Eighth floor above Potsdamer Strasse, big windows to the skyline, open kitchen at your back.
Jonas Zörner cooks here with one Michelin star, no-waste runs through the whole menu. Welcome with a spritz and an amuse from lactofermented juice of yellow tomatoes off the rooftop. Sunflower miso is fermented in house, Belper Knolle rests on yoghurt. Bread arrives with caramel butter and a house Berliner Späti butter. Porcini from Berlin forests over a French-press consommé. Monkfish with artichoke, bone marrow and champagne foam — then quail with blood orange. Dessert: strawberry tartlet with sorrel sud and a hippe from hand-picked cherry blossoms.
