Radical regional€€€kreuzberg
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.
New German€€€€mitte
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.
Asian-French€€€€kreuzberg
Tim Raue's two-Michelin-star room near Checkpoint Charlie in Berlin Kreuzberg cooks a chef-led Asian-French tasting; the Peking duck is the city's defining.
Signature: Wasabi langoustine, Peking duck
Order: The Peking duck, the wasabi langoustine and whichever pork-belly course is on; Raue's signatures stay on the carte.
Tip: Lunch tasting at €178 is the easier entry vs the €248 dinner. Book four weeks ahead at minimum.
Modern German tasting€€€neukoelln
Sarah Hallmann and chef Rosa Beutelspacher's Hallmann und Klee on Berlin's Boehmische Strasse holds a Michelin star on a vegetable-led tasting that pulls.
Signature: Smoked carrot, Brandenburg pike-perch
Order: The five-course tasting; the smoked carrot and the seasonal pike-perch are the signatures.
Tip: Closed Monday and Tuesday. Weekend brunch from 09:00, evening tasting from 18:00; book three weeks ahead via the website.
Modern Austrian€€€€kreuzberg
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.
Signature: Carinthian dumplings, Goat tartare
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.
Farm-to-table German€€€neukoelln
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; the slow-roast Brandenburg pork is the long-running main.
Tip: Closed Sunday and Monday. The four-course set at €55 is the easier weekday entry; book two weeks ahead via the website.
