POTS

Concept A boost for modern German cuisine at the charming restaurant at The Ritz-Carlton, led by a new leadership duo: Head chef Ferdinand Kretz previously worked at Alexander Herrmann’s and Tobias Bätz’s “AURA” in Wirsberg. He is joined by Lukas Bachl, who already made waves at the “Slate” in Berlin. À la carte offerings and a surprise menu. Lunch dishes available. Culinary Style Precise craftsmanship and touches from southern Germany stand out, with produce sourced from the surrounding area. For instance, perfectly firm Maultaschen filled with mushrooms and herbs are paired with porcini ragout, roasted onion, and bay leaf mayonnaise, then served tableside with fragrant onion broth poured over them. As an autumn main course, the team pairs venison loin with parsnip, blackberries, Black Forest ham, black garlic, and an aromatic venison jus enriched with chocolate and absinthe. Wine 250 selections, featuring German wines, Bordeaux, and Burgundy, as well as natural wines and innovative offerings like Bassermann-Jordan’s Pithium aged in amphorae. Atmosphere Stylishly relaxed, with a cheerful hum in the open kitchen. Hostess Selina Gröflin is a pleasure. Conclusion Here, culinary enjoyment and hospitality within the hotel setting are taken seriously.

Hotel restaurant at Potsdamer Platz decorated with gleaming pots and pans. It presents itself as both sophisticated and elegant, while the kitchen impresses with fine, modern German dishes – set menu and à la carte.