This exciting newcomer spreads across three open levels in an industrial-chic ex-boiler room of a public swimming pool. The chef's orchestrations are just as upbeat and tantalising as the decor. The 'Dit is Berlin' menu stars riffs on local classics like bacon-wrapped perch and veal dumplings in caper sauce while the seasonal menu comes alive with freshly gathered ingredients from regional farmers.
In fine weather, the courtyard terrace beckons.
