A restaurant tucked into a Pankow allotment-garden colony, with rough oak tables inherited from the predecessor and a menu that flips the modular idea on its head: vegetables are the default, meat and fish ride along as optional add-ons.
Owner-chef Marcus Kümmel cooks what the season gives him — partly from the garden plots right next door. Award-nominated by the city's chef circuit, yet the prices stay closer to a neighborhood pub than a tasting room. The room is unfussy, the plate is not. For anyone hunting regional Berlin cooking where the vegetable half of the plate actually carries the dish, this is the address.
