Merold promises "new German cuisine" – top-notch regional ingredients from Berlin and Brandenburg served in the form of dishes such as "braised onion, buckwheat, black garlic" or "guinea fowl 'Backhendl', mashed potatoes, truffle remoulade". The dishes are often pared back to just a few components, which are perfectly prepared and combined. As a kind of signature dish, and an absolute must, the house-made bratwurst changes on a monthly basis, for instance, beef, sauerkraut and house-made doubanjiang. You can choose à la carte or opt for the four- or five-course set menu – with the fantastic bratwurst as an optional add-on. Their wine list is also well-stocked. The sleek modern interior is inviting, and the service is attentive, knowledgeable and agreeably relaxed. Chef-patron Jonas Merold himself frequently puts in an appearance front of house to greet diners and introduce his creations.