Charlottenburg beyond Kantstraße: udon, galettes, schnitzel

If you eat out in Charlottenburg, you usually end up on Kantstraße. That is why 893 Ryōtei, Paris Bar, Kuchi Kant and Comedor have their own guide. This one covers the side streets and squares around it, from bread in the morning to schnitzel by the lake.

AERA – gluten-free bread on Fasanenstraße

Charlottenburg · BakeryAERA CharlottenburgOn the map

At Fasanenstraße 74, AERA bakes nothing but gluten-free. The bakery has been working on one and the same recipe since November 2016. The goal is bread you cannot tell apart from the regular kind; a substitute product is explicitly what they do not want to make.

The dough rises with sourdough instead of yeast and gets as much time as possible, and the grain comes from the biodynamic Bauckhof farm in northern Germany. In the bakery you can watch the loaves being shaped by hand, and a Kurfürst goes home with you.

Bubar – galettes at the weekly market

Charlottenburg · FrenchBubar Crepes und GalettesOn the map

Bubar is not a restaurant but a stall at the weekly market on Karl-August-Platz, Wednesdays and Saturdays until midday. Behind it is a trained pastry chef from Plomelin in Brittany who learned his trade at Les Menhirs.

The galettes are made with freshly milled buckwheat flour from France, the crêpes with organic eggs and salted French butter. He makes the salted caramel, caramel au beurre salé, himself, and the crêpe is best with it.

Heno Heno – udon on Wielandstraße

Charlottenburg · JapaneseHeno HenoOn the map

Heno Heno started as a small Japanese place on Kantstraße and moved a few corners away to Wielandstraße 37 in 2015. The kitchen cooks everyday Japanese food rather than sushi platters.

Udon and soba come hot in broth or cold, with tofu, beef or in curry soup. Gyūdon is beef and onions on rice, with an onsen egg if you like. The vegetables for the nukazuke are pickled especially for the restaurant. The right order is cold udon with beef and a bowl of pickles on the side.

Standard Serious Pizza – Naples on Schlüterstraße

Charlottenburg · ItalianStandard Serious Pizza CharlottenburgOn the map

Standard opened in November 2014 on Templiner Straße in Prenzlauer Berg; one of its four locations is now at Schlüterstraße 63.

The pizzas bake in a hand-built dome oven at around 500 degrees and take about a minute. The flour comes from Campania, the San Marzano tomatoes are crushed by hand every day and the fior di latte arrives weekly from Agerola near Naples. Besides margherita and marinara there are white pizzas such as the carbonara with roasted guanciale, pecorino and egg yolk, plus a different pizza of the day every day.

Engelbecken – schnitzel by the Lietzensee

Charlottenburg · GermanEngelbeckenOn the map

Engelbecken brought its name with it from Kreuzberg. Marion Moutell, Stefan Vetter and Wolfgang Stoye opened it in 1995 on the corner of Reichenberger Straße and Erkelenzdamm, near the Engelbecken basin of the old Luisenstadt Canal. In October 1999 it moved to Witzlebenstraße 31 by the Lietzensee.

The cooking is Bavarian, with organic meat and regional produce, plus a section of its own without meat. The classic is the Wiener schnitzel of organic veal with potato and cucumber salad, lingonberries on request. The restaurant opens every evening at five; at lunchtime on weekdays the same team cooks at Enzian am Lietzensee.

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