Ernst

Ernst is a restaurant in Berlin where just eight guests witness Canadian chef Dylan Watson-Brawn orchestrate 30-40 meticulously crafted courses from behind a single maple wood counter. This Wedding district restaurant pairs Japanese precision with European terroir in an unmarked space. Watson-Brawn's journey from Tokyo's acclaimed Ryugin to Berlin's underground supper club scene culminated in Ernst's 2017 opening, quickly earning a Michelin star and international recognition.

Named after a friend's middle name rather than German heritage, Ernst embodies the chef's philosophy of sincerity over showmanship. The restaurant's rise saw Watson-Brawn recognized in 2022, while Ernst appeared on The World's 50 Best Restaurants list before its closure in late 2024. The cuisine defies easy categorization, drawing from Watson-Brawn's Ryugin training while celebrating seasonal European produce.

Each dish arrives every five minutes in snack-sized perfection, grilled brioche with fresh butter and dill, or vegetables transformed through dashi and miso techniques. The daily-changing menu reflects relationships with select farmers and a produce-driven experience. Photography was discouraged.

Ernst's atmosphere deliberately contrasts its culinary sophistication with understated presentation. Behind an unmarked gray concrete facade, guests discover an intimate counter facing the open kitchen where every plate emerges. Auxiliary chefs handle plating while the sommelier manages the wine program.

The meal unfolded with steady pacing. This Berlin restaurant required advance planning and complete commitment to the chef's vision. Ernst's legacy endures as a restaurant that merged Japanese technique with European ingredients in an intimate format.