Cookies Cream is a vegetarian fine dining restaurant in Mitte, Berlin.
Cookies Cream behind a back-alley service door near Berlin's Hotel Adlon holds a Michelin star on a vegetarian tasting menu; the entrance is the dish-pit.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Parmesan dumpling, Beetroot ravioli
Must order: The six-course vegetarian tasting at €105; the Parmesan dumpling is the room's defining course.
Tip: Entrance is a service door off the alley behind the Westin Grand. Bookings open four weeks ahead online.
Address: Behrenstrasse 55, 10117 Berlin
Borchardt on Berlin's Franzoesische Strasse has cooked the city's defining Wiener Schnitzel since 1992; the 1850s dining room runs 200 covers.
Signature: Wiener Schnitzel, Kalbsleber
Order: The Wiener Schnitzel with potato salad; the calf's liver Berlin-style is the long-running second pick.
Tip: Lunch from 12:00 is the easier seating than dinner. Bookings open four weeks ahead by phone.
Lutter und Wegner on Berlin's Gendarmenmarkt has cooked the city's traditional Wiener Schnitzel since 1811; the wood-panelled room runs the long lunch.
Signature: Wiener Schnitzel, Sauerbraten
Order: The Wiener Schnitzel with cucumber-potato salad; the Berlin sauerbraten in winter.
Tip: Sunday lunch from 12:00 is the easier seating than weekday dinner. Bookings two weeks ahead by phone.
Borchardt on Berlin's Franzoesische Strasse has cooked the city's defining Wiener Schnitzel since 1992; the 1850s dining room runs 200 covers.
Signature: Wiener Schnitzel, Kalbsleber
Order: The Wiener Schnitzel with potato salad; the calf's liver Berlin-style is the long-running second pick.
Tip: Lunch from 12:00 is the easier seating than dinner. Bookings open four weeks ahead by phone.
The Duc Ngo's 893 Ryotei on Berlin's Kantstrasse cooks a Japanese-Peruvian izakaya menu with a sushi counter; the dining room runs late. Priced at €€€.
Signature: Yellowtail sashimi, Black-cod miso
Order: The yellowtail sashimi with yuzu-truffle, the black-cod miso, and the chef sushi omakase.
Tip: The bar counter for omakase is the room's best seating; book it eight weeks ahead via the website.
Sophia Rudolph's Lovis inside Berlin's Hotel Wilmina on Kantstrasse cooks a modern-German seasonal tasting from regional Brandenburg producers.
Signature: Brandenburg vegetables, Seasonal fish
Order: The five-course tasting menu, paired with the seasonal Brandenburg vegetable course and the river-fish dish.
Tip: Closed Sunday and Monday. The garden in summer is the seating to book; reservations open four weeks ahead online.
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.
Lutter und Wegner on Berlin's Gendarmenmarkt has cooked the city's traditional Wiener Schnitzel since 1811; the wood-panelled room runs the long lunch.
Signature: Wiener Schnitzel, Sauerbraten
Order: The Wiener Schnitzel with cucumber-potato salad; the Berlin sauerbraten in winter.
Tip: Sunday lunch from 12:00 is the easier seating than weekday dinner. Bookings two weeks ahead by phone.
Veronika in Berlin Mitte sits on the 4th floor of Fotografiska on Oranienburger Strasse, with its own entrance under the arch. Priced at €€€.
Signature: Lobster omelette with French fries, Seasonal vegetable plates
