Monsieur Vuong is a vietnamese restaurant in Mitte, Berlin.
Editorially verified May 19, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 2h 30m
Explore Berlin Mitte on a guided food tour. Taste currywurst, döner kebab, fish sandwiches, and donuts, with seamless vegan and vegetarian options available.
Guided tour · 3 hours
Explore Berlin's most exciting historical hotspots, Mitte. Taste delicacies in various restaurants, and hear authentic stories about the district.
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: Alte Schoenhauser Strasse 46, 10119 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.
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.
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.
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.
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.
