The story
pars calls itself a place for the fine art of casual fine dining – elegant yet unpretentious, welcoming rather than formal. The address on Grolmanstraße in Berlin’s City West has held a Michelin star since 2025, a recognition of the quiet precision found in its kitchen.
The restaurant was founded in 2022 by Kristiane Kegelmann, a master pastry chef who turned to sculpture before merging her two worlds. For her, pars (Latin for “part”) is an ongoing Gesamtkunstwerk: a bridge between craft and fine art, where taste, production, and design are woven together. That philosophy extends to the ingredients – naturally produced goods from small growers, most within Berlin’s surrounding region.
Chef Florian Sperlhofer took over the kitchen in September 2024 and earned the Michelin star the same year. His background includes stages at Tim Raue, Amador, Reinstoff, and four years as sous chef at Rutz. At pars, his cooking is clear and focused, with subtle influences from his Austrian homeland. He works with ferments and a gentle touch of heat, letting the produce from local producers speak. The menu changes regularly; guests can choose between six or eight courses.
Sommelière Julia Giese, who co-founded the celebrated natural-wine bar Jaja, curates a wine list of rare finds. Restaurant manager Luis Ribeiro oversees the service with warmth, and also designs the non-alcoholic pairings and a small cocktail selection. The atmosphere is minimalist yet inviting – an experience that feels both thoughtful and unforced.
Recognition
Ambience
Details
History
High quality cooking
Concept Inspiring fine dining in the restaurant conceived as a total work of art by sculptor and chocolatier Kristiane Kegelmann. An eight-course menu. Cuisine Florian Sperlhofers' creations are even more nuanced, especially when he focuses strictly on regional ingredients. A revelation is his mille-feuille made from grilled cucumber heart, chopped Wadden Sea oyster, and oyster cream, served in sea buckthorn buttermilk and topped with sea buckthorn berries. He pairs breast meat from wild duck aged for two weeks, smoked, and spread with sloe berry mousse with fig and spicy blossoms from Berlin-grown Sichuan pepper cultivated at Martin Rötzel's The Monk Garden. Wine Fantastic are the expertly selected wines by sommelier Julia Giese, such as those from Les Frère Soulier in the Rhône region or Loire newcomer Terra Vita Vinum. Atmosphere Bright, minimalist, and inviting. From the communal table, you can look into the kitchen. Dishes are served on marble fragments, while the famous, playful pralines beckon from the window display. Conclusion A pleasurable bubble where you can truly slow down.
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