The story
Lorenz Adlon Esszimmer serves a French-leaning kitchen at Unter den Linden 77 in Berlin, inside the Hotel Adlon Kempinski, and earned one Michelin star in 2026 for its high quality cooking. Chef Jonas Zörner builds the menu on French gourmet technique with light Asian nuances, a mix that gives the restaurant its character.
Jonas Zörner took over the kitchen in early 2025 and kept the house style. His cooking focuses on product quality and precise craft, with a contemporary take on classic flavors. The menu runs to as many as six courses, each one composed with care.
The Feinschmecker guide singles out a pickled hamachi, sliced as sashimi and served with Ossetra caviar, dill and beurre blanc. Norwegian velvet crab arrives with cured beef and a crustacean bisque seasoned in the style of leche de tigre. The Poltinger lamb comes with green asparagus cooked in vadouvan and a classic jus finished with preserved lemon.
White tablecloths, wood-paneled walls and a view of the Brandenburg Gate set the tone for dinner. Sommelier Hans-Martin Konrad oversees a cellar of around 1,300 references, with 60 available by the glass. Maître Oliver Kraft leads service, which feels confident without being formal. Wine Spectator honored the list with its Best of Award of Excellence in 2023.
Recognition
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History
High quality cooking
Concept Classic gourmet restaurant in the legendary Hotel Adlon with a view of the Brandenburg Gate. Menu and signature dishes à la carte. Culinary Style Jonas Zörner, who took up his post in early 2025, remains true to the house style with top-tier product quality, precise craftsmanship, and a contemporary interpretation of classic flavor profiles. Prime examples include: Pickled hamachi, sliced as sashimi, served with Ossetra caviar, green strawberry, and dill and savory cream and beurre blanc. Norwegian velvet crab with cured beef and crustacean bisque (seasoned in the style of leche de tigre). Loin of Poltinger lamb with green asparagus cooked in vadouvan, asparagus and bean compote, accompanied by a classic lamb jus with preserved lemon. Wine Hans-Martin Konrad ensures the perfect pairing from the excellently curated cellar (around 1,300 references, including 60 available by the glass). Ambiance Classic and atmospheric, featuring white-tablecloth settings, wood-paneled surroundings, and confident yet approachable service under Maître Oliver Kraft. Verdict A premium all-around dining experience with a distinct capital city flair.
A large fireplace, dark wooden walls, books, sculptures, and paintings contrast with the snow-white tables and the silver on them. A hotspot of haute cuisine. Outside, the Brandenburg Gate.
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