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 anchor the menu.
Signature dishes: Koenigsberger Klopse, Beef rouladen
Must 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.
Address: Oranienstrasse 162, 10969 Berlin
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 on the bar.
Signature: Tonkotsu ramen, Karaage chicken
Order: The tonkotsu ramen with chashu pork and the soft egg; the karaage chicken as a starter.
Tip: No reservations. Arrive before 19:00 weekdays or expect a 30-minute wait at the bar.
Yoyo Foodworld in Berlin Friedrichshain has cooked vegan fast-food versions of Berlin classics since 2006; the vegan currywurst and soy doener anchor the menu.
Signature: Vegan currywurst, Soy doener
Order: The vegan currywurst with house ketchup; the soy doener with the full salad load.
Tip: Counter-order, no reservations. Open until 23:00 daily; the chips are the value pick.
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 each spring and summer.
Signature: Beelitzer Spargel, Rote Gruetze
Order: The Beelitzer Spargel with hollandaise in Spargel season (late April to June); the Rote Gruetze with vanilla cream in summer.
Tip: Short 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 runs the season.
Signature: Brittany langoustine, Pyrenees lamb
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.
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.
