On Poststraße in the Nikolaiviertel, between brick facades and the Spree, sits a maritime fish menu that reads the North German repertoire more modern than the setting suggests.
Sister venue to Jäger & Lustig a few streets over. Erik Arndt runs the kitchen, his hand sharpened at Hamburg's Fischereihafen-Restaurant. The dining room carries the theme without fishing-net cliché: brick walls finished in navy blue, driftwood with fish motifs — a tiled fish and two figures of fisherman and his wife built into the masonry. The signature is a refined Labskaus with a quail's egg instead of chicken and matjes in place of rollmops.
