Local before arrival
On the groundfloor of the Breuninger department store and—on sunny days—oyster lovers will find their paradise on the restaurant-terrace in Dorotheenquartier. But more than that: Sansibar founder Herbert Heckler has created a place that combines the island feeling of his adopted home in Sylt with his Swabian origin. A rustic chic setting with wooden planks on the walls, reminiscent of ships' planks, and herringbone parquet on the floor, manager Andre Michael Greven in the blue-dipped bar brings an assortment of delicacies to the table: From organic salmon sashimi and truffle fries tot he perennial favorite juicy Wagyu steaks, there is a daily changing menu with fish, meat and veggie variations. For dessert, finishing off with a Swabian apple pie leaves you feeling wholly satisfied.
