Horváth

Sebastian Frank runs Horváth on the Kreuzberg side of the Paul-Lincke-Ufer, the canal-edge block that holds the Saturday-afternoon Berlin photograph. He cooks an explicitly Austrian-modern programme — celeriac, beetroot, fermentation, the vegetable-first conviction that has shaped the kitchen since he took over in 2011 — and holds two Michelin stars consistently. The room is small, low-lit, deliberately quiet. Frank's vegetable-led tasting menu is the marker order; the wine pairing leans into Austrian Grüner Veltliner and Burgenland reds.