In the Pfefferberg complex, Oliver Mansaray runs a two-floor bar-restaurant hybrid that takes both halves seriously — the menu at the table and the menu at the bar.
A 100-metre red neon installation runs through the interior and makes the room one of the most striking Berlin currently has on offer. The kitchen plays a sharing-pairing game: natural wines meet young growers, plates land with edge — asparagus ice cream with black garlic as dessert, the kind of bite that stays with you. Out back waits one of Berlin's oldest beer gardens under old lindens and chestnuts, with a fire burning in summer.
