Sweets get extra honors
An exceptional address in Neukölln received another special award this year: René Frank from Codaalready had two Michelin stars to his name. Now he has been named "Best Patissier in the World" by "50 Best". His dessert restaurant exclusively serves desserts composed of sometimes extravagant ingredients such as dried sauerkraut or licorice salt. Frank puts these together into multi-course menus and complements them with specially created drinks.
New locations in historic buildings
In addition to the numerous awards, Berlin is once again experiencing a wealth of interesting and promising new openings this year. For example, chef Sophia Rudolph is creating Contemporary German Cuisine at Lovis in Charlottenburg. The restaurant is surrounded by courtyard gardens and part of the Hotel Wilmina in the rooms of a former women's prison on Kantstrasse.
Frederick’s welcomes guests at the Sony Center on Potsdamer Platz. The ambience of the former Kaisersaal of the Grand Hotel Esplanade provides the setting for local and international cuisine in the restaurant and deli. And the two bars offer co*cktail culture amid the opulent Belle Epoque-style interior.
Old acquaintances return
Victoria Elíasdóttir's restaurant Dóttir returns to its old location after several years off for renovations. And it's now part of Chateau Royal, a new boutique hotel that Stefan Landwehr and Moritz Estermann and Victoria Elíasdóttir will soon open.
In Charlottenburg, Arne Anker (formerly chef at Pauly Saal) serves daily changing menus with inspirations from around the world at his new restaurant Brikz. The menu is written only a few hours before opening. Following the low-waste principle, Anker creates his dishes individually according to season and availability of ingredients.
Young cuisine fresh and uncomplicated
At the restaurant of the same name in Neukölln, Jonas Merold shows that haute cuisine doesn't have to be outlandish, and that cooking begins long before the kitchen. In his own Urban Garden at Alexanderplatz, he already thinks about the dishes that will be created from the ingredients he grows. Merold learned from Tim Raue (26th in the current ranking of "The World's 50 Best Restaurants") and René Frank (best patissier in the world in the same ranking). He sees his restaurant not as an exclusive gourmet temple, but as a neighborhood eatery where he can share his passion with people in his neighborhood and far beyond.
Inspirations from Asia
Oukan on Ackerstraße follows the tradition of Japanese Buddhist temple food, which emphasizes health and sustainability. Giving the body exactly what it needs is the maxim in the composition of the dishes. The menu is completely vegan and offers a special selection of Asian teas. The interior is deliberately minimalist and creates an atmosphere of calm and mindfulness.
New addresses for wine lovers
The Weinlobbyist on Kolonnenstraße is a bistro and wine bar with a special focus on drinks. Host Serhat Aktas sees his food as an accompaniment to wine and specializes in wines from Germany and Austria on his 600-item beverage list. There are 70 sparkling wines among them alone, which is why Der Weinlobbyist won an award this year for Germany's best sparkling wine list. In the "Berlin Master Chefs" competition, Aktas is nominated this year in the "Host of the Year" and "Berlin Bar Culture" categories.
*Source: Quality Monitor Germany Tourism 2022/2023
