Einsunternull in Berlin serves creative, intensely seasonal dishes that manage to be experimental without being fussy; it’s straightforward, exquisitely-crafted new German cuisine. And the restaurant quickly and rightly earned a Michelin star for it. This is not the first for the team, who’ve collaborated with plenty of other Michelin-rated establishments, and it’s unlikely to be the last. Dishes here let the top quality ingredients shine and the combinations are often surprising on paper, sensational on eating. Local fish, char, might be served with ash and rapeseed oil. Baked cucumber with fermented berries. Leek with clover.
Lunch is eaten at ground level in the restaurant, while dinner is served downstairs – Einsunternull meaning, roughly, “below” – each having different numbers of courses. Lunch can be between three and five courses, with dinner expanding the offerings from six to 10 courses; here, let your stomach be your guide.
The space itself is minimalist and stylish, with crisp lines and plenty of natural light, where possible. There’s a palette of cool, creamy whites on display, with some warming wooden features and sleek black accents here and there. Einsunternull knows how to make elegance look effortless, both on the plate and off.