Your first challenge is to find Katz Orange (which means ‘orange cat’ in German…?!). It’s on the same street in Mitte as the excellent coffee and cake spot Distrikt, but is set back from the street through an archway, so keep your eyes peeled. Once you find the archway, however, the restaurant is unmissable, set in a former brewery, the front of which is dramatically illuminated at night, with a terrace out front for warm weather dining.
There are two bars, one on each floor of the two-storey venue, serving old school cocktails, including many spirits from small German distilleries. The same gourmet organic twist that is found in the food is brought to the drinks, and is highly effective. There are plenty of good wine options too, most of them organic or biodynamic.
Onto the food… While hard to pin down the exact cuisine that Katz Orange is serving, every single thing that passed my lips was delicious. The kitchen team, with German chef Daniel Finke at the helm, use respectfully sourced seasonal and regional ingredients, and are inspired by gourmet cuisine as much as old family recipes.
The result is a concise but accessible menu – just half a dozen appetisers to choose from, then a choice between individual main courses (there are three on the menu, plus some daily specials) or an item from the slow cuisine list to share between two or more people.
Richard and I shared the slow cooked free range beef short ribs, with soy sauce, ginger and sugar beet syrup, and it was delicious.
For dessert, there are five options plus cheese, including a Philadelphia Cheese Cake and a Fruit Wine Marinated Chocolate Cake. Or if you’re already pretty stuffed, as we were, you can order the daily selection of Petits Fours, and try several morsels of chocolatey deliciousness (including a cake pop each!).
Bergstraße 22, Mitte 10115, Berlin
Booking recommended: firstname.lastname@example.org / +49 30 983208430
Photos by Laura Maria Trumpp, Thanasios Boucharas, Juliane Spate and myself (see each image for individual credits).