Merold on Pannierstraße in Neukölln — after a 1.5-year forced pause due to structural danger, reopened behind a still-tagged Neukölln wall.
Inside a bright, pared-back room with a stainless-steel bar and open kitchen. Chef Jonas Merold trained under Tim Raue, spent a few years at Coda Dessert Bar — tip-Berlin describes Japanese fermentation techniques meeting Brandenburg product research. Sommelier Anton pours a Blanc de Noir from Weingut am Klotz. Signature: cheese spätzle with lardo, braised onions and Imperial caviar as an upgrade — decadent and homey at once.
