度假屋 Schatz

This small neighbourhood restaurant with a friendly, intimate feel is run with a distinctly personal touch. Owner and maître d' Kristiane Kegelmann – a master confectioner and sculptor – and her team, headed up by chef Florian Sperlhofer and sommelier Julia Giese, make it their mission to bring together art and culinary pleasure. The best seats in the house are at the communal table with views into the open kitchen – you can get an insight into how the modern seasonal cuisine is created. Dishes such as smoked local eel with beetroot or a delicious pike-perch with Szegediner Kohl (fermented cab

Marco Müller’s "Inspiration" tasting menu unfolds as a culinary journey, shaped by a clear personal style and a skilfully constructed narrative arc. The service team explains the ideas behind the dishes in a pleasingly relaxed and informal manner, and is always happy to answer questions. The kitchen works with remarkable precision, yet the cooking retains a sense of effortlessness and balance. With only a few components, the dishes seem minimalist, but are packed with details that lend them exceptional depth. One standout dish is the tender, flawlessly cooked Oldenburg Wagyu with an umami-rich

A real oasis of calm in the middle of Berlin, right on busy Potsdamer Platz! Up here on the fifth floor of The Mandala Hotel, diners can sit on the pleasant little terrace amid the chestnut trees and fountain – a place to escape the hustle and bustle of the city! And if you eat inside the chic, light and airy rooftop garden restaurant, you almost feel as if you are outdoors thanks to the wraparound glass windows. Beautiful bamboo plants are a nod to Asia. In addition to the location, Facil boasts top-notch cuisine by Michael Kempf (culinary director) and Joachim Gerner (head chef). For instanc

The magnificent view and the chic interior make Hugos, laid out on the 14th floor of the InterContinental hotel, a highly appealing location in the capital. Soft lighting and elegant furnishings make for a relaxed and romantic atmosphere. Johannes Gehrich runs the kitchen, serving up modern international cuisine as a six- or eight-course tasting menu. A fine example is "snow crab & imperial caviar", which impresses with its delicacy, clarity of flavour and overall balance. The combination of meltingly tender Dover sole, lightly tangy morels, foamy vin jaune and golden-brown cauliflower mushroo

The successful concept that awaits you here comprises a six- or seven-course vegan set menu, which can be extended to include a signature dish. The absence of meat and fish in no way detracts from the experience. When it comes to selecting ingredients, many are sourced from local producers, with a focus on the region and the seasons. Interesting accompaniments for the delicious mains are also given their due, plus there are original and sophisticated drinks and cocktails. In a relaxed and down-to-earth atmosphere, the dedicated young service team will elaborate on the individual courses of the

For those who appreciate not only good food but also a wonderful atmosphere, this is just the place! Dating back to 1894, the beautifully restored, heritage-listed dining room features truly spectacular stucco work by Richard Bieber. Within this unique setting, guests are warmly attended to by the friendly and capable service team led by hostess and sommelier Anne Garkisch, while chef-patron Stephan Garkisch cooks up modern dishes at the Molteni stove. There is a choice of two set menus (one of which is vegetarian) of at least three courses, in which herbs and spices are given star billing – m

On the eighth floor of the Loeser & Wolff building, the sensational view over Potsdamer Platz and the city are quite something! But the modern cuisine served here is not to be outdone. Chef Nicholas Hahn (who made a name for himself at Cookies Cream) and his dedicated team put select ingredients centre stage, giving them a creative twist. Vegetables play a key role, but fish and meat are also embraced in dishes such as "pointed cabbage, Koshihikari, green pepper, smoked eel" and "John Dory, horseradish, kohlrabi" or "aubergine, courgette, Café de Paris". Service is attentive and professional,