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November 25, 2013updated Jan 30, 2014


By Chris Boyle


Style / Ambiance: A master of German game and fish dishes, Michelin-starred chef Kolja Kleeberg makes his mark in Vau with bold variations on traditional recipes.

He believes that a dish should contain no more than three products, and that guests should enjoy his food as if eating at a friend’s house. The result is a warm, bistro atmosphere that offers an antidote to the more formal Michelin restaurants. The distressed oak floors and Venetian plaster walls are charming, and with a prime spot on the Gendarmenmarkt, it’s no surprise that Vau has a large fan club. Dishes include brawn and rillette of rabbit with chicory, walnut and orange cream, and fried veal tongue with watercress, beetroot and horseradish.

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