The story
Restaurant Kochzimmer serves modern German cooking at Am Neuen Markt 10 in Potsdam, in a listed townhouse that has housed an inn since 1783. The Michelin Guide awarded the restaurant one star in 2026 for high quality cooking.
The kitchen works only in menus, usually four to six courses, and a vegetarian version is available if you request it when booking. The house calls its approach New Prussian cuisine, built mostly on regional ingredients. Many of the dishes trace back to products Frederick the Great once served his guests, prepared in a rustic but refined way.
Courses described by the guide include blood orange with candied poppy seeds and parsley root, and a rabbit pâté with almonds and stinging nettle. Der Feinschmecker also highlights the venison loin from Bardenitz, served with tarragon kohlrabi, porcini and apricot. The menu changes with the season, so the courses you see will depend on when you visit.
The dining room is stylishly minimal, with light gray and white walls, orange shell chairs and brass chandeliers that recall the Sixties. Proprietor Jörg Frankenhäuser watches over the details personally. On mild days, service moves to the inner courtyard. The wine list holds 250 selections from Germany and France, including aged classics, along with a careful non-alcoholic alternative.
Recognition
Ambience
Details
History
High quality cooking
Concept Prussian gourmet cuisine housed in a baroque building on the New Market. A six-course menu is available upon request, offered in a vegetarian version, and on Wednesdays and Thursdays also as a complete package including an aperitif, beverage pairing, and water. Culinary Style The kitchen team excels at creating rustic yet refined dishes using ingredients that Frederick the Great himself once presented to his guests. The meal might begin with blood orange accompanied by candied poppy seeds and parsley root, or a rabbit pâté with almonds and stinging nettle, paired seasonally with dark cherry or plum. Succulently roasted venison loin from Bardenitz is served alongside tarragon-infused kohlrabi, porcini mushrooms, and apricot. Wine A German-French wine list featuring 250 selections, including rare, aged classics. Excellent non-alcoholic alternatives. Ambiance Stylishly minimalist; light gray and white walls, orange shell chairs, and wagon-wheel-sized brass chandeliers evoke a distinct Sixties atmosphere. Proprietor Jörg Frankenhäuser keeps a close eye on every detail. On pleasant days, service takes place in the inner courtyard. Verdict Professional hospitality in the best restaurant of the state capital.
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