The story
FACIL serves contemporary French cooking at Potsdamer Straße 3, 10785 Berlin, and earned two Michelin stars in 2026. The restaurant sits on the rooftop garden of The Mandala Hotel at Potsdamer Platz.
Michael Kempf has led the kitchen since 2003, and Johannes Gerner has worked alongside him for more than twenty years. The cooking blends classics with regional and international produce. Halibut from Iceland arrives with a Gillardeau oyster, zucchini blossom, and a buttermilk sauce finished with cress oil.
Seafood carries much of the menu. Langoustine from the Faroe Islands comes with carrot, rowan berry, and curry leaf, while red Japanese seabass is prepared in Bordelaise style with chard and Lardo di Colonnata. Two menus are offered, one of them vegetarian, and lunch is served à la carte.
The dining room is a light-filled winter garden with an open glass roof and views over a bamboo garden. Felix Voges selects the pairings from around 450 labels. Thomas Yoshida's desserts include chestnut with nougat, hazelnut ice cream, and quince, and maître Manuel Finster oversees the floor.
Recognition
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History
Excellent cooking
An elegant, light-filled dining room in the rooftop garden of The Mandala Hotel, with an open glass roof and views into the bamboo garden. Since 2003, it has been led by renowned chef Michael Kempf.
Concept Outstanding performance for over 20 years in the rooftop garden restaurant of Hotel The Mandala at Potsdamer Platz. Two menus (one vegetarian), à la carte at lunch. Culinary Style Michael Kempf and Johannes Gerner have been inseparable in the kitchen for over 20 years. A true treat for guests, featuring a highly distinctive blend of classics and creativity, regional and international ingredients: perfectly cooked halibut from Iceland meets Gillardeau oyster, zucchini blossom, and a refreshing sauce made from buttermilk and cress oil. A celebration of seafood: langoustine from the Faroe Islands with a carrot variation, rowan berry, and curry leaf, or red Japanese seabass prepared in Bordelaise style, perfectly complemented by chard with the rich melt of Lardo di Colonnata. For the main course, chicken from Gerner's Austrian homeland with artichoke barigoule. Thomas Yoshida crafts creative desserts such as chestnut with nougat, hazelnut ice cream, quince, rosemary, and lemon. Wine Felix Voges always has surprising pairings ready; his list features around 450 labels. Atmosphere Maître Manuel Finster ensures an exceptional feel-good ambiance in the airy, elegant winter garden overlooking the lush bamboo garden. Verdict An outstanding all-around dining experience.
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