It doesn't get much more quintessentially Berlin than this trendy restaurant! Finding your way through the courtyard of The Westin Grand hotel to ring the bell at the unassuming-looking door is an adventure in itself. After being welcomed at the bar (perfect for an aperitif or after-dinner drink), climb the old staircase to reach the first floor to get to the lively restaurant, which was once a fashionable nightclub). Head chef Patrick Ziegert and Viktor Gerhardinger, Head of Culinary Development, are the men behind the culinary concept. In this industrial-style decor, you can enjoy a strictly vegetarian five- to seven-course menu (vegan options also available), comprising dishes such as "carrot, chard, sea buckthorn" or "oyster mushroom, potato, saffron". A number of classics are available as add-ons – for instance Parmesan dumplings. The wine and alcohol-free pairings are fantastic. The waitstaff are laid-back, but no less professional and well organised for it. A hip spot that draws a mixed crowd – Berliners and tourists, fans of plant-based cuisine, and foodies from all over the globe.