CODA
Fine dining restaurant · Neukölln ·
Dessert-focused dining using modern techniques, no refined sugar
Dessert-focused dining using modern techniques, no refined sugar
"Don't be fooled by the unassuming-looking exterior of this Neukölln eatery – a very special take on fine dining awaits you inside. The atmosphere in the dimly lit interior is lively and laid back. Dine either at the counter, with a view into the kitchen, or at one of the surrounding tables. If you're lucky, you'll be given a sneak peek into how one ingredient or another is prepared in the kitchen. Chef René Frank cooks in his own style, which is certainly unique: he and his team apply patisserie techniques to prepare innovative dishes such as "aubergine, pecan, apple balsamic vinegar, liquorice salt" or "parsley root, black garlic & pistachio". Desserts are by no means the only focus, and refined sugar is avoided completely. You are invited to embark on a culinary adventure in 15 servings. The service is relaxed and very friendly. In addition to the pairing drinks that accompany the tasting menu, there is also an optional wine flight available. The wine list showcases a well-curated selection of German Rieslings, as well as an appealing range of sparkling wines and choice of sake." - Michelin Inspector
"Coda is listed at the The World's 50 Best Restaurants in 2025 as rank 62." - The World's 50 Best Restaurants
"CODA bills itself as a dessert restaurant, but that's a bit of a misnomer: Chef René Frank, former pastry guru at a three-Michelin-starred joint in northwest Germany, uses dessert techniques on mostly savory ingredients. The result: sophisticated small plates that look like desserts but don’t usually taste like them. A tasting menu consists of 15 gorgeous-looking plates that read like haikus: parsley root, coconut, pistachio; beetroot, raspberry, tofu; cacao, Jerusalem artichoke, cherry; and on. All are superbly creative, yet some work better than others on the flavor front; their signature caviar popsicle, made from Jerusalem artichoke-bourbon vanilla ice cream with pecan ganache and topped with caviar, is a definite highlight. Oh, and the kitchen doesn't use refined sugar—any sweetness you detect comes from fruits and vegetables." - Liz Humphreys
"Unlike anything else—singular in concept and execution." - Le Guide MICHELIN
"The final punctuation becomes the main focus at this Berlin Two Star staple." - Ashley Simpson