Horváth in Berlin

The service is very good, the chef takes his time to talk to every table personally and explain the dishes, very professional and kind. However, even though the food, which is vegetarian, tastes magnificent, the restaurant is extremely expensive for what it is offering. If not for the bread, you can end up hungry after paying the amount you'd pay at a high-end steakhouse. Same for the wines; nice pairing but not great. That's why I gave it 3/5 and not higher. For a 2 Michelin star restaurant I was expecting something different.

A revelation! Incredible flavors, fireworks on your tongue! We'll be back!

Austrian-inspired vegetable cuisine. Imaginative, complex, yet grounded and aligned with what the vegetable garden can provide depending on the season. We really enjoyed the evening and would love to come back!

Unfortunately a complete disappointment. The menu contains only vegetarian options. So far so good. However, anyone hoping for creative vegetarian options a la cookies and cream will be disappointed. The dishes are completely unbalanced in taste and in some cases inedible. One situation with the sommelier was particularly dicey. My request to stop the wine accompaniment was met with a passive-aggressive response, but the chef and owner deserve a positive mention. Likeable and close to the guest, but completely lacking in terms of his menu. Overall, however, it was miles away from two stars in terms of content, taste and humanity.

The restaurant is undoubtedly appealing and the extremely friendly chef's menu idea is a success. However, I found the implementation of the concept to be inadequate, especially in terms of the relationship between the food and the underlying price. Only the signature dishes were convincing, but even they couldn't offer the taste experience that I would have expected from a two-star restaurant. Unfortunately, the visit can only be described as disappointing, even though I was really looking forward to it. Unfortunately, given the current menu, I can't make a recommendation.

It was a fantastic evening. The service was super friendly and always attentive, the menu was perfectly coordinated and a complete success. It's amazing what you can create without meat and fish. Thank you very much for the lovely evening with you.

Sure, fine dining is expensive fun. But it was really a lot of fun here. Every course is a surprise. A taste explosion every time. Unfortunately, as I'm still a passionate meat eater, I didn't miss any dead animals that evening. Very friendly and competent team. If you really want to treat yourself to a special evening with your loved ones, you've come to the right place.

We had a lovely evening at Horvath! We love food (both cooking and eating), but we're not exactly fine dining regulars. We visited to celebrate a special occasion, and a friend had praised and recommended Horvath. We went for the Quick n Dirty menu, which was perfect for us. The service was friendly and warm, yet unobtrusive. The room and atmosphere were simple, cosy and beautiful. All very relaxed and not at all highbrow or stuffy. The food was really interesting and delicious. The thing that impressed me most was how well the restaurant responded to my food intolerances and allergies! (gluten and soy, often quite hard to avoid in restaurants). I was served two different kinds of clearly home-made gluten free breads. There was in my memory only one dish that was really different from that of my non-allergic companion, everything else was adapted so I could eat it, which I was very grateful for. The flavors were all really interesting and complex. I loved the iced tomato soup, even if it was just a bite! The mashed potato with brown butter, such a down to earth dish, was just beautiful (I'll certainly try to recreate it at home). My favourite though was the aubergine steamed in sugarwater as dessert, with mint and parsley sorbet. The non-alcoholic drink pairing was also fun and tasty, and a real addition to the overall experience. I'd definitely recommend Horvath, based on this experience.

We were spontaneously in the corner and stopped for a walk. Unfortunately, due to the rat visit, we were unable to stay and order food. We lost our appetite after this surprise. Unfortunately, this happens due to the directly adjacent house, which does not meet the hygiene regulations! This problem should be remedied urgently, as the rats certainly don't just stay outside. Unfortunately not recommended.

Incredibly creative kitchen, superbe service and worth a trip to Berlin.

Incredible experience. Such attention to detail and courteous service is really fun. Definitely worth the price.

Totally relaxed atmosphere. Not as stiff as in other star restaurants. Totally nice service and the food was simply sensational. Completely different from what you're used to.

We had an amazing experience until the last 3-4 courses - our drink pairings began arriving quite a long time before the dishes. I’m not sure what happened because no explanation was ever given but we waited roughly an hour between the aubergine and salty plums desserts. We were there about 6 hours. I cannot fault any of the salty dishes, they were incredible, especially the mushroom liver pâté, mushroom in almond oil, and ‘first dip’. The first two desserts were nice but they did not wow us like the other 11/13 creations on the menu. Had I known how long those last three dishes would take I would have preferred leaving 90 minutes earlier and foregoing the desserts. That being said, I would come back :)

Wow. The evening was simply brilliant. Every dish is a surprise. Each because just an experience. And the service is simply great!

We were so confused by our visit to Horváth, which I had been really looking forward to. Right away we started being “offered” drinks to begin the meal - like, no, I want to know what I’m ordering and what I’m paying for it. I should’ve ordered the wine pairing but the sommelier was trying to push bottles of wine of, again, unknown prices on us. I told the sommelier I didn’t want a bottle for over €100 - I’m a lightweight and I’m there to eat food, not drink - and he basically rolled his eyes and called us cheap lol. At some point after seven courses or so, we just started getting ignored. Our courses started coming one every 30 minutes and we were just sitting there bored. After ages they explained that one of their machines had broken and they couldn’t do certain dishes. We just wanted to leave at that point, we were cold and uncomfortable. They offered 10% off our meal - a poor offer we felt, so we actually didn’t tip - an unprecedented move for us, but the service felt nearly hostile. The food was nothing special compared to other Michelin star places, and the presentation was muted. Conceptually, I thought it was a big mess, as most dishes were explained as being inspired by the chef’s childhood or quirky stories of his. Okay, but why do I care about the chef? Not into the “celebrity chef” stuff - I want sophisticated, creative dishes presented with precision. We felt this was not achieved at Horváth.

A lovely terrace totally shielded from the busy street, super experienced crews who even was in Kyoto while Noma popup, Sebastian attended each table and gave us friendly tour and explanation of the dishes. My favourite was the truffle made of oyster mushroom - omg, just amazing what human can do with local food supplies!! And the best wine pairing in Berlin 🥂🙌

How would I describe Sebastian Frank's cuisine? Prioritizes flavor above all else Masterful use of textures Expertly transforms ingredients Innovative, if not avant-garde Conceptual Possesses a distinctive, immediately recognizable style These qualities make him the best chef I know. In my opinion, his cuisine surpasses that of many winners of the "50 Best" list, including The Fat Duck, Noma, El Celler de Can Roca, Osteria Francescana, Eleven Madison Park, Geranium, and Disfrutar. The staff, from the restaurant manager to the waiters, perfectly embody "Berlin coolness" with a high degree of professionalism. Given these attributes, I can't understand why he hasn't yet been awarded a third star.

How would I describe Sebastian Frank's cuisine? Prioritizes flavor above all else Masterful use of textures Expertly transforms ingredients Innovative, if not avant-garde Conceptual Possesses a distinctive, immediately recognizable style These qualities make him the best chef I know. In my opinion, his cuisine surpasses that of many winners of the "50 Best" list, including The Fat Duck, Noma, El Celler de Can Roca, Osteria Francescana, Eleven Madison Park, Geranium, and Disfrutar. The staff, from the restaurant manager to the waiters, perfectly embody "Berlin coolness" with a high degree of professionalism. Given these attributes, I can't understand why he hasn't yet been awarded a third star.

This was a caricature of haute cuisine. I simply lack words to describe the depth of disappointment at our meal. Needless elaboration of dishes with no intrinsic quality or taste: We were literally served the throw-away vegetables used to make soup stock. To pay €400 for such paltry dishes is bewildering. Shame on us for not having researched this more adequately. We left hungry. I literally had to eat a meal later the same evening to avoid feeling hungry after 5 “courses” that consisted mostly of vegetable slivers. Why no meat on the menu, at all, if you offer as a desert a vial of pigs blood? Truly one of the most absurd dining experiences of my life, outrageously expensive for dishes that would have classified at most restaurants as nothing more than garnishes. Do yourself a favour and stay away. Far away. Throw a dart at random at a list of every restaurant, kebab stand and cafe in Berlin and believe me, you will still do better. I wish I could have both the money and more importantly the several hours of my life this took back! It ruined an otherwise idyllic weekend in Berlin.

Food was amazingly creative and tasty. As a ceramic artist I loved the porcelain pottery loosely thrown unglazed on the outside with a few kintsuki repairs. The mushroom foie gras was sublime and the zucchini almost tasted like meat but that is because it had meat in the sauce. Beware if you are a vegetarian. Dessert was awful. it was salty and tasted like meat. Mikko and another female waiter made the experience unforgettable. They were attentive and friendly. We did not take the non-alcoholic pairing because I am in recovery and do not substitute. Finally we felt like second class citizens as the chef visited every table but ours positively fawning on the table next to ours.

Als wir das Horváth im Mai 2024 zu viert besucht haben, wussten wir, dass wir uns auf einen besonderen Abend freuen konnten – und doch hat uns die Intensität des Erlebnisses überrascht. Die Einrichtung ist zurückgenommen, viel Holz und die alte Wandtäfelung im vorderen Bereich sorgen für eine entspannte, warme Atmosphäre; das sich durch den Raum spannende Wandgemälde von Jim Avignon setzt einen – im positiven Sinn – vibrierenden Gegenpol. Sehr schön sind die beiden Sitznischen in der Wand für zwei Personen … aber wir hatten das Glück und Privileg, an dem Tisch platznehmen zu dürfen, der direkt neben der Glaswand zur Küche steht. Beobachten zu können, mit wie viel Konzentration und Ruhe dort gearbeitet wird, war ein zusätzliches Vergnügen. Den Service hätten wir uns nicht besser wünschen können: Im Horváth versteht man die Kunst, freundlich, zugewandt und auf sympathische Art nah am Gast zu sein, ohne dabei zu präsent zu werden. Neben den beiden Damen, die sich um uns gekümmert haben, hat Miko Klages uns als Gastgeber souverän durch den Abend begleitet und wäre schon allein ein Grund, das Restaurant noch einmal zu besuchen. Im Mittelpunkt steht aber natürlich das Menü – wir haben uns für die Große Selektion mit 12 Kreationen aus der „emanzipierten Gemüseküche“ entschieden, wobei wir eine davon in der rein vegetarischen Variante bestellt haben; um dies direkt vorweg zu schicken: Sie steht der regulären Version in nichts nach. Und weil wir unsere Neugier nicht bändigen konnten (oder wollten), haben wir zusätzlich das Signature Dish des Hauses geordert, „Sellerie reif und jung“. Bei den Getränken konnten wir drei Varianten genießen, die uns alle überzeugt haben: die klassische Weinbegleitung, die alkoholische Begleitung, die nicht nur Wein beinhaltet, und die alkoholfreie Begleitung, die – ohne die beiden anderen zu mindern – die größte Überraschung war … und noch dazu aus den 12 Gängen 24 machte, weil jedes Getränk dem Essen noch einmal einen eigenen Geschmackskosmos hinzugefügt hat. Es gibt sicher ein gewähltes Vokabular, um den Genuss zu beschreiben, den uns die auch optisch höchst ansprechenden Teller bereitet haben, aber man kann ihn auch mit „geil und abgefahren“ zusammenfassen. Die Pilzleber, der „lätscherte“ Salat, die „Kreation Populaire“ (Zwiebel, Zucchini, Gurken), alles großartig und einzigartig, und wir hatten einen viel zu entspannten Abend, um ernsthaft darüber zu debattieren, ob nun die Kräuterseitlinge, der gebackene Sellerie, die Aubergine oder der „Erste Stich“ (Sahnerahm, Paprika, Knoblauch-Kümmelessig) unsere Favoriten waren. Was uns allen klar war: „Sliwowitz und Seleskowitz“ ist eine so vielschichtige Überraschung, dass wir uns nicht vorstellen können, wer diese Erfahrung irgendwann noch einmal übertreffen soll. Aber: Da vertrauen wir einfach auf den Ideenreichtum von Sebastian Frank. Wir haben es ausgesprochen genossen, dass er sich Zeit für uns genommen hat und wir teilhaben durften an seinen Ideen. Nun liegt es nah zu sagen, dass er sich mit dem Horváth die perfekte Bühne geschaffen hat, aber das allein würde natürlich nicht reichen: Er gehört ins Scheinwerferlicht, begeistert durch den Schwung und die Geschwindigkeit seiner Erzählung … aber auch dadurch, dass er den Monolog immer wieder zum Dialog werden lässt. Werden wir die Selleriesamen aussähen? Wir bekamen sie zusammen mit den Kärtchen, die zu jedem Gang auf den Tisch gestellt wurden und in wenigen Worten noch einmal erklären, was wir gerade genießen dürfen. Und nein, wir werden das kleine Tütchen vermutlich nicht aufreißen, sondern als Erinnerung wertschätzen. Außerdem werden wir noch lange vom Hefezopf träumen, leicht errötend von der ungenierten Einzigartigkeit eines Getränks mit dem Namen „No Sweat“ schwärmen und verblüfft sein beim Gedanken an den Kaffeesatz aus Wurzelgemüse und geröstetem Mohn. Und vor allem: Wir wollen wiederkommen!

Not bad. But the service is way to Berlinisch

I was fascinated reading the range of opinons on this restaurant in these Tripadvisor reviews. I’m with those who say “wow.” I found each dish to be delicous. I enjoyed finding out what can be done with familiar ingredients, prepared and combined in unfamiliar ways. I was lucky enough to dine there on a beautiful evening, when dinner was served outside. All of the servers — including the chef himself — were friendly, efficient, and full of information about the meal and wines. The whole evening was a delight. If you are just looking for a good traditional meal to fill up on, this is not the place for you. But if you are up for a culinary adventure, give it a try. You may enjoy it as much as I did.

Alt fra det hyggelige og smukt indrettede lokale med kig til drømmekøkkenet, til det mest venlige, imødekommende og servicerende personale og uden sammenligning den vildeste mad- og vinmenu gjorde det til en helt fantastisk og uforglemmelig aften! Maden, der er plantebaseret, var enormt smagfuld ned til mindste bid, og vinmenuen passede helt perfekt dertil. Jeg elsker kød, men det manglede absolut ikke. Vi valgte den lille menu og var der lidt over 3 timer, men tiden fløj afsted. Det hele var af højeste kvalitet, og der var samtidig en tilpas afslappet og uhøjtidelig stemning - også i køkkenet, så der ud til at være en god stemning, selv om der må have været travlt. Man kan virkelig mærke, at alle på stedet brænder for det, de laver, og for at give gæsterne den bedste aften. Det var alle pengene værd!

The staff are super nice and fun. The food is delicious and the atmosphere is great. There is very pleasant music and it is quiet. Perfect for a fine dine dinner!

My friends and I had a wonderful time with you. It was nice to get a little insight into your concept, which was a great experience.

An absolute event for all the senses. We were perfectly looked after for 5 hours and the total of 9 courses were each an experience in themselves. I recommend this restaurant from the bottom of my heart! It was a gigantic evening. Thanks!

Sensational experience! Food perfect. Particularly noteworthy is the extremely likeable and competent Tanja, who really impressed with the service.

There were and are only a few chefs outside of Germany who, like Mr. Frank, have managed to develop such a clear and unique signature. The fact that this is now accompanied by aromas and tastes that amaze and surprise with every course, but are still usually as accessible as a plate of spaghetti bolognaise, made this restaurant visit one of the most unforgettable and best in the last 15 years. The evening was rounded off by warm and attentive service, so that we can only humbly thank the entire team for their performance and this great evening!

Extremely good, but not worth the price. I say that even having expensive tastes.

A magical evening, an absolute experience for foodies like us and also worth a short trip. We had too many taste experiences with the dishes to go into everything, a real umami festival in ten courses. My personal highlight of the evening was Onion lard, dried zucchini, cucumber salad It's great in itself, but in combination with the orange wine in the accompaniment, which simply made the dish even more complex and multi-layered, it's a lasting memory that I'll dream about more often. I go out to eat for these experiences. The non-alcoholic drink accompaniment was also great, even if we didn't quite manage a few glasses because of the quantity. In general you feel very comfortable here, all the staff are friendly and accommodating and the little stories at the table about the dishes we have created kept us very entertained. Thank you very much for the fantastic evening.

Very innovative cuisine. The signature celeriac dish is fantastic intense and tasty. The king oyster mushroom "liver" was delicate as well, and so were most of the dishes. Wine selections are untraditional, experimenting and inspiring. The sommelier is knowing and enthusiastic. A couple of dishes were served by the master chef which was much appreciated. Waiters were attentive and service oriented. Only two small things were a bit disappointing: the "not chicken broth" from mushrooms was thin and with no real taste. And the pork blood white chocolate petit was not really tasting of chocolate but just a bite of greasy stuff. Luckily, the main dessert before it was great. All in all, great restaurant and service.

Wonderful experience that we will remember for a long time. The menu was outstanding in terms of taste and creative, and the service left nothing to be desired. Thanks to Sebastian Frank and his team.

Wunderbar ehrlich und wunderbar lecker. Getränke top. Die Gänge, jeder einzeln, sind der Kracher. Aromenspiel und Konsistenz super. Alkoholfreie Begleitung auch richtig gut. Der Service ist ebenso toll, wie aufmerksam. Wir kommen wieder.

Perfect service… The food is tasty and full of surprises. The chef took a lot of time for questions and explanations and did so in a very personable manner!

È veramente un mistero la doppia stella assegnata a questo locale, location sicuramente alla moda e ben curata, personale gentile e disponibile come ci si aspetterebbe. Una cucina che non è una cucina ma pietanze preparate precedentemente e poi assemblate al momento e servite agli ignari avventori. Basti pensare che il sacro graal del locale è rappresentato da una palla di sale misto a sedano essiccato. La domanda è “ma che senso ha?!” Questo speciale sedano che tale resta ed ovviamente salato viene spolverato come un pregiato tartufo d’Alba su una pietanza modesta e già salata di per sé, creando un qualcosa che lascerà i suoi ricordi per tutta la notte (acqua sul comodino). I piatti sembrano degli antipasti appiccicosi a fronte di un prezzo spropositato. Due stelle come lo era Villa Crespi…che dire…viva Cannavacciuolo!

As a hotel manager said once, I want to ensure an enjoyable and memorable stay of my guests. Horvath did exactly that with new, exciting and delicious dishes and a great service and explanations around it.

A real gem in Berlin. All food based on plant products - and is a sublime experience. It is presented in such a convincing way and is absolutely fantastic. The food is an explosion of intense experiences, and is fully on par with the two Michelin stars that Horvárt has. We were given both a carefully selected and composed wine menu and juice menu which complimented the dishes in the best way. We warmly recommend the restaurant, and would like to come again.

I had an amazing experience at restaurant Horvàth. Highly recommended!

Wine with more than 800% surcharge, usually it's about 500%. Food was uninspired and lacked the kick and/or texture. Mushy with mushy with mushy is just plain impudent. Very salty and sour, almost no balance.

Without a doubt one of the most exciting culinary concepts in Berlin's fine dining gastronomy! Austrian heart cuisine 2.0 without meat but not vegetarian!?!? The wine or beverage accompaniment is also great - selected mature wines and brewed products from eastern regions that are otherwise not on your radar! Hard on the salt, but always in the sense of umami and balanced by other components. A menu that always surprises and ultimately makes a definition or definition of salty/savoury or dessert fade into the background! Conclusion: out of 7 courses + greetings from the kitchen, at least 3 courses without which my continued life seems difficult to imagine! Thank you very much for this experience and see you soon!

In my opinion the best restaurant in Berlin. Sebastian Frank's original creations are not only super exciting, but also taste great (the fake mushroom liver is incredible - definitely try it!). The perfect, friendly service and the view of the open kitchen make every visit a special experience. We always enjoy coming back. In addition to the wine accompaniment, also highly recommended: the non-alcoholic beverage accompaniment. These are not just a few juices or tea blends, but rather very special creations.

Everything was top notch, only when pouring the wine the amount poured per glass (without a calibration mark) remained a bit opaque

Sadly the food was terrible. I could not eat anything, the consistence was really disgusting (like compact yogurt) and the taste was bad. The wines as well. I had never had such a disappointing experience given the price. Service and atmosphere were good.

Creative innovative food, well explained. Menu was somewhat repetitive with mostly celery and mushroom dishes. Service was a bit slow when restaurant was full. Too expensive.

A unique gourmet experience with exceptionally warm service and a very present, great boss. Thank you very much for the wonderful Valentine's evening with you!

Sehr angenehmer Ort. Netter Service und das beste Brot... natürlich neben vielen anderen spannenden Gängen und Getränken.

We have been lucky to visit other Restaurants with a similar accomplishments but never has been so astonishing. Every thing was on point. Thanks again for the unique & remarkable experience. We will come again.

What an amazing place! Vegetable cuisine at its best! 2 stars well deserved! The restaurant has an amazing atmosphere, the artwork on the wall is incredible. The food is inspiring apart from being delicious and creative. The service is exceptional and the staff incredibly knowledgeable and attentive.

We spent a wonderful and unforgettable evening at Horvath with friends from Zurich. From the warm welcome to the equally friendly farewell, everything was perfect. The various courses on the menu were impressive, deeply thought out, a delight for the palate and wonderfully presented. For me personally, the “Kreation Populaire”, “the first stitch” and the “winter leek” were the taste highlights. The wine selection and their presentation are a delight. What really impressed us, in addition to the food and drinks, was the genuine welcome. All employees were attentive, courteous, interested, open and warm. We were able to get to know Sebastian Frank, "the oil in the gears", as an approachable, attentive and friendly star chef. We had a table right next to the kitchen. This was a wonderful opportunity to experience the kitchen team. Their work was concentrated, never hectic, they looked at each other with benevolence and were friendly towards one another. The entire evening was like an exhilarating concert with gifted artists whose joy and enthusiasm for working at Horváth was infectious. THANK YOU VERY MUCH. We will be back.

Perhaps the best restaurant we’ve been to in Berlin. The cuisine is sophisticated, innovant and of course delicious. We enjoyed the cosy atmosphere with the open kitchen, our waiter Gregor was adorable and offered a high quality service. The wine pairing had a variety of wines coming from Eastern European countries which were new to us but matched perfectly the course. If you are looking for a somewhat different dining experience and willing to be surprised then this is a place to visit.

For me, it was a complete success. Service was great, I thought the food was delicious, and the atmosphere was cozy. P

Thoroughly fantastic experience. Of course, a visit here is a luxury that you don't allow yourself every day, but it really does serve all of your senses. The visit gave us a lot to talk about the following day.

Absolutely amazing New Year dinner. Food and wine pairing were excellent.

Great food and service was prompt and friendly

This is a standout restaurant at the level deserving its Michelin stars. To be honest, I preferred their food and wine pairings to Noma’s. Just spectacular.

Wir waren gestern im Restaurant Horváth und hatten das Quick'n'Dirty Menü. Wir haben uns sehr wohl gefühlt und der Service war sehr aufmerksam und freundlich. Die Gerichte 'Pilzleber' und 'Sellerie reif und jung' waren die absoluten Highlights des Abends, wobei uns alle Gänge geschmacklich und handwerklich begeistert haben. An alle, die Zweifel haben, ob Gemüseküche und Fine-Dining zusammenpassen: Unbedingt testen und überzeugen lassen, ein Besuch lohnt sich wirklich sehr! Danke für den schönen Abend, wir kommen gerne wieder.

I really like it when a restaurant has a distinct style and a strong, clear concept, such as Horvarth does. The food here is vegetable focussed, with a penchant for down to earth, Austrian, or in a broader sense eastern European, flavors. This allows for a way more interesting and moving culinary experience than many arbitrary fine dining places elsewhere. Another cool thing is that the restaurant currently has a "Quick & Dirty" offer: A shortened version of their full tasting menu at a very fair price. This allows a more accessible way to get to know their style and gastronomic vision. Also, highly recommended for solo diners who don't want to sit through a full eighth or so courses. Shout out also to the great service team who made the evening a really relaxed affair.

Ganz klar 5-Sterne, wir hatten einen super Abend. Sehr kreatives und leckeres Essen, dazu tolle Weine und einen herausragenden Service. Sehr bemerkenswert auch wie viel Zeit sich Sebastian Frank persönlich nimmt und im Gastraum absolut präsent ist. Absolute Empfehlung

Une cuisine très créative avec des saveurs uniques ! Le cadre est intime et classe, le service excellent.

Amazing place, the Menù of Sebastian its mainly vegetarian, it combine all the creativity of chef and its research of innovation and tradition. Fully satisfied also with the service and the atmosphere.

Es war ein wunderbarer Abend im Horvath- wir haben das 8 Gänge Menü gewählt. Die Weine waren das absolute Highlight und haben perfekt gepasst. Die Prädentation und der Service einfach wunderbar und sehr entspannt. Für mich persönlich leichter Abzug bei den Desserts, da geschmacklich etwas zu wild und zu viel. Ich war da aber auch schon gut gesättigt. Alles in Allem ein toller Abend und wir kommen bestimmt gerne wieder.

A Flavorful Fusion of Tradition and Innovation My recent visit to Horváth in Berlin was a culinary journey that skillfully blended tradition with innovation. Sebastian's Austrian kitchen traditions shone through in dishes like the comforting beef broth, while his daring take on overcooked vegetables added a surprising twist. The Austrian touch continued with perfectly cut onions doused in vinegar, and the homemade Vermouth was nothing short of fascinating. The dessert selection, featuring smoked mustard and unique ingredients like towels pumpkin and Masri pan smooth, showcased a perfect harmony of flavors. Horváth is not just a restaurant; it's a celebration of heritage and culinary artistry that's definitely worth experiencing.

Amazing experience! Delightful culinary journey through incredible flavors and textures! Thank you Horváth team for this wonderful evening!

Ich war von Anfang bis Ende begeistert, toller lockerer Service und das essen ein Gedicht

Super Service, tolles Ambiente ein nur zu empfehlen

Eines der wundervollsten kulinarischen Erlebnisse, die wir jemals hatten!

Horváth is in our neighborhood, yet somehow, we’ve been only once, many years ago. Which is a pity, since having a two star Michelin restaurant in your direct vicinity is pretty great. The "Quick 'n Dirty" midweek special is a particular bargain. The atmosphere is relaxed and welcoming. Servers and the Sebastian Frank himself guide you through the menu, illuminating the stories and inspirations behind each dish. Horvath's tasting menus are an eclectic journey in your mouth. Each dish presents familiar ingredients in exciting new forms and combinations. The “Pilzleber," for instance, has the unctuous mouthfeel of foie gras but is crafted from mushrooms. Prepare to be surprised and mesmerized many times over. Horváth stands out for its boldly inventive modern Austrian cuisine, overseen by the prodigiously talented chef Sebastian Frank. Horváth is nothing short of world-class.

Lovely staff, comfortable dining environment, the food was sadly over thought out and tasted rather dull. We joked that is what an alpine hermit that had been eating only bark for decades would cook if he was trying to be experimental with roots and berries from above the tree-line for his local hermit dinner guest. Worst of all it was my birth dinner and i went home quite hungry.

We thought we get food. Spent a life around the world including Paris, Tokyo and New York City. And of course Austria and Vienna. Both. Then we come to Hováth. Staff super-friendly, cozy-sophisticated ambiente. And yes, the cuisine was sophisticated too, even creative. But consuming it was decidedly less enjoyable than paying a French speeding ticket, a year late, with triple fines, like we did this morning. Twice as expensive though. And with about the same relevance to actual Austrian or European food. Two Michelin stars, five Gault Millau hats. Using those too as a door stop from now on.

Achtung, hier wird Essen zur Konzeptkunst. Was ab und zu heißt, dass die Geschichte zum Essen spannender ist als das Essen selbst. Salz ist ein zentrales Konzept, selbst das Dessert war salzig, ich fühlte mich danach leicht gepökelt. Das Personal ist wirklich sehr engagiert und aufmerksam, selbst der Chef kommt an den Tisch und erzählt die Geschichten zu seinen Kreationen.

Eine unglaubliche Erfahrung. Das Menü ist die absolute Perfektion! Im Restaurant läuft es ganz locker ab. Sebastian kam zu den Gästen und erklärte die Gerichte. Sie Weinkarte ist auch sehr spannend. Sehr viel aus Süd- und Osteuropa zu finden. Ich komme definitiv wieder

What s night am Sonntag, 15.10 2023🙌🥰🤘danke Team Horváth und Jante

Wir haben einen wunderbaren Abend im Horváth verbracht. Großes Kompliment an Sebastian Frank und seinem tollen Team!

Let’s face it: not all Michelin star restaurants in Berlin deserve their star, but Horvath is a place that definitely does. We had 4 courses which were delightful, you can taste all the thoughtfulness and creativity that’s being put into selection of ingredients. Our waiter was able to answer all the questions we had which definitely contributed to the overall good impression. I didn’t find drinks pairing especially impressive though so I’d skip this part next time. I’d recommend Horvath for anyone who’s looking for high quality dining experience

Endlich!! Aufgrund der Schließtage ist es für uns leider (fast) unmöglich das Horváth zu besuchen, umso glücklicher waren wir über das 4-Hands Dinner an einem Sonntag. Wir wurden unglaublich herzlich an der Tür empfangen und hatten nur einen Augenblick später die ersten Köstlichkeiten auf dem Tisch. Besonders hervorzuheben ist die bombastische Kombination aus selbstgebackenem Sauerteigbrot und Kartoffelstampf und der 4 Tage lang geräucherte Sellerie.. oh mein Gott! Die Horváth Gerichte waren durchweg Spitzenklasse und wurden sehr gut von den korrespondierenden Weinen ergänzt. Der Service ist persönlich, dennoch hochprofessionell und auch mal für einen Lacher zu haben. Zu Sebastian Frank muss man nicht viel sagen: einfach ein cooler Typ, dem man seine Leidenschaft fürs Kochen ansieht.

Warum kann man erst ab 2 Personen einen Tisch reservieren?

Ich hatte das Quick´n´Dirty Menü (4 Gänge + Gruß und Petit Fours). Der Name des Menüs irreführend, denn es war ein vollwertiges Restauranterlebnis. Für mich war der Besuch so wie Spitzenküche sein muss: innovativ , in teilen provokativ, aber immer vorzüglich und liebevoll.

This is an elegant restaurant with wood paneling, serving classic Austrian cuisine with modern flair. I definitey will visit again

Vorweg: wir sind keine Sternchen-Neulinge und gehen gerne auf Reisen in Michellin-Sternerestaurants, können also durchaus vergleichen, wie ein Besuch sein könnte. Die Bewertung mangelhaft - also ne alte 5 - ist vielleicht zu drastisch - denn wir haben es überlebt und das Außenrum war ja auch ganz nett ;-) Ambiente: der Gastraum ist wirklich gemütlich und nett eingerichtet. Service: wir hatten mehrere Servicekräfte an unserem Tisch - alle sehr sehr freundlich und kommunikativ, auch angenehm locker Wein: wir haben uns beraten lassen und eine Flasche ausgesucht. Dann die Enttäuschung: "die muss wohl mein Kollege gerade jemandem anderen verkauft haben" ... geht gar nicht Essen: tja, ... kann man es Essen nennen ... richtig kauen konnte man das gereichte Sauerteigbrot, quasi alles andere kam flüssig / püriert oder in solchen Portiönchen, daß man sie am Stück schlucken konnte. Die Gerichte sollten Interpretationen der österreichischen Küche sein ... aber alles schmeckte nach Sellerie und die Portionen waren so winzig, daß man trotz der vielen Gänge danach nur durch das Brot gesättigt war. Preis/Leistung: klar, daß ich hier nur sehr negativ bewerten kann. Nur Chichi auf dem Teller und echte 2-Sterne-Preise. Fazit/Empfehlung: Nein, das muss man nicht mal probieren, ich würde jedem abraten, hier essen zu gehen.

Es gibt kein besseres Sternerestaurant in Berlin!! So eine individuelle, unkonventionelle Küche!

Tolles Essen, entspanntes Ambiente und besonders aufmerksamer Service.

Hochkarätiges, sensationelles und Atemberaubendes Essen! 5 Sterne

Tolle Weinbegleitung zu einem fantastischen Menü mit einem entspannten Service und kein steifes SchikiMiki. 🙌

Best restaurant with Austria style … you like Steirereck…. This is level up!!!!

Salty, small portion, we have to go to another place for food after this 500 EUR meal. Our waiter Gregor is amazing , though . We liked him

Puristisch angerichtete Teller, ohne Schnörkel und Schnickschnack drumherum. Komplett auf das Wesentliche konzentriert, wo unglaubliche Handwerkskunst dahintersteckt. Was aber einen immer wieder -Gang um Gang- umhaut, sind die wahnsinnigen Aromen die Sebastian Frank und sein Team in die Gerichte reinzaubern. Geschmacksexplosion pur! Was für ein toller Abend mit sensationellem Kellner, der zu jedem Gang eine Erklärung zum Gericht und dem jeweilig korrespondieren Wein zum Besten gab!

Amazing dining experience, and even more amazing staff! Focus on veggies, experimental food and taste combinations - served in beautifully decorated dining room with a lot of history. Head chef’s passion is contagious and we’re looking forward to the next visit!

Ich hatte nicht gedacht, dass ein Menü ohne Fleisch und Fisch so unfassbar geschmacklich beeindrucken kann.

Wir hatten einen wundervollen, kulinarisch herausragenden Sommerabend auf der Terrasse. Vielen Dank an Sebastian Frank, der sich so viel Zeit für uns genommen hat! Auf ein baldiges Wiedersehen!

Ich war vor 2 Jahren das letzte Mal dort, aber es war ein wunderbarer Abend. Es hat einfach alles gestimmt. Der Service ist hervorragend und das Essen genau so, was man von einem 2-Sterne-Restaurant erwartet: überraschend, außergewöhnlich und die Qualität der Zutaten ist unverkennbar, und die Gerichte werden mit viel Liebe zum Detail präsentiert. Die Geschmackskombinationen sind mutig und zeigen eine harmonische Balance zwischen Tradition und Innovation – vor allem die Kreationen mit Fisch und Fleisch. Ich freue mich auf den nächsten Besuch dort.

Tolles Ambiente, exzellenter Service, erlesene Weine, grandioses kulinarisches Statement was Sebastian Frank und sein Team dort auf die Teller „zaubert“.

Exzellenter Service, wir hatten das 6 Gang Menu und waren begeistert. Die korrespondierenden Weine waren sehr gut abgestimmt. Wir werden wieder kommen.

zuerst war ich überrascht über die Freundlichkeit und den respektvollen Umgang mit den gemeldeten Unverträglichkeiten. Die individuelle Änderung des Menüs angepasst an die Unverträglichkeit war beeindruckend. Das Menü in sechs Gängen welches in der Interpretation der österreichischen ungarischen Küche modern und in dem Geschmack die Aromen und Komponenten der Speisen hervorragend herausarbeitete. das kalt ich bin so für die Änderungen der Gänge bezogen auf die Berücksichtigung der Unverträglichkeit. Jeder kann wurde verständlich und ausführlich erläutert welche Geschichte und Hintergrund zu diesem Kampf führte. Der Service war immer perfekt, rücksichtsvoll und freundlich. für Gäste welche meinen bemerken zu müssen dass die Gerichte zu klein waren möchte ich anmerken dass sie den Hintergrund des Menüs nicht verstanden haben. bei der Intensität der Aromen und Zutaten würde meiner Meinung nach der Gaumen eine größeren Menge die feinen Unterschiede nicht mehr erkennen lassen. Deshalb war die größte Gerichte richtig.

Nice, cosy and homey atmosphere 🧡 the food overall was delicious, especially the mushroom liver and the celeriac. however, some dishes were a bit too salty and the nonalcholic pairing could be improved.

Levede ikke op til vores forventninger . Smagene var for intense og kraftige, vi brød os ikke om 1 af de tilhørende vine, men fik ikke tilbudt en anden. Der var intet kød overhovedet, hvilket vi var skuffede over. Hvis det er vegetar menu, mener vi bestemt at det skal siges på forhånd. God service og fin oplebevelse,

Endlich ein 2-Sternekoch, der nicht mit Chichi glänzen will, sondern dank ehrlicher und vorallem auch genussorientierter Auseinandersetzung mit hiesigen Produkten restlos überzeugt. Das Dargereichte darf schmecken und es gibt auch noch einen zweiten und dritten Bissen des Vorzüglichen. Und endlich ein 2-Sternehaus, in dem man als Gast, Kunde und Mensch zwar auch mit hoher Fachkompetenz, aber eben auch mit Wärme, ungezwungen und auf Augenhöhe betreut wird. Danke, Horvath-Team, für einen Abend, der weit über das übliche Sternengetue hinausleuchtet!

Wir waren zum Schnitzelsonntag im Horvath. Wunderschöne Terrasse. Herzlicher Empfang. Wunderbares Brot als Gedeck. Angenehmer Austausch zum Thema Wein. Auf meinen Preisrahmen wurde ohne jegliche Allüren reagiert und dieser dann weit unterboten. Super Gläser, die sie nach kurzem Feedback zum Wein ausgetauscht hat. Die Frittatensuppe wurde aus einer schönen Teekanne angegossen, das Schnitzel herrlich souffliert. Der Kaiserschmarren luftig-leicht. Sehr aufmerksamer, lockerer, aber nicht zu aufdringlicher Service. Auch die Kleinigkeiten stimmen (Die Dame aus dem Service hat die Tasche meiner Freundin mit einem Clip am Tisch befestigt, auf der Toilette gibt es Aesop-Seife und gerollte Handtücher, die Inhaberin entschuldigt sich, wenn wir den Tisch freigeben müssen, nachdem wir diesen schon 30' länger als gedacht in Anspruch genommen haben). Zum Schnitzelsonntag kommen wir sehr, sehr gerne wieder! Die sehr gemüselastige und verkaufte Küche sagt uns nicht so zu. Und evtl. kann man die Weine ein ganz klein wenig trinkfreudiger kalkulieren (wenngleich ich gerne etwas mehr bezahle, wenn dann der Rahmen so formvollendet ist wie hier!).

Das Dinner startete mit einem ♥️lichen Empfang durch das Serviceteam. Es wurde auf unsere Wünsche eingegangen, da wir ein Menü vegetarisch bestellt haben. Die Gerichte waren hervorragend gekocht und mit sehr viel Liebe angerichtet. Man kann sich ganz und gar in die Gedanken von Sebastian versetzen, der auch zu einem netten Gespräch zu uns an den Tisch kam. Wir konnten die Freude und Leidenschaft des Teams spürbar miterleben. Wir haben den Abend in diesem Restaurant sehr genossen. Danke an das ganze Team für das hervorragende Essen und dem ausgezeichneten Service mit perfekter Weinempfehlung.

Auf jeden Fall eine Erfahrung. Der Sommelier könnte zwar deutlich ruhiger sein, aber dafür weiß er mit besonderen Weinen zu überraschen. Das eigentliche Highlight ist das Essen. Die Ambitionen wurden mit Sternen belohnt und das Essen war spannend und innovativ. Zählt es zu meinen Lieblingsrestaurants? Nein. Aber es war ein Highlight, das ich nicht missen will!!