Finnish chef Sauli Kemppainen blends Scandinavian ingredients with a hint of the Mediterranean to create a menu full of crisp, clean flavours. Norwegian salmon is paired with Spanish chorizo and Greek octopus and the spring/summer menu is especially light, combining fresh meat and fish with the earthy flavours of truffle, saffron and vanilla. Die Quadriga’s interior is equally refined thanks to the traditional white tablecloths, oak wood panelling and Art Deco touches.
Die Quadriga, Brandenburger Hof, Eislebener Strasse 14, 10789 Berlin, +49 (0)30 214050
Hartmanns offers a refreshingly uncomplicated dining experience, based on the simple principle of classic cuisine and friendly, relaxed service. Chef Stefan Hartmann won Berlin’s Chef of the Year 2008 and his innovative French-Mediterranean menu reflects his creative style perfectly. The simple style of the décor allows the cuisine to shine, while artwork by photographer Jeppe Hein adds a dose of romance. Culinary novices can pick up tips by taking one of Stefan Hartmann’s well-attended cookery courses.
Hartmanns, Fichtestrasse 31, 10967 Berlin, +49 (0)30 6120 1003
Luchs restaurant, which specialises in rustic Italian cuisine, embodies understated elegance. The small number of seats, only 100 in all, creates an intimate atmosphere in which to enjoy the delicious dishes. Chef Oliver Cramer focuses on homemade pasta coupled with meats and fish of the highest quality. The expansive terrace is perfect for summer dining while the light-filled rectangular dining room features picture windows, charcoal-grey cushioned seating and a polished wooden floor.
Luchs, Rosa-Luxemburg-Strasse 9-13, 10178 Berlin,+49 (0)30 2478 1656
Transporting diners to the tropical gardens of the Mekong Delta in southern Vietnam with its evocative aromas and unusual flavours, Monsieur Vuong is a valuable addition to Berlin’s restaurant scene. The elaborate cuisine is based on original recipes and uses the freshest ingredients available with menu changes occurring every two days to provide a different experience on every visit. Be sure to end a meal with a creamy Vietnamese espresso, as served in the steamy cafés of Hanoi.
Monsieur Vuong, Alte Schönhauser Strasse 46, 10119 Berlin, +49 (0)30 9929 6924
With its expansive picture windows and terrace overlooking Kurfürstendamm, the views alone would make a trip to Swissôtel’s top floor Restaurant 44 worthwhile. Happily, the cuisine is equally attractive. Chef Danijel Kresovic produces wholesome dishes that combine simple flavours with timeless produce and rich herbs which are grown in the hotel’s garden. Dishes are on the smaller side as guests are encouraged to experiment with new tastes and to share their selections with friends.
Restaurant 44, Swissôtel Berlin, Augsburger Strasse 44, 10789 Berlin, +49 (0)30 220100
More casual yet no less creative than other Berlin eateries, Susuru is a Japanese noodle bar full of variety and flavour. Its light and airy interior is minimalist, with low-level circular tables providing a design edge, and acts as the perfect backdrop to the tapas-style food and noodle soups. Vegetarians will find plenty to satisfy their appetite such as the sansai udon – soft vegetables and thick wheat noodles in a clear soup with seaweed, morel, spring onion and spinach – which is health-conscious and delicious in equal measure.
Susuru, Rosa-Luxemburg-Strasse 17, 10178 Berlin, +49 (0)30 211 1182
Uma offers an unusual concept, pairing European dining sensibilities with Japanese-inspired cuisine; sushi, sashimi and specialities from the traditional robata grill all appear as part of its three-course menu. The sharing omakase menu is perfect for a group of friends, consisting of eight to twelve smaller dishes, for a more experimental experience. Starters are delicately spiced, as seen in the cinnamon blossom consommé with flamed beef, while mains attain the height of luxury with wagyu fillet steak.
Uma, Behrenstrasse 72, 10117 Berlin, +49 (0)30 3011 17324