Restaurant Macionga sits on Xantener Straße, one street back from Ku'damm in a quiet residential pocket of Charlottenburg.
The room is split into niches, cleanly lit, art on the walls. Two names stand behind it: André Macionga, formerly head sommelier at Tim Raue, now pouring his own cuvée line, and chef Sebastian Leyer, who farms a yard in the Uckermark and grows part of the produce himself. The menu's mushrooms grow in the cellar. The standout: paper-thin layers of house mushrooms with mussel and mustard seed. Around it a three-track concept — six-course menu, à la carte, and a pub-style card at the bar.
