DIN­ING

Hilda Hoy loves vin­tage old spa­ces and a good piece of beef, so Fleis­cherei was nat­u­rally on her list of restau­rants to try.

Where Berlin - - CONTENTS -

The ideal meat-lover's restau­rant, Fleis­cherei, is ap­pro­pri­ately lo­cated in a for­mer butcher's shop.

The name means “butcher,” and one look at the in­te­rior makes it clear that this name is no co­in­ci­dence. Fleis­cherei restau­rant in Mitte is housed in a roomy store­front space that was for­merly home to an ac­tual butcher, and with orig­i­nal tiles still run­ning the length of its walls, floors, and even its façade, it isn’t ashamed to show it.

From the scrawled neon sign above the door­way, cleanly de­signed ta­bles, chalk­boards on the walls, to the grandiose chan­de­lier dan­gling from the ceil­ing, the space has been trans­formed from its util­i­tar­ian past into a classy, hip space that is both min­i­mal and wel­com­ing. Mas­sive win­dows look out onto busy Schön­hauser Allee, prompt­ing passersby to throw cu­ri­ous glances at the warm, can­dlelit ta­bles inside.

Though the daily lunch spe­cials branch out, the din­ner menu fo­cuses, un­sur­pris­ingly, on meat, meat, and more meat; veg­e­tar­i­ans will find their op­tions few and far be­tween.

For steak lovers that want to put the restau­rant’s butcher her­itage to the test,

“Veg­e­tar­i­ans will find their op­tions few and far be­tween.”

three de­lec­ta­ble cuts of beef are on of­fer: en­trecôte, ten­der­loin, and a hefty one-kilo hunk of Ir­ish Côte de boeuf rib, de­signed to be shared by two or even three hun­gry adults. Non-beefy por­tions of the menu are hearty as well: schnitzel, roasted lamb, duck liver par­fait, or “Heaven & Earth” – blood sausage on a bed of ap­ples and potato mash.

Like many places in Berlin, Fleis­cherei rep­re­sents the po­ten­tial of trans­form­ing the old into some­thing new – with de­li­cious re­sults.

Schön­hauser Allee 8. T: 030 50182117. www.fleis­cherei-berlin.com.

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