The Table

"In his set menu (dubbed "Das Tor zur Welt" – "Gateway to the World"), Kevin Fehling makes use of a wide variety of ingredients – Asian, Middle Eastern and South American – and also likes to combine these, crossover style, with classic French-based cuisine. An array of wonderfully complementary flavours turn creations such as "The Sea – poached oyster, hamachi, sea urchin & horseradish" or "Ballotine of quail, aubergine, kumquat, argan oil cream & saffron broth" into characteristic dishes that shine in terms of the quality of the produce, precision, and depth of flavour. In the stylish, relaxed atmosphere at the long and winding table after which the restaurant is named, you can see the action unfold in the kitchen – everything runs like a well-oiled machine or an orchestra! Restaurant manager David Eitel, part of the charming, attentive service team, who interact with guests in a laid-back manner, should also be mentioned." - Michelin Inspector

3 Best Day Trips from Berlin to Hamburg, Leipzig, and Potsdam | Condé Nast Traveler

"Industrial details and concrete walls aren't quite what you’d expect from a pricey three-Michelin-star restaurant. But then you see The Table Kevin Fehling's snake-like table, which seats just 20, with the open kitchen behind it, and you know you’re in for a different take on haute cuisine. Fehling, the youngest chef in Germany to receive three Michelin stars, offers playful takes on, well, everything, from salmon and glazed eel with rice cream, kimchee, and green mango, to lobster with lardo, yuzu, and Champagne foam." - Liz Humphreys