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This upscale gastronomic showcase, which was one of the first high-profile gourmet restaurants to open in the former East Berlin after reunficiation, has earned a Michelin star for its refined cooking. Under the direction of Kolja Kleeberg, Vau emphasizes classic French cruisine such as marinated lobster in yellow turnip and tuffles, and confit of breast of veal, but it stretches the culinary boundaries to include modern German cooking and seasonal specialties. The menu choices are deftly prepared and can be surprisingly unfussy. You might find pork with bok choi, artichokes and onion ketchup; pastrami with baked onions and mustard; and various fish choices. In this long, rather narrow room with an arched ceiling, everything is very precise, very modern, and very beautiful. It’s a good choice for a memorable meal.