ORA
66-70
Gastronomy points 2025
Working towards self-sufficiency
Expect elevated comfort food, served in the shape of sharing-style dishes, often featuring surprise elements, such as dandelions with your BBQ pork, or blackcurrant wood with your chicken liver ravioli. All of the produce bought and served at ORA, Berlin, is ethically and sustainable sourced, often from the restaurant’s own farm. The same philosophy is applied to the collaboration with beverage producers too, unless the drinks stem from Ora’s very own distillery.
Sustainability highlights
- All produce is organic and ethically sourced
- Working directly with their own farm and small local farmers and fishers
- Cook hyper-seasonally
- Use small, local beverage producers, including their own distillery in Berlin
- Collaborate between kitchen and bar to minimize food waste
Information
Head Chef: Sam Kindillon
Oranienpl. 14, 10999 Berlin, Germany