The story
Loumi runs a French-Japanese kitchen at Ritterstraße 2 in Berlin Kreuzberg, and the Michelin Guide awarded it one star in 2026. The restaurant serves Asian and French influences in a seasonal format, with a menu that changes as ingredients do.
The kitchen builds on French tradition and sharpens it with Japanese precision, with Nordic and Asian techniques in the background. Sauces get particular attention. Der Feinschmecker describes a twelve-course tasting menu with optional add-on dishes, served at tables or at the counter. The team uses ingredients that are sometimes rare, and the plating stays restrained.
The sample menu lists tuna belly, snow crab, and scallop with ikura, followed by king crab with teardrop peas and kinmedai with white asparagus. Blue lobster with morel farci and quail "mala" with komatsuna come later in the sequence. Reviewers have also noted Breton lobster with Mara des Bois strawberry, and diced otoro in a citrus-green broth finished with fresh wasabi.
Glass, exposed concrete, and warm lighting set the tone. Seats at the kitchen counter give a clear view of the cooking, which is the most lively place to sit. The service is described as relaxed and unpretentious.
Recognition
Ambience
Details
History
High quality cooking
A variety of courses with a French-Japanese twist await guests at this restaurant with counter seating. It offers a casual atmosphere, an open kitchen, and the masterful cooking of a young team.
Concept Fine dining in a relaxed atmosphere, featuring Japanese and Nordic influences. Seating available at tables or at the kitchen counter. A tasting menu (12 mini-courses) with optional add-on dishes. Culinary Style Loumi is celebrated for its sometimes rare ingredients and subtly refined plating: Breton lobster paired with a Mara des Bois strawberry brings together two French imports in a juicy, fruity finger snack; diced otoro (fatty tuna belly) rests in a citrus-green broth with fresh wasabi. With the abalone served alongside sweet tomato and lardo, the umami from the cured pork and fruit takes center stage over the sea snail, while grilled quail and chanterelles float in a rich, meaty broth. Wine Less exclusive by the bottle than the restaurant's overall standards, the wine-by-the-glass pairing could be even more cohesive. Atmosphere Modernly styled with glass, exposed concrete, and warm lighting, the seats at the kitchen counter are highly engaging. Atmospheric yet unpretentious hospitality – please bring us more of this. Verdict A successful overall package with a sophisticated core of ingredients.
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