The story
FACIL sits on the fifth floor of a hotel in Berlin’s Potsdamer Straße, reached via a dedicated elevator from the underground car park. The room is airy and contemporary, with outdoor seating in season and a quiet, unhurried atmosphere that guests describe as a “well-being and gourmet island.” The service team is consistently noted as friendly, attentive, and professional – never stiff, always welcoming.
The kitchen works in a contemporary style that puts the ingredient first. A guest review from early 2026 captures the philosophy: “no incomprehensible contrivances, no spice distortions – focused on the product.” Among the dishes mentioned are Icelandic char with a beurre blanc so memorable it lingers for days, a perfectly executed filet of Charolais beef with béarnaise sauce, and a tender veal cheek. The dessert of beetroot with parsley-yogurt ice cream was called “almost the best dessert in decades” by one long-time diner. The wine list is interesting and grounded, with many German selections and an engaging sommelier.
The restaurant holds two Michelin stars, awarded for “excellent cooking.” Regulars return year after year, praising the consistency of both food and service. Lunch service is available Monday to Friday, and the kitchen also offers a vegetarian menu. With a 97% satisfaction rate from over 200 reviews, FACIL has earned its reputation as one of Berlin’s finest dining destinations.
Recognition
Ambience
Details
History
Excellent cooking
An elegant, light-filled dining room in the rooftop garden of The Mandala Hotel, with an open glass roof and views into the bamboo garden. Since 2003, it has been led by renowned chef Michael Kempf.
Concept Outstanding performance for over 20 years in the rooftop garden restaurant of Hotel The Mandala at Potsdamer Platz. Two menus (one vegetarian), à la carte at lunch. Culinary Style Michael Kempf and Johannes Gerner have been inseparable in the kitchen for over 20 years. A true treat for guests, featuring a highly distinctive blend of classics and creativity, regional and international ingredients: perfectly cooked halibut from Iceland meets Gillardeau oyster, zucchini blossom, and a refreshing sauce made from buttermilk and cress oil. A celebration of seafood: langoustine from the Faroe Islands with a carrot variation, rowan berry, and curry leaf, or red Japanese seabass prepared in Bordelaise style, perfectly complemented by chard with the rich melt of Lardo di Colonnata. For the main course, chicken from Gerner's Austrian homeland with artichoke barigoule. Thomas Yoshida crafts creative desserts such as chestnut with nougat, hazelnut ice cream, quince, rosemary, and lemon. Wine Felix Voges always has surprising pairings ready; his list features around 450 labels. Atmosphere Maître Manuel Finster ensures an exceptional feel-good ambiance in the airy, elegant winter garden overlooking the lush bamboo garden. Verdict An outstanding all-around dining experience.
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