The story
Matthias in Berlin’s Prenzlauer Berg is the work of a close-knit team. Chef Silvio Pfeufer, who trained in the Black Forest and cooked at three-star Atelier and two-star Facil, brings a modern, product-focused style honed during his time at Einsunternull. He is joined by Janine Woltaire, hostess and sommelier, previously at Rutz and Horváth, and named Host of the Year by Der Feinschmecker. Sommelier Michi Stiel curates a wine list of around 250 labels, earning recognition from Gault&Millau. Together, they create an atmosphere that balances precision with warmth.
The cooking at Matthias is described as modern, with roots in French and Japanese cuisine. The kitchen emphasises freshness, clarity, and strong flavours. Seasonal produce is treated with respect, yet the team allows themselves occasional indulgences – caviar on mackerel, truffle on baked potato. The result is a menu that feels both grounded and adventurous.
Guests can choose between a five-course (€125) or six-course (€135) menu, or order à la carte. A vegetarian menu is also available. Sample dishes include halibut with golden beet and horseradish; scallop with carrot and XO sauce; potato with kale and tonburi; and Aubrac beef with celery root and Albufera sauce. Desserts like cherry with chocolate and meadowsweet round off the meal. The bread, a sourdough baked daily, is a point of pride.
Michi Stiel’s wine pairing is carefully matched to each course, spanning bubbles, Burgundy classics, and Austrian Silvaners. For those who prefer bottles, the list offers timeless elegance alongside modern trends. A non-alcoholic pairing features kombucha, fruit-based creations, and vegetable-driven drinks.
Matthias was awarded a Michelin star in 2026, a testament to the team’s consistent high-quality cooking. The restaurant’s outdoor seating and vegetarian options make it a versatile choice for Berlin diners seeking modern French cuisine with a personal touch.
Recognition
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Details
History
High quality cooking
Concept Casual fine dining at the restaurant by Silvio Pfeufer (a student of Jan Hartwig) and Berlin's renowned hostess Janine Woltaire. Two menus, each featuring 5 or 6 courses, one of which is vegetarian; all dishes are also available à la carte. Cuisine Style Pfeufer impresses with modern interpretations of French cuisine, which he skillfully blends with regional and international influences. He transforms Hokkaido pumpkin into paper-thin, crispy tuiles (a type of wafer) and pairs them with mango and sea buckthorn kosho, a citrus-based Japanese spice blend. Zander fillet is paired with green pepper, glasswort, and anise. Braised beef is served with variations of red pepper, wild garlic, and whey. Wine Sommelier Michi Stiel accompanies the dishes with classics from Burgundy, characterful Silvaners, or new discoveries from Austria. Atmosphere Minimalist, urban, relaxed. A large summer terrace. Those who wish can also enjoy just a glass of wine at the bar. Conclusion Professional hospitality, with the cuisine taking center stage.
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