faelt

Housed in a listed building dating back to 1903, this restaurant is run in a down-to-earth yet professional and carefully considered way – and that goes for the atmosphere, the service and the food. The name (Swedish for field) is a nod to the Nordic roots of the managing director Björn Swanson and the ingredient-led style of cooking cultivated by the kitchen team around Jan Rzehak. The modern, creative set menu is completely vegetarian and comprises six courses – if you prefer not to go without fish or meat, it is possible to order up to three additional courses. You can watch the chefs at work, as the kitchen is practically part of the dining area in this friendly, vibrant little establishment – perfect for a cosy get-together.

• Small dining room with the kitchen close to the tables, built around a tasting menu rhythm.
• Nordic roots in the ownership, with ingredient led cooking and international influences.
• The site carries a closing note after five years, redirecting guests to SWAN and SON, and to norms from 18 November 2025.

Signature Ingredients

• Seasonal vegetables and herbs
• Ferments and pickles
• Precise stocks and sauces
• Occasional seafood or meat add on courses

Menu

• Set menu format with snacks, 7 courses, and sweets to finish.
• Ingredient led cooking, reduced to the essentials.

Status

• The restaurant announced it has closed after five years.
• The team points guests to SWAN and SON in Charlottenburg, and to norms from 18 November 2025.