Gourmet cuisine in the trendy venue of the 80s

Wanderlust Berlin: Which way of travel is truly worth it for a visit to Horváth? 

For Sebastian Frank, emancipated vegetable cuisine does not mean vegetarian cuisine in the classical sense, but rather a cuisine in which vegetables and fruits stand on an equal footing alongside animal components. Meat or fish do appear, but as depth-givers, as aroma providers, and rarely as the visible main character. The supposedly simple—celery, mushroom, salad, soup greens—takes on the leading role.

The 'Bitter Salads' dish was named one of the year's most memorable dishes by the Michelin Guide.

Sebastian Frank, the pioneer of non-alcoholic fine dining pairings, has initiated a revolution in gastronomy. Through his unique technique and creative additions, he elevates non-alcoholic pairings to a new, sophisticated level.

Berlin’s most renowned Austrian restaurant serves Austrian food beyond wiener schnitzel along Kreuzberg’s restaurant-strewn Landwehr Canal.

As a restless spirit, Sebastian Frank explores the flavors of his Lower Austrian homeland. And he does so with the means of vegetable cuisine, which he has been intensifying for a few years now.

One evening, their own menu, a two-star restaurant: With "Own the Pass," Sebastian Frank wants to promote the next generation of gastronomy. In an interview, the head chef explains why young chefs need one thing above all: the opportunity to prove themselves.

Heritage, history and impressive food at Horvath in Berlin