Cocktail bistro on Goltzstrasse, evenings shift into vegetarian fine dining in bistronomie mode.
Head chef Nikodemus Berger cooks strictly vegetarian and pulls foraged Berlin herbs into the menu. The programme runs as a twin set: five or six courses on one side, a cocktail pairing on the other, calibrated to the courses and bookable alcohol-free. The room is cut into zones: a lounge with pastel velvet up front and a bar you can eat at. Dark green walls mark the bistro in the back. Signature lands as glazed brown kale with smoked beluga lentils, beurre blanc with sauerkraut in the centre, a confit egg yolk on the side that reads like a fried egg.
