Martin Hartmann opened a small Austrian delicatessen on Motzstraße in 2007 — today it has grown into a restaurant that serves alpine cooking the way you would expect to find it in a Viennese living room.
Colourful interior, lived-in warmth, the Belle Etage of a Berlin Altbau when it is cool outside, the pavement terrace when the weather plays along. House-baked bread, clear beef broth with Frittaten, a spritzed Grüner Veltliner. The Wiener Schnitzel from milk-fed veal arrives with a lukewarm potato-cucumber salad. Beelitz asparagus with hollandaise in season. The Kaiserschmarrn on the menu nods to the imperial namesake.
