Openings | Our top 5 for January

(1) Berlin - Sankt Moritz

The Berlin - Sankt Moritz moved from Schöneberg to Schmargendorf in August. While it's too late for the beautiful terrace to play out its charm this winter, the sleek and elegant interior is a pleasant alternative. Owner Anton Stefanov will guide his guests through the assortment of over 350 European wines and name the right one for each course. Daniel Mattle has spiced up the winter menu with duck liver and roast apples as well as more unusual creations such as Foie du gras with pears and coke - the subtle experiments at Berlin - Sankt Moritz are certainly worth the admittedly somewhat cumbersome trip to Schmargendorf.

Hundekehlestraße 33, Berlin-Wilmersdorf, Tel. +49 30 83 22 41 51, www.restaurant-sankt-moritz.de

(2) Hartweizen

Although the sign on the store front reads "Cucina italiana", strictly speaking Hartweizen offers only Apulian cuisine. Apulia is a region in Southeast Italy that is also referred to as the nation's grain elevator - it is Italy's largest producer of durum wheat. This not only explains the name of the restaurant but also the wide range of pasta meals on the menu. Unlike the rest of Italian pasta, Apulian noodles are made from durum wheat. At Hartweizen, this includes Paccheri Capesante - thick, grilled maccheroni with scallops and a fruity tomato-olive oil-salsa. The menu is compact but exclusive: Octopus, beef tongue, rabbit liver and mediterranean vegetables like fennel, eggplant and the famous Apulian vine tomatoes. A proper Italian red next to one of these hearty meals is a must - try the Ravenna Burson, a very strong wine that harmonizes especially well with the smoked cheese.

Torstraße 96. Berlin-Mitte, Tel. +49 30 28 49 38 77, www.hartweizen.com

(3) Ikos

A dark counter, an old clock and rustic furniture - though Ikos looks a little like grandma's living room upon first glance, a look at the menu will tell another story. There is gratinéd chèvre with a chili crust, ravioli with an artichoke filling and honeyed goose: "New European" cuisine at its best. And the list goes on: Creme of Hokkaido pumpkin with prawns, quail breast and housemade pasta round off the offerings of Ikos, which isn't named after a Greek island but actually stands for "Im Kreuzberger Osten".

Köpenicker Straße 159, Berlin-Kreuzberg, Tel. +49 30 21 80 72 69, www.ikos-imkreuzbergerosten.de

(4) Manufaktur Alpenstueck

Hungry but not in the mood for dining out? Not to mention cooking something? Then Iris Schmied is your go-to-woman. Heaps of Swabian dumplings, Spätzle, Leberkäse, Semmelknödel, potatoe salad and Weißwürste can be found at Schmied's recently opened manufactory. All of these foods are served at the Alpenstück restaurant and then vacuumed in the adjacent kitchen. This way, they'll last up to three weeks. And if you're already blurry-eyed with hunger, Christina Bujarra will whip up a soup, quiche or meat pie right then and there.

Schröderstraße 15, Berlin-Mitte, Tel. 21 75 16 45, www.alpenstueck.de, Tue-Sat 11am-7pm

(5) Zsa Zsa Burger

Some people would describe Motzstraße as a testosterone-fueled meeting place for Schöneberg's who-is-who - of course pecs and abs aren't on display for the girls. Gay men have a passion for grande dames, and so it isn't a huge surprise that they would dedicate a restaurant to Zsa Zsa Gabor. Whether she's a huge lover of burger joints remains debatable, but we're sure she's flattered at the gesture. And Zsa Zsa sure ain't just any ol' burger joint - There are 15 variations on the menu including a Foie gras burger that PETA may not be all that happy to hear about. Be that as it may, Zsa Zsa offers fast and uncomplicated snacks that go down well before or after a date in this romantic little venue that lies somewhere between wood shack and romantic winter cabin.

Motzstraße, 28, Berlin-Schöneberg Tel. +49 30 21 91 34 70