10 Best Restaurants in Charlottenburg, Berlin

Chic foodies frequent this sleek Japanese-Peruvian fusion restaurant from renowned Berlin restaurateur Duc Ngo, which sits behind a graffiti-covered door. The cocktails are top-notch, the sushi and sashimi some of the freshest in town, and the food is wonderfully prepared. South American--inflected dishes such as sashimi taquitos and variations on grilled beef, while not groundbreaking, are full of flavors just a bit different than what you'll find in Berlin's other Asian eateries.

This eatery makes culinary art from the Japanese snack, kushiage, breaded and fried skewers of meat, fish, and vegetables, accompanied by an array of colorful dipping sauces. The Kushinoya team uses a special cooking process to deep-fry the doughy exteriors of the skewered ingredients without letting them get oily, and offers at least 30 different skewers daily, using fresh, local ingredients. There's an interesting selection of beer and sake to go with your meal. Make sure to save room for the Japanese desserts, too.

Every weekend from spring to autumn, in decent weather, the main lawn at Preussenpark in Wilmersdorf fills up with Southeast Asian families (mostly Thai, but some Vietnamese, Malaysian, and Indonesian) who set up cooking equipment and prepare authentic delicacies like beef noodle soup, skewered fried meat, and spicy green-papaya salad. Come with a picnic blanket, cash, and a lot of napkins, and stay for the afternoon. Sundays in summer are especially popular.

The beer coasters are trading cards of the Wittelsbach dynasty at this relaxed neighborhood restaurant facing a park on Lake Lietzensee that focuses on food from Bavaria and the Alps. Excellent renditions of classics like Wiener schnitzel and grilled saddle steak use organic meats and vegetables, and the selection of beer—by the bottle and on tap—is small but includes a range of varieties and regions.

This upscale restaurant on the far western end of Kurfürstendamm is one of the best-kept Italian secrets in Berlin; you won't find many tourists here, but the posh neighborhood's residents pack the cheerful, rustic dining room. The high-quality, straightforward cooking means incredibly fresh salads and appetizers (the bruschetta is excellent), as well as homemade bread, exquisite pasta dishes, and more-refined Tuscan and Umbrian creations.

In a city that's unfortunately full of mediocre pseudo-Asian restaurants that serve bland versions of curries, noodles, and rice dishes, Hot Spot stands out for its daring and authenticity. The menu features recipes from the provinces of Sichuan, Jiangsu, and Shanghai, and the freshest ingredients are guaranteed; mala dishes (numbing and spicy) are a specialty here, and the excellent selection of German wines—particularly Riesling—goes well with the spicy food.

Named after the famous Berlin film director Ernst Lubitsch, this sophisticated restaurant attracts an equally refined crowd with its hearty local fare (and lighter international options) that's hard to find these days. Dishes like Königsberger Klopse (German meatballs in a creamy caper sauce), baked eggs in mustard sauce, and Wiener schnitzel are examples of the home-style German cooking, plus there are frequently rotating seasonal specials.

On Kantstrasse---Charlottenburg's unofficial Asiatown---this Thai restaurant serves tasty and affordable dishes with fresh vegetables, nuanced sauces, and, if you request it, the long, slow spiciness that's a rarity in Germany: the menu has a spice ranking system, including Thai scharf, which means "Thai spicy," and means super spicy. It's particularly busy at lunch time.

This intimate restaurant with white tablecloths is owned by Austrians from the small village of Ottenthal and serves as an homage to their country, with interesting and delicious combinations using many organic ingredients. It has the added benefit of being open on Sunday evening, when many of Berlin's fine restaurants are closed. It's a good option for a leisurely meal before catching a show at Theater des Westens around the corner. 

Chef Gal Ben Moshe creates updated Levantine cuisine—a mix of Israeli, Lebanese, Syrian, and Greek cuisine—at his sophisticated restaurant on an unassuming side street off Kantstrasse. Try ingredients such as jameed (dried yogurt) and baharat (Middle Eastern all-purpose spice) in a six-or eight-course tasting menu, or for lighter appetites, opt for “prism social,” a four-course sharing menu where you can sample smaller portions of all eight courses.