Where is the best vegetables in Berlin?

Based on diner recommendations, the best vegetables in Berlin is at Horváth. We compared 16 restaurants serving vegetables.

How much does vegetables cost in Berlin?

Vegetables prices in Berlin range from €4.50 to €130.00 across 16 restaurants.

Best Vegetables in Berlin

16 restaurants compared

Price range: €4.50 – €130.00

Avg recommendation: 86%

Top 5 Vegetables in Berlin (Quick Answer)

Based on diner recommendations across 16 restaurants:

Horváth, €130.00 (Kreuzberg)
Hallmann & Klee, €100.00 (Neukölln)
Tacos El Rey, €4.50 (Kreuzberg)
Barra, €10.00 (Neukölln)
BRLO Brwhouse, €12.00 (Kreuzberg)

Scroll down for detailed comparisons, prices, and diner tips for each restaurant.

All 16 Restaurants Compared

Horváth

Kreuzberg·$$$$

Roasted Vegetables à la Maria Theresa

€130.00

A creamy meringue with roasted vegetable reduction, roasted turnip coffee, orange-Grand Marnier reduction and whipped cream.

Tip: Dishes rotate with the seasons, but vegetable-forward creations like this are constants at Horváth — expect roasting and precision technique on every plate.

Hallmann & Klee

Neukölln·$$$$

Brown Butter Pumpkin Purée with Preserved Lemon and Hazelnuts

€100.00

Silky roasted pumpkin purée finished with nutty brown butter, bright preserved lemon, camelina oil, and shaved hazelnuts.

Tip: This autumn-spring pumpkin course is frequently highlighted by reviewers as one of the menu's most accomplished dishes.

Tacos El Rey

Kreuzberg·$

Rajas con Crema

€4.50

Roasted poblano peppers in a creamy sauce.

Tip: Great vegetarian option — creamy but not heavy, and interesting enough to order on its own.

Barra

Neukölln·$$$

Local Seasonal Vegetables

€10.00

Roasted or raw vegetables from regional farmers, prepared simply to highlight their quality and seasonality.

Tip: When reserving, ask what vegetables will be featured that evening — if a particular vegetable is in peak season, the kitchen will highlight it.

BRLO Brwhouse

Kreuzberg·$$

Fried Chicory

€12.00

Crispy fried chicory dressed in smoked-tomato pesto.

Tip: This is an underrated dish — the bitter chicory and smoky pesto work together beautifully.

Café Pilz

Neukölln·$$

Roasted Cauliflower

€9.00

Charred cauliflower florets with spices, lemon, and tahini sauce.

Tip: The cauliflower is charred and tender — ask for extra tahini sauce to drizzle over.

Ezsra

Neukölln·$$$

Root Vegetables with Regional Herbs

€14.00

Seasonal root vegetables roasted until caramelized, finished with foraged herbs and preserved preparations.

Tip: The root vegetables are a consistent highlight on the changing menu — simple technique, excellent ingredients, and always surprising in flavor.

Hallmann & Klee

Neukölln·$$$$

Stuffed Endive with Elderflower Hollandaise

€100.00

Bitter endive leaves delicately stuffed with complementary flavors and finished with an herbaceous elderflower hollandaise.

Tip: This dish frequently opens the tasting menu — it's a signature of the Hallmann & Klee philosophy, showing how they transform familiar ingredients.

Aerde

Kreuzberg·$$$$

Aged Yellow Beets with Sea Buckthorn and Dandelion

€89.00

Roasted beets with acidic sea buckthorn and foraged dandelion greens.

Tip: This dish changes with what's foraged — in summer it might look completely different than in winter.

#10

ORA

Kreuzberg·$$$

Grilled Brussels Sprouts

€8.00

Charred Brussels sprouts with olive oil and seasoning.

Tip: Order this as your base — it's affordable and pairs with almost any wine on the list.

#1192% recommend

Horváth

Kreuzberg·$$$$

Celery Ripe and Young

€130.00

Salt-baked celeriac aged for one year grated over steamed celery slices, celery bechamel and jellied celery juice.

Tip: This dish appears in the set tasting menu and is worth asking to add if you opt for the shorter 4-course version.

#1289% recommend

Horváth

Kreuzberg·$$$$

Soup Greens Seleskowitz

€130.00

A signature Frank creation featuring traditional Austro-Hungarian soup vegetables prepared with precision and creativity.

Tip: Ask if this can be added to your tasting menu — it's a signature Frank creation that defines his vegetable philosophy.

#1387% recommend

BRLO Brwhouse

Kreuzberg·$$

Baked Cauliflower

€14.00

Roasted cauliflower glazed with BRLO's pale ale and finished with herbs.

Tip: Pair with their pale ale — the brewery beer and the glaze complement each other.

#1485% recommend

Aerde

Kreuzberg·$$$$

Tomato with Elderberry Capers

€89.00

Ripe tomato paired with capers made from foraged elderberries.

Tip: The fermented elements are what make this work — ask the server about the fermentation time on the capers if curious.

#1585% recommend

Cookies Cream

Mitte·$$$

Miso Cucumber with Seaweed Caviar

€22.00

Crisp cucumber prepared with miso, topped with potato crunch and briny seaweed caviar.

Tip: This is often the first course in tasting menus. It sets a tone of delicacy and precision—pay attention to the technique.

#1680% recommend

Cookies Cream

Mitte·$$$

Seasonal Vegetable Course

Rotating course built around what's current at Berlin-area farms, prepared simply to highlight the ingredient.

Tip: Ask what vegetable is being featured—knowing the ingredient going in often deepens appreciation for the preparation.