The story
Berta is a restaurant born from family stories and heritage. As its own words put it, the kitchen draws inspiration from the grandmothers who cooked food to be shared. The cuisine is rooted in Eastern European traditions, forming a bridge to the tastes of Jerusalem. This is contemporary Israeli food, but it is also deeply personal—comforting dishes with bold flavors, reimagined with creative freedom. Chef Assaf Granit, named on the menu, leads the kitchen.
The March 2026 menu at Berta reads like a playful, cross-cultural map. Start with Kubaneh (a Yemenite baked bread) or Frenakish, served with beetroot horseradish aïoli, crème fraîche, and zhug. Then move to dishes like Kaiser Brûlée—eggplant cream, tahini, chili flakes on toasted challah—or Bortsch Sashimi, red tuna with pickled beetroot and baharat ponzu. The “Bolshoi Dumplings” are mushroom pelmeni in a vegan tatbileh beurre blanc. Main courses range from a Josperised drum fish called “99 Balloons” to a slow-cooked lamb shoulder described as a Jerusalem traditional recipe from Chef Assaf’s grandmother. Desserts include a vegan chocolate mousse with olive oil and Maldon salt, and a Jerusalem cheesecake with za’atar meringue.
As the evening unfolds, the atmosphere changes. Lights dim, music rises, and dinner turns into celebration. The restaurant describes itself as a place where everything is permitted and nothing is off limits—a place to eat, drink, gather, and stay. This sense of shared ritual and hospitality has earned Berta a Michelin Recommended distinction for 2026. With private dining options available, Berta in Berlin offers a truly immersive experience that honors memory while feeling entirely of the moment.
Recognition
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