Lovis is a modern german restaurant in Charlottenburg, Berlin.
Sophia Rudolph's Lovis inside Berlin's Hotel Wilmina on Kantstrasse cooks a modern-German seasonal tasting from regional Brandenburg producers.
Signature dishes: Brandenburg vegetables, Seasonal fish
Must order: The five-course tasting; the seasonal Brandenburg vegetable plate and whichever river-fish course is on are the signatures.
Tip: Closed Sunday and Monday. The garden in summer is the seating to book; reservations open four weeks ahead online.
Address: Kantstrasse 79, 10627 Berlin
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
Matthias is the Prenzlauer Berg dining room Janine Woltaire and chef Silvio Pfeufer opened in October 2024 on Kollwitzstrasse. Priced at €€€.
Signature: Modern French tasting menu, Seasonal vegetable courses
Billy Wagner and Micha Schaefer's Nobelhart und Schmutzig in Berlin's Kreuzberg cooks a 10-course tasting from ingredients sourced inside Brandenburg, with Spreewald pike-perch and Brandenburg carrot leading the menu.
Signature: Brandenburg carrot, Spreewald pike-perch
Order: The full 10-course tasting; no a la carte. Carrot, pike-perch and goose top the list.
Tip: Bookings open three months ahead at 09:00 Berlin time. Closed Sunday and Monday, weekday lunch is rare.
Marco Mueller's Rutz in Berlin Mitte holds three Michelin stars on a Brandenburg-led tasting menu, with a wine-bar floor downstairs that serves walk-ups.
Signature: Brandenburg lamb, Trout with horseradish
Order: The eight-course Inspiration tasting with wine pairing; the trout course is the room's signature.
Tip: The downstairs wine bar runs the same kitchen at a third of the price and takes walk-ins; arrive by 18:30.
