About the Restaurant
Horváth – Emancipated Fine Dining in Berlin’s Creative Core
Tucked along the Paul-Lincke-Ufer in Berlin’s Kreuzberg district, Restaurant Horváth stands as one of Germany’s most progressive and soulful culinary destinations. With its heritage steeped in Central European tradition and its gaze fixed firmly on the future, Horváth has become a benchmark for creative excellence.
Inside, the warm wood paneling of the historic space meets the contemporary minimalism of a modern art mural by Jim Avignon. At the center of the restaurant is a glass-enclosed kitchen, where guests can witness a masterclass in culinary precision and intuition.
Originally an iconic cultural gathering space called “Exil” in the 1970s—where artists like David Bowie, Iggy Pop, and Jack Nicholson once dined—Horváth today is led by Chef Sebastian Frank and his wife Jeannine Frank, who bring together the restaurant’s rich past with their own distinctive culinary philosophy: Emancipated Vegetable Cuisine.
About the Chef
Sebastian Frank – Philosophy Through Limitation
Raised in Lower Austria, Chef Sebastian Frank is a culinary philosopher as much as he is a technician. After formative years in elite kitchens, including the legendary Steirereck in Vienna under Heinz Reitbauer, Frank relocated to Berlin in 2010. Just a year into his work at Horváth, he was awarded his first Michelin star.
By 2015, the restaurant held two.
Frank’s concept of “emancipated vegetable cuisine” rejects hierarchy between animal and plant, placing vegetables at the emotional and structural core of his creations. For him, restriction isn’t limitation—it’s focus. And through this lens, carrots, celeriac, and pumpkin are given as much poetic and culinary power as any cut of meat.
Together with Jeannine Frank, who manages the restaurant and guest experience, Sebastian has built a kitchen culture defined by introspection, craftsmanship, and a fearless pursuit of expression.
“Limitation is focus, and vegetables are currently my strongest form of expression.”
