Ezsra's wine program mirrors the food philosophy — minimal intervention, maximum respect for ingredients. The list features natural wines from France, Germany, and Eastern Europe, plus selections from old East German sour beer traditions. By-the-glass pours are typically 7-9 EUR, and the staff knows every producer and every wine's story.
Tips from diners
Let the server guide you through wine pairings — the wine and food philosophy align perfectly, and recommendations are always thoughtful.
Ezsra celebrates humble ingredients — turnips, beets, parsnips, carrots — by roasting them until their natural sugars concentrate and their edges caramelize. The kitchen then finishes them with preserved elements (perhaps a wild berry reduction, herb oil, or fermented condiment) that add complexity without overshadowing the vegetable.
Tips from diners
The root vegetables are a consistent highlight on the changing menu — simple technique, excellent ingredients, and always surprising in flavor.
Ezsra's foraging program means mushrooms shift seasonally — spring brings morels, summer yields porcini, autumn brings chanterelles. The kitchen respects the ingredient, often serving them roasted whole or in a simple sauce. The flavor intensity of wild mushrooms means minimal technique is needed — a touch of heat, salt, and fresh herbs suffice.
Tips from diners
If wild mushrooms are on the menu, order them immediately — they're only available for a few weeks per season and disappear quickly.
Ezsra sources fish responsibly from nearby waters, preparing it simply but in conversation with foraged elements. A seasonal white fish might be roasted whole with wild garlic and mushrooms, or steamed in broth enriched with forest herbs. The combination of water and forest ingredients tells a story of the region.
Tips from diners
Ask what fish is available when you call to reserve — it changes based on seasonal availability from local suppliers.
When meat appears on the Ezsra menu, it comes from farms Victor personally knows, animals raised with intention. Preparations are typically simple — roasted, braised, or preserved through traditional techniques. Accompaniments are often house-made ferments or preserves that add acidity and complexity.
Tips from diners
The meat dishes change frequently based on what's available from partner farms — ask what's offered that evening.
Ezsra follows a farm-and-forest-to-table philosophy, sourcing from regenerative farms around Berlin and foraging wild ingredients for the daily-changing menu. Victor Hausladen's approach feels unpretentious despite the precision — simple preparations of unusual ingredients, often roasted or preserved. The wine program focuses on natural and low-intervention wines from small European producers, with particular emphasis on old East German sour beer traditions. The combination of wild foraged ingredients, regional farming, and minimal intervention wine creates a uniquely Berlin experience.
Book well in advance — Ezsra fills quickly, especially Friday and Saturday. Wednesday and Thursday evenings tend to be quieter.
The menu changes daily based on what foragers and farmers bring. Ask your server to describe what's available that evening — this conversation is part of the Ezsra experience.
Ezsra is intimate and thoughtfully run — expect excellent service and a meal that feels personal. The wine pairings are particularly strong.
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