The story
Bandol sur mer is a French restaurant at Torstraße 167 in Berlin, awarded one Michelin Star in 2026. The small, intimate room was once a döner kebab stand.
Chef Andreas Saul and his young team work local ingredients into unexpected pairings. Cured char comes with veal ragout, and a dessert combines porcini, blueberries and fir needles. Two eight-course menus are offered, and walk-in guests can order any dish à la carte. The Schlemmer Atlas notes that the dishes are written on a large board.
The kitchen is open to the room. Artifacts from the East German Central Committee give the space the feel of Berlin's early post-reunification years, and sheepskins are laid out on the street terrace. The wine list follows craftsmanship and terroir, with bottles from Germany, France and Spain.
Recognition
Ambience
Details
History
High quality cooking
Concept Fine dining in a small, intimate restaurant that was once a döner kebab stand. Two exciting eight-course menus are served – spontaneous guests can flexibly order all dishes à la carte. Culinary Style Chef Andreas Saul and his young team consistently succeed in weaving local ingredients into unexpected flavor combinations: the cured char with veal ragout delights with its tender texture, while a dessert featuring porcini mushrooms, blueberries, and fir needles delivers an aromatic surprise – highly accomplished. Wine Complex, characterful wines from Germany, France, and Spain that celebrate craftsmanship and terroir. Atmosphere A diverse, sociable crowd, a cool kitchen crew, and artifacts from the East German Central Committee evoke the vibe of Berlin’s creative early post-reunification years. Warm sheepskins are laid out on the street terrace. Conclusion A compelling destination that impresses both culinarily and stylistically.
The typically unpretentious Berlin vibe and a good dose of understatement feel right at home in this French mini-restaurant on the busy Torstraße. The dishes are written on a large board.
Location
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