The story
Tulus Lotrek is a modern French restaurant at Fichtestraße 24 in Berlin, and it earned one Michelin star in 2026 for its high quality cooking. The restaurant sits in Kreuzberg and offers multi-course menus in omnivore and vegetarian versions.
Max Strohe, a TV chef and writer, leads the kitchen and favors intense flavors that stay in balance. Der Feinschmecker describes sweetbread gratinated with raisins and pine nuts, served sweet and savory alongside fennel, saffron mousseline, and salted lemon. A veal tongue roulade arrives with celery, braised cucumber, and a sauce made with Breton seaweed butter.
Schlemmer Atlas gave the restaurant 3.5 Kochlöffel in 2026 and described simple wooden chairs, bare tables, and dark green wallpaper with paradise birds. Sommelier Felix Fuchs keeps around 500 selections, including Spanish bottles such as those from Bodega Guímaro. The service team is praised for its polish.
The menu costs 239 euros per person, with filtered water included. A non-alcoholic pairing is priced at 99 euros per person, and a drinks pairing at 137 euros per person. Sunday lunch is offered on selected dates as a special menu.
Recognition
Ambience
Details
History
High quality cooking
Concept Casual fine dining at the restaurant of TV chef and writer Max Strohe, known for his occasionally flamboyant personality. "Dinner" (also available vegetarian) consists of 6 or 8 courses. Sunday "Lunch" is served in 5 courses. Culinary Style On the plate too, Strohe favors intense flavors but never overdoes it; every element harmonizes perfectly. This is evident in dishes like sweetbread gratinated with raisins and pine nuts, served sweet-and-savory alongside fennel, saffron mousseline, salted lemon, and colatura (fermented fish sauce), or the char and veal tongue roulade accompanied by celery, braised cucumber, and a wonderfully ocean-salty sauce made from Breton seaweed butter. Crispy pan-seared breast from a Challans duck transforms into an aromatic main course when paired with peppery cherries, chanterelles, kaffir lime oil, and parmesan foam. Wine Sommelier Felix Fuchs offers 500 selections, including favorite Spanish wines such as those from Michelini i Mafutto or Bodega Guímaro. Atmosphere Stylish refinement set against a Kreuzberg backdrop, complemented by an excellent service team. Verdict Professional hospitality with a celebrity factor, commanding a premium price.
Simple wooden chairs, wooden floorboards, bare tables, and dark green wallpaper with paradise birds are part of the ambiance in this trendy Kreuzberg gourmet restaurant. There are seven courses, also available in vegetarian version.
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