The story
Horváth in Berlin serves Austrian vegetable cuisine at Paul-Lincke-Ufer 44a, on the Landwehr Canal in Kreuzberg, and holds two Michelin stars (2026) for its excellent cooking. The kitchen is led by Sebastian Frank, whose menus put produce at the center of every course.
Frank calls his approach "emancipated vegetable cuisine," and vegetables, fruits and herbs stand on equal footing with meat and fish. Precise technique brings out the inherent flavors of each ingredient. Bitter notes, fermentation and reductions add tension and depth, and meat or fish appear only as accents.
Der Feinschmecker describes the signature celery dish, ripe and young, as already legendary. Kukuruz, or corn, carries Pannonian aromas and barley, while porcini arrive with pear, blackberry and poppy seeds. Menus run to four or seven courses, with a shorter quick'n'dirty format also on offer.
Wood paneling, soft lighting and a wall painting by pop-art artist Jim Avignon give the room a sense of history meeting the present. Service is knowledgeable and attentive without being intrusive. The wine list of around 300 selections focuses on Austria, Germany and Eastern Europe, with natural wines and aged vintages alongside. The non-alcoholic pairings are made in house, and Falstaff named them the best non-alcoholic drink accompaniment in Germany.
Recognition
Ambience
Details
History
Excellent cooking
Right in the heart of the scene, in Kreuzberg on the Landwehr Canal, the gourmet restaurant – named after the Austrian-Hungarian writer Ödön von Horváth – presents itself as decidedly casual. Breathtaking vegetable cuisine!
Concept Vegetables, fruits, and herbs stand on equal footing alongside meat and fish: Sebastian Frank's creed of "emancipated vegetable cuisine" shapes every menu (4 or 7 courses). Culinary Style Through precise technique, dishes are created that place the inherent flavors of vegetables purely yet profoundly at the center – the signature celery dish "ripe & young" is already legendary. "Kukuruz" (corn) unfolds a subtle yet complex character with Pannonian aromas and barley. Porcini mushrooms with pear, blackberry, and poppy seeds bring earthy, fruity, and nutty accents into a delicate balance. Bitter notes, fermentation, and reductions create tension and depth. Meat or fish appear only as accents, never as the focal point. Wine The list of 300 selections focuses on Austria, Germany, and Eastern Europe. The masterful wine pairings also make room for natural wines, aged vintages, and character-driven discoveries. The excellent non-alcoholic accompaniments are all house-made. Ambiance A space between history and the present: wood paneling, soft lighting, and a wall painting by pop-art artist Jim Avignon. The knowledgeable service is attentive, never intrusive. Conclusion Sustainability, precision, and emotion in perfect harmony.
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