This dish showcases Facil's classical grounding. The char is cooked precisely to preserve its delicate flesh. Dill is a nod to Nordic technique, and the caviar adds brine and texture. Multiple reviewers note this as a dish that feels both refined and approachable.
Tips from diners
This appears frequently on tasting menus. If available à la carte, order it—it's one of Facil's most balanced dishes.
This course appears frequently in the eight-course tasting menu. The roulade technique keeps the meat moist while allowing stuffing flavors to permeate. Reviewers note it as a lesson in how classical French technique applies to game birds.
Tips from diners
This is often presented mid-menu as a savory anchor before the transition to lighter courses.
The mille-feuille closes the tasting menu on an elegant note. Eight layers of precisely crispy pastry alternate with cream and fresh fruit. The construction is a technical masterpiece, yet the eating experience feels light and satisfying.
Tips from diners
This same dessert structure appears at lunch, though seasonal fruit might change. Arrive early in the week to ensure it's available.
This dish demonstrates Facil's approach to ingredient sourcing—langoustino from specific waters, paired with foraged rowan berries and herbs that arrive fresh that morning. The curry herb adds a whisper of spice without overwhelming the delicate crustacean.
Tips from diners
Ask whether langoustino is available the day you dine—it's seasonal and depends on supply. The menu rotates frequently.
The eight-course menu is Facil's creative showpiece. Courses might include headcheese and tripe with lemon and coconut (bridging European and Asian flavors), guinea fowl as a roasted roulade, and a mille-feuille dessert. The pacing is unhurried, and the narrative builds across the evening.
Tips from diners
The tasting menu is the only dinner option Monday–Friday. À la carte is available weekends only. Plan accordingly.
Michael Kempf became culinary director at Facil in 2003 and earned the second Michelin star in 2013. Head chef Joachim Gerner now leads day-to-day operations in a restaurant where light-filled glass walls frame chestnut trees and the Berlin skyline. The menu balances classical foundations with Asian and Mediterranean flourishes, and diners often cite the serene atmosphere as central to the experience.
The glass walls offer panoramic views in good weather. Request a window table if available—the setting is as much part of the experience as the food.
The three-course set menu (€78) Monday–Friday lunch is one of Berlin's best fine-dining values. Quality rivals dinner at a fraction of the price.
Book well in advance and request a table on the terrace if weather permits. The rooftop garden atmosphere is romantic and intimate despite the soaring ceilings.
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