Horvath is a modern austrian restaurant in Kreuzberg, Berlin.
Sebastian Frank's two-star Horvath on Berlin's Paul-Lincke-Ufer cooks a vegetable-led Austrian tasting; the canal-side terrace runs the summer.
Editorially verified May 19, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Carinthian dumplings, Goat tartare
Must order: The Carinthian-style cheese dumplings and whichever goat course is on; both stay on the tasting year-round.
Tip: The terrace at lunch in summer is the room's best seating. Bookings open eight weeks out at 10:00 Berlin time.
Address: Paul-Lincke-Ufer 44a, 10999 Berlin
Maximilian Strohe's one-star Tulus Lotrek in Berlin Kreuzberg cooks a French-rooted modern-European tasting in a former corner kneipe with 20 covers and one.
Signature: Foie gras with rhubarb, Whole-roast pigeon
Order: The seven-course tasting at €165; the foie gras and the pigeon course are the signatures.
Tip: Closed Sunday and Monday. Bookings open three months ahead via the website and burn the first day.
Long March Canteen in Berlin Kreuzberg is the city's dim-sum reference, with hand-folded dumplings from an open kitchen and a long bar pouring tsingtao.
Signature: Dim sum platter, Mapo tofu
Order: The dim sum platter for two, mapo tofu, and the steamed-fish special of the night.
Tip: No reservations. Arrive before 19:00 on weekdays or expect a 45-minute wait at the bar.
Tisk Speisekneipe on Berlin's Neckarstrasse in Neukoelln holds a Michelin Green Star on a farm-to-table menu sourced from its own farm in Brandenburg.
Signature: Farm vegetable plate, Brandenburg pork
Order: The six-course menu at €75 with the seasonal vegetable plate.
Tip: Closed Sunday and Monday. The four-course set at €55 is the easier weekday entry; book two weeks ahead via the website.
Maximilian Strohe's one-star Tulus Lotrek in Berlin Kreuzberg cooks a French-rooted modern-European tasting in a former corner kneipe with 20 covers and one.
Signature: Foie gras with rhubarb, Whole-roast pigeon
Order: The seven-course tasting at €165; the foie gras and the pigeon course are the signatures.
Tip: Closed Sunday and Monday. Bookings open three months ahead via the website and burn the first day.
Bandol sur Mer on Berlin's Torstrasse is the 20-cover French neo-bistro that helped invent Mitte's natural-wine grammar; one chalkboard tasting changes.
Signature: Sea-bream crudo, Veal sweetbreads
Order: The four-course tasting; the sea-bream crudo and whichever offal main is on are the signatures.
Tip: Closed Sunday and Monday. Walk-ins for the counter seats from 19:00; tables need a booking two weeks ahead.
Long March Canteen in Berlin Kreuzberg is the city's dim-sum reference, with hand-folded dumplings from an open kitchen and a long bar pouring tsingtao.
Signature: Dim sum platter, Mapo tofu
Order: The dim sum platter for two, mapo tofu, and the steamed-fish special of the night.
Tip: No reservations. Arrive before 19:00 on weekdays or expect a 45-minute wait 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.
Signature: Candy on Bone pork shoulder, Beetroot tartare
Order: The Candy on Bone pork shoulder, slow-roasted 12 hours; the beetroot tartare is the vegetarian counterpart.
Tip: The garden in summer is the room's best seating. Bookings open three weeks ahead via the website.
Pars in Berlin Charlottenburg won its Michelin star in June 2025; chef Florian Sperlhofer runs a Persian-leaning tasting menu in a minimalist room.
Signature: Persian-inspired tasting plates, Char-grilled lamb skewers
Order: The full tasting menu; the char-grilled lamb is the room's signature.
Tip: Closed Sunday and Monday. Reserve a fortnight out for weekend tables; bar seats are sometimes available on shorter notice.
