Facil, on the top floor of the Mandala Hotel at Potsdamer Platz, is reminiscent of the clean lines of the Neue Nationalgalerie down the street, and one is mesmerized by the two rows of chestnut trees—yellow and green in equal measure—shivering in the autumn cold on the attractive patio. The weird acoustics deposit snatches of political and economic German on your plate, along with the helicopter laughter of powerful men. The wine list is heavy on fine Austrian Sauvignon Blancs, order a glass with the shoulder of Brandenburg venison with pine-cream chicory. The chef, Michael Kempf, works the palette as well as the palate: golden char roe topped with a luminous, deeply yellow sous vide egg yolk. These are colorful, attractive plates, all very good and well cooked and curated. The food is not vividly memorable but, rather like the room itself, is expertly composed and easy to like.