The story
Matthias, at Kollwitzstraße 87 in Berlin, serves modern French cooking and earned one Michelin star in 2026. The menus run five or six courses, with a vegetarian version alongside, and the same dishes are available à la carte.
Chef Silvio Pfeufer trained in the Black Forest and cooked at the three-star Atelier and the two-star Facil. At Einsunternull he developed the produce-focused style he brings here. The kitchen's French roots meet Japanese and international influences, and the team often pairs rich ingredients with lighter, sharper counterpoints.
Kürbis-Tuile, a thin pumpkin wafer, comes with mango and sea buckthorn kosho. Other menu notes include Heilbutt with yellow beet and horseradish, and Aubrac beef with kerbel root and Albufera sauce. The menus cost 125 euros for five courses and 135 euros for six. The kitchen also likes to indulge, pairing caviar with mackerel or truffle with baked potato.
Sommelier Michi Stiel selects the wine pairing, which moves from bubbles and Burgundy classics to Silvaner and Austrian bottles. The list holds around 250 wines, and guests can choose a non-alcoholic pairing built around kombucha and vegetable drinks. Der Feinschmecker rated the restaurant 3.5 in 2026, describing a minimalist, urban room with a large summer terrace.
Recognition
Ambience
Details
History
High quality cooking
Concept Casual fine dining at the restaurant by Silvio Pfeufer (a student of Jan Hartwig) and Berlin's renowned hostess Janine Woltaire. Two menus, each featuring 5 or 6 courses, one of which is vegetarian; all dishes are also available à la carte. Cuisine Style Pfeufer impresses with modern interpretations of French cuisine, which he skillfully blends with regional and international influences. He transforms Hokkaido pumpkin into paper-thin, crispy tuiles (a type of wafer) and pairs them with mango and sea buckthorn kosho, a citrus-based Japanese spice blend. Zander fillet is paired with green pepper, glasswort, and anise. Braised beef is served with variations of red pepper, wild garlic, and whey. Wine Sommelier Michi Stiel accompanies the dishes with classics from Burgundy, characterful Silvaners, or new discoveries from Austria. Atmosphere Minimalist, urban, relaxed. A large summer terrace. Those who wish can also enjoy just a glass of wine at the bar. Conclusion Professional hospitality, with the cuisine taking center stage.
As a tribute to grandfather Matthias, chef Silvio Pfeufer adds his own culinary touches. It features a 5- or 6-course menu, optionally vegetarian, à la carte dishes, and 250 wine selections.
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