A narrow bistro on Grunewaldstraße whose menu reads like a wine list — except the vintages are printed on tins.
Around a hundred varieties of sardines, mackerel and tuna line up behind the counter and across the walls. Once opened, the tin lands on a long wooden board fitted with magnets to keep it from sliding, served with baguette and a crisp salad that resets the palate between sorts. At the heart of the menu: vintage sardines, aged for months in cold-pressed olive oil with dill, lemon and coriander. The wine list leans toward Portugal, and only Atlantic-caught fish makes the boards. Inside: bare plaster, wooden tables, dim light.
