Ernst

Ernst is a twelve-seat counter on Gerichtstraße in Wedding (just north of Mitte) where Canadian-born Dylan Watson-Brawn cooks one of the most exacting tasting menus in Germany. Two Michelin stars and a Green Star; thirty-plus courses, no menu given, ingredients announced as they arrive, mostly raw or barely cooked. The sourcing programme is the kitchen — direct from Brandenburg, Baltic and small French producers, with relationships built over years. The counter format means every guest watches every plate. The wine pairing, equally radical, leans into orange, skin-contact, and the natural-wine cellar Watson-Brawn has assembled.