Cocolo Ramen is a japanese ramen restaurant in Mitte, Berlin.
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.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Tonkotsu ramen, Karaage chicken
Must 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.
Address: Gipsstrasse 3, 10119 Berlin
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.
Katz Orange in Berlin Mitte's former 19th-century brewery cooks the slow-roast Candy on Bone pork shoulder that put the room on the map; the garden runs.
Signature: Candy on Bone pork shoulder, Beetroot tartare
Order: The Candy on Bone pork shoulder, slow-roasted 12 hours, for two diners.
Tip: The garden in summer is the room's best seating. Book three weeks ahead via the website.
Crackers on Berlin's Friedrichstrasse occupies the former Cookies Club space behind an unmarked door; the open kitchen plates modern-European mains.
Signature: Beef tartare, Wagyu burger
Order: The beef tartare to start, the wagyu burger with truffle fries, and the seasonal fish of the day.
Tip: Ring the bell at the unmarked door and walk through the kitchen to the dining room. Book a week ahead on the website for Friday or Saturday.
Yoyo Foodworld in Berlin Friedrichshain has cooked vegan fast-food versions of Berlin classics since 2008; the vegan currywurst and soy doener anchor.
Signature: Vegan currywurst, Soy doener
Order: The vegan currywurst with house ketchup; the soy doener with the full salad load.
Tip: Counter-order, no reservations. Open until 23:00 daily; the chips are the value pick.
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.
Michael Kempf's FACIL on the fifth-floor glass courtyard of Berlin's Mandala Hotel cooks a two-star French-Mediterranean tasting; the summer terrace runs.
Signature: Brittany langoustine, Pyrenees lamb
Order: The four-course business lunch at €90; the langoustine and the lamb stay on the carte year-round.
Tip: Lunch is the easier entry; the €90 four-course business set runs Tuesday to Friday from 12:00.
Long March Canteen on Berlin's Wrangelstrasse cooks the city's reference dim sum with hand-folded dumplings from an open kitchen; the bar runs natural wine.
Signature: Dim sum platter, Mapo tofu
Order: The dim sum platter for two, the mapo tofu, and the steamed-fish special of the night.
Tip: No reservations. Arrive before 19:00 weekdays or wait 45 minutes at the bar.
Katz Orange in Berlin Mitte's former 19th-century brewery cooks the slow-roast Candy on Bone pork shoulder that put the room on the map; the garden runs.
Signature: Candy on Bone pork shoulder, Beetroot tartare
Order: The Candy on Bone pork shoulder, slow-roasted 12 hours, for two diners.
Tip: The garden in summer is the room's best seating. Book three weeks ahead via the website.
Crackers on Berlin's Friedrichstrasse occupies the former Cookies Club space behind an unmarked door; the open kitchen plates modern-European mains.
Signature: Beef tartare, Wagyu burger
Order: The beef tartare to start, the wagyu burger with truffle fries, and the seasonal fish of the day.
Tip: Ring the bell at the unmarked door and walk through the kitchen to the dining room. Book a week ahead on the website for Friday or Saturday.
