Top 10 restaurants in Berlin, Germany

The FACIL, Berlin's oasis of culinary culture, offers a refreshing combination of elegant lightness and pure luxury, modernity and understatement. The restaurant treats diners to the very best cuisine and it has an easygoing feel. The service is excellent and you have the chance to relax and escape from the stresses and strains of everyday life. The core of the FACIL philosophy is the lightness of being. In culinary terms, the food will melt on your tongue. The restaurant offers a selection of natural cuisine which is both unpretentious and ingenious.

The Kurpfalz Weinstube are a traditional wine tavern With German and regional cuisine. The focus is on German - in particular Pfälzer - wines With great vintage depth and high bandwidth. The wine taverns invite you to the daily enjoyment of food and drink. The Schoppenweinkarte offers more than 40 open wines and the wine cellar holds 400 bottles of wine.

Bieberbau at Durlacher Str. 15 in Berlin-Wilmersdorf is part of a former studio and dwelling house. Built 1893/94 by Wilhelm Walther for the sculptuor Richard Bieber, it was nearly completely destroyed by a firebomb during World War II. Only the rooms and decoration of what is now the restaurant survived. The stucco ornamentation you can admire here have been created by the most advanced students and trainedcraftsmen of the principal and owner. He maintained a plasterer's and sculptuor's studio. The decorations depict different motives from mythology and rural life. They show advanced technical skills. The premises in their organic design provide an insight into the stuccateurs' craftmenship unique for Berlin around the turn of the twentieth century. They offer a unique spatial experience the qualitiy and complexitiy of which were out of the ordinary. In the backyard of the house there were several studios, amongst others those of the expressionist work group ,,Die Brücke" (,,The Bridge"). Between 1910 and 1913 Max Pechstein and Ernst Ludwig Kirchner worked here.

winter opening times from november to march<br>summer opening times from april to october <br>will be closed for holidays from 31. december 2016 to 24.january<br>Booking necessary

Daily fresh fish: sole, turbot, Sashimi tuna, bream, shrimp, swordfish, calamaretti, Giant Gamberoni, salmon ect. Best steak from Argentina (Black Angus Rind beef) Calf: calf filet, calf liver (Bahlmann-Kalb Germany) the best

Together with his crew, Berlin’s youngest Michelin-starred chef de cuisine Alexander Koppe serves up modern yet down-to-earth reinterpretations of German and Berlin cuisine. The philosophy is to spice up top-quality local ingredients with international influences in order to serve authentic dishes that have a special touch.

A small family restaurant with 5 table and 18 seatplaces. With the nice and warm weather we have also 5 table outside.only cash

Welcome to EL LOCO! <br>The restaurant "El Loco", Spanish for “The madman“, opened on May 1, <br>2008 in the center of the historical old town of Köpenick. <br> <br>It was the venue of the official championship in „Spicy Eating“ - the fist one <br>of its kind in Germany. <br>You can witness the preparation of your food in our show kitchen any time <br>- where else can you see and experience that? <br>All of our dishes are served with a tasty basic spiciness but you can also <br>choose how hot you want to be. <br>We are offering a selection of sauces/dips with various degrees of <br>spiciness (Scoville-units). <br>*Scoville: <br>The Scoville test, based on the Scoville scale, is a method developed in <br>1912 by pharmacologist Wilbur L. Scoville in order to determine the <br>spiciness of the fruits of the pepper plant. First, the value was determined <br>indirectly and purely subjectively, but today it can also be determined by <br>experiment. The assessment is dependent on the proportion of the <br>capsaicin contained in the dried fruit,