On Schiffbauerdamm, a few steps from the Berliner Ensemble, an ivy-clad townhouse sits right on the Spree.
Inside, brasserie-style tables, Otto Dix paintings on the walls. The name carries weight: Bertolt Brecht, whose stage was next door, was an outspoken meat lover. Brechts runs its own butchery and dry-ages whole carcasses on site — a practice almost nobody in Berlin still bothers with. Head chef Enrico Wirth keeps the menu broader than the steakhouse reflex expects. The stage for the kitchen's craft: the Dry-Aged Experience for two, 400 grams per person, carved tableside.
