CODA (Berlin)

Coda Berlin

TLTR: good and glad I tried it, but don't think I'd return.

Finally got to try CODA, I was 100% aware of the concept beforehand, so that didn't come as a shock to me, I enjoyed it, I'm thinking I was suffering a little from fine dining overload, as we did Remi (Michelin recommend) Hallmann und Klee (absolutely incredible, with a massive wine pairing) and CODA on night 3, think I should have had a break in the middle for some breathing room.

It started off fairly strong with the first few snacks(minus the gummy bear) / dishes, but I found by the second half of the meal I got bored a little and was almost waiting for it to be over. It felt like the trick was being repeated.

Also, two points not exactly complaining, but they randomly mailed me that day to change my reservation from 7 to 7:15 with no apparent reason, and let's just say the restaurant is in quite an interesting area, a long long way from Berlin center, we ordered a taxi for leaving, and they left us standing out on the street outside waiting, admiring the rubbish everywhere, and the grafitti on every corner of every building.

Also, I'm not bothered by these things, but as already mentioned it's an incredibly small restaurant, and Remi Frank was there for the first hour, and seemed to pass by every table at one point of the meal to say hello, but somehow didn't bother/left before he did our table. Not bothered by this at all, but found it a little strange too.

The place is incredibly small, and dark so the photos are a bit rubbish I know. I think for the price, it's not really worth it, although I know a great amount of work goes into each dish.

Highlights would be the famous caviar popsicle, with artichoke ice-cream (you have to get it as an add on to the menu, the Michelin restaurants here do like the upselling)

A Simple dish at the start called carrot and green was incredible, and the waffle or anything that involved cheese was great too.

7 of the dishes come with a little drink to accompany it, which is a nice gesture, and you get a little kitchen at one point too to see how they make chocolate.

As stated at the start, was fully aware of the concept before I came, and glad I tried it, but wouldn't return..looking forward to seeing what Tim Raue, Bandol Sur Mer and Cookies Cream have to offer over the the coming days.