Otto in Berlin’s Prenzlauer Berg district offers an intimate dining experience focused on local, seasonal ingredients. The small, cozy setting includes counter seating for an interactive view of the open kitchen. The cuisine emphasizes modern European dishes with strong local German influences. The menu features whole smoked brook trout with homemade fish sauce and wild herbs, veal dishes, chicory salad, trout croquettes, lamb specials, and yogurt ice cream with toasted meringue.
Chef Vadim Otto Ursus, a Noma alum, sources ingredients from his family dacha near Chorin. The restaurant incorporates foraged and fermented elements into its dishes, such as jagged linseed crackers, koji butter, wild boar ‘nduja, and fermented potato rösti. Otto also offers a selection of natural wines and craft beer to complement the meals.
The restaurant provides both a chef’s set menu and à la carte options. Signature dishes include beetroot, tomatoes, lamb, and yogurt ice cream. The intimate atmosphere and counter seating enhance the dining experience, allowing guests to observe the food preparation process. The menu is veggie-friendly, catering to both vegetarians and non-vegetarians.
Reservations are recommended due to the restaurant’s small size. The chef’s set menu offers a comprehensive experience of Otto’s offerings. The focus on local, seasonal ingredients and innovative culinary techniques makes Otto a notable dining destination in Berlin.
