The facade of Otto restaurant on Oderberger Straße in Berlin features large windows revealing guests inside. Ivy frames the building, and warm light spills onto the street.

Vadim Otto Ursus describes his gem on Oderberger Straße as a small, lively neighborhood restaurant.

And the description couldn’t be more fitting.

Rooted in regional tradition, close to nature, and stripped down to the essentials - both in its ingredients and its décor.

Yet, this minimalism is, in truth, a distilled essence of Ursus’ years of experience in some of the world’s most acclaimed kitchens - Noma, Maaemo, Koks…

“At the heart of it all is always a really good product. Then it’s about asking what we can do to make that product taste its very best.“, he explains.

Making culinary artistry appear this effortless might just be part of the secret to why dining at Otto feels simultaneously like a cozy meal in your own dining room and a visit to a Michelin-starred restaurant.

A wine glass of amber-hued Gewürztraminer sits beside a board with thick sourdough slices and butter, with a plate of cured eggs and pickled vegetables.

Homegrown Passion on the Plate

Vadim Otto Ursus grew up in Prenzlauer Berg. So it’s no coincidence that, after his “apprenticeship” years abroad, he felt drawn back here.

It’s a genuine connection to his hometown of Berlin.

Naturally, the concept behind Otto is deeply rooted in the region.

The restaurant sources its ingredients from small, often organic, producers in the surrounding countryside.

In Buchholz, north of Berlin, they even tend their own kitchen garden.

And from the UNESCO Biosphere Reserve, Schorfheide-Chorin, a hunter delivers the wild game that finds its way into Otto’s dishes.

Nostalgia in a Jar

The care that goes into selecting every ingredient is something you can taste in every bite.

Three pickled eggs rest on a small ceramic plate at Restaurant Otto in Berlin. Behind them, a second plate with pickled vegetables like carrots, onions, and cabbage is visible

Take the brined egg - a staple on the menu, served alongside fragrant bread with koji butter and pickled vegetables.

For me, it’s a tender nod to childhood memories.

I used to prepare it with my father, letting the eggs steep in jars of vinegar and spices in our pantry before finally enjoying them atop toasted rye bread.

There’s a nostalgic joy in always starting a meal at Otto with this dish, paired with a glass of natural wine.