The story
pars Restaurant, at Grolmanstraße 53 in Berlin, is a modern cuisine restaurant that earned a Michelin star in 2026. The kitchen runs an eight-course menu built on produce from small growers, served in a bright room founded by pastry chef and sculptor Kristiane Kegelmann.
Florian Sperlhofer leads the kitchen and cooks mostly with regional ingredients. Austrian warmth from his background comes through in the food, and his plates stay clear, focused and fine. He works often with ferments and with a restrained heat that adds depth without shouting.
One signature is a mille-feuille of grilled cucumber heart, chopped Wadden Sea oyster and oyster cream, served in sea buckthorn buttermilk. Another pairs wild duck breast, aged two weeks and smoked, with sloe berry mousse, fig and spicy blossoms from Sichuan pepper grown in Berlin. Plates arrive on fragments of marble.
The dining room is bright and minimalist, with a communal table that looks into the kitchen. Pralines made by hand each day sit in the front window. Sommelier Julia Giese selects wines from small producers, including bottles from the Rhône and the Loire, and restaurant manager Luis Ribeiro looks after the non-alcoholic pairings and a short cocktail list.
Recognition
Ambience
Details
History
High quality cooking
The restaurant of a master pastry chef and sculptor (Kristiane Shakupa). A minimalist look meets casual fine dining. Florian Sperlhofer is in charge of the kitchen, with guests expecting 9 to 13 courses.
Concept Inspiring fine dining in the restaurant conceived as a total work of art by sculptor and chocolatier Kristiane Kegelmann. An eight-course menu. Cuisine Florian Sperlhofers' creations are even more nuanced, especially when he focuses strictly on regional ingredients. A revelation is his mille-feuille made from grilled cucumber heart, chopped Wadden Sea oyster, and oyster cream, served in sea buckthorn buttermilk and topped with sea buckthorn berries. He pairs breast meat from wild duck aged for two weeks, smoked, and spread with sloe berry mousse with fig and spicy blossoms from Berlin-grown Sichuan pepper cultivated at Martin Rötzel's The Monk Garden. Wine Fantastic are the expertly selected wines by sommelier Julia Giese, such as those from Les Frère Soulier in the Rhône region or Loire newcomer Terra Vita Vinum. Atmosphere Bright, minimalist, and inviting. From the communal table, you can look into the kitchen. Dishes are served on marble fragments, while the famous, playful pralines beckon from the window display. Conclusion A pleasurable bubble where you can truly slow down.
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