The story
BRIKZ serves modern cuisine at Grolmanstraße 53 in Berlin's Charlottenburg district, and the Michelin Guide listed it as Recommended in 2026. The kitchen is led by Arne Anker, who builds each menu around regional produce.
Anker cooks seasonal food sharpened with refreshing acidity and rare herbs. The kitchen works with more than 30 vinegars and citrus fruits such as Buddha's Hand, Kafir limes and finger limes. When an ingredient runs out, the dish changes on the menu that day. Trimmings are preserved, fermented or pickled, and some become homemade liqueurs.
The "primal carrot" arrives as a carrot built from cherry gel, carrot purée, tarragon cream and carrot greens. Pine cone cream and fir shoots add nutty, earthy notes. A Wagyu beef roulade recalls Sunday dinners at the chef's grandmother's: it is sliced paper-thin, filled with celery, shiso, bacon and mustard, and served with a veal jus flavored with cocoa and coffee. The menu runs five to seven courses, with fish, meat, vegetarian and vegan versions, plus a smaller à la carte.
The restaurant occupies a former jazz café near Savignyplatz, and the exposed red brick that gave it its name remains. White linen covers the tables, and the two window tables are the seats to request. A street-side terrace extends the room outdoors. Sommelier Julius Lemp's list includes Meyer-Näkel and Dreissigacker, selections from Odinstal in the Palatinate, and Roberto Picèch from Friuli. Der Feinschmecker rated the restaurant 3.5 in 2026.
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Concept Thrilling fine dining in Arne Anker's relaxed restaurant at Savigny Square. Ten rotating dishes, offered as a personalized menu starting from five courses or à la carte. Culinary Style Anker's delicate creations stay even closer to the raw ingredients, and he weaves in childhood memories. Take the "primal carrot," for instance: he presents it as an artfully crafted carrot made from cherry gel, carrot purée, tarragon cream, and carrot greens, while pine cone cream and fir shoots provide additional nutty, earthy notes. Sunday dinners at Grandma's inspired Anker's Wagyu beef roulade, sliced paper-thin and stuffed with celery, shiso, bacon, and mustard, served alongside an aromatic veal jus infused with cocoa and coffee. Wine Sommelier Julius Lemp curates a wine list featuring classics such as Meyer-Näkel and Dreissigacker, selections from Odinstal in the Palatinate, and Roberto Picèch from Friuli. Ambiance Elegant yet casual and familial; tables set in crisp white linen against exposed red brick walls. The two window tables offer the finest seating. There is also a charming street-side terrace. Verdict A delightful culinary journey that remains beautifully grounded.
Exposed brick walls, white tablecloths, delicate dishes, and a grand experience. Several menus with five to seven courses, including a vegan option, as well as a nose-to-tail philosophy.
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