theNOname - Restaurant

We had the 8 course dinner and love the food! Very creative and unexpected. The vegetable dishes were better than the meats. Some of my favorites are - chanterelle and onion - taco with turnips - sticky rice and blue berries dessert The space is a modern and old with a touch of artsy kink. Beautifully done. A minor drawback was the closed windows, making it a bit stuffy. The only major complaint we had was the 4 hour dinner service for an 8 course meal. My guests were falling asleep from jet lag. We had to tell the servers 3 times to please speed up the courses. They finally did with the last 2/3 courses. With the sped up, we finished after 4 hours. That was way too long for dinner considering I have had 12 courses in 3.5 hours at a Michelin starred restaurant.

I had a surprise birthday dinner for my husband here and I was really looking forward to it. I loved the ambience 8/10. (Chairs were not cozy enough) staffs was super nice, friendly and dressed amazingly 10/10. The food tasted nice, I very much liked the variation but in most cases the dishes were salty. 7/10 Overall 8/10 for me. I would definitely go there again, maybe to try out their lunch menu.

Fantastic set menu. Extremely competent service, great spacing between courses and a lovely wine pairing. The art in the locale is fun to view while going to the eclectic bathroom. Hard to keep your eyes off the centerpiece light show.

Didn’t have that much fun for a while in a restaurant. Had the 8 course set menu with wine pairing and non-alcoholic pairing. Every dish was greatly executed and was absolutely delicious and there was not a single complaint we had. The service was amazing and the non-alcoholic drinks in the menu were amazing. A lot better then the wine. Thank you for the awesome experience. PS: When checking the reviews, we saw a guy complaining about having bread for a course. That bread is bloody amazing and worth the every cent.

Stylish place next to the Synagogue on Oranienburger street. The eight course tasting menu was an interesting combination and well presented. However, saltiness and sour have been the dominant influence on the palette. The wine pairing was a bit of a disappointment, as the various wines have enhanced the acidity of the menu, instead of complimenting and balancing the dishes. Too many experimental wines for my taste. Friendly and welcoming service, however it was quite irritating, that a total of five servers attended to the table. The explanation of the dishes was hard to understand (language barrier), the wines were introduced but the reason for pairing ignored. One course was wrongly served (second instead of first) and had to be replaced. Overall a nice evening, but we have not been wowed.

Absolutely fantastic!! 👌🏼 This is what I want my (casual) fine dining to be… What a lovely evening that was! 👏🏼 It’s always very special when food, ambience, service and company come together as perfectly as they did here… Yes this is more on the “event-side” of dining than the easy-going “affordable” restaurant but it was absolutely worth every penny! Thank you for having us and hosting such a lovely evening. 👌🏼😊

NO boundaries!NO limits!NO name! this experience was just so special! entering the place,you are getting welcomed as if you’re entering your best friend’s place! everyone in service that night (four people) were just so lovely! smiling,interested in you,informative about what they sell… just wow! the food:simple but outstandingly delicious! ingredients used we all know but put together in a way i‘ve never eaten before! and the interior looks like you are visiting a castle: tall ceilings,beautiful stuck,white curtains,nice music and such a cozy light system! thank you! thank you! thank you!

The presentation was Monet art, the texture was Van Gogh and the flavors were Dada. The chef decided to scream with flavors, rather than whisper, inspire or excite. Most flavors were unrefined, at best. You could tell the chef is trying to get somewhere, had a message, but you couldn't tell what it was, because he was screaming at you. The staff were extremely kind and courteous. Our flavor journey was a series of vulgar attacks of salt/sour (pre-course), decent radish dish, followed by extreme sour (heart burn as we swallowed), then extreme sweet (to the point of ruining the beautiful meat), followed by another extremely sweet dish (at this point I was asking myself if I wanna finish dinner or get the check) and finally the dessert came to rescue, balanced, and mildly sweet. Flavor... I was surprised. Not pleasantly so. First we received a little crispy snack, accompanied by an allegedly mouth cleansing radish juice. It didn't cleanse, it attacked with a burst of Saltiness and Sourness. Luckily soon after arrived the bread. Both the regular bread and sourdough rice bread (gluten free) were extraordinary and the butter whipped with roasted yeast: beautiful. Upon inquiry we learned the gluten free bread is not made in house. The first course with radish was beautiful, no complains, also no serious compliment. The Langostino was served with a clear tomato soup, which was extremely sour. I decided to brave it and drank a few spoonfuls. Immediately regretted it as it gave me heart burn as it was going down. My partner skipped drinking it all together. Then came the Hanging Tender. Meat texture was beautiful. Pink and juicy inside and a delicate crust outside. Served on top of a deep red beetroot reducation, which looked beautiful but was unpleasantly sweet. The degree of sweetness killed the whole "main" dish and the joy of eating the perfectly cooked meat. By no means I was ready for such attack of sweetness as the third course. Fourth course, Cauliflower and apple, came with an almost candied apple sauce. The presentation was a plate of goo, and lazy, and the chef was clearly pushing the extreme sweet agenda for the dinner. Again, not desirable. So after two extremely sweet main dishes, we landed safely on dessert. Pavlova came to the rescue. Beautifully presented, and mildly sweet! In all fairness, the chef had to deliver a menu he didn't develop (he was apparently delivering the legacy menu) and I don't have experience as how the previous chef intended for the dishes to taste. (So maybe the new chef was as frustrated as I was with the flavors?! No idea) My partner and I dined here on Oct 1, 2021. We both went for the 5 course menu. It coincided with the first night the new chef took over, apparently the third person to lead the kitchen since "No Name" opened in mid 2019. I loved the service and the atmosphere, the gentle way of mixing bandage culture with fine dining and the quirkyness of the staff wearing leather harness on top of their all black outfits, however, I won't go there again.