The story
CODA Dessert Dining at Friedelstr. 47 in Berlin holds two Michelin stars (2026) for an international kitchen that builds its whole menu on the techniques of pastry.
There is no classic order of courses here. Dinner unfolds as a 15-course progression of flavors, textures and temperatures, and the usual line between starter and dessert dissolves along the way. René Frank keeps sweetness restrained and sets it against umami, smoke and acidity. Fermentation, roasted notes and fine bitterness add depth.
Chef Julia Leitner and her team carry out Frank's ideas at the pass. Schlemmer Atlas gave the restaurant four Kochlöffel in 2026, pointing to its unexpected ingredient pairings. The best-known plate is the Caviar Popsicle: Jerusalem artichoke and vanilla ice cream on a stick, dipped in caviar and coated in white pecan chocolate.
The drinks program is part of the menu. Natural wines, sake and non-alcoholic pairings sit alongside the food as a second line of flavor. The dining room runs on dark colors, soft light and clean lines, with counter seating among the options. The mood is urban and quiet.
Recognition
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Excellent cooking
Multi-course menus, based on the art of René Frank and Julia Anna Leitner – featuring breathtaking ingredient combinations in a stylish bar ambiance. It is also known as Nonconformist Find Dining.
Coda is a very pleasant hotel restaurant with a terrace in the heart of Prague, offering beautiful views. In case of inclement weather, it offers a cozy, elegant interior. The restaurant serves Czech and international cuisine. You can choose from the à la carte menu or the tasting menu, which can be complemented with wine pairing, or you can ask the friendly and attentive staff to recommend a glass or bottle of quality wine. The kitchen offers an interesting presentation, imagination, and style that could be improved by better temperature of the dishes. As an amuse bouche, you will be offered smoked butter with a selection of bread and gazpacho. The scallop ceviche will enchant you with its balanced flavor, as will the slightly warm duck breast marinated in Koji with potato flatbreads, stuffed with confit and foie gras, served with white cabbage and apricots. A beautiful and delicious stuffed cottage cheese dumpling with brown butter cream, strawberries, and elderflower was a wonderful finale.
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