Saunter along Berlin’s Landwehr Canal to discover this idiosyncratic icon of Kreuzberg’s food scene. A cosy dining room provides contrast to a menu that’s fine dining and fearless in equal measure. Austrian chef Sebastian Frank combines myriad textures and flavours in a modern twist on his country’s heritage dishes. His aim? Free ingredients from their preconceived ties. Case in point, his ‘Young and Old Celeriac’ – salt-baked root aged for a year before being shaved, like truffle, over the young, steamed incarnation. Other picks include mushroom liver with apple balm and caraway meringue with woodruff and sour ice cream.
Paul-Lincke-Ufer 44a, Kreuzberg, Berlin, 10999