"Cram in at one of Otto’s 20 seats if you love a farm-to-table experience with no fuss. The focus here is on ingredients from the Berlin-Brandenburg region (including the restaurant’s own garden), and the menu changes often: sometimes a new dish a week, with bigger overhauls happening every three months or so. Raw concrete walls and simple wooden furnishings give the tiny interior a Nordic vibe, and you may get a glimpse of your food being prepared in the open kitchen. For a group of two, you’ll probably want four to six plates, paired with something from their natural wine list. They’re only open Thursday through Monday, so plan ahead." - Barbara Woolsey
Robert Rieger
