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 dishes: Vegan currywurst, Soy doener
Must 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.
Address: Gaertnerstrasse 27, 10245 Berlin
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.
Willi Schloegl's Cordobar in Berlin Mitte near Hackescher Markt pours 700 wines, plates tartare and pork shoulder, and runs a counter that takes walk-ups.
Signature: Beef tartare with rye, Pork shoulder
Order: The beef tartare with rye, the pork shoulder with kraut, and the orange-wine pour of the week.
Tip: Counter takes walk-ups from 18:30; tables book online a week ahead. Closed Sunday and Monday.
The Duc Ngo's 893 Ryotei on Berlin's Kantstrasse cooks Japanese-Peruvian izakaya plates and runs a sushi counter; the dining room serves until late.
Signature: Yellowtail sashimi, Black-cod miso
Order: The yellowtail sashimi with yuzu-truffle, the black-cod miso, and the chef sushi omakase.
Tip: Bar counter for omakase is the best seating; book eight weeks ahead via the website.
