In October 2019, with hundreds of kilos of pickles at the ready, chef Vadim Otto Ursus opened Otto just streets away from where he grew up in Prenzlauer Berg. The 20-seat space contrasts warm, approachable service with a sleek concrete-wall interior, while the menu brings sophisticated and delicious food that’s both organic and regional. 27-year-old Vadim is an avid fermenter, and his pickle plate features an Angurian cucumber and a four-week pickled egg whose yolk is left unbelievably creamy. Mains are seasonal, with highlights including wild boar ribs and charred young cauliflower in a pool of beurre blanc. For the sweet-tooth, raw milk ice cream comes on a bed of brown butter crumble atop a frozen stone – the result is as tasty as it is eye catching. The all-natural wine menu moves between elegant classics and experimental bottles by winemakers such as Marto and Brendan Tracey. We guarantee your plates will be left clean, and your glasses drained. (Text: Savannah van der Niet / Photos: Cate Gowers and Savannah van der Niet)
