On the old Bolle dairy grounds at the Moabit Spree bank, Maico Orso runs a kitchen that takes hotel classics and free international cooking equally seriously — the vegetable side gets the same stage as meat or fish.
Opener: house-baked sourdough with airy, cold nut butter. Then a Caesar Salad whose unusually light dressing reopens the classic without undressing it — the quiet highlight of the menu. Alongside: Wiener Schnitzel with potato-cucumber salad, cod with a kimchi reading, or Leipziger Allerlei with lobster. Floor-to-ceiling windows pull the Spree into the room; in summer the terrace opens onto the water.
