Restaurant in Berlin, Germany
Michelin-noted value, easy to book.
Macionga is a Michelin Plate-recognized seasonal restaurant in Berlin's Wilmersdorf district, operating at the €€ price tier with a 4.8 Google rating from 195 reviews. It is the most practical entry point into Berlin's seasonal cooking scene for diners who want consistent kitchen quality without committing to a full tasting-menu spend. Easy to book and best suited to two to four people across repeat seasonal visits.
At the €€ price tier, Macionga offers something that Berlin's more expensive fine-dining addresses sometimes fail to deliver: a reason to come back. Two consecutive Michelin Plate recognitions (2024 and 2025) confirm the kitchen is operating at a consistent level, and a Google rating of 4.8 from 195 reviews suggests the room earns that recognition with regulars, not just first-timers. If you are looking for seasonal cuisine at a price point that does not require a special occasion to justify, book here.
The address — Xantener Str. 9, near Olivaer Platz in Wilmersdorf , puts Macionga away from the Mitte and Prenzlauer Berg circuits where most food-focused visitors concentrate. That separation is, for the right diner, part of the appeal. The neighbourhood is residential and low-key, which shapes the mood of the room: quieter than the east-side dining rooms that attract a louder, more tourist-heavy crowd. If you want to have an actual conversation over dinner, Wilmersdorf's pace works in your favour.
The ambient register at Macionga reads as composed rather than clinical. Wilmersdorf's residential character tends to attract a local, returning clientele rather than walk-in traffic, and that shapes the energy: there is warmth without performance, attentiveness without formality. For a food enthusiast who wants to focus on what is on the plate rather than manage a loud, scene-driven room, this is a good fit. It is not the place for a birthday celebration that requires a DJ or a table of ten who need theatrical service , the format suits two to four people who are there for the food.
Because the kitchen works a seasonal format, Macionga's menu changes with supply and season rather than staying fixed. That makes repeat visits genuinely different propositions rather than diminishing returns. A first visit gives you the baseline: the kitchen's approach to produce, its structural preferences (how it balances acidity, how it treats protein), and the overall rhythm of the meal. A second visit, ideally in a different season, lets you test whether the kitchen grows or whether the first impression was the ceiling. German seasonal cuisine shifts meaningfully between spring (asparagus, ramp, early greens), autumn (game, root vegetables, fermented preparations), and winter (preserved, cured, and slow-cooked formats) , so the gap between a May dinner and a November dinner at a kitchen that takes seasonality seriously should feel substantial.
If you are planning a third visit, use it to go wider on the drinks list. At the €€ price range, the wine programme at Macionga is unlikely to be deep in back-vintage inventory, but German natural and regional wine lists at this tier can be genuinely interesting and better value than comparable lists in Mitte. Arrive knowing what the kitchen is currently running and ask for pairings rather than ordering by the glass from the printed list.
For context on what serious seasonal cooking looks like at higher price points in Germany, Schwarzwaldstube in Baiersbronn and Aqua in Wolfsburg represent the leading of the category nationally. Macionga does not compete at that register , nor does it price like it. What it offers is consistent, Michelin-recognized seasonal cooking at a genuinely accessible price, which is a different and more frequently useful proposition. Similarly, JAN in Munich and ES:SENZ in Grassau show what the seasonal format looks like with greater technical ambition and higher price tags. Macionga sits below those benchmarks in spend, and appears to deliver honest value at its tier.
Within the seasonal cuisine category more broadly, Mesnerhaus in Mauterndorf and The First in Blankenhain offer useful points of reference for what the format can achieve in different regional contexts. If you are building an itinerary around German seasonal cooking, those venues round out the picture.
Booking difficulty is rated easy. At the €€ price point with a neighbourhood rather than destination address, Macionga is unlikely to require the three-to-six week lead time that Berlin's starred and high-profile tables demand. A week's notice should be sufficient for most evenings; weekends may need more runway, particularly as word spreads from the Michelin recognition. No phone or website is listed in available records, so approach booking through a third-party reservation platform or visit in person to confirm current hours and availability.
Berlin's serious dining scene is concentrated in a handful of neighbourhoods, and most of the city's Michelin-starred and high-profile restaurants operate at the €€€€ tier. Macionga's position at €€ with consecutive Michelin Plate recognition makes it a useful entry point into the city's seasonal cooking category without committing to a full tasting-menu spend. For visitors building a Berlin dining itinerary, it pairs well as a lower-pressure evening against a higher-commitment booking at somewhere like Rutz or Nobelhart & Schmutzig.
See our full Berlin restaurants guide for the complete picture, or explore Berlin hotels, Berlin bars, and Berlin experiences to build out your trip. For seasonal cuisine elsewhere in Germany, Vendôme in Bergisch Gladbach and Victor's Fine Dining in Perl represent the upper end of what the country's seasonal format can reach.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Macionga | Seasonal Cuisine | Tucked away near Olivaer Platz, Macionga is nothing short of a revelation for Berlin’s Wilmersdorf district. A place where every dish tells a story, and each glass of wine is a journey, this restauran...; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| CODA Dessert Dining | Creative | Michelin 2 Star, World's 50 Best | Unknown | — |
| Rutz | Modern European, Modern Cuisine | Michelin 3 Star | Unknown | — |
| Nobelhart & Schmutzig | Modern German, Creative | Michelin 1 Star, World's 50 Best | Unknown | — |
| Horváth | Modern Austrian, Creative | Michelin 2 Star | Unknown | — |
| FACIL | Contemporary European, Creative | Michelin 2 Star | Unknown | — |
A quick look at how Macionga measures up.
Macionga runs a seasonal format, so the menu shifts with supply rather than staying fixed — specific dishes aren't pinned down in advance. Your best move is to go without a fixed agenda and let the kitchen's current direction guide the meal. At the €€ price tier, the risk of a misfire is low enough to order broadly. If you're torn between venues, Macionga suits those who prefer a composed, ingredient-led plate over elaborate tasting-menu theatre.
Dietary accommodation isn't documented in the available venue record, so contact Macionga directly at Xantener Str. 9 before booking if you have specific requirements. Seasonal kitchens tend to have some flexibility since menus are built around supply rather than fixed recipes, but that's category-level context rather than a confirmed policy. Don't assume — ask ahead.
For a step up in formality and price, Nobelhart & Schmutzig on Friedrichstrasse runs a strict local-produce tasting menu with more theatrical commitment to its concept. Horváth in Kreuzberg holds Michelin stars and offers a more destination-dining feel. If you want to stay in the Michelin-recognized but approachable bracket, Macionga's €€ pricing and easy booking make it the lower-friction choice for a weeknight dinner.
Macionga is at Xantener Str. 9 in a residential Wilmersdorf setting, which typically means a smaller dining room oriented toward couples and small parties rather than large group bookings. Booking difficulty is rated easy, which suggests the room isn't oversized. For groups of six or more, check the venue's official channels to confirm capacity — don't assume a neighbourhood seasonal restaurant holds private dining space without checking.
Yes, with the right expectations. Macionga holds a Michelin Plate for 2024 and 2025, which signals kitchen consistency and a serious approach to food — enough credibility for a meaningful dinner. At the €€ price point, it works well for occasions where the priority is a genuinely good meal rather than a grand-gesture room. If the occasion calls for starred cooking or a grander setting, Horváth or FACIL in the Mandala Hotel will feel more ceremonial.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
