Tante Fichte

Rating: 14
Author: Gault&Millau

Fichtestraße 31, 10967 Berlin, Germany

14/20
Chef's Restaurant

1 PHOTOS

Chef: Dominik Matokanovic
Cooking: Local | Seafood | Vegetarian
Services: Garden | Terrace

Gault&Millau's review 2025

The special prize for the most original amuse of the current test season goes to – Dominik Matokanovic! The evening at the "Tante Fichte" begins with mini cevapcici made from seasonal ingredients. During our visit, we made it from minced corn and wild boar, served with pickled onions, smoky ajvar and mayo in the micro squeeze tube and a tiny pancake to wrap. This already sums up the idea of the Kreuzberg restaurant. Matokanovic combines creative regional cuisine with Croatian influences from his childhood, he has courage when seasoning and on top of that he has a good knack for fish. A regular on the menu is the Branzin, a wonderfully melty sea bass from Croatian breeding, which he marinates raw with capers from the island of Pag, pickled wild garlic and a nage of onion plants, which elegantly rounds off a salt kick with a dollop of caviar on the finely layered onion notes. Also a permanent fixture in the menu is the risot, the Istrian version of risotto, here made of pearl barley, with a fine bite, combined with pickled anchovies and cheese during our visit. Another cracker plate: the calamari filled with rabbit ragout and a bisque made from langostinos. Over the years, Michael Köhle has built up a wine cellar with considerable vintage depth and some rarities. His heart beats for classic wines, he likes to open matured bottles for accompaniment, and young southeastern European winemakers also play an increased role. In summer, you can sit nicely on the terrace. You can also order small things à la carte.