FACIL is a modern mediterranean restaurant in Tiergarten, Berlin.
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.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Brittany langoustine, Pyrenees lamb
Must 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.
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.
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.
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.
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.
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.
