"Berlin’s most renowned Austrian restaurant is one of the old-timers along Kreuzberg’s restaurant-strewn Landwehr Canal: It first opened in 2005, though didn’t gain its first Michelin star until Austrian chef Sebastian Frank joined in 2010; it didn't get its second Michelin star until 2015, when it was also awarded a green Michelin star for sustainability. Inside it’s an appealing mix of old and contemporary, with original wood wall panels, gorgeous murals from Berlin artist Jim Avignon, and an open kitchen enclosed in floor-to-ceiling glass. Outside there’s a charming vine-covered patio where guests can dine in the summer. There’s a definite buzz here. Don’t go to Horváth expecting wiener schnitzel. The Austrian cuisine here is vegetable-focused and totally modern, with some decadent flourishes. Menus come in six- or eight-course options; there’s no à la carte. The steamed semolina dumpling is paired with an iced “smoothie” of peas, parsley, zucchini cress, and apple. The butter bread, composed of steamed malt bread with black beer and chocolate, whitefish caviar, cold potato cream, and garlic, is sprayed with a mist of juniper scent. Frank’s signature dish, which you shouldn’t miss, is celeriac baked in a salt crust and left to “ripen” for 12 months. Save room for the desserts, which are both imaginative and delicious, especially the eggplant steamed with mint and sugar and served with parsley sorbet." - Liz Humphreys
