Berlin is in the midst of a food revolution, boasting both good ethnic cuisines and around 14 Michelin-starred restaurants. Say good-bye to fattening dishes like sausage, spaetzle, and strudel—today’s German cuisine offers you so much more! Restaurant Reinstoff is a two Michelin-star modern gourmet flagship in Berlin’s thriving dining scene and is located in a warehouse landmark, the Edison Courtyards in Berlin-Mitte, where Germany’s first light bulbs were manufactured. Chef Daniel Achilles dazzles diners: With his business partner, Sabine Demel, and an intelligent and impeccable service team, he delivers an elegant and upscale eating experience, one cherished by locals and reserved for date night, a special occasion, or top-tier business meeting—but compared to what you’d pay in America for such transcendent quality, it is still an affordable experience.
“This really is a very special restaurant. It has a discreet atmosphere, first class service and one of the most interesting and exciting kitchens in Berlin. Daniel Achilles shows that top-flight cuisine doesn't need luxury products.” -- Michelin Guide
The plates are small and impeccably prepared and presented: Choose from two menus, the “nearby,” using locally sourced ingredients—for example, European perch with crabapple, parsley root, cider, and pumpernickel, or the “faraway,” using imported specialty goods—squid with kiwi and green juniper, lemon leaf oil, and pickle weed vinaigrette. Everything on the menus pairs well with local wines like a zippy Grüner Veltliner or an aromatic Riesling Kabinett!
Another outstanding dining experience is provided courtesy of Berlin-born bad-boy chef Tim Raue, once a knockabout inner-city gang member with a delinquent childhood, but now one of the country’s top chefs, and a celebrity. If anyone is a symbol of the city’s reinvention, it’s Raue. His eponymous Michelin-starred restaurant is located hear Checkpoint Charlie. The most famous crossing point between the former East and West Berlin is now a meeting point of East and West food fusion.
“Tim Raue's pared down Southeast Asian cuisine uses a small number of high quality ingredients to great advantage. Sweet and savoury, mild and sharp, soft and crispy - his dishes are a riot of contrasting textures and flavours, always combined to perfection.”
-- Michelin Guide
Raue’s menu of Asian-inspired cuisine is an intuitive and passionate blend of Japanese precision, intense Thai flavors, and the philosophy of Chinese cooking. A charismatic and energetic presence, Raue has abandoned the stodgier elements of German cooking, such as bread, white sugar, dairy products, and gluten. His menu features classics such as langoustine with wasabi, Cantonese-style; suckling pig with dash and fine Japanese mustard; and Thai mango with lime and saffron—all served in a charming and eclectic design environment.