Fighting Berlin’s image as a culinary wasteland is the mission of Ivo Ebert, a young sommelier who once started the famous two-star Reinstoff back in 2009. Einsunternull opened in 2015 and a baby Michelin star was born after just nine months. Since then it’s been Berlin’s latest hot spot for lunch. In the bright, airy and minimalistic room chef Andreas Rieger serves his refined versions of the down-to-earth home cooking of Berlin and the adjacent rural Brandenburg region. Try a beautiful piece of perfectly cooked rooster, it comes with a creamy cured egg yolk and a rich chicken broth made from innards, or a variation of the traditional open-faced sandwich with sliced mushrooms, onion blossoms and linseed oil; it’s light and refreshing yet comforting. Dinner is served in the quiet, zen-like atmosphere of the basement that is reached by an elevator – Einsunternull (meaning “one below zero“ in German) – a more than just symbolic dive into culinary meditation.