ORA Restaurant & Wine Bar — Restaurant in Berlin

Nestled in the heart of Berlin, Restaurant Ora is a culinary treasure, housed in a beautifully preserved old pharmacy from the 1860s. The restaurant's ambiance is a harmonious blend of history and modernity, with original fixtures adding to its unique charm.

As a visitor from Gothenburg, Sweden, a city known for its exceptional seafood, I approached Ora's fish offerings with a degree of skepticism. However, the monkfish served was nothing short of perfect, a testament to the restaurant's commitment to sourcing the finest ingredients. Our waiter informed us of their meticulous selection of suppliers, including a reliable one from France, and it was evident in the quality of the dish served.

The service at Ora was impeccable. Our waiter was attentive, knowledgeable, and provided excellent wine pairing suggestions that beautifully complemented the meal. The entire staff made our dining experience memorable, ensuring that each aspect of our visit was enjoyable.

If I were to note a minor drawback, it would be the portion size of the wine servings. Coming from Sweden, where a standard glass is typically 15 cl, the servings here felt somewhat smaller. However, this did not significantly detract from the overall exceptional experience.

In summary, Restaurant Ora is a must-visit for anyone in Berlin. It offers not just a meal, but an experience rich in history, flavor, and impeccable service. Highly recommended for those seeking a memorable...

Have you ever had a doughnut dining experience? No, not a reference to some 80s fois gras doughnut "sensation." A doughnut meal is one where the entrees and desserts are sublime, but the main lacks all their creativity and execution, hence the hole in the dining experience. This was ours. Sublime appetisers: brilliant construction and execution. Desserts were literally perfect and as simple as perfection requires. The monkfish mains were just awful. The photo shows my partners portion. 2x 40g of well cleaned and sliced fish, perfectly cooked. 80g is at least 40g short of a portion, even with this expensive critter. Hers was diminutive but well cut and cooked. My fish was 30g and 20g of uncleaned and essentially uncooked, close to inedible tid bits, complete with the inedible part of this gruesome looking swimmer that sits next to the sublime fillet. The sauce is supposed to be tomato and lavender(?), but needed another half hour or so of reduction to find flavour... or just ripen your tomatoes til they have some. The beans were cut like my mum used to, and she was not an example to follow. In slicing them, they lost all structure and flavour and arrived as a water-sodden indistinguishable mess. It's a pity. The place is stunning, and the other courses were truly spectacular. Try the beef. After a wonderful hello, no farewell as everyone we encountered on entry, locked eyes, and "never could say goodbye." And...

3rd time here, prob spent 700€ in total, today was sooooo bad really bad, service all the way, Bringing an 86€ bottle of wine already opened from inside!!!???? Why, can’t really understand and then giving me a look when I asked if that was the one I ordered because clearly I wasn’t expecting it to be open. Then telling the waitress that same bottle is not cold enough to which the replying was that that’s the temperature their fridge is at! Maybe you opened your fridge 100 times today and it got warm or maybe you opened the wine and let it sat on a counter before bringing it to us, either way don’t act surprise when I tell you it’s warm, and yes I’d like a bucket with ice, it’s 33degrees out here even if the wine would have been cold it’s gonna warm up pretty fast out here. It all started with another waiter serving us sparkling water that wasn’t cold enough, he said they run out of cold ones that evening (apparently everyone was ordering cold sparkling waters) which is ok you can run out of things but don’t serve me something warm and then wait for me to complain before explaining why you haven’t got any cold ones, just be straight and say I have cold water and not so cold sparkling. I could keep on going but not worth, and you call yourself a wine bar when you have no idea how to approach/...