Michelin-starred kitchen on Friedrichstraße in Kreuzberg, built around Billy Wagner's idea of brutal lokal.
Heirloom vegetables, animals raised with care and produce from small farms in the region. Six courses in a fixed menu, vinyl in the background, the room casually composed yet choreographed down to the detail. Signature: suckling pig aged six weeks in butter, cooked sous-vide and seared, served with plum-chili jam and braised onions. An extensive wine list leans into the unknown, full of small producers and quiet finds.
