The story
Ben Zviel and Samina Raza established Mrs Robertson's in 2016 at Pappelallee 29 in Berlin, launching a modern cuisine project built on produce-first principles. The team draws influences from across the globe while digging deep into local sourcing to find quality ingredients close to home. Their approach reimagines ancient techniques, applying them to unexpected items to generate bold flavour profiles that anchor the restaurant's culinary identity.
The à la carte menu features precise pairings such as sea bass served with Hitachi cucumber and blackcurrant wood, or tempura langoustine accompanied by celtuce sauce. Heavier plates include veal short ribs with apricot jam and blue lobster cooked with chanterelles over Austrian rice. Guests seeking a comprehensive experience can book the full menu for €138 per person, which may be enhanced with an extra serving of Kaluga Hybrid caviar for a refined touch on the modern cuisine offering.
The dining room maintains a cosy atmosphere where good music and a genuine sense of humour set the tone for the evening. Staff members contribute diverse backgrounds, ensuring the service matches the creativity found on the plate and reinforces the restaurant's standing in Berlin's creative cuisine scene. The wine list complements the food by highlighting selections made with ancestral wisdom and careful craftsmanship, resulting in complex bottles that respect the skill behind each vintage.
The commitment to responsible sourcing earned Mrs Robertson's a Radish from the We're Smart Green Guide in 2026. This recognition aligns with the kitchen's practice of exploring local ingredients and respecting production methods. The team continues to experiment with traditional processes while maintaining a focus on deep sourcing relationships and the craftsmanship highlighted by the guide.
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