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 luxury plate.
Signature dishes: Wasabi langoustine, Peking duck
Must 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 EUR 178 is the easier entry vs the EUR 248 dinner. Book four weeks ahead at minimum.
Address: Rudi-Dutschke-Strasse 26, 10969 Berlin
Lode van Zuijlen and Stijn Remi's Lode und Stijn in Berlin Kreuzberg cooks a Dutch-rooted five-course tasting; the wine list runs natural, the room runs 24 covers.
Signature: Whole roast lamb, Smoked eel
Order: The five-course tasting at EUR 89; the smoked eel and whichever whole-roast meat is on are the signatures.
Tip: Bookings open six weeks ahead via the website. Closed Sunday, Monday, Tuesday.
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.
Bjoern Swanson's Faelt in Berlin Kreuzberg holds a Michelin star on a Nordic-rooted seven-course tasting; the room runs 14 covers and one nightly seating.
Signature: Pickled mackerel, Hay-smoked lamb
Order: The seven-course tasting at EUR 145; the hay-smoked lamb and the lichen course are the signatures.
Tip: Only one seating per night at 19:00. Bookings open eight weeks ahead online and burn within 48 hours.
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 nightly seating.
Signature: Foie gras with rhubarb, Whole-roast pigeon
Order: The seven-course tasting at EUR 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 weekly.
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 and natural wine.
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.
