One of Berlin's best places to eat, Aigner is truly international, as its name, concept and all the old furnishings originate from a famous Viennese cafe that closed in the 1980s. Master chef Herbert Beltle and his team serve award-winning dishes with ingredients sourced fresh from the market. The 'cheese duel' dessert is a competitive way to end your dinner.
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The restaurant’s name comes from a tongue-twister and the light, fish-focused menu is for a very refined palate. Chef Chrisian Lohse has won several of the Michelin stars that appear none too oft in Germany. The German chef first trained in Dijon and has since pleased gourmands such as those at The Dorchester in London and the Sultan of Brunei (as a private chef). The dining room has light woods, deep carpets and a fireplace. [...]

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Rich cuisine by Chef Michael Hoffmann at this Michelin-starred restaurant, which uses only the best ingredients for a daily menu that is chosen by quality of supplies. Fish are only line-caught, mostly in the Atlantic off the coast of France, and legumes cater for vegetarian gourmands. Save room for the French cheese plate. Service is gracious, friendly, and professional with Mr. Ingo Sperling, the award-winning maitre d' recommending dishes and wines from their selection of 700, with California Napa Valley becoming a firm favourite. A good way to sample the cuisine is the €35 three-course lunch or the six-course dinner for €95. [...]

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Many S-Bahn passengers assume this lonely and unusual half-timber house from 1898 is related to the railroad, as it sits along the tracks that link Paris and Moscow. But the fine restaurant inside has more connections to the Mediterranean. Dishes including lamb rack with roasted artichokes and gnoc [...]

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