Seasonal small plates & wine served in an intimate, industrial-style venue with a leafy terrace.
"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." - cindy brzostowski, olivia ladanyi
"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
"Courtesy of his experience with Danish superstar René Redzepi at Noma, chef and Berliner Vadim Otto Ursus applies his formidable expertise on fermentation with aplomb. The result is out-of-the-box, bright, and imaginative takes on German cuisine, served up in a stylish, brutalist space. The restaurant is small, so book ahead. If you can’t nab a table, consider heading to Trio over in Mitte, where Ursus offers pitch-perfect takes on German pub fare." - Tim Forster
"This is a small restaurant with an open kitchen and a pleasantly lively atmosphere. The modern, pared-down cuisine has a Nordic touch and is made using locally sourced ingredients. The dishes served are seasonal and ideal for sharing. Vegetarians are also catered for. There is a compact terrace in front of the building and, thanks to the canopy, you can even sit here in winter." - Michelin Inspector
Eva Humphries
Karl Lehrer
Peter Schmidt
Diogenes Freitas
Julian Xie
Evren Evren
Seweryn B
S. K.
Seiji C.
Alexis Q.
Sara A.
Ryo I.