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 the season.
Signature dishes: Brittany langoustine, Pyrenees lamb
Must order: The four-course business lunch at EUR 90; the langoustine and the lamb stay on the carte year-round.
Tip: Lunch is the easier entry; the EUR 90 four-course business set runs Tuesday to Friday from 12:00.
Address: Potsdamer Strasse 3, 10785 Berlin
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 summer.
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.
Willi Schloegl's Cordobar in Berlin Mitte near Hackescher Markt pours 700 wines, plates tartare and pork shoulder, and runs a counter that takes walk-ups.
Signature: Beef tartare with rye, Pork shoulder
Order: The beef tartare with rye, the pork shoulder with kraut, and the orange-wine pour of the week.
Tip: Counter takes walk-ups from 18:30; tables book online a week ahead. Closed Sunday and Monday.
The Duc Ngo's 893 Ryotei on Berlin's Kantstrasse cooks Japanese-Peruvian izakaya plates and runs a sushi counter; the dining room serves until late.
Signature: Yellowtail sashimi, Black-cod miso
Order: The yellowtail sashimi with yuzu-truffle, the black-cod miso, and the chef sushi omakase.
Tip: Bar counter for omakase is the best seating; book eight weeks ahead via the website.
Lutter und Wegner on Berlin's Gendarmenmarkt has cooked traditional Wiener Schnitzel since 1811; the wood-panelled room runs Sunday classics and the long lunch.
Signature: Wiener Schnitzel, Sauerbraten
Order: The Wiener Schnitzel with cucumber-potato salad; the Berlin sauerbraten in winter.
Tip: Sunday lunch from 12:00 is the easier seating than weekday dinner. Book two weeks ahead by phone.
Borchardt on Berlin's Franzoesische Strasse has cooked the city's reference Wiener Schnitzel since 1992; the 1850s dining room runs 200 covers and a political lunch.
Signature: Wiener Schnitzel, Kalbsleber
Order: The Wiener Schnitzel with potato salad; the calf's liver Berlin-style is the long-running second pick.
Tip: Lunch from 12:00 is easier than dinner. Book four weeks ahead by phone.
