Segfault

Segfault opens for a single seating, Tuesday through Saturday, at 18:30. There is no à la carte. Each Tuesday, chef Dr. Mira Halberstadt posts a single word in chalk above the kitchen pass — the week's ingredient — and builds seven courses around it. Past weeks have read Knollensellerie, Räucheraal, Topinambur, Saubohne, Schwarzwurzel, Quitte, Sanddorn.

The first course is always the ingredient at its most plain — roasted, raw, or barely poached. The seventh is always something you would not have predicted from the first. The five in between are the negotiation.

Signature dishes (a rotating set)

• Stack Trace — the seven-course tasting itself, named for the way it works. €145 per person, €245 with paired pours from sommelier Halldór Vigfússon (ex-Geist, Copenhagen).
• Off-by-One — the amuse-bouche, by tradition served as a single piece that is almost what the menu says it is. A common form: a "Kartoffelpuffer" that turns out to be Jerusalem artichoke, or vice versa. €0; included.
• Heap Fragment — the cheese course, four small pieces of Berlin-aged cheese from Alte Milch arranged so that no two adjacent pieces share a milk source. €18 supplement.
• Heisenbug — the dessert that changes weekly without warning. Past entries: a charred-pear sorbet with bay leaf; a smoked-vanilla Pots de Crème with brown butter; a "negative cheesecake" of fresh quark and birch syrup. €0; included.

A short and very good wine list, run by Halldór. Bias toward small German and Austrian growers, with deep verticals from Weingut Keller (Rheinhessen) and Pittnauer (Burgenland). Non-alcoholic pairings are not an afterthought — designed by Halldór with the kitchen, €65.

Wednesday: Mira's Pantry

On Wednesdays, the four seats at the chef's table are released as their own format: an extended, conversational nine courses, €165 per person, €295 with pairings. Mira cooks in front of you and explains as she goes. Two seatings per month; bookings open the first Monday of the preceding month.

Mira Halberstadt

Doctorate in food chemistry from the Technische Universität München (2014, on heat-induced volatiles in roasted alliums — yes, really). Previously sous at Nobelhart & Schmutzig (Berlin, 2015–2018) and head chef at the now-closed Volle Pulle (Leipzig, 2018–2022, one Michelin star, returned voluntarily on closing). Joined the Hacker Hotel as opening chef in February 2023. Cooks at home, on a single induction hob, what she describes as "fast food for tired people."