Where Berlin - - DINING -

5 – Cinco by Paco Pérez

Cata­lan star chef Paco Pérez’s very first en­deavor out­side Spain is this Miche­lin- starred restau­rant in Das Stue Ho­tel. His aim is to tickle all five senses with avant- garde taste ex­pe­ri­ences that take full ad­van­tage of the fla­vors and in­gre­di­ents of his home coun­try. €€€€. Tue–Sat D. www.5- Drakestr. 1. T: 030.3117220. S Tier­garten. C3


Sit­u­ated in a glass atrium of The Man­dala Ho­tel and ringed by the court­yard’s trees, Facil has mas­tered un­der­stated el­e­gance in both its dé­cor and cui­sine. Dou­ble- Miche­lin- starred chef Michael Kempf is par­tic­u­larly mas­ter­ful with seafood when cre­at­ing his fine menus. €€€€. Mon– Fri L&D. Pots­damer Str. 3. T: 030.590051234. S Pots­damer Platz. D3

First Floor

Named Best Ger­man Restau­rant of 2012, re­cip­i­ent of a Miche­lin star, and with head chef Matthias Di­ether named Berlin Mas­ter Chef 2013, First Floor has clearly earned its gourmet stripes. Part of the Ho­tel Palace Berlin, the fine din­ing spot serves in­spired French haute cui­sine. €€€€. Daily D, closed Mon. www.first­ Bu­dapester Str. 45. T: 030.25021020. S+U Zool­o­gis­cher Garten, U Kur­fürs­ten­damm. C4

Fis­ch­ers Fritz

Pure, straight­for­ward lux­ury is the for­mula at this restau­rant in the Re­gent Berlin Ho­tel. One of just a hand­ful of Berlin restau­rants to earn two Miche­lin stars, Fis­ch­ers Fritz will not fail to im­press with its el­e­vated cui­sine and finely honed ser­vice. €€€€. Daily B, D. www.fis­ch­ers­fritzber­ Char­lot­ten­str. 49. T: 030.20336363. U Franzö­sis­che Straße. E3


Sonja Früh­sam­mer is Berlin’s most cel­e­brated fe­male chef, and her culi­nary prow­ess was fur­ther con­firmed when her restau­rant re­ceived a Miche­lin star in late 2014. This gourmet get­away in a green cor­ner of the city is much loved for its re­laxed, ap­proach­able take on ex­cel­lent cui­sine. €€€. Thu– Fri L, Tue–Sat D. www.fruehsam­mers-restau­ Flins­berger Platz 8. T: 030.89738628. S Ho­hen­zollern­damm. A5


Aus­tria- born chef Se­bas­tian Frank has built him­self a rep­u­ta­tion – and earned a Miche­lin star – with his highly cre­ative, oftentimes min­i­mal­ist use of sea­sonal in­gre­di­ents, from sun­chokes to candied pars­ley root to spruce nee­dles. Vege­tar­ian op­tions avail­able. Warm, wooden in­te­rior and lovely out­door pa­tio for the warmer months. €€€. Wed– Sun D. www.restau­rant- hor­ Paul- Linck­eUfer 44a. T: 030.61289992. U Kot­tbusser Tor. F4


On the 14th floor of the In­ter­Con­ti­nen­tal Ho­tel, Hu­gos of­fers panoramic views of the city along with Miche­lin- starred French- Ger­man cui­sine. Its rep­u­ta­tion as one of Berlin’s go-to gourmet des­ti­na­tions is well earned. €€€€. Tue–Sat D.­gos-restau­ Bu­dapester Str. 2. S+U Zool­o­gis­cher Garten. C4

Les Solistes

Re­fined yet bold top-notch din­ing has brought this restau­rant in the Wal­dorf As­to­ria wide­spread renown. Un­der the lead­er­ship of star chef Pierre Gag­naire, the menu has clear French in­flu­ences while dar­ing to in­cor­po­rate fla­vors from In­dia, the Mid­dle East, and fur­ther afield. €€€€. Daily D, closed Sun. www.wal­dor­fas­to­ri­aber­ Har­den­bergstr. 28. T: 030.8140000. S+U Zool­o­gis­cher Garten, U Kur­fürs­ten­damm. C4

Lorenz Ad­lon Essz­im­mer

The Ho­tel Ad­lon restau­rant boasts two Miche­lin stars and a well- earned spot in the up­per ech­e­lon of Berlin’s finest restau­rants. No de­tail is spared in the cre­ation of an un­for­get­table din­ing ex­pe­ri­ence, presided over by chef Hen­drik Otto. €€€€. Tue–Sat D. www.loren­zad­lon- essz­im­mer. de. Un­ter den Lin­den 77. T: 030.2661196. S+U Bran­den­burger Tor. E3

Pauly Saal

The chic, hip dé­cor is matched by a menu of equally cre­ative Ger­man cui­sine, which was awarded a Miche­lin star in 2013. Meat dishes made from lo­cal game are a high­light. €€€. Daily L&D, closed Sun. Au­gust­str. 11–13. T: 030.33006070. S Oranien­burger Straße. E2


Chef Daniel Achilles didn’t earn two Miche­lin stars by play­ing it safe. The two nightly din­ner menus at Re­in­stoff – one fo­cused on re­gional tastes, the other in­cor­po­rat­ing in­flu­ences from far­ther afield – are suc­cess­ful ex­per­i­ments in ex­cit­ing, avant­garde cui­sine. €€€€. Tue–Sat D.­in­ Sch­legel­str. 26c. T: 030.30881214. U Naturkun­de­mu­seum, S Nord­bahn­hof. E2


Wine bar, wine shop, and restau­rant in one, Rutz of­fers per­fectly paired meals by Chef Marco Müller, whose six-, eight-, and 10- course “In­spi­ra­tion Menus” com­bine sim­ple yet di­verse in­gre­di­ents into cre­ative taste sen­sa­tions. €€€€. Tue–Sun D. www.rutz-wein­ Chausseestr. 8. T: 030.24628760. U Oranien­burger Tor. E4


Part of the an­del’s Ho­tel, Skyk­itchen brings a wel­come touch of lux­ury to the Licht­en­berg dis­trict and was ac­cord­ingly crowned with a Miche­lin star in 2014. Try chef Alexan­der Koppe’s four- course “From Berlin to the Sea” re­gional menu for mod­ern takes on tra­di­tional fa­vorites. €€€. Tue–Sat D. ho­ Landsberger Allee 106. T: 030.4530532620. S Landsberger Allee.

Tim Raue

From his hum­ble beginnings grow­ing up in Kreuzberg, Tim Raue has be­come one of the best­known culi­nary names in Berlin. Plumb­ing the Far


Made with dried fruit, nuts, spices, and a marzi­pan cen­ter, then rolled in pow­dered sugar, Stollen is sure to change your mind

about the oft-ma­ligned fruit­cake. The cen­ter­piece of Dres­den's an­nual Stol­len­fest (5 De­cem­ber) is a sev­eral-ton version of the fruit bread, which is even pa­raded through the

streets be­fore be­ing cut into pieces.


The hard gin­ger­bread used to make Lebkuchen hearts can be found year round at Ger­man fairs, but it’s the soft va­ri­ety, which comes out dur­ing the hol­i­day sea­son, that ev­ery­one an­tic­i­pates. The Nürn­berger Lebkuchen that have be­come the most fa­mous to­day can be found in the gourmet

sec­tion at KaDeWe (p. 27).


This lit­er­ally trans­lates to "tree cake," due to its char­ac­ter­is­tic golden lay­ers re­sem­bling the rings of a cut tree trunk. To get this ef­fect,

a very thin layer of bat­ter is re­peat­edly brushed onto a spit and al­lowed to bake on an open flame. Pick up your sam­ple at Christ­mas mar­kets around town (p. 10).


You’ve prob­a­bly al­ready no­ticed the Ger­mans love marzi­pan, but they also love pota­toes, so

trust them to cre­ate a spe­cial Christ­mas marzi­pan treat that's rolled into lit­tle balls and dusted with co­coa and cin­na­mon for that

freshly har­vested spud look. A box of Niedereg­ger Lübeck marzi­pan pota­toes can

be bought at lo­cal su­per­mar­kets.

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