Ottenthal is a viennese restaurant in Charlottenburg, Berlin.
Ottenthal on Berlin's Kantstrasse in Charlottenburg has cooked a Vienna-style Austrian menu since 1996; the wine list runs 400 Austrian bottles.
Editorially verified May 30, 2026 by Lewis Vaughan, TableJourney editor. Source.
Why locals love it: Ottenthal occupies a wood-panelled Kantstrasse corner in Charlottenburg most Mitte visitors never cross town for. The Austrian kitchen runs Vienna-style schnitzel.
Tip: Closed Sundays. Lunch from 12:00 weekdays is the easier seating; the candle-lit window tables need a booking two weeks ahead.
Address: Kantstrasse 153, 10623 Berlin
Engelbecken in Berlin Charlottenburg has cooked Bavarian-Austrian classics with a vegetarian-leaning menu since 1999; the corner room on Witzlebenstrasse.
Why locals love it: Engelbecken sits on a Charlottenburg corner overlooking Lietzensee in a yellow late-19th-century building most visitors walk past.
Tip: The lake-side terrace in summer is the seating to book; phone two weeks ahead for a Friday or Saturday table.
Cielo on Berlin's Lenbachstrasse in Friedrichshain pairs Mediterranean sharing plates with a natural-wine list chosen by Yannick Kern; ex-Kink chef Ivano.
Why locals love it: Cielo opened in early 2025 on a residential Friedrichshain block away from any tourist map.
Tip: Closed Sunday and Monday. Walk-ups for the counter seats from 18:00 Tuesdays; tables need a booking a week ahead.
Vagabund Brauerei in Wedding's former boiler house brews American-influenced craft ales and a proper Berliner Weisse from a building most Berliners have not.
Why locals love it: Vagabund sits in a Wedding Kesselhaus on a street most visitors never reach. The brewery's American-influenced craft ales are better-known in San Francisco and London press than.
Tip: The taproom runs live events most Fridays; check the calendar before showing up mid-week.
Barra in Neukoelln's Schillerkiez, on the edge of Tempelhofer Feld, cooks ever-changing shared plates built on local produce with a natural-wine list.
Why locals love it: This Neukoelln Michelin Bib Gourmand room in the Schillerkiez holds only 35 covers and takes no walk-ins; it never appears on the tourist circuit.
Tip: Book at least two weeks ahead via the website; Tuesday and Wednesday are the easier tables.
Engelbecken in Berlin Charlottenburg has cooked Bavarian-Austrian classics with a vegetarian-leaning menu since 1999; the corner room on Witzlebenstrasse.
Why locals love it: Engelbecken sits on a Charlottenburg corner overlooking Lietzensee in a yellow late-19th-century building most visitors walk past.
Tip: The lake-side terrace in summer is the seating to book; phone two weeks ahead for a Friday or Saturday table.
Zur Letzten Instanz in Berlin's Nikolaiviertel has cooked Eisbein and Sauerbraten in the same 1621 tavern room since Berlin itself was young.
Why locals love it: Listed in every guidebook but largely missed by food travellers who stop at Mitte restaurants.
Tip: Book the small low-ceilinged room rather than the larger hall; it is the original 17th-century space.
Henne Alt-Berliner Wirtshaus on Leuschnerdamm in Kreuzberg has served one dish for over a century: a half-roasted milk-fed chicken with kraut salad and rye.
Why locals love it: Henne has cooked one dish since 1907 and is barely online. The room has no booking widget; you phone two weeks ahead and ask for the original 1907 dining room.
Tip: Phone reservations only: +49 30 614 7730. Ask for the original 1907 room when booking; the annex is less atmospheric.
