Mitte

Bakery and café in Mitte: sourdough pastries, cardamom brioche and coffee on Rosenthaler Straße.

Gluten-free bakery on Rosenthaler Straße: sourdough from teff, millet, rice and maize, grilled cheese, all in azure blue.

Specialty coffee with an Arabian twist on Sophienstraße: coffee from the cezve, no sugar, since 2015.

Bonanza on Alte Schönhauser Straße: single origins from its own Kreuzberg roastery, such as Almibar from Colombia.

Bonanza near Gendarmenmarkt: espresso and filter from its own Kreuzberg roastery, beans to take home.

Brasserie on Französische Straße since 1992, the republic's canteen: famous for its Wiener schnitzel.

Bánh mì on Ackerstraße since 2025: beef in betel leaves, plenty of shiso and Thai basil, vegan with seitan.

Brunch café between Nordbahnhof and Torstraße: buttermilk pancakes, bread from FREA, Field Coffee, natural wine.

Capvin in the Rosenhöfe: Vincenzo Capuano's cloud pizza, made with his own Caputo flour, in a hidden garden.

Neapolitan pizza on Weinbergsweg: the 38 cm Tradizionale, margherita with San Marzano, montanara and graffa with Nutella.

The canteen of David Chipperfield Architects: daily changing vegetable-led lunch from organic produce, exposed concrete and a plane-tree courtyard.

Big Mamma Group trattoria by Weinbergspark: 1960s northern Italy, red velvet, pizza, pasta and a terrace above the park.

Duc Ngo's ramen place on Gipsstraße: homemade noodles, shoyu, shio, tonkotsu and tantan, walk-ins and cash only.

Heinz "Cookie" Gindullis' Michelin-starred vegetarian restaurant behind Behrenstraße: five to seven courses of regional produce.

Restaurant and bar in the former Cookies club on Friedrichstraße: Brandenburg vegetables, plates to share, house cocktails.

Café and roastery in a courtyard off Münzstraße since 2015: light roasts, Turkish eggs and the F.C. Benedict.

Five Elephant in Mitte since 2016: terrazzo with brass, espresso and filter from its own roastery, pastries from its own bakery.

The sourdough bakery of zero-waste restaurant FREA on Gartenstraße: croissants with house margarine, leftovers composted.

Café with a vegetable garden in the Altes Ballhaus on Joachimstraße: house sourdough, brunch from the raised beds, specialty coffee.

Steakhouse on the Spree since 2007: meat and fish of the best quality, champagne and plenty of celebrities.

Hokey Pokey on Torstraße: Niko Robert's patisserie-grade ice cream, take-home tubs, pralines and ice cream cakes, daily until 10 pm.

Bar and restaurant on the Pfefferberg: cooking over real fire, cocktails and 100 metres of red neon art under eight-metre ceilings.

Noodle house on Kronenstraße cooking from Chengdu: Sichuan beef noodles, zajiang noodles and wontons in chilli oil.

Pizzeria on Rosenthaler Platz: Neapolitan sourdough pizza like the Flora with burrata, Roman slices and gluten-free pizza.

Modern German food for sharing in the Scheunenviertel: vegetables from its own garden, meatloaf in pastry, bratwurst with sauerkraut.

Onigiri shaped by hand on Oranienburger Straße: rice from Japan, around 20 kinds from salmon with roe to spicy egg yolk.

Norwegian café on Eichendorffstraße by Nordbahnhof: coffee from its own roastery, cookies, wood and concrete.

Big Mamma on Gendarmenmarkt in the style of 1980s Milan: fresh pasta, Neapolitan pizza, a terrace on the square.

Italian daytime bar on Große Hamburger Straße in the Milanese style: focaccia, pasta, coffee and aperitivo.

Thai home cooking on Torstraße by Don Santanaviboon (Tossakan, Maiyarap): panaeng moo and many dishes for the table.

Berlin's first three-star restaurant on Chausseestraße: Marco Müller's inspirations from regional produce, since 2001.

Modern Mediterranean bistro by Weinbergspark, named after the grandmother from Baghdad: mezze to share, chard stuffed with lamb.

Small sushi restaurant on Weydingerstraße by Tomoya Sakashita and Takeshi Seto: omakase, nigiri and karaage.

Vegan soy café on Linienstraße: soy milk from the stone mill, tofu cheesecake with yuzu or black sesame.

Korean tea house on Ackerstraße: herbal teas, white bibimbap with silken tofu, bossam and mochi.

The Barn by Hackescher Markt, in a building over 250 years old: an eight-metre oak bar, a communal table, coffee from its own roastery.

The Barn's first café, opened by Ralf Rüller on Auguststraße in 2010: its own roasts, pastries and sandwiches.

The Barn by Nordbahnhof, built as an espresso and filter bar: eight metres of terrazzo, a travertine floor, coffee from its own roastery.

The Barn at Rosenthaler Platz, on car-free Weinbergsweg: an open bar, a reading room, coffee from its own roastery.

Wirtshaus behind the Volksbühne from the otto team: Backhendl, goulash, apple strudel and pancake soup at the counter.

Oyster bar and bistro on Brunnenstraße by Margaux Arabian: directly imported seafood and a Marseille-style lunch.