The story
In the heart of Berlin, on Torstraße, Bandol sur mer has established itself as a destination for those seeking thoughtful, seasonal cooking. The restaurant’s philosophy is rooted in creating a space of relaxation and well-being, where every guest feels at home—whether for a special occasion, a business dinner, or a spontaneous evening out.
The kitchen presents a single, evolving menu that changes with the seasons. A recent offering began with a sourdough bread named “Larry” alongside umami butter, followed by a cashew parfait with miso and pickled elements, trout with kohlrabi and wild garlic kimchi, and Zander from the Havel river with stockfish cream and beurre blanc. Other dishes have included topinambur with N25 caviar and hazelnut milk, veal sweetbreads with unagi sauce and celery, and Mieral pigeon with leek and barley. The meal concludes with citrus notes, green juniper, pickled cherries, and spruce needle. A vegetarian menu is also available, featuring dishes such as “BBQ” beetroot, tomato essence, and carrot X.O. with wild garlic kimchi and Comté.
The wine list focuses on European selections, with a particular emphasis on Germany and France. It highlights both smaller, lesser-known producers and classic estates. A non-alcoholic pairing is offered for those who prefer it.
The restaurant has been recognized with a Michelin star, a testament to the high quality of its cooking. The atmosphere is described as relaxed, and the service aims to be welcoming to all. In warmer months, the small terrace offers a front-row seat to the lively Torstraße.
Bandol sur mer is open Monday through Friday from 18:30. Walk-ins are welcome for a glass of wine, an aperitif, or à la carte dishes if a table is available.
Recognition
Ambience
Details
History
High quality cooking
Concept Fine dining in a small, intimate restaurant that was once a döner kebab stand. Two exciting eight-course menus are served – spontaneous guests can flexibly order all dishes à la carte. Culinary Style Chef Andreas Saul and his young team consistently succeed in weaving local ingredients into unexpected flavor combinations: the cured char with veal ragout delights with its tender texture, while a dessert featuring porcini mushrooms, blueberries, and fir needles delivers an aromatic surprise – highly accomplished. Wine Complex, characterful wines from Germany, France, and Spain that celebrate craftsmanship and terroir. Atmosphere A diverse, sociable crowd, a cool kitchen crew, and artifacts from the East German Central Committee evoke the vibe of Berlin’s creative early post-reunification years. Warm sheepskins are laid out on the street terrace. Conclusion A compelling destination that impresses both culinarily and stylistically.
Location
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