Discover the best restaurants in Berlin: Michelin star edition

The best restaurants in Berlin – all with Michelin stars.

12 Min Read

The best restaurants in Berlin – all with Michelin stars.

Germany is known worldwide for its superior design, most famously, perhaps, its precisely engineered cars. However, on a recent adventure to Berlin, we discovered its design prowess extends to its edible works.

Food on a silver platter
Served on a silver platter.

CODA Dessert Dining

Coda revolutionises evening meals, infusing technical pastry methods into all dishes, not just desserts.

“Michelin-starred head chef owner René Frank, head chef Julia A. Leitner and their team regard pastry as a creative handcraft under constant experimentation at CODA,” according to its website.

“Through the development of seasonal menus, natural products are explored – always with a clear focus on quality, origin, and freshness. What emerges is an innovative, sustainably-minded cuisine based on giving desserts a new platform and intention.”

We start with a gummy bear hors d’oeuvre made from golden beet, then move on to a brioche with gouda and turnip, before we try an eggplant dish featuring pecan, liquorice salt, and apple balsamic. Finally, we indulge in a creamy raclette waffle topped with kimchi and yogurt. The menu is hearty, balancing sweet with savoury the whole way through.

Cheese waffles on a white plate.
Inside these waffles, you’re treated to the creamiest, stretchiest raclette cheese.

Germany’s first and only 2 Michelin-starred dessert restaurant also prioritises drink pairings, meticulously complementing its intricate menu. It crafts a drop of sherry oloraso with cardamom and oolong tea for the eggplant dish to enhance its herbaceous qualities, and it takes the red berries in the frozen beetroot dish to another level with the cocktail of wild cherry eau de vie and wild raspberry brandy.

Beetroot ice cream with a berry crisp and berries.
Frozen beetroot with berries.

It is a nice touch to be invited into the kitchen to see cacao turn into chocolate, and for René Frank to introduce himself and thank us for coming. In fact, all of the waitstaff are super friendly and give their undivided attention. Props for noticing Mrs TCF is left-handed and changing the cutlery settings accordingly – she’s always impressed by this sort of catering.

Tulus Lotrek

From one amazing night to another, we’re now at Ilona Scholl and Maximilian Strohe’s Tulus Lotrek, a 1 Michelin star restaurant that we believe should be bumped up to 2. Our waiter scrawls a welcome message in chalk on our wooden table and we’re handed the menu containing 2 degustations to choose from: omnivorous or vegetarian. We choose the former. The unpretentious yet sophisticated dishes catch our eyes, including the tourtiere and rillettes in puff pastry, which exemplifies lesser-known techniques.

Rillettes is a preservation method involving seasoning your meat of choice (often pork but sometimes made with duck, goose, rabbit or fish) then covering it with fat and cooking it on low heat for up to 10 hours. After this, you shred the decadent meat and submerge it into containers filled with fat. In this case, it becomes the filling for tourtiere (Canadian pie) and is wrapped in golden layers of crispy puff pastry.

Rillette in a tourtiere (Canadian pie) on a white plate.
Decadence.

The onion and white truffle dish is also a treat. It reminds us of French onion soup, but it’s taken to the enth degree. Mr TCF enjoys the wine pairing while Mrs TCF enjoys the non-alcoholic version. Our sommelier is affable and answers our questions with comprehensive knowledge, from cultivation practices to brewing techniques.

White onion and truffle soup.
Tulus Lotrek’s version of French onion soup.

The night ends with pavlova – the meringue is chewy on the inside and crunchy on the outside. It’s elevated by raspberry dripped with lime and topped with tarragon-flavoured goat’s yoghurt.

Yoghurt, ice cream and raspberry sauce.
When you find Aussie food in Western Europe.

Rutz

Three-Michelin star Rutz led by chef Marco Müller and restaurant manager Falco Mühliche is truly special, from its edible works of art to its joyful atmosphere. Indeed, the waiters’ warmth almost convinces us we’re at a good friend’s home. They want to ensure we can enjoy every single element of the meal, and cater to all our needs.

“There is always deep thought behind every dish where a curious idea leads to inspiration,” a Rutz spokesperson says. “Dip into our world and see how creativity and perfect artisan meets tradition and indulgence.”

Signature dish

Rutz’s signature dish, The Last Tomatoes of the Year, is nothing short of amazing. We’re in autumn now and the dish certainly evokes that rush to enjoy the last of the summer fruits and balmy air. The piquant, crunchy tomato is surrounded by a swirl of sweet, tangy elixir infused with herbs. The fine shavings of dried tomato skin bring an element of excitement, snapping, crackling and popping upon the palate. It’s finished with a scattering of pretty rose buds and wild flower petals.

Tomato in a red juice decorated with flowers. Rutz Restaurant is considered one of the best restaurants in Berlin.
The Last Tomatoes of the Year.

Nature

Rutz immerses you in nature throughout its degustation – and not just through taste but aromas too. Highlights include the silky North Sea squid fragrant with sea-spray and balanced with Spreewald cucumber.

Squid in a green seaweed sauce. Rutz is considered one of the best restaurants in Berlin.
Straight from the sea.

The fresh nasturtium and tartare of rabbit is another delight, as is the dessert of wild quince with a granita of marigold stem (that’s right, not the petals – the stems have a lovely scent), flecked with spruce needles (tasting just like pine and a little citrusy). Wild quince is rare and the restaurant gets its supply from a man who grows them in an undisclosed location. He seems to be the only wild quince supplier around – the chefs always get excited when he shows up; they never know quite when he will!

Green marigold stem granita with wild quince.
Aromatic.

Wine

The restaurant has also given considerable attention to wine, featuring 350 selections, not to mention Germany’s number 1 sommelier for 2023, Nancy Großmann. She ensures a flawless wine pairing and also oversees the non-alcoholic version, which brims with creativity – take the morel beverage, for example, which is like a jus of aromatic vegetables seared in butter.

Morel jus in a wine glass.
Taking non-alcoholic wine pairings to a new level.

It’s paired with Oldenburg wagyu – tasting unexpectedly more meaty than fatty, since the cows roams free in large German paddocks.

All in the detail

For anyone else who finds degustations hard to finish given their cumulative size, Mrs TCF can attest that Rutz has designed its menu to prevent this very issue.

In addition to its 3-Michelin stars, which it has held since 2020, Rutz also has one green star, highlighting its commitment to sustainability, and five black toques by Gault&Millau.

Lorenz Adlon Esszimmer

Lorenz Adlon Esszimmer at the historical Adlon Kempinsinki Hotel by Berlin’s Brandenburg Gate oozes grandeur. The establishment serves French cuisine using the finest ingredients in a room with high timber walls hung with majestic portrait paintings and featuring a fireplace.

Chef Reto Brändli heads it up, and the menu contains dishes like rabbit with parsley root, radicchio and red currant, and spiny lobster.

Spiny lobster in a creamy sauce. Lorenz Adlon Esszimmer is considered one of the best restaurants in Berlin.
Lorenz Adlon Esszimmer features a lot of sauces on its menu.

However, while the ingredients are second to none and we appreciate how they complement one another, we’re disappointed by the lack of innovation, with each dish relying on foam and jus – once they were considered fancy elements and now are just overdone.

Dish featuring jus on a white plate.
Lorenz Adlon Esszimmer offers a degustation.

Wine and service

Meanwhile, the sommelier, Hans-Martin Konrad, possesses extensive knowledge, though his manner can occasionally seem patronising.

We are also a little unsure about Mr Konrad’s approach as we attempted to take photos of our food. Mr TCF recently bought a wide lens camera, which he thought to use this evening. However, when Mr Konrad noticed us using it, he approached us in a rather loud manner, drawing attention from other diners. He told us we couldn’t use it because the wide lens might capture other diners, which is against the restaurant’s policy.

We clarified that we intended to solely photograph the food and assured him that we were not using the wide lens. Despite this, we respected the policy and agreed not to use the camera further. We are not sure why, but he then repeated himself in an even louder voice. We felt that a discreet, polite request would have sufficed, especially considering we had no intention of capturing other diners in our photos.

Lorzenz Adlon has 2 Michelin stars but we wonder how much location had to play in this privilege.

Restaurant Facil

Restaurant Facil is a 2-star Michelin restaurant in another hotel: The Mandala Hotel. It evokes elegance and luxury with its European-Asian inspired menu, large gold plates and floral arrangements.

Master chef Michael Kempf says, “The Facil is a meeting place for passionate epicures. We want our guests to enjoy an unforgettable culinary evening in a pleasant atmosphere.”

We enjoy a mix of German and Thai cuisine with the lombardian sturgeon, fermented blueberry and tom kha ghai. The French imperial caviar vichyssoise and a faeroese langoustino with pumpkin, peanut and tandoori are lovely too.

Langoustino in an orange pumpkin sauce on a white plate.
Langoustino is served with a tandoori sauce at Facil Restaurant.

The Japanese wagyu beef with dried plum, roscoff onion and miso bread is another innovative fusion. Our palates are cleansed with the Australian-influenced Granny Smith apple sorbet before the pecan nut, fennel and yuzu finale completes the evening.

Grammy Smith apple ice cream with crumble on a plate.
A refreshing dessert at Facil Restaurant.

Our sommelier is unimposing and succinct, elaborating only when we wish to enquire further about any particular wine. Our waitstaff are attentive, that is until the end of service when they turn their attention to cleaning up before getting our bill. But all in all, it’s a pleasant evening.

Best restaurants in Berlin

Rutz Restaurant
Wein-Bar Lars Rutz GmbH
Chausseestrasse 8
10115 Berlin-Mitte

Tulus Lotrek
Fichtestraße 24
10967 Berlin

CODA
Friedelstraße 47
12047 Berlin

Restaurant Facil
Potsdamer Straße 3
10785 Berlin

Lorenz Adlon Esszimmer
Hotel Adlon Kempsinki
Unter den Linden 77
10117, Berlin

Experience more culinary adventures at Two Chat Food and follow us on Instagram @twochatfood.

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