Vegans, vegetarians, and non-vegetarians roast, sauté, and grill mushrooms with other vegetables and a protein source to make warm, comforting foods during this transitional season. Mushrooms have a distinctive meaty texture, making them a meat substitute for dishes such as soups, stews, stir-fries, and sauces. They are also low in sugar, sodium, calories, and fat, making them a favorite choice with health-conscious people. During this time, restaurants, bistros, and cafés include mushroom dishes in their seasonal menus.
Located in the vibrant Berlin-Mitte near Friedrichstraße Bahnhof, Martas Alvis Restaurant is headed by chef de cuisine Wolfgang Kanov. He joined the restaurant in 2002 and has two decades of experience in seasonal cuisine, including mushrooms. He has curated an entire Pilzkarte dedicated to mushroom starters and main courses, starting with Pfifferlingsrahmsüppchen (creamy chanterelle soup) with fresh herbs and Rahmpfifferlinge (chanterelles in cream) if you’re a vegetarian. Otherwise, try options with beef, pork, and salmon fillet.
You enter a bright white dining space with white-clothed tables and wooden chairs that highlight the brightly-colored food. The restaurant invites you to taste dishes made of bread, vegetables, and poultry sourced in Brandenburg. Its location near Berliner Ensemble, Deutsches Theater, and Museum Island is a major unique selling point. It also offers à la carte, holiday brunches, business lunches, and private parties.
Van Tuyen Pham and Quang Vinh Ky founded Bless Restaurant to bring traditional Asian food to Berlin, also called ‘Cuisine d’ Indochine’. The restaurant’s interior resembles an East Asian establishment with warm beige walls, suspended lighting, wooden tables, and indoor plants.
Featured mushroom dishes include Goi Truffière (king oyster mushroom chips with baby spinach salad and avocado), Portobello Tempura (portobello mushrooms in tempura batter), Purple Pulpo (grilled king oyster mushrooms with or without grilled octopus), Château Bœuf (shiitake mushrooms with grilled beef fillet), and Sunrise Mushroom.
This Indochine restaurant, in the heart of the city, is surrounded by old-world architecture and modern-day urban culture. Its location between German and French cathedrals and a concert hall designed by Schinkel places it in one of Berlin’s trendiest business districts. Have an after-meal drink at the bar and admire the grand piano at the center, along with the memorabilia displayed on the shelves.
A third-generation family restaurant managed by Christian Ebert, Marc Ebert, and Marie Ebert, offering a seasonally changing menu of classic European dishes. Start with the Carpaccio from Black Angus Cattle, a mushroom salad with parmesan and Dijon mustard, and Porcini mushroom risotto with onion rings, cherry tomatoes, and parmesan.
Mushrooms pair with other vegetarian and non-vegetarian ingredients in the main course, such as Königsberg knock (mushrooms and asparagus with caper sauce and mashed potatoes) and Carpaccio from Black Angus Cattle (fried porcini mushrooms and Parmesan shavings), along with options with mushrooms à la cream and porcini mushroom sauce.
The restaurant’s location on Kurfürstendamm makes it suitable with patrons for anniversaries and corporate parties, and it accepts reservations for large groups. It is known for its semi-formal setting featuring a climate-controlled wine cabinet and specialty evenings with food and drinks.
Run by the Pavic family, Mühlengarten Zehlendorf is today headed by Rino Pavic. It is an international Croatian, wheelchair-accessible restaurant with car and bicycle parking. The team has a dedicated Pfifferlingekarte: chanterelle mushrooms paired with schnitzel, steak, pig medallions, scrambled eggs, sole fillet, and ribbon noodles to create different dishes. The restaurant is bright, pet-friendly, and has a garden and a large glass pavilion. Patrons pay by credit card, debit card, and online.
Pankoff is an elegant restaurant, now led by Silvio Z. It specializes in modern German cuisine and finger food with quality seasonal ingredients, such as chanterelles. The team offers gnocchi with mushrooms and a specialized menu including chanterelle soup, wild herb salad with pine nuts and sprouts, capellini with cream and tomatoes, fresh chanterelles with new potatoes, and other side dishes. The restaurant seats 60 diners, and the terrace offers an additional 40 outdoor seats. Patrons celebrate with family, friends, and colleagues, and enjoy excellent cuisine and warm service in a stylish ambiance.
If you like schnitzel, you should visit Schnitzelei. They serve vegetarian and non-vegetarian schnitzel: Austernpilzschnitzel (vegan oyster mushroom schnitzel baked in gluten-free corn bread), also available in a vegan version. The Försterinschnitzel is a vegetarian schnitzel made from pretzel dough, parsley, and egg, fried in butter. If you love meat, try the Jägerschnitzel, a South American roast beef, served medium-rare and unbreaded with creamy mushroom sauce, spaetzle, and string beans.
The restaurant is a warm-hued space with a colorful woven pattern in the backdrop, suspended lighting resembling inverted wine glasses, and rectangular wall lamps that double as candleholders. Schnitzelei prioritizes regional sourcing and animal welfare, and offers several weekday discounts. One of their best offerings? They have a dedicated Schnitzel Day at each location: every Sunday in Mitte, every Monday in Charlottenburg, and every Tuesday in Wilmersdorf. There’s also instant delivery available.
Timo Hanschmann founded Robbengatter as a restaurant and bar during a break in the premises’ construction and furnishing phase way back in 1974. Today, they serve weekly food options; this week’s special is sliced pork tenderloin in mushroom cream sauce with butterspätzle and chanterelle pasta with crispy bacon and onions in cream sauce. Their mushroom dishes include chanterelle cream soup, chanterelles traditionally (chanterelles, porcini, and oyster), grilled chicken breast with mushroom cream sauce, and beef goulash with mushrooms, bell pepper strips, and parsley potatoes.
Sometimes, we don’t want to visit a restaurant. What if we could enjoy mushrooms in a more everyday setting? That is what Lia’s Kitchen – 100% Vegan, founded by Lior Eden, wanted. They make homemade vegan burgers and plant-based food, which includes three mushroom options.
One is their Smokey BBQ Mushroom Burger with a portobello mushroom patty with marinated soy granules, smoked BBQ-maple sauce, mayo, vegetables, pickles, and arugula. This was the brand’s first and original mushroom patty. They added soy for a meaty texture and an extra protein boost; it is also available in an alternative version: pesto, roasted tomatoes, and vegan mozzarella for an Italian flavor.
The second is their Oyster Shiitake Mushroom Burger with black lentils, mustard sauce, vegetables, and arugula. It is gluten-free, doesn’t crumble, and Lior describes it as their bestselling patty at Lia’s Kitchen! The Qui’Noa Lentils Burger also contains a whole marinated grilled Portobello mushroom with cheese and smoked maple BBQ sauce.
Patrons will love their in-house patties, homemade sauces, and drinks, all made in a bar-style space. The restaurant was formerly located in Prenzlauer Berg, and the team continues to bring fun and color to their new space. They also offer dine-in and takeaway options.
Rebecca Bassoff and Jared Bassoff, the owners, describe Estelle Dining as a casual, yet sophisticated neighborhood dining space. They focus on high-quality, locally sourced seasonal products, combine them with artisanal skill, and create flavorful meals. The husband-and-wife team share a history in hospitality and the restaurant business, and have worked at several establishments around the globe.
Try the Croque Madame in the brunch section: mushroom toast, comté, spinach, and a fried egg. Other mushroom favorites include pan-fried oyster mushrooms in the dinner section, which includes oats and white beans. For pizza lovers, you’re in luck! The team serves sourdough pizza with mushrooms, mushroom cream, and lovage, and with mozzarella. Their high-quality Gozney stone oven reaches 450 degrees Celsius, creating perfectly crispy and delicious pizzas.
They’re in Prenzlauer Berg near the Schönhauser Allee S-Bahn station, with dark biophilic interiors and wooden furniture. Estelle Dining also conducts family and friend gatherings, corporate events, and private parties.
A stylish, comfortable, family-friendly restaurant located on the grounds of the former Bolle Dairy, residing in its heritage-protected brick buildings. Carl und Sophie, led by Martin Höse, invites you to sit by windows or on their spacious terraces.
They prepare their dishes with carefully sourced seasonal ingredients, such as meat from Gutshof Weng. Mushroom dishes offered include the Coq au vin Bacon Mushrooms with parsley potatoes and root vegetables. They also offer a vegetarian version with braised portobello mushrooms, button mushrooms, smoked tofu, parsley potatoes, and root vegetables.
Carl und Sophie is open to lunch breaks, business meals, dinners, and romantic dates. Its contemporary interior features dark-toned and wooden accents, with natural sunlight flowing in freely. They promote sustainability by partnering directly with regional producers to ensure quality, hygiene, and taste.
Run by a third-generation Indian family, the Kailash Parbat franchise is led by Kamlesh Mulchandani, Amit Mulchandani, Jai Mulchandani, and Manoj Mulchandani. The Indian restaurant began as a roadside halwai (sweet shop) in Karachi and now offers North and South Indian food, along with Indo-Chinese cuisine.
They serve appetisers such as Stuffed Cheese Mushroom: two types of mushrooms marinated with red chilli powder and coriander paste, stuffed with cheese, and served with mint chutney. The Mushroom Takatak has diced button mushrooms in a Sindhi masala gravy with onion and tomatoes. Their third option, Mushroom Hara Pyaaz, uses diced button mushrooms tossed with an onion-tomato masala (spice blend), garlic, and spring onions.
Bonvivant is Berlin’s first Michelin-star 100 percent vegan bistro, offering brunch and evening dining in a new-age colorful ambiance with potted plants and wall art. They encourage patrons to try out their unusual food combinations, including their mushroom dishes. Try the Buchteln, which has mushrooms and asparagus paired with koji, almonds, and buckwheat. The Jerusalem Artichoke features porcini mushrooms with sherry, black garlic, and sage.
The Crispy Mushroom Toast is probably the most different, with crispy oyster mushrooms, milk bread, and cucumber kimchi. They use local, seasonally grown, sustainably harvested ingredients, with pickles and preserves as part of the dish. If you have gluten-free and allergen-free requests, mention them when you make your reservation. The team welcomes solo diners, romantic couples, small groups, and hosts large private parties in their separate gallery.
Whether you like foraging for mushrooms, buying them online, or savoring them in an eatery, enjoy this much-liked delicacy while it lasts!
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