Sarah Wiener, probably Germany’s best-known female chef, has become celebrated for her organic updates of German regional cooking. In her Mitte kitchen, Wiener mixes regional ingredients such as Brandenburg venison, elderflower and wild woodruff (a herb typically used to flavour beer) with fusion touches such as apricot chutney and quinoa. Das Speisezimmer looks good too, housed in a chandelier-filled room at the back of a former factory courtyard.
Das Speisezimmer, Chausseestrasse 8, 10115 Berlin, +49 (0)30 8145 29430
This exquisite Michelin-starred restaurant from chef Daniel Achilles gives guests a choice of precisely how locally they want to eat. The menu is split into sections called Ganz Nah (‘really near’) and Weiter Draussen (‘further away’). While the former offers local and Baltic dishes such as herring with flowers, apple and onion or sea trout with elderberry and round courgettes, the latter includes French-inspired dishes such as duck liver with peaches and brioche. Décor and customers are smart.
Reinstoff, Schlegelstrasse 26C, 10115 Berlin, +49 (0)30 3088 1214
An old power station may not sound like the most charming of venues, but this restaurant in a converted 1920s building on the pretty Landwehr Canal has an unexpected ‘wow’ factor. The excellent modern German food places a strong accent on local produce, such as lamb reared on the shore of nearby Lake Müritz, or zander, a delicious pink-fleshed freshwater fish that teems in local rivers.
Volt, Paul-Lincke-Ufer 21, 10999 Berlin, +49 (0)30 6107 4033
As crisply white as a mountain snowdrift, Schneeweiss’s elegant dining room makes a fitting setting for a kitchen serving alpine cuisine. Specialising in food from Southern Bavaria and Austria, the menu typically includes hearty but refined dishes such as beef with cherries, peas and chanterelle mushrooms or confit of salmon with wheatberries, sun-dried tomatoes artichoke and mint. The restaurant’s weekend brunch is particularly good.
Schneeweiss, Simplonstrasse 16, 10245 Berlin, +49 (0)30 2904 9704
It’s no surprise there’s an artistic bent to this modern German restaurant. Located in an old Victorian hospital that’s now a warren of artists’ studios and galleries, 3 Schwestern (‘three sisters’) doubles as a music and cabaret venue and its promise of ‘fine food and primitive rock and roll’ draws an appropriately bohemian crowd. The chefs here prefer to use produce from the Brandenburg region, such as apple-fed pork and local chanterelle mushrooms, wherever possible; the service is relaxed, Berlin-style.
3 Schwestern, Mariannenplatz 2, 10997 Berlin, +49 (0)30 600 3186