Joseph Roth Diele is a german restaurant in Tiergarten, Berlin.
Editorially verified May 30, 2026 by Elliot Marsh, TableJourney editor. Source.
4 hours
Explore the world of sourdough and bake your own aromatic bread. At Studio32 Berlin, you'll learn step by step how to turn living dough into crispy bread.
3 hours
Immerse yourself in Egyptian cuisine with a hands-on cooking class. Learn to make traditional Egyptian Goulash, a crispy pastry filled with meat or vegetables.
Guided tour · 3 hours
Taste your way through East Berlin’s transformation. Explore history, street art, and global flavors on a guided food and culture walking tour, vegan-friendly!
Address: Potsdamer Strasse 75, 10785 Berlin
The Bird on Berlin's Am Falkplatz has cooked dry-aged ribeye and burgers in a New York-style room since 2008, the bourbon list runs to 60 bottles.
OrderThe 300g dry-aged ribeye with truffle butter; the New York cheesecake for dessert.
TipNo-frills, cash-friendly, loud. The 22:00 second seating is easier than the 19:30 wave.
Blomeyer's Kaese on Berlin's Pestalozzistrasse in Charlottenburg runs a counter-style cheese shop and deli built around German raw-milk producers.
OrderThe raw-milk Scherenschleifer with sourdough; a regional cheese board for two with farm butter.
TipCounter-only, no reservations. Closed Sunday and Monday. Tasting boards run mid-afternoon when the counter quiets.
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.
OrderThe pho bo with rare beef; the summer rolls with peanut sauce as a starter.
TipNo 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.
OrderThe half-chicken with the kraut salad and rye bread; the only choice on the menu.
TipClosed 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.
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.
