On Paul-Lincke-Ufer, where the Exil scene bar once gathered smoking coal ovens and Berlin's creative crowd, Sebastian Frank has run Horváth since 2014.
Two Michelin stars, held continuously since 2015, carried by an elegant vegetable-led kitchen in which animal products only appear discreetly in sauces and stocks. The signature 'celeriac, mature and young' brings a celeriac root aged twelve months in a salt crust together with a celeriac béchamel — the dish that earned Frank his 'Mister Celeriac' nickname on the scene. Original wood panelling, a glazed kitchen at the back of the dining room, near-private atmosphere.
