Frank has been working on this celery preparation since 2011, layering twelve-month dried celeriac — stored to intensify through drying — over delicate steamed celery, creating a dish that plays with texture and time. Reviewers single it out as one of the restaurant's most innovative signature dishes, embodying Frank's vegetable-forward philosophy.
Tips from diners
This dish appears in the set tasting menu and is worth asking to add if you opt for the shorter 4-course version.
Named after the vegetable variety Seleskowitz, this dish represents Frank's commitment to heritage ingredients reinvented through modern technique. It sits as a centerpiece of his Austrian-rooted, vegetable-centric menu and can be added as a special request to the tasting menu.
Tips from diners
Ask if this can be added to your tasting menu — it's a signature Frank creation that defines his vegetable philosophy.
This dish pulls multiple elements together in an intricate vegetable composition — roasted and reduced vegetables meet coffee-inflected turnip and bright citrus. It showcases Frank's technique of treating vegetables with the reverence typically reserved for luxury proteins, building complexity through roasting and reduction.
Tips from diners
Dishes rotate with the seasons, but vegetable-forward creations like this are constants at Horváth — expect roasting and precision technique on every plate.
For diners wanting Horváth's creativity without committing to the full seven-course experience, the Quick'n'Dirty offers four courses of Frank's vegetable-focused approach at 130 EUR. Both vegetarian and non-vegetarian options are available, and additional signature vegetables like the celery dish can be added for the full experience.
Tips from diners
The Quick'n'Dirty menu at 130 EUR is an affordable entry point to Horváth's two-star cuisine compared to the full 7-course tasting.
The signature menu showcases Frank's complete vision — multiple courses of roasted, preserved, and layered vegetables, some with complementary proteins and dairy. Vegetarian and fully vegan options are available, as are pairing options from their carefully curated wine list or house-made non-alcoholic beverages.
Tips from diners
Book well in advance — the 7-course menu draws food media and Michelin inspectors regularly. Reservations fill weeks ahead.
Horváth opened in 2005, but transformed when Austrian chef Sebastian Frank joined in 2010, earning its first Michelin star within a year and its second in 2015. Frank conjures dishes rooted in Austrian culinary traditions with an emphasis on sustainability, sourcing ingredients from Berlin and Brandenburg. The restaurant combines old wood panelling with chic modern design along the Landwehrkanal in Kreuzberg.
Horváth is open Wednesday through Saturday evenings only. If you want to visit, plan accordingly — there are no lunch or Sunday seatings.
Reserve at least three weeks in advance, especially for weekend tables. This is consistently Berlin's most booked Michelin-starred table.
Request a window table when booking — the Landwehrkanal views add to the experience, and the intimate dining room faces the water.
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