Blomeyer's Kaese is a german restaurant in Charlottenburg, Berlin.
Editorially verified May 30, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Raw-milk cheese board, Sourdough with butter
Must order: The raw-milk Scherenschleifer with sourdough; a regional cheese board for two with farm butter.
Tip: Counter-only, no reservations. Closed Sunday and Monday. Tasting boards run mid-afternoon when the counter quiets.
Address: Pestalozzistrasse 54a, 10627 Berlin
Monsieur Vuong on Berlin's Alte Schoenhauser Strasse has cooked the city's reference Vietnamese pho since 1999; the menu is one chalkboard, the room runs 60.
Signature: Pho bo, Summer rolls
Order: The pho bo with rare beef; the summer rolls with peanut sauce as a starter.
Tip: No reservations. Arrive before 12:30 or 19:00 to skip the queue; cash and card accepted.
Henne Alt-Berliner Wirtshaus on Berlin's Leuschnerdamm has cooked one dish since 1907: a milk-fed roast half-chicken with kraut salad and bread.
Signature: Half a roast chicken, Kraut salad
Order: The half-chicken with the kraut salad and rye bread; the only choice on the menu.
Tip: Closed Monday. Bookings two weeks ahead by phone; ask for the original 1907 dining room when booking.
Max und Moritz on Berlin's Oranienstrasse has cooked Prussian tavern classics since 1902 in the original ceramic-tiled dining room; the Klopse and rouladen.
Signature: Koenigsberger Klopse, Beef rouladen
Order: The Koenigsberger Klopse with caper-cream sauce; the beef rouladen with red cabbage in winter.
Tip: Closed Monday lunch. The original 1902 dining room is the seating to book; phone two weeks out.
Cocolo Ramen on Berlin's Gipsstrasse has cooked the city's reference tonkotsu ramen since 2008; the broth simmers 18 hours, the noodles are pulled fresh.
Signature: Tonkotsu ramen, Karaage chicken
Order: The tonkotsu ramen with chashu pork and the soft egg; the karaage chicken as a starter.
Tip: No reservations. Arrive before 19:00 weekdays or expect a 30-minute wait at the bar.
Vöner in Friedrichshain carves vegan doner from a spit of house-made seitan; one of Berlin's first plant-based doner kitchens, with vegan currywurst.
Signature: Vöner (seitan doner), Vegan currywurst
Order: The vöner with the full salad load; the special fries are the side to get.
Tip: Counter-order, no reservations. Open daily from midday.
Lokal on Berlin's Linienstrasse in Mitte cooks a short daily menu of seasonal Brandenburg produce; the Spargel and Rote Gruetze are the calendar anchors.
Signature: Beelitzer Spargel, Rote Gruetze
Order: The Beelitzer Spargel with hollandaise in Spargel season (late April to June).
Tip: Short seasonal menu changes frequently. Spargel season runs late April to 24 June only; book a week ahead for that window.
