THE EMBER · Long marble table, view onto Berlin skyline
THE EMBER · Lobster ravioli with caviar, nasturtium and saffron sauce on copper platter
THE EMBER · Grilled filet with red wine jus, charred asparagus with hazelnuts and bread course
THE EMBER · Lounge with wine table and city view
THE EMBER · Open hearth and dining room
THE EMBER · Filet on marble plate with grilled asparagus and bread board
THE EMBER · Heirloom tomato composition in white stone bowl
THE EMBER · Tartare sandwiches with caviar and gold leaf
THE EMBER · Grilled langoustines with herb dots and stone fruit on ceramic plate
THE EMBER · Romanesco and cauliflower bowl with seeds and herbs
THE EMBER · Grilled steak sealed with the EMBER medallion, broccolini side
THE EMBER · Tagliolini with shaved black truffle and a glass of white
EMBER · Berlin

Enduring luxury,
forged at the hearth.

An intimate room. A singular fire. A menu reduced to its essence — and a cellar that goes deeper than expected.

EMBER is not about variety. It is about precision.

Reserve a Table Explore the Menu
CuisineFine Steakhouse
FormatChef's Table · À la carte
LocationSPARK HOUSE · Berlin
HoursThu–Mon · 18:30–late
A SPARK HOUSE Restaurant · Est. Berlin

The hearth is not spectacle.
It is discipline.

EMBER is a place where every cut begins with origin. Every wine is chosen with patience. Every evening is shaped by warmth, precision and restraint.

A small room. A long hearth. A short menu and a deep cellar. We believe in cuts you can name, in embers that are tended for hours, and in rooms quiet enough to hear the work.

THE EMBER signature T-bone — sliced over hot stone, with house bread, dark chocolate, butter and a glass of red
The Signature

A cut signed by fire.

Aged ribeye, finished over oak embers. Sealed with a medallion of smoked bone-marrow butter pressed with our mark. Charred tenderstem, brown butter, salt.

See the cuts
I · Our Hearth

A hearth, kept patient.

The hearth at EMBER burns oak and beech, banked and rebuilt through service. Nothing is rushed. The chef works to the heat the wood gives, not the other way around.

Cuts are aged in our own room. Salt, smoke and time do most of the work. What reaches the plate is restraint — never volume, never showmanship.

  • 01Open hearth · oak & beech
  • 02In-house dry-ageing · 28–90 days
  • 03Pasture-raised · named farms
  • 04Salt, smoke, time
Open hearth at EMBER — oak embers in low light
The Hearth
II · Cuts & Cellar

Two libraries. Both deep.

A short menu, edited monthly. A cellar that is built, not bought — anchored in classic Burgundy and Bordeaux, opened by Iberia, the Rhône and the rare-bottle margins of Germany and Austria.

EMBER's table — Damascus steak knives presented in a velvet-lined wooden case beside a glass of red wine and a charcoal-grilled cut
The Table
A

The Cuts

  • Wagyu A5Miyazaki · 60g, served by the gram
  • Dry-aged RibPasture-raised · 56 days · for two
  • Côte de BœufGalician blonde · 1.2kg · sharing
  • FiletGrass-fed · 200g · single
  • Lamb saddleBrittany · slow over embers
  • Whole turbotFrom the coast · over the hearth
B

The Cellar

  • BurgundyCôte de Nuits · Côte de Beaune · verticals
  • BordeauxLeft & Right Bank · classified growths
  • Rhône & IberiaHermitage · Ribera · Priorat
  • Germany & AustriaRiesling GG · Spätburgunder · Wachau
  • ChampagneGrower-led · zero-dosage available
  • Coravin poursRare bottles · by the glass
Sommelier-led pairings · five courses or seven Reserve to taste →
Oysters dressed with herb sauce, caviar and gold leaf on crushed ice
From the ice

Oysters, caviar, gold leaf, herb foam.

Dark chocolate délice with cocoa tuile, gold leaf and crème fraîche quenelle on white marble
The Pairing

A quiet course,
perfectly poured.

Dark chocolate délice on a cocoa-sablé base, finished with a brittle cocoa tuile, edible gold and a quenelle of crème fraîche. Served with a single glass — chosen by the cellar, not the menu.

On the plate

Chocolate délice · cocoa sablé · cocoa tuile · crème fraîche · 23k gold leaf.

In the glass

Maury, Mas Amiel · Roussillon · cocoa, dark cherry, fine tannin — built for chocolate, not against it.

See the full menu Course€24+ glass €16
V · Set Menus

Two journeys. One temperature.

Curated five-course experiences — one through fire and the cellar's signature cuts, one entirely plant-based. Same length, same intent, same price.

Set menus served for the entire table. Wine pairings on request. Allergies and preferences handled with care — please tell us at booking.

IX · The Ember Bar

A bar before, a nightcap after.

A small bar at the entrance to the restaurant. Aged spirits, a short list of cocktails built around smoke and citrus, and a glass case of rare bottles to open by appointment.

  • Aperitifchampagne · classic mixology
  • Smoke & Citrushouse cocktail menu · 8 specs
  • Aged spiritswhisky · cognac · armagnac · mezcal
  • Rare by appointmentcellar pours · cigar pairings
Highball at THE EMBER bar — copper light, soft shadow of branches on the wall
Old Fashioned at THE EMBER bar — clear ice, orange peel on striped marble
X · Gift Cards

A quiet gift. Considered.

Hand-finished gift cards in three formats. Delivered by post in a wax-sealed envelope, or sent digitally with the same care.

I The Tasting From €280 per guest

Seven courses · sommelier pairing

II The Hearth Evening From €640 for two

The Ember Cut · cellar wine · dessert

III Open value Choose the amount

Any combination · dinner or bar

Order a gift card →
XI · Reserve

A table at EMBER.

Reservations open Thursday through Monday. For private rooms and the Cellar, our host will reply within one working day.

  • Thu–Mon · 18:30 onward
  • Children welcome from 12
  • Smart attire
  • Reservations held 15 minutes

All enquiries route through our central form. A producer responds within one working day.

Begin enquiry →