The narrow room on Torstrasse sits in the former premises of an early Berlin Döner outpost — open kitchen, tightly packed tables without cloths and dim lighting.
Andreas Saul has run the pass for over a decade and was previously sous chef at Rutz Weinbar. His approach pairs classical French lines with modern regional cooking, supported by three in-house gardens plus a dedicated hunter and fisherman. The menu turns with the seasons across roughly eight courses, currently moving between white asparagus, char and lamb. The country-style terrine remains the signature, reworked in a contemporary register.
