ERNST

Young Canadian-born chef Dylan Watson-Brawn left school when he was 16 and fate brought him to Gaijins, the kitchen of the legendary 3-star culinary organization Ryugin in Tokyo. Dylan's later internships at some of the West's most celebrated modern restaurants also added to his perspective and experience, but it was his time in Japan that made him the Michelin chef he is today. now.

Ernst with Japanese style is seen in every performance here. Guests will push the bell to open the large metal door and be greeted by wine expert Christoph Geyler. The restaurant has only 12 seats around a large wooden counter surrounding the open kitchen. The venue design with a mix of gray concrete and brown marble with light brown countertops is not the new norm in Berlin, however, this gives off a very Japanese vibe.

All food at Ernst will be prepared and arranged in front of diners. During the meal, diners will be served 30 dishes in three hours. In fact, guests can eat many dishes due to the inherent simplicity with which each dish is prepared. The food at Ernst is incredibly simple and, in a sense, is directly in front of many colleagues in Berlin's fine dining circles.

As for drinks, wine expert Christoph Geyler serves wine from cellars of German origin and impeccable standards. The wines at Ernst are mostly from Germany and France, but other regions are also regularly featured as rare sours from Belgium and Canada. The quality, elegance and originality of the drinks served at Ernst underline the restaurant's attention to detail.

Address : Gerichtstrasse 54, 13347 Berlin

Opening hours : Wednesday - Saturday: 19:30 - 00:00

Website : www.ernstberlin.de