MORE THAN FOOD – ENJOYING WITH ALL SENSES LIES AT THE HEART OF RESTAURANT DAE MON BERLIN
Berlin is known for individualists and an international flair, and this is reflected at Dae Mon. People from seven nations currently work at the restaurant. In February 2026, head chef Samuel Haas, who previously collaborated 28
|
Issue 138
|
February 2026
TEA PAIRINGS FOR REFINED MENUS FULL OF AROMAS Not just the food makes Dae Mon unique: alongside a comprehensive wine list, for the last seven years the restaurant has been offering tea pairings for its menus. In many regards, tea is like wine: the cultivation method, the variety, and the terroir play a major role for the flavour. The tea is steeped in cold water for 20 to 24 hours before being served in a glass, allowing the aromas to fully unfold. With this approach, the restaurant takes inspiration from Japanese traditions, without imitating the traditional tea ceremony. Dae Mon is a special place: the interior offers generous space for 22 guests in the front area, an open kitchen, and a large table for
The restaurant's success has spread: each January the entire team travels to the World Economic Forum in Davos to cook for guests from around the world. www.dae-mon.com PHOTOS: DAE MON
with co-head chef Philip Steixner, will present his first solo menu.
I
Tuna tartare with sesame, papaya with Thai chili and rowanberry, or bubble tea with jasmine, sweet potato, and nutmeg: the Dae Mon kitchen team does not shy away from culinary experiments. For the past three years, the team has focused on tasting menus with six to eight courses, either with meat and fish or purely vegetarian. “We cook what inspires us and what is currently available; what we like and what resonates with our guests,” says managing director Stefan Reinhardt. “We want to offer an experience and not just satisfy people’s hunger.” Stefan Reinhardt calls the restaurant's unique approach an open-minded cuisine.
bigger groups in the rear. Enjoying with all senses is paramount, and so the restaurant’s interior is kept black. Works by the artists Tina Winkelhaus and Dirk Lange, and opulent bouquets from a local florist provide the necessary touch of colour.
TEXT: JESSICA HOLZHAUSEN
European cuisine fused with Korean Japanese influences is the DNA of restaurant Dae Mon in Berlin – a unique interplay of flavours. In 2026, the Michelin Guide-recommended restaurant will celebrate its 10th anniversary. Up to this day, it has remained true to its original culinary concept.