Berlin has a new inn! Well, almost: this pub is very modern indeed and has none of the usual wood tavern tropes. It goes by the name of Trio and – appropriately enough – has three owners, Eva Alken, Clemens Roesch and Vadim Otto Ursus (of Otto restaurant fame). In the team’s own words, the restaurant is sited “behind the Volksbühne” and features a large glazed facade. Inside, the discreetly cozy rooms with dark red tables, wooden chairs and large counter in the middle make you feel right at home. The name Trio doesn’t just refer to the founding threesome (and the neighboring bar, Drei): the menu itself has a rule of three, comprising la carte starters, main courses and desserts. To start, there’s a classic sausage salad or a refreshing chicory salad with fine vinaigrette and walnuts. The taste of the walnuts alone proves that the team attach great importance to quality sourcing.

The main course includes south German and Alpine classics like mushroom and venison goulash and Backhendl. You can round things off with an apple strudel, which tastes exactly as it should. But even if you’re not that hungry, Trio hits the spot. Take a seat at the beautiful counter and ring out the day with a plate of frittata soup accompanied with a beer or glass of light red wine. Speaking of wine, the Slovenian bottles on the menu are great fun, their modern freshness contrasting well with the dishes. In short: with a Trio like this, you are always in good company.

Text: Laura Storfner & Nina Trippel / Photos: Robert Rieger

Trio, Linienstr.13, 10178 Berlin–Mitte; map
Fri–Mon 18–23h 

@trio.berlin

If you’re looking for a restaurant that brings heat to your palate, Kramer is the place to go. Given its location – in the middle of the Kreuzkölln melting pot – it’s fitting that this eatery is a cosmopolitan affair. The food blends Japanese and Filipino cuisines with a Mexican touch, while the kitchen centers on a big open grill fired by the original fuel: wood. The kitchen is staffed by a five-strong team originating from Argentina, Italy, Japan and Germany and led by Fabian Kramer, who has created an experimental dinner menu full of charred, smoky flavors. As for the dishes: how about gently smoked celery mushroom lasagne and a charred beetroot with avocado habanero cream? Or duck dumplings in their own broth served with kimchi and hollandaise?

The food comes in ceramic tableware made by Fabian himself, while the interior is equally creative, with purple tones and a dark-meets-light atmosphere. The addition of plants watered by an automatic irrigation system gives the place a laboratory-turned-glasshouse vibe. To accompany the food, there’s barrel-aged wine by the sommelier Ben Tobis as well as mezcal negronis and mezcal sours. Kramer takes reservations, but you can also drop in for a drink, a few light bites or – our favorite – fully-fledged dinner and drinks. Wood-fired heat to warm our bones? Yes please! 

Text: Dave Alcantara / Photos: Robyn Steffen

Kramer, Pannierstr.41, 12047 Berlin–Neukölln; map
Wed–Sat 18–23h

@kramerrestaurant