Dae Mon is a modern korean restaurant in Mitte, Berlin.
Editorially verified May 30, 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: Monbijouplatz 11, 10178 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.
OrderThe six-course vegetarian tasting at €105; the Parmesan dumpling is the room's defining course.
TipEntrance is a service door off the alley behind the Westin Grand. Bookings open four weeks ahead online.
Borchardt on Berlin's Franzoesische Strasse has cooked the city's defining Wiener Schnitzel since 1992; the 1850s dining room runs 200 covers.
OrderThe Wiener Schnitzel with potato salad; the calf's liver Berlin-style is the long-running second pick.
TipLunch 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.
OrderThe Wiener Schnitzel with cucumber-potato salad; the Berlin sauerbraten in winter.
TipSunday lunch from 12:00 is the easier seating than weekday dinner. Bookings two weeks ahead by phone.
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.
OrderThe six-course vegetarian tasting at €105; the Parmesan dumpling is the room's defining course.
TipEntrance is a service door off the alley behind the Westin Grand. Bookings open four weeks ahead online.
Borchardt on Berlin's Franzoesische Strasse has cooked the city's defining Wiener Schnitzel since 1992; the 1850s dining room runs 200 covers.
OrderThe Wiener Schnitzel with potato salad; the calf's liver Berlin-style is the long-running second pick.
TipLunch 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 €€€.
OrderThe yellowtail sashimi with yuzu-truffle, the black-cod miso, and the chef sushi omakase.
TipThe 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.
OrderThe five-course tasting menu, paired with the seasonal Brandenburg vegetable course and the river-fish dish.
TipClosed 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.
OrderThe 300g dry-aged ribeye with truffle butter; the New York cheesecake for dessert.
TipNo-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.
OrderThe Wiener Schnitzel with cucumber-potato salad; the Berlin sauerbraten in winter.
TipSunday lunch from 12:00 is the easier seating than weekday dinner. Bookings two weeks ahead by phone.
