Gotxa

Look for Gotxa on a quiet Berlin street – ground floor, no sign calling attention, just a narrow entrance and a single room that fills up most evenings. Tables sit close together, enough for a handful of small groups to settle in and share plates. There’s no outdoor seating; everything happens in the compact, indoor dining room. Most regulars book ahead, since walk-ins rarely get far. The menu stays tight, focused on Spanish tapas and a few staples that rotate through the week. Croquetas are a constant – sometimes mussels, sometimes chicken – alongside squid empanadas, fried pig’s ear, bombas with mushrooms and potatoes, tortilla, ensaladilla, toro rolls de patatas, and gilda. Bread baskets land on tables with wedges of cheese. On weekends, paella or another rice dish is cooked in limited batches; advance reservation is needed for those. Dessert usually means a Basque-style cheesecake, cut thick and shared at the table. Drinks lean Spanish and German. Estrella Galicia pours from the tap – not something you see everywhere in Berlin – and the wine list covers bottles from both countries. Vermut is on hand for anyone who wants it. The room stays casual, with Spanish touches in the decor and a rhythm that encourages lingering. Tables are arranged for sharing, and the pace is relaxed – most people settle in for a slow meal and conversation. Card payments are accepted. The kitchen sticks to traditional Spanish and Basque recipes, with ingredients and dishes that change just enough to keep regulars interested. Paella events on weekends are a fixture, but portions are limited and usually spoken for in advance. The latest menu and booking info are listed on their website. Gotxa moves at its own pace – no rush, just the steady clatter of plates and the sound of conversation carrying across the room. The setup is built for small groups, shared dishes, and a meal that stretches into the evening.