Steakhaus Marzahn, tucked deep in the heart of Marzahn-Hellersdorf, is the steakhouse that Berlin didn’t know it needed. Its unassuming location—on the brink of Brandenburg and far removed from the glitzier culinary districts—belies a restaurant of extraordinary ambition. But when Michael Heiden, the force behind Taquería El Oso and the elusive Filthy Pleasures BBQ popup (his instagram handle is “Lord of the Meats”, that says it all…), called it “the best steakhouse in Berlin,” I knew I had to see for myself. Heiden knows meat better than anyone in this city, sourcing only the finest cuts for his own projects. His insider tip? “No one buys better meat than Franco from Steakhaus Marzahn.”
“ No one buys better meat than Franco from Steakhaus Marzahn
This family-run institution has been quietly perfecting its craft under Franco Dehaini, a restaurateur with 53 years of experience, and now includes son Adrian at the helm and daughter Janin lending her touch to service. The mission, since 2020, is simple yet audacious: source the world’s best beef and prepare it flawlessly. And they mean world’s best—not a single cut of German beef makes the menu because, as Franco puts it, “German producers don’t meet our quality standards.” Instead, the steaks hail from elite producers across Argentina, the U.S., Australia, and Japan.
The setting itself is a tranquil surprise, an oasis of white tablecloths and soft plush couches in a neighborhood better known for prefabricated high-rises. It’s understated luxury with a clear focus: let the steaks do the talking.
“ German producers don’t meet our quality standards!
We began with a series of appetizers that set the tone for what was to come. The Wagyu tartare on brioche was a buttery, umami-rich delight with a hint of retro decadence. The Wagyu carpaccio was delicate, earthy, and expertly balanced, but the real star were the Japanese A5 Wagyu bites with caviar—a decadent, melt-in-your-mouth revelation.
For the mains, we followed the owners’ recommendations, sampling a trio of their most prized cuts. First, the USDA Prime Ribeye from Creekstone Farms (U.S.)—a lean, classic steak with mild, clean beef flavor and a sensational starting point. Then came the Australian Wagyu Ribeye from Jack’s Creek, which delivered a major flavor upgrade with rich marbling and a pronounced umami punch. But the crescendo was undeniable: two cuts of A5 Wagyu from Miyazaki, Japan—a Roastbeef and a Filet. These were pure indulgence, their marbling creating an almost ethereal texture and an explosion of flavor that bordered on the surreal.
The preparation is the secret weapon here. Each steak is grilled over open flames, rested, and then finished in a beefer at 1000 degrees celsius, achieving a perfect medium-rare core with a glorious crust that contrasts beautifully with the melt-in-your-mouth interiors. Textural interplay at its best and a masterclass in precision.
The sides—vegetables like asparagus and broccoli alongside luxurious options like chili-crisp potato mash and crispy Parmesan fries—demonstrated the kitchen’s talent for balance and technique. Even the truffled potato mash avoided cliché, offering depth without overwhelming the palate. And while sauces were available, they felt almost unnecessary; with meat of this quality, why dilute perfection?
The wine list features refined selections from France and the U.S., and we opted for glasses of Robert Mondavi Cabernet Sauvignon, which paired effortlessly with the robust flavors of the meal. For dessert, the surprises kept coming. House-made ice creams, particularly the caramel, stole the show—silky, rich, and worth every calorie.
The Verdict
Is Steakhaus Marzahn the best steakhouse in Berlin? If you judge by meat quality, cooking technique, and attention to detail, it’s hard to argue otherwise. Franco and his family have created something truly special: a steakhouse that stands apart from the crowd, unpretentious but uncompromising in its pursuit of perfection.
Yes, Grill Royal might have the star power and social allure, but Steakhaus Marzahn is for the purists. For those who care about the meat on their plate, the crust on their steak, and the extraordinary journey from farm to fork: This is Berlin’s steak sanctuary.
