When the art in the restaurant triumphs all the rest: Restaurant theNOname (28. May 2022)

I was recommended theNOname by a friend and was quite intrigued by the interior design of the place. Since they basically only offer a tasting menu (8 courses, EUR 110.00) it was a rather easy choice what to eat. And it went perfectly with the ‘wine pairing’ (EUR 69.00). The evening started with a few snacks, more concretely with “venison tartare, celery cream, autumn trumpets, beet root on tapioca chips”, “yellow beet, lime leaf” and “mushroom, herbs, monk’s beard” and I must admit that the dishes were actually delicious and perfect to get your palate started.

The first course of the evening was “asparagus, spinach, cheese curds, smoke” served with a glass of “2019, Silveaner ‘Les Autochones’, Max sein Wein, Baden, Germany”. What surprised me quite a lot was the quality of the wine. The dish itself was good but wasn’t too surprising since the asparagus was kind of dominant.

The “sturgeon, duck skin, savoy” served with “2019, Terrassen Rosé Pinot Meunier, Kraemer, Franken, Germany” was quite something. The taco was not really a taco as you know it from Mexico, but it was definitely delicious and super enjoyable. A nice combination of different flavours and textures making it into an amazing bite.

Next in line was the “lamb rip from Rhoen, black garlic, spruce needle, cranberries” served with “Kriek Lambic, Brouwerij Boon, Belgium” and I must say that I was surprised how well the beer actually fit to the dish. And the dish itself was perfect – you could just very easily rip the meat off the bone – and it was delicious.

Next in line was the “veal tongue, navette, horse radish, beurre rouge” served with “2020, Nerello Mascalese ‘Susucaru Rosso’, Cornelissen, Sicily, Italy”. Unfortunately, I forgot to take a picture, but it was truly delicious and enjoyable. The “malt mushroom bread, butter and whey, herb oil” served with “2019, Xarello Method Ancestral ‘XL’, Celler Partida Creus, Catalunia, Spain” was a dish by its own which was a bit surprising since somehow I would not have expected that bread would be a dish by itself. That being said, it was actually amazing.

The “tête de Moine, toast, mushroom, parsley” served with “2018, Arbois Chardonnay ‘les Voisines’, Domaine de la Touraize, Jura, France” on the other hand was a bit of a disappointment. I mean, it wasn’t bad but since it was cheese from Switzerland and as a Swiss, I’m quite used to this cheese, I was somewhat disappointed of the dish.

As a main, they served “pluma, black cabbage, celery” with “Negrette ‘Rince Cochon’, Vignobles Arbeau, South West, France” which was great in terms of flavour but not so great in terms of texture since the meat was relatively stringy and chewy. Still, great in terms of flavour and intensity, but not really what I would order again if it was for me to chose.

The dessert was “rhubarb, beet root, butter milk, dill” served with “2020, Reisling Spätlese Goldkapsel ‘Marienburg Clemens Busch, Mosel, Germany” which was looking lovely and was, generally speaking, also good. Nothing where you would say, oh my god, I have to order it again. However, it was a good dessert.

Last but not least, the friandises were a little goodbye from the kitchen – which didn’t really taste like too much and was definitely too chocolate-y for me, but still overall quite fine.

The place itself is quite nice in terms of interior design – a room with very high ceilings, which makes it somewhat interesting. It’s also a long room, which makes it a bit weird, since there are basically two rows of tables – therefore, the whole restaurant is a bit stretched out.

The staff is friendly and attentive – although you have to be a bit patient in the very beginning until they take your order. After that, they are more speedy and also somewhat friendlier.

The interior of the place is quite interesting – definitely not a decoration you find in every restaurant. But then again, it’s Berlin …

… so no real surprise there. What I liked about it though was the fact that the ropes of the picture were actual ropes and built into the piece of art.

All in all, the Restaurant theNOname is definitely a restaurant experience I can recommend – it’s not like your mind will be blown from the food you’re having, but the place is nice, the staff is friendly, and last but not least, the whole thing is just generally worth seeing. Make sure to book in advance though, as there are not really that many tables available.

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Contact Details:

Restaurant theNOname

Oranienburger Strasse 32

10117 Berlin (DE)

Tel.: +49 30 279 09 90 27

E-Mail: info@the-noname.de

Homepage: http://www.the-noname.de

About the Author: Sven

I started the blog in October 2009, while living in Milan which I definitely consider to be one of the food capitals of the world. I was in touch with food since my early childhood (as my father is a former chef). Whenever I can, I travel the world to discover new places, to meet people but mostly to try local dishes and to find hidden gems! If you know a place worth going, please drop a line to: info@thediningexperience.org. Currently, I am a member of the following food-related associations: Chevalier @Chaîne des Rôtisseurs Zurich-Ville; Membre Gourmet Dégustateur @Ordre Mondial des Gourmets Dégustateurs [OMGD]; Gesellschafter @Goldener Fisch and Member @Slowfood Convivium Zurich City.