Sebastian Frank’s two-star vegetable kitchen on the Kreuzberg canal books on OpenTable two months out — reserve early for an adventurous dinner.
The Reservation Problem at Restaurant Horváth
The dish people fly in for is a celeriac. Sebastian Frank ages it for a year, carves it like a roast and serves it as celery, ripe and young, and it is the clearest argument that a kitchen can hold two Michelin stars without meat or fish. Berlin took years to believe it. The plates settled the question.
Restaurant Horváth sits at Paul-Lincke-Ufer 44A on the Landwehr canal in Kreuzberg, a short walk from Kottbusser Tor. Frank, an Austrian who trained under Stefan Hartmann, has held two stars here for a decade and built one of Europe’s most serious vegetable kitchens. The terrace over the water is the prettiest seat in the district once the weather turns.
How to Book Restaurant Horváth
Horváth takes reservations through OpenTable, linked straight from the restaurant’s own site, and releases tables roughly two months out. The room is small, dinner only, and the two-star reputation means Friday and Saturday go first. Weeknights are easier. Book the moment your date appears, and join the OpenTable waitlist if the evening you want is already gone.
There is no phone-only back channel and no separate house system here; the OpenTable grid is the booking. The dining room and the canal terrace are reserved through the same link, so note your preference when you book. For a group or a private event, contact the restaurant directly through the site rather than the public calendar.
What You Eat
Two menus run each evening. The full Horváth Experience is €240 and moves through six savoury courses plus snacks, a bread course and petits fours; the shorter Season’s Selection is €140 and four courses. Add the €40 supplement for the year-aged celeriac if your menu does not already include it. Frank’s deadpan course names, the jerusalem-artichoke “fuck caviar” among them, hide a lot of technique.
The pairings are not an afterthought. The non-alcoholic juice flight, built on clarified vegetable juices, won Falstaff’s award for Germany’s best and runs €70 to €115. The wine list leans into biodynamic growers from Austria, Germany and Eastern Europe, with pairings at €90 to €145. Take the juice flight at least once.
The Smart Play
Book a weeknight two months out and take the full experience with the juice pairing. In summer, request the canal terrace when you reserve. If the date is fixed and lands on a weekend, treat it as a hard reservation and book the instant the window opens. When Horváth is full, the wider Berlin dining guide has the alternatives, and the hardest Berlin reservations guide maps the rest of the city’s tough seats.
Not for a steak-and-red-wine evening or a quick bite. Every course is vegetable-based, the full menu runs several hours, and the kitchen does not do an off-menu compromise for meat or fish.
View Restaurant Horváth on Restaurants for Kings →
Related Reading
- Our full profile: Restaurant Horváth in Berlin.
- The wider city: Berlin dining guide and the hardest restaurant reservations in Berlin.
- Strategy: the impossible-reservation playbook.
- More vegetable-forward rooms: the best vegetarian restaurants worldwide.
- Two-star siblings: how to book Le Bernardin and how to book Core by Clare Smyth.
- Occasions: best for impressing clients and a first date.
Frequently Asked Questions
How hard is it to book Restaurant Horváth?
Moderately hard, mostly because the room is small and holds two Michelin stars. Horváth releases tables on OpenTable about two months out, and Friday and Saturday evenings go first. Weeknights are usually gettable inside a few weeks. If your date is gone, set the OpenTable waitlist and watch for midweek cancellations.
How far in advance should I book Horváth?
Plan on roughly two months for a weekend and a few weeks for a weeknight. Tables appear on OpenTable on a rolling two-month window, so the safest move is to book the moment your date opens. For a group or a private event, contact the restaurant directly through its website rather than the public OpenTable calendar.
How much does Restaurant Horváth cost?
The shorter Season’s Selection is €140 for four courses and the full Horváth Experience is €240 for six, both including snacks, a bread course, petits fours and water. The year-aged celeriac is a €40 supplement. Add a juice pairing at €70 to €115 or a wine pairing at €90 to €145.
Is Restaurant Horváth vegetarian?
Yes. Sebastian Frank’s “emancipated vegetable cuisine” is entirely plant-based at its core, with no meat or fish on the tasting menu, and much of it reads as vegan or adaptable on request. Flag any allergies or strict dietary needs in the OpenTable booking so the kitchen can plan the menu around them.
What should I order at Restaurant Horváth?
The menu is set, so the real choice is length and pairing. Take the full Horváth Experience if you want the complete arc, and add the year-aged celeriac, the signature dish. The award-winning non-alcoholic juice flight is the order over wine for at least one visit; it is built from clarified vegetable juices and tracks the food precisely.