Henne is a berlin tavern restaurant in Kreuzberg, Berlin.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
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Address: Leuschnerdamm 25, 10999 Berlin
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.
OrderThe Koenigsberger Klopse with caper-cream sauce; the beef rouladen with red cabbage in winter.
TipClosed Monday lunch. The original 1902 dining room is the seating to book; phone two weeks out.
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.
OrderThe dim sum platter for two, the mapo tofu, and the steamed-fish special of the night.
TipNo reservations. Arrive before 19:00 weekdays or wait 45 minutes at the bar.
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.
OrderThe Koenigsberger Klopse with caper-cream sauce; the beef rouladen with red cabbage in winter.
TipClosed 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.
OrderThe tonkotsu ramen with chashu pork and the soft egg; the karaage chicken as a starter.
TipNo 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.
OrderThe vöner with the full salad load; the special fries are the side to get.
TipCounter-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.
OrderThe Beelitzer Spargel with hollandaise in Spargel season (late April to June).
TipShort 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.
OrderThe four-course business lunch at €90; the langoustine and the lamb stay on the carte year-round.
TipLunch 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.
OrderThe dim sum platter for two, the mapo tofu, and the steamed-fish special of the night.
TipNo reservations. Arrive before 19:00 weekdays or wait 45 minutes at the bar.
