Sathutu is Berlin's contemporary outpost for Sri Lankan cooking in a sharing format — a compact menu of ten rotating plates that turns with the season.
The plates: modern curries, mini hoppers, coconut roti with black dhal. The signature is burrata on bathura — fried dough — with Sri Lankan-spiced eggplant, the Western bite dropped into the spice context. The room follows the calm line of modern Colombo and Galle bistros: concrete, wood accents and a shelf of house chutneys to take home. The list leans German natural and orange wines, plus arrack as the closer. The name is Sanskrit: “shining land”.
