Veronika Gastro porn in the Fotografiska

Veronika is probably the hottest place in the city at the moment. And quite rightly so. The spacious restaurant in Fotografiska on Oranienburger Straße in Mitte can easily compete with the hotspots of international metropolises such as New York, London or Paris. And yet everything here is also Berlin.

It has only been four weeks since Veronika welcomed guests for the first time. Since then, the 180 seats in the 338 square metres of restaurant space designed by Werner Aisslinger have been fully booked daily. The reason? The Veronika is pure gastronomic porn!

From the velvet-upholstered benches and subdued lighting to the endlessly long bar in the centre of the room and the attractive service staff in uniforms by Berlin designer Esther Perbandt, who serve the simply fantastic food à la "Tischlein deck dich".

On the 4th floor of the Museum of Contemporary Photography, Art and Culture, a pleasantly relaxed feel-good cuisine of the highest standard is served. The best ingredients and seasonality go without saying. Roel Lintermans, formerly of the Grill Royal, is responsible for the Veronika's kitchen.

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The dishes are prepared in front of the guests in the open kitchen: Highlights such as the heavenly lobster omelette with smoked salmon caviar, lemon sauce and French fries or the steamed halibut with lemon and sorrel sauce and the perfect duchess potatoes royal with truffle-whipped pasture milk butter are given the finishing touches here.

A whole host of service staff bring the finished dishes to the table. Even without one of the excellent cocktails from the bar or one of the countless items from the well-stocked wine list - sommelier Pierre Girard is happy to advise! - it's easy to get into a state of intoxication at Veronika.

To make it particularly intense: Share! Because you need to savour as much as possible. Don't miss the hamachi with scallops, avocado, coriander cress and pickled Calabrian chilli briefly marinated in citrus oil and the vegan sachettoni - a mushroom-filled pasta with coconut cheese and cacio e pepe sauce.

The meal turns into a feudal party when it comes to the desserts. Here, too, the rule is to share! A kind of pavlova with passion fruit, cream, sake and yuzu, an artfully decorated vegan carrot cake, a vulgarly shiny double chocolate cake, an obscene amount of fantasised ice cream and a vast mille-feuille, served with a bright red sauce refined with raspberry brandy, are all waiting to be tasted.

The casual linen napkins and white tablecloths should be properly spilt by the end. Proof that you've had a great evening. But it doesn't have to end in the restaurant because Veronika also has a bar on the 5th floor. Here, the party can continue. - Go and feel it!

Constanze Hallensleben

Founder Creme Guides