Marktlokal is a modern german restaurant in Kreuzberg, Berlin.
Marktlokal inside Berlin's Markthalle Neun in Kreuzberg has cooked seasonal regional plates from market produce for over a century; chef Bjoern Persson runs.
Signature dishes: Seasonal fish, Wood-fired flatbread
Must order: The fish of the day from the in-house counter; the wood-fired flatbread with seasonal toppings.
Tip: Open during market hours plus Thursday Street Food Thursday evenings. Walk-up only; arrive before 19:00 Thursdays or wait at the bar.
Address: Eisenbahnstrasse 42-43, 10997 Berlin
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.
Signature: Half a roast chicken, Kraut salad
Order: The half-chicken with the kraut salad and rye bread; the only choice on the menu.
Tip: Closed 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.
Signature: Koenigsberger Klopse, Beef rouladen
Order: The Koenigsberger Klopse with caper-cream sauce; the beef rouladen with red cabbage in winter.
Tip: Closed Monday lunch. The original 1902 dining room is the seating to book; phone two weeks out.
Joseph Roth Diele on Berlin's Potsdamer Strasse cooks daily-changing German plates in a wood-panelled room named for the 1930s Vienna author.
Signature: Koenigsberger Klopse, Beef goulash
Order: The Koenigsberger Klopse with capers; the beef goulash with bread dumplings on Friday.
Tip: No reservations, walk-up only. Closed weekends; arrive before 19:30 weekdays to skip the queue.
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.
Signature: Dry-aged ribeye, New York cheesecake
Order: The 300g dry-aged ribeye with truffle butter; the New York cheesecake for dessert.
Tip: No-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.
Signature: Raw-milk cheese board, Sourdough with butter
Order: The raw-milk Scherenschleifer with sourdough; a regional cheese board for two with farm butter.
Tip: Counter-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.
Signature: Pho bo, Summer rolls
Order: The pho bo with rare beef; the summer rolls with peanut sauce as a starter.
Tip: No 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.
Signature: Half a roast chicken, Kraut salad
Order: The half-chicken with the kraut salad and rye bread; the only choice on the menu.
Tip: Closed 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.
Signature: Koenigsberger Klopse, Beef rouladen
Order: The Koenigsberger Klopse with caper-cream sauce; the beef rouladen with red cabbage in winter.
Tip: Closed Monday lunch. The original 1902 dining room is the seating to book; phone two weeks out.
