The story
At Horváth in Berlin-Kreuzberg, the motto is clear: “Fuck caviar. Eat veggies.” Chef Sebastian Frank has built a two-Michelin-starred fine dining restaurant on the conviction that vegetables, not luxury ingredients or meat, can deliver the most striking and honest flavours. His cooking is emancipated – free from the conventions of classic fine dining, driven by boldness and a clear point of view.
The restaurant sits on Paul-Lincke-Ufer, along the Landwehrkanal, with outdoor seating for warmer months. Inside, the atmosphere is understated and focused, letting the food speak.
Horváth offers two tasting menus. The Horváth Experience (EUR 260) runs seven courses, including signatures like “fuck kaviar” – a playful take on caviar made from Jerusalem artichoke, mustard seed and ten-year-old vinegar – and “mousse no chocolat”, a deceptive dessert built from porcini, pear and blackberry. A supplement (EUR 40) adds aged celery with celery béchamel.
The shorter Quick’n’Dirty menu (EUR 130) distills the experience into four courses, ideal for a first visit or a lighter evening. Both menus can be paired with wine or an acclaimed non-alcoholic juice accompaniment – Falstaff named it Germany’s best alcohol-free pairing.
The wine list is a carefully curated collection of rarities from Eastern Europe, Germany and Austria, with a strong focus on biodynamic producers. Non-alcoholic creations are equally considered, designed to complement the vegetable-driven dishes.
Horváth’s two Michelin stars reflect the precision and originality of Sebastian Frank’s work. The kitchen avoids meat and fish entirely, proving that vegetable cuisine can be as complex, satisfying and luxurious as any other. It is fine dining with conviction – and without compromise.
Recognition
Ambience
Details
History
Excellent cooking
Right in the heart of the scene, in Kreuzberg on the Landwehr Canal, the gourmet restaurant – named after the Austrian-Hungarian writer Ödön von Horváth – presents itself as decidedly casual. Breathtaking vegetable cuisine!
Concept Vegetables, fruits, and herbs stand on equal footing alongside meat and fish: Sebastian Frank's creed of "emancipated vegetable cuisine" shapes every menu (4 or 7 courses). Culinary Style Through precise technique, dishes are created that place the inherent flavors of vegetables purely yet profoundly at the center – the signature celery dish "ripe & young" is already legendary. "Kukuruz" (corn) unfolds a subtle yet complex character with Pannonian aromas and barley. Porcini mushrooms with pear, blackberry, and poppy seeds bring earthy, fruity, and nutty accents into a delicate balance. Bitter notes, fermentation, and reductions create tension and depth. Meat or fish appear only as accents, never as the focal point. Wine The list of 300 selections focuses on Austria, Germany, and Eastern Europe. The masterful wine pairings also make room for natural wines, aged vintages, and character-driven discoveries. The excellent non-alcoholic accompaniments are all house-made. Ambiance A space between history and the present: wood paneling, soft lighting, and a wall painting by pop-art artist Jim Avignon. The knowledgeable service is attentive, never intrusive. Conclusion Sustainability, precision, and emotion in perfect harmony.
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