice cream with coconut foam and soy meringue, and the soft mochi filled with milk tea cream and caramelized pecans.Beyond the culinary delights, UUU - Chinese Dining offers an opportunity for guests to connect with like-minded individuals. The intimate setting encourages conversations and creates a unique and engaging atmosphere.For those seeking an authentic Chinese dining experience in Berlin, UUU - Chinese Dining is a must-visit. Prepare to be captivated by the flavors, traditions, and cultural insights that Yuhang and Jonas lovingly present in each dish.

Finding restaurants that have their own story to tell with enough history to base it on and actively use it in the creation of the menu is hard to find. Horvath is one of those. You can feel the history of the place, from the friendly and smiling restaurant owner Jeannine, the old school and cosy decoration to the vegetable driven menu where a lot of dishes are based on head chefs Sebastian's own childhood is something else. The food is end to end delicious and is executed with a focus on the products as well as the history rather than technical elaborations. Presented simplistic on the plate they are a joy to eat and well worth their 2 Michelin Stars.

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.

Vegetarian Michelin starred restaurant1* MichelinThe Gold Standard in vegetarian dining in Europe. Cool, minimalist dining room. Chef Stefan Hentschel and restaurateur Heinz "Cookie" Gindullis have created a haven for friends of finer vegetarian dining, without it being too stuffy.

Fine Levantine cuisine in the heart of Berlin by an Israeli chef and German sommelier coupleFeaturing an amazing wine list of East Med and Levantine varieties. No hummus or baba ganoush here but think pigeon with lightly smoked raw chickpeas and grape leaves or Lebanese lobster claw with akkoub (a wild foraged plant) dashi. Camel tartare, khubeza wild spinach leaves and other delicacies also feature. Wonderful service complements the unique experience.

A great place to enjoy top wines with great food.A restaurant with a cozy ambiance and delicious food paired with great wines. The service is very friendly and shows in a great way that star gastronomy does not have to be stiff and formal. Chef Yannic Stockhausen's cuisine has Hamburg influences and is wonderfully relaxed.

Restaurant Macionga: Berlin's exciting new culinary hotspot with a unique concept by André Macionga.Restaurant Macionga, located in Berlin Wilmersdorf, is one of the most exciting new openings of the year. Founded by André Macionga, renowned sommelier, and Sebastian Leyer, talented chef, the restaurant introduces a unique and hard-to-categorize concept in Berlin's competitive culinary scene. Sebastian's cuisine is rooted in sustainable regional practices, offering finely extracted flavors and unexpected combinations. The menu, named "URKRAFT," presents dishes like poached char with fermented flavors and tender braised pork cheeks with lacto-fermented vegetable cream. André's impeccable wine pairings complement the dishes perfectly. The presentation is simple, putting the focus on the star of the show—the product itself. The dessert trio includes smoked yogurt mousse, anise-fennel meringue, and honey cake, delivering a nature-inspired sweetness. The restaurant Macionga promises a delightful and innovative culinary journey, attracting both wine enthusiasts and those seeking extraordinary dining experiences in Berlin.

Fun and delicious vegetarian restaurant with an innovative cocktail bar. Recent vegetarian addition to Berlin’s Michelin guide occupies a beautiful pre-war corner space in Schöneberg, not exactly known for its culinary offerings. The restaurant has a large cocktail bar that occupies at least a third of the space. It also serves as a dining space for couples. Groups of four and upwards are seated in tables. The bar seats were great, offering views of the kitchen in the back and the creative bar itself. The food is simply stunning. And very tasty. I was recommended this restaurant for years by friends, but somehow I’ve managed to miss it. Now I’m kicking myself, as it is guaranteed to be packed for years to come. As it should be.Presentation of the food is as beautiful as it is impeccable. The main menu is lacto-ovo vegetarian, but vegan option is available. The ingredients are fresh, seasonal and of high-quality. There are two menu options: A five-course and a six-course one. For the quality of food, the prices are agreeable. Service is unfussy, personal and informative. The young staff is very friendly and fun. We loved the experience. The feel of a cocktail-bar makes Bonvivant a truly unique. As does pairing of the dishes with cocktails (instead of wines, wines are available. All german but the champagne). Non-alcoholic option is available. Apparently, the Michelin star came as a complete surprise to the owners and staff. Based on my experience of the food, service and cocktails, it is hardly surprising. The fact that such an informal and (positively) quirky restaurant got a star is a positive sign of sometimes stuffy Michelin -reviewers’ changing taste. Highly, highly recommended!

With its intimate dining space FAELT Restaurant by Björn Swanson quickly established itself in Berlin.FAELT Restaurant, led by Björn Swanson and now under the guidance of Chef Max Kockot, has quickly become a prominent player in Berlin's gastronomy scene. With its intimate dining room and personalized service, it offers a refreshing departure from the traditional fine dining scene. Since its opening in 2020, FAELT has garnered critical acclaim, receiving a Michelin star and high ratings from esteemed guides such as GUSTO and Gault Millau.The restaurant's focus on exceptional product quality is evident in its seasonal menus. Each dish showcases the finest ingredients, beautifully presented and expertly executed. From the moment you step into FAELT, you are greeted with warmth and attentiveness from the friendly kitchen and service teams. With only 18 seats available, the atmosphere is intimate and cozy, creating a unique dining experience.The menu at FAELT reflects a commitment to simplicity and balance. Each course is carefully crafted to highlight the flavors and textures of the ingredients. The spring menu features delightful creations such as the smoked butter and chive-filled homemade pretzel, the seared trout roulade with elderflower gel and marinated lettuce, and the roasted cabbage with cookie crumble, mustard fruit, and smoked foam. The dishes offer a harmonious blend of crispy, creamy, and crunchy elements, creating a memorable dining experience.The beverage program at FAELT is equally impressive. Sommelier Sabrina Jüttner curates a diverse selection of approximately 60 wines by the glass, ensuring there is something to suit every palate and budget. The non-alcoholic drink pairings are also thoughtfully crafted, complementing the flavors of each dish.In conclusion, FAELT Restaurant by Björn Swanson, now led by Chef Max Kockot, has successfully made its mark on Berlin's gastronomy scene. With its intimate ambiance, exceptional cuisine, and attentive service, it offers a unique and highly recommended dining experience. Whether you're a local or a visit

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.

Open Fire Cooking at it’s best. Allergy friendly. Set menu and optional wine or non alc pairingRun by Tobi Beck (ex-ernst) and his right-hand Hatim Zubair (ex - fäviken), ember offers a set menu influenced by the seasons and produce availability. So far they change their location every 2-3 months to discover the most beautiful hidden spots throughout Berlin. This really creates a vibe you’ll never forget.