theNOname - Restaurant

5 Christian G. - 6 months ago

Fantastic set menu. Extremely competent service, great spacing between courses and a lovely wine pairing. The art in the locale is fun to view while going to the eclectic bathroom. Hard to keep your eyes off the centerpiece light show.

5 Yuxin Liu - a month ago

The first veggie/vegan restaurant I've ever visited. The service is considerate and the food...I would say now I have more faith in trying more veggie/vegan menus. Non-alcoholic pairing is nice as well.

5 R K - 6 days ago

Went here for a business dinner while in Berlin. Everything was delightful, the courses were inventive and delicious, the wine was perfect. Very well priced for the experience.

5 Erik Roa - 7 months ago

What an amazing experience. The service was stellar, the food was simply the best and the ambience was very fitting. We had a very intimate birthday celebration and they were absolutely nice to us. 5 stars well deserved

5 Matthias Klatt - 7 months ago

Absolutely fantastic!! ????????
This is what I want my (casual) fine dining to be… What a lovely evening that was! ???????? It’s always very special when food, ambience, service and company come together as perfectly as they did here… Yes this is more on the “event-side” of dining than the easy-going “affordable” restaurant but it was absolutely worth every penny! Thank you for having us and hosting such a lovely evening. ????????????

2 Samantha - 11 months ago

The atmosphere is nice and the food was presented well. However, the flavors of the menu felt very confused and the taste was mostly bland or bad tasting (with two exceptions, the mushroom dish and the deer veal, which were great). The service also was not very friendly or attentive. Between the 2nd and 3rd courses we had to wait over half an hour. The explanations of the food and wine were rushed and felt careless (which is one of the most fun things imo about treating yourself to such a meal). I would have expected a much better experience for the price.

3 Sara Zare - a year ago

The presentation was Monet art, the texture was Van Gogh and the flavors were Dada.

The chef decided to scream with flavors, rather than whisper, inspire or excite.

Most flavors were unrefined, at best. You could tell the chef is trying to get somewhere, had a message, but you couldn't tell what it was, because he was screaming at you.

The staff were extremely kind and courteous.

Our flavor journey was a series of vulgar attacks of salt/sour (pre-course), decent radish dish, followed by extreme sour (heart burn as we swallowed), then extreme sweet (to the point of ruining the beautiful meat), followed by another extremely sweet dish (at this point I was asking myself if I wanna finish dinner or get the check) and finally the dessert came to rescue, balanced, and mildly sweet.

Flavor...
I was surprised. Not pleasantly so.

First we received a little crispy snack, accompanied by an allegedly mouth cleansing radish juice. It didn't cleanse, it attacked with a burst of Saltiness and Sourness.

Luckily soon after arrived the bread. Both the regular bread and sourdough rice bread (gluten free) were extraordinary and the butter whipped with roasted yeast: beautiful. Upon inquiry we learned the gluten free bread is not made in house.

The first course with radish was beautiful, no complains, also no serious compliment.

The Langostino was served with a clear tomato soup, which was extremely sour. I decided to brave it and drank a few spoonfuls. Immediately regretted it as it gave me heart burn as it was going down. My partner skipped drinking it all together.

Then came the Hanging Tender. Meat texture was beautiful. Pink and juicy inside and a delicate crust outside. Served on top of a deep red beetroot reducation, which looked beautiful but was unpleasantly sweet. The degree of sweetness killed the whole "main" dish and the joy of eating the perfectly cooked meat. By no means I was ready for such attack of sweetness as the third course.

Fourth course, Cauliflower and apple, came with an almost candied apple sauce. The presentation was a plate of goo, and lazy, and the chef was clearly pushing the extreme sweet agenda for the dinner. Again, not desirable.

So after two extremely sweet main dishes, we landed safely on dessert. Pavlova came to the rescue. Beautifully presented, and mildly sweet!

In all fairness, the chef had to deliver a menu he didn't develop (he was apparently delivering the legacy menu) and I don't have experience as how the previous chef intended for the dishes to taste. (So maybe the new chef was as frustrated as I was with the flavors?! No idea)

My partner and I dined here on Oct 1, 2021. We both went for the 5 course menu. It coincided with the first night the new chef took over, apparently the third person to lead the kitchen since "No Name" opened in mid 2019.
I loved the service and the atmosphere, the gentle way of mixing bandage culture with fine dining and the quirkyness of the staff wearing leather harness on top of their all black outfits, however, I won't go there again.