The signature dessert. The sticky rice is cooked with coconut milk until it absorbs the flavor but stays textural. The mango is ripe and bright. It's a simple dish that relies on perfect execution and quality ingredients—both of which Nutts delivers.
Tips from diners
Order this to share as a finale—it's the perfect sweet end to a spicy meal.
Chef Nutt's version is brighter and less sweet than typical restaurant pad thai. The noodles get crispy edges from a hot wok, and the tamarind-lime balance is carefully struck so neither overwhelms. Diners consistently mention it as a highlight.
Tips from diners
Ask the kitchen to make it extra spicy if you prefer heat—they dial it down by default for tourists.
The crispy exterior gives way to tender vegetables inside. The sauce is balanced and never cloyingly sweet. They're perfectly sized for eating with hands, which is exactly how they should be.
Tips from diners
Order these to start—they set the tone for how thoughtfully the kitchen cooks.
Not a standard version. The chicken is marinated in a blend of aromatics before frying, and the crust crackles with seasoning. It arrives with herbs strewn on top and a small bowl of spicy dipping sauce for balance.
Tips from diners
Order this for sharing among 3-4 people—the pieces are generously sized.
Made fresh each order with a curry paste that changes slightly depending on what's in season. The coconut milk is never heavy—just enough to round out the green chili heat. It's the kind of curry that tastes like it came from someone's home kitchen, not a restaurant playbook.
Tips from diners
Mention any seafood allergies when booking—the kitchen loves using prawns and fish in curries.
Chef Nutt leads the kitchen at this small Friedrichshain spot (Scharnweberstraße 32) with his entertaining front-of-house partner creating theater around the meal. The kitchen focuses on northern Thai home cooking and rarely plays into tourist preferences. The space is remarkably small—making a reservation is not optional, and even then, walk-ins are sometimes turned away. Every dish is cooked to order, and the energy is electric.
Mandatory booking—call +49 160 6522662 or book online. The space is remarkably tiny (maybe 6 seats). Walk-ins are turned away regularly.
Even solo diners should book ahead. Chef Nutt and his partner create a social atmosphere, and the energy carries even if you're dining alone.
Closed Monday-Wednesday. Thursday-Sunday are your only options, and the weekend fills up days in advance.
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