Dinner in Berlin

Vegan Neapolitan-style pizza on Mehringplatz: sourdough, margherita with cashew mozzarella, seitan salsiccia.

Bistro on Schwedter Straße by Almaz Iskakov, head chef at Mine until 2022: veal tongue with jonjoli, sea bass crudo, bread from Cena.

A tavern from 1908 on the former Wall: crisp fried chicken, potato salad and Kennedy's polite refusal on the wall.

Listening bar in the Locke hotel on the Spree: café by day, records on a Berlin-built hi-fi by night, with small seasonal plates and cocktails.

Diner in a garage off Glogauer Straße: smash burgers with a Peruvian twist, the Lima Kreuzburger and a Green Goddess salad.

Italian bistro on Friedelstraße: familiar Italian dishes and drinks until late.

Italian-American day bar on Friedelstraße: comfort food like schnitzel with cheese and rigatoni ragù bianco, drinks with Campari and amaro.

Neighbourhood bistro on Vorbergstraße by Facil and Tulus Lotrek alumni: small plates, oysters, terrine, Saxon skewers.

Restaurant and bar on Riemannstraße in the Bergmannkiez: sharing plates with a love of the Mediterranean, house sourdough.

Evening bistro from the Annelies founders on Schwedter Straße: deviled eggs, buffalo wings, Caesar schnitzel and banana pudding.

A French bistro in a former physio practice on Weserstraße: tartare, moules, oysters and cocktails until late.

A team-run bistro on Paul-Lincke-Ufer: dishes are developed together, with outdoor seats under chestnut trees by the Landwehrkanal.

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

French bistro with a Swiss accent on Ludwigkirchstraße: oysters, Zürcher Geschnetzeltes with rösti and crêpes Suzette flambéed at the table.

Self-built restaurant and wine bar on Giesebrechtstraße: seasonal plates for sharing, the Seppel chicken and produce from the neighbourhood and region.

Tim Raue's French brasserie opposite KaDeWe: classics with Raue's twist of sweet, sour and spicy, apothecary cabinets and train benches.

Brewery built from 38 containers at Gleisdreieck: beer from its own kettles, vegetable-led shared plates and a beer garden for 600.

Berlin brewery BRLO's gastropub in the former Irish pub The Harp: 20 taps, rotisserie vegetables, Kikok chicken and a terrace on Meyerinckplatz.

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

Neighbourhood bistro on Helmholtzplatz: market cooking from Brandenburg, in-house sourdough, natural wine and records.

An Italian place in the Schillerkiez since 2014: a small, changing menu of antipasti, fresh pasta and mains.

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.

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.

Contemporary Mexican cooking on Kantstraße: house-made corn tortillas, aguachile, lamb birria, cocktails and Mexican wines.

Café and micro-bakery on Karl-Marx-Straße with an evening pizza window in the courtyard: cardamom buns, bostocks and sourdough pizza.

Three rooms, one fish shop on Schönhauser Allee: fish & chips in newspaper, fish rolls and fresh fish from the counter, cooked to order.

Kreuzberg classic on Pücklerstraße: Italian food from the board, new every day, by candlelight and brick walls.

Artists' pub since 1954 in the brick building on Grolmanstraße: some 500 portraits on the walls, Bouletten, Königsberger Klopse and eggs in mustard sauce.

German cooking with an Alpine lean by the Lietzensee: organic veal Wiener Schnitzel, Krustenbraten, Bavarian draught beer and terraces.

Rebecca and Jared Bassoff's neighbourhood restaurant on Kopenhagener Straße: modern European cooking from a Gozney stone oven.

German, Irish and Danish classics with a North Atlantic twist on Herrfurthplatz: sharing plates, natural wines and Irish whiskey.

Greek wine bar on Kollwitzstraße: tzatziki, grilled feta, dakos and yoghurt with honey, with a glass of wine outside.

Greek taverna on Reichenberger Straße from the File Asto team: mains wrapped in paper, mezze and wine by the carafe.

Modern food from south-west China on Kantstraße: spicy dishes from Yunnan, Guizhou and Sichuan, baijiu and tea cocktails.

Ramen by Leonardo Tsubasa on Wörther Straße: shoyu, truffle and A5 wagyu, with Japanese-Italian roots and a warm oshibori to greet you.

Leonardo Tsubasa's ramen near Moritzplatz: broths simmered for over ten hours, truffle ramen and asari with clams.

The Duc Ngo's seafood restaurant on Kantstraße: fresh fish from the counter, Spanish and Portuguese cooking with Asian flavours.

Sourdough pizza behind the pumpkin-coloured façade on Hobrechtstraße: organic dough, Prosecco on tap and buffalo milk soft serve.

Vegan pizzeria by Helmholtzplatz: biga dough, house-made cheeses and pizzas like the Noma with chestnut cream.

American bar behind the green door on Winterfeldtstraße since 1995: classics and house cocktails, Germany's Bar of the Year 2025.

The Aygün family's Turkish restaurant on Maaßenstraße: meze, grilled dishes and döner, halal, open daily until 1 am.

Hasir at Kottbusser Tor, the flagship since 1984: döner from the spit at the window, a grill restaurant inside.

Everyday Japanese food on Wielandstraße: udon and soba hot or cold, gyū-don, curry rice, onigiri and house-pickled vegetables.

Restaurant, wine bar and wine shop on Walter-Benjamin-Platz: regional Italian cooking and around 750 wines, including the house's own from Friuli.

Beef döner on Hauptstraße: Imren bakes its own flatbread and stacks the spits with cumin, cinnamon and lamb fat.

Natural wine bistro on Weichselstraße since 2016: "Naked Wine & Seasonal Food", guest chefs and a Michelin Guide listing.

A bistrot by Kollwitzplatz styled like a 1920s yacht: seasonal bistro dishes to share, natural wine and draught beer.

Restaurant on Rykestraße by four friends from Kharkiv and Berlin: beef tartare, truffle pasta, brunch with okonomiyaki.

Tavern on Potsdamer Straße named after Joseph Roth: lentils with spätzle, Maultaschen, Käsespätzle and Roth quotes on the walls.

KaDeWe's food floor: more than 30 restaurants, bars and counters, from the oyster bar to the steakhouse, open until midnight.

Wine bar with sharing plates on Erkelenzdamm from two former Frieda cooks: a daily menu with a Japanese accent.

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

German food as small plates near Oranienplatz, from three Kreuzberg siblings: cabbage rolls, Käsespätzle, Backhendl.

South Tyrolean dumplings on Fuldastraße, where it all began as a living-room supper club in 2013: cheese, speck, vegan kinds, sweet dumplings.

The Duc Ngo's first restaurant on Kantstraße from 1999, rebuilt in 2024: open sushi bar, izakaya menu and omakase of five or six courses.

Thai cooking on Krossener Straße: larb, papaya salad, curries and whole sea bass, properly spicy, with sticky rice instead of cutlery.

The Duc Ngo's event and art space in a period apartment above Kantstraße: individual salon evenings with his own take on fine dining.

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.

Vietnamese-French brasserie in a former pharmacy on Kantstraße: pho with a broth simmered for ten hours, nem and pork belly three ways.

All-day bar with pescatarian Mediterranean food on Reichenberger Straße: Magma Dust Toast, troccoli with prawns, house orange wine.

Neapolitan pizza on Hauptstraße in Friedenau: an AVPN pizzeria run by a Neapolitan, Valoriani oven, dough of just flour, water and salt.

Sourdough pizza on Dunckerstraße by trained baker Mikel: Disco Inferno with nduja, Anchovies & Crumble with a whole burrata.

Pizzeria verace on Weichselstraße: San Marzano, fiordilatte from Agerola, montanarine and the Mater Rossa in four quarters.

Peruvian-inspired sustainable cooking on Reichenberger Straße: regional produce, fish from nearby lakes and an insect extra menu.

Italian cooking on Meinekestraße, where Maître once held two stars: tortelli with burrata and truffle, lamb in Barolo and 120 wines.

Café by day, cocktail bar by night on Weichselstraße: gin basil smash with fresh basil, small plates and three rooms.

Neapolitan pizza on Zimmerstraße near Checkpoint Charlie: Caputo flour, long-fermented dough and sfogliatella for dessert.

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

Luncheonette on Grunewaldstraße: comfort food, changing pies and Leberkäse, wine and snacks from Thursday afternoon.

Wine bar and restaurant in an 1860s pharmacy on Oranienplatz: a big wine list and sharing plates by Alan Micks.

Modern Anatolian meze, since 2026 in the Bötzow site: Fatma's pide, çiğ köfte as beef tartare and set menus to share.

Austrian cooking on Bismarckstraße: Wiener Schnitzel from milk-fed veal, Krenschnitzel, Käsespätzle and lots of vegetarian dumplings.

Austrian restaurant with a wine shop on Kantstraße since 1994: Wiener Schnitzel from veal loin, Tafelspitz and around 300 Austrian wines.

Vadim Otto Ursus' restaurant on Oderberger Straße: small plates from the Schorfheide, its own garden, lots of fermentation.

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

West Berlin institution on Kantstraße since 1962: art from Baselitz to Kippenberger on the walls, French bistro food until one in the morning.

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

Pizza and pastry under one roof on Steglitzer Damm: maritozzo and veneziana in the morning, later Neapolitan pizza up to the Istanbul with sucuk.

A family-run Italian with a terrace on Regensburger Straße: rabbit ragù, turbot in saffron sauce, evenings of four courses.

Quê on Lychener Straße: Asian roots, Latin American influences and sharing plates. The original in Düsseldorf cooks Vietnamese.

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

Mediterranean wine bistro on Oderberger Straße from the people behind Bar Nonno: every wine by the glass, oysters and pasta.

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.

Germany's first sardine bar, on Grunewaldstraße since 2016: tinned fish from Portugal and France, opened fresh, with wine.

Japanese food on Lychener Straße: nigiri, sashimi and futomaki from the sushi chef, tempura, udon and kakuni, tatami seating.

Wine shop, wine bar, restaurant and cooking school in a courtyard off Rheinstraße: daily lunch, a regional dinner menu and more than 500 wines.

Milanese baker Alfredo Sironi's bakery, café and pizzeria on Goltzstraße: Italian bread and pizza with a spelt dough.

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

Pared-back ramen spot on Wisbyer Straße: hours-simmered chicken broth, bouncy noodles, and Spicy Ramen tuned with garlic and hot sauce from the table.

Meat-free pizzeria in Wedding: dough cold-fermented for up to three days, almost half the pizzas vegan, gluten-free on request.

Neapolitan pizza near Boxhagener Platz: classics with San Marzano and fiordilatte, house creations, fried starters and lots of pistachio.

Gastropub on Graefestraße modelled on London's St. John: brick chicken, oysters and a legendary Sunday roast.

Western saloon-style cocktail bar in the Nollendorfkiez: swing door, Chesterfield sofas and a menu with Latin American flavours.

Wood-fired Neapolitan pizza at Teutoburger Platz since 2014: the first Standard, plus caponata and pistachio tiramisu.

Standard's Neapolitan pizza on Schlüterstraße: margherita with fior di latte, a carbonara pizza with guanciale and a daily special.

Standard on Prinzenstraße: Neapolitan pizza, by the slice too, such as L'Ape che punge with chilli honey.

Neapolitan pizza on Torstraße since 2014: pizza of the day on the board, burrata and artichoke salad to start, open every evening.

Sushi and grilled skewers on Potsdamer Straße: the Danish-Japanese chain founded in Copenhagen in 1994.

A neighbourhood pizzeria in Wedding: Neapolitan from the stone oven, also on wholemeal dough, vegan with chickpea cream.

Wine bar on Pannierstraße with directly imported natural wines from France and Italy, plus grilled cheese and Minimisu.

Korean noodle collective on Dunckerstraße: hand-cut wheat noodles in kalguksu, the soup with a rich broth.

Tacos on Graefestraße from the El Oso team: blue-corn tortillas pressed on site, ribeye "El Rey" and quesabirria.

Smash burger pop-up inside Kuréme on Adalbertstraße: Classic Smash, Banging Bangkok with Thai laab and Bussin Bulgogi.

Contemporary pizza on Gleimstraße by Sarah and Musa: high-hydration dough, airy crust, good wines.

A natural wine bar, café and bottle shop on Friedelstraße: wines from small European growers, with tapas such as boquerones.

Counter restaurant in the historic liqueur factory on Seestraße: seasonal sandwiches and classics from the Michelberger family, spritzes with house liqueurs.

Trattoria from the Pinci founders on Paul-Lincke-Ufer: a small menu, vitello tonnato, tuna with sauce au poivre, a canal-side terrace.

Cocktail bar by the Stadtbad Neukölln: a weekly changing menu built on plants foraged around Berlin, twice Bar of the Year.

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

W Pizza on Invalidenstraße: Neapolitan crust, crisp base, plus the Turkish Delight with sucuk and egg.

Cocktail bar on Weserstraße, Bar of the Year 2024: drinks from the basement lab such as the Go Apes with clarified banana.

The first Wen Cheng, at Schönhauser Allee 65 since 2021: hand-pulled biang biang noodles with chilli oil, walk-ins only.

The second and largest Wen Cheng, near Rosa-Luxemburg-Platz: an open kitchen where the biang biang noodles are pulled.

Hand-pulled biang biang noodles on Spreewaldplatz, with a garden under trees right by Görlitzer Park.

Israeli-Mediterranean sharing food on Ritterstraße: hummus, Shani's Cauliflower and feta chilli brûlée.