Trio
71-75
Down-to-earth cuisine
The cooking at the new Trio is deeply rooted in Central European cuisine, which shows in both the ingredients and cooking techniques. The presentation is rustic with well-proportioned dishes, while the craftsmanship is impressive, and the flavors are outstanding. The front-of-the-house staff creates a relaxed feeling. They’re personable, knowledgeable, and friendly. The trio behind the new Trio are Vadim Otto Ursus, Eva Alken, and Clemens Roesch, who all have connections to the sister restaurant Otto — a now well-known location for diners in Berlin.
Sustainability highlights
- Prioritizes local ingredients that are in season
- Aims to be a restaurant that many can afford to visit
- Furnished with a lot of second-hand pieces
More sustainable
restaurants