Ember
66-70
Gastronomy points 2025
The spirit of modern Berlin
Each night, guests gather around the long table to enjoy a sustainable menu that is ideal for sharing. The fact that a lot of the food is cooked over an open fire and topped with herbs from the restaurant’s own, rooftop terrace, adds to the intimate atmosphere. The better part of the produce is local, organic and seasonal, low intervention wines are prioritized, and the kitchen makes use of off cuts from the butcher’s. A thoughtful space in an ever-evolving city.
Sustainability highlights
- Often sourced directly from farmers and local suppliers
- Grow herbs on their rooftop
- Minimize deliveries through close coordination with purveyors
- Embrace whole-product usage, including butcher offcuts
- Offers mostly line-caught freshwater fish
- Serve low-intervention European wines and locally sourced beverages