Orania.Restaurant

The story

Orania.Restaurant Berlin: Global-Inspired Cooking in a Heritage Kreuzberg Building

The kitchen and its founders

Orania.Restaurant in Berlin delivers global-inspired cooking that balances high technique with neighborhood ease. Jennifer and Philipp Vogel transformed a 1912 heritage building into a working dining room in 2017. Recognized with three stars by Der Feinschmecker, their approach rejects stiff formalities while keeping classical standards intact. Diners watch Kevin von Werthern and his brigade work the open kitchen while preparing straightforward dishes like a slow-stirred Carnaroli risotto finished with butter and aged cheese.

Signature plates and seasonal shifts

The four-course X-Berg-Duck menu remains a regular fixture at the table. Chefs carve the crispy skin directly from an original Peking duck oven imported from China, then wrap the portions in freshly baked thin crepes alongside cucumber and hoisin sauce. This worldly menu also features duck dashi, pink-seared breast with pak choi, and fried rice pulled with Keulenfleisch. Guests can alternatively order Parmesan ravioli or lobster cooked with paprika fumet and fennel.

Dining space and evening rhythm

Warm wood paneling and deep red accents define the main room, creating a setting that feels both polished and unhurried. The venue hosts live concerts five nights a week in the adjacent lounge, drawing together families, business travelers, and local residents. Ronny Grosser curates a wine list that leans toward France, while Julian Berger designs signature cocktails and maintains a dedicated sake selection. This international kitchen rotates dishes regularly to match seasonal ingredients.