The story
Otto is a small neighborhood restaurant at Oderberger Straße 56 in Berlin, cooking seasonal German and Nordic-influenced food. Der Feinschmecker gave it a 2.5 rating in 2026, and the Michelin Guide lists it as Recommended for the same year.
Vadim Otto Ursus Henselder's kitchen works with what the surrounding region offers, and vegetables lead the plates. Much of the produce is homegrown, foraged or fermented. One dish pairs beetroot marinated in sloe juice, then cooked and grilled, with chicory, labneh and brown butter. Another serves hot-smoked, flambéed eel with potato terrine and a sauce of whey, fish broth and puréed spinach.
You can order à la carte or choose a set menu, and many plates are sized to pass around the table. Schlemmer Atlas awarded 2.5 Kochlöffel in 2026 and notes that the three-element dishes rely on small producers. Dessert might be roasted sunflower seeds with raw milk ice cream and elderberry cream. Natural wines accompany the food.
The look is Nordic and spare, with light gray walls, exposed concrete and wooden tables set close together. The room seats around 20, plus four places at the kitchen counter. A summer terrace adds outdoor seating. It suits a lively dinner with friends better than a quiet, intimate date.
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The ingredients for the three-element dishes at this lively restaurant with concrete walls and wooden tables come from small producers. The dishes here are meant for sharing – you choose à la carte.
Concept Vadim Otto Ursus Henselder's small, vibrant restaurant between Kulturbrauerei and Mauerpark is a gathering spot for foodies and gourmets of all stripes. With both a set menu and à la carte options, many dishes are designed for sharing. Culinary Style It celebrates what nature offers from the surrounding region, varying by season. Vegetables take center stage. Much of the produce is homegrown, foraged, or fermented. For instance, beetroot marinated in sloe juice is cooked, then grilled and served with chicory, sloe, labneh, and brown butter. Hot-smoked and flambéed eel is paired with potato terrine and a sauce made from whey, fish broth, and puréed spinach. For dessert, roasted sunflower seeds are served with raw milk ice cream and elderberry cream. Wine Paired with natural wines. Atmosphere Nordic minimalist chic; light gray walls, exposed concrete, seating for a maximum of 20 guests at closely spaced wooden tables, plus four seats at the kitchen counter. Summer terrace. Not a place for cozy dates. Verdict Professional hospitality centered around a grounded cuisine.
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