The story
hallmann & klee is a modern cuisine restaurant at Böhmische Straße 13 in Berlin's Neukölln district, and it holds one Michelin star (2026). Chef Sarah Hallmann builds two set menus around vegetables, with a vegetarian option alongside the other.
Hallmann cooks with a clear, reduced hand and takes inspiration from around the world while keeping seasonality and regionality in view. Her dishes pair ingredients in ways that are clear and creative. Sweet pointed peppers meet pickled elderflower and roasted red algae, and tender oyster mushrooms arrive with egg yolk and horseradish.
Dumplings with fresh marjoram gain depth from Pestèda, a mortar-ground blend of garlic and Alpine herbs from Lombardy. The vegetarian menu includes spaghetti "al limone" and a Mont Blanc in the Black Forest style. Each menu runs six to eight courses, and walk-in guests can try single courses at the high tables when seats are free.
Whitewashed walls and filament bulbs give the room a soft, minimalist glow. When the weather allows, tables move out onto the sidewalk. Sommelier Alex Lepianka selects a Francophile list of natural wines, aged Pinot Noirs and bottles from Georgia, and guests who skip alcohol can order non-alcoholic pairings.
Recognition
Ambience
Details
History
High quality cooking
Urban shabby chic with wooden floorboards, plenty of flavor on the plate, and two menus (with a veggie option). Otherwise, no unnecessary frills. Outside on the terrace, you can take in the vibrant pulse of Berlin.
Concept Relaxed fine dining restaurant in Neukölln’s most charming neighborhood, where its magic reveals itself through the food. Two menus, each with 6 to 8 courses, one of which is vegetarian. Two high tables are available for walk-ins. Culinary Style Owner and chef Sarah Hallmann presents clean, ingredient-focused dishes that surprise with remarkable depth of flavor. Vegetables take center stage. She pairs sweet pointed peppers with pickled elderflower and roasted red algae, or tender oyster mushrooms with egg yolk and horseradish. Dumplings with fresh marjoram are enhanced with Pestèda, a mortar-ground spice blend of garlic and Alpine herbs from Lombardy. Wine A Francophile wine list featuring natural wines, aged Pinot Noirs, and selections from Georgia. Excellent non-alcoholic beverage pairings. Atmosphere Minimalist and urban yet cozy, filament bulbs cast a soft light on the whitewashed walls. When the weather is nice, tables are set out on the sidewalk. Conclusion Professional hospitality with the kitchen at the forefront.
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