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LOCATED IN PRENZLAUER BERG, BERLIN THE BIRD IS A PURVEYOR OF BERLIN'S BEST BURGER AND STEAKS SINCE 2006. YES OUR MUSIC IS SOMETIMES LOUD AND WE ARE BUSY AS HELL BUT WHAT COUNTS IS THE MEAT!

A New York style bar and steakhouse, serving undoubtedly Berlin's best steaks and burgers as well as some other good stuff. We opened in June 2006 and since then our sauces, dressings, everything is made fresh daily from scratch. The regional german beef is freshly ground every morning and the patties are then hand formed. Our burgers are made from 250+ grams of premium german beef. The quality is high enough that other places would serve it as steak, but here it goes through our grinder every day to become the best burger this side of the atlantic. Grilled to order and served with our freshly hand-cut fries, lettuce, tomato, red onion and a homemade pickle. Our steaks are juicy and absolutely delicious

Slowly but surely the beef is getting better and better in Germany. We will stay on top of it and always purchase the best meat available. At the moment the absolute best beef on the market here comes from the good ol’ U.S. of A.

It is corn and grain-fed Black Angus beef and exported by Creek Farms. The meat has been dry aged for a period of 30 days, making the beef more tender and concentrated in flavor.


LOCATION

Am Falkplatz 5
10437 Berlin

directions 

HOURS

Monday – Thursday | 1800 – 2300


Friday | 1600 – 0000

Saturday | 1200 - 0000

Sunday | 1200 - 2300


OUR BURGERS #burgerberlin #thebirdberlin

All Burgers are made of 250g freshly ground regional beef.  We serve our burgers in an english muffin and with fries. Lettuce, tomato, pickle and onion are always on the side.

Image by UR31N

Image by UR31N

OUR STEAKS #USbeef #thebirdberlin

Slowly but surely the beef is getting better and better in Germany. 

We will stay on top of it and always purchase the best meat available. At the moment the absolute best beef on the market here comes from the good old U.S. of A. It´s corn and grain-fed black angus beef and exported by Creekstone Farms. The meat has been dry aged for a period of thirty days making the beef more tender and concentrating the flavor.

Image by UR31N

Image by UR31N