The story
Max Strohe and Ilona Scholl run Tulus Lotrek on Fichtestraße in Berlin’s Kreuzberg district. The restaurant serves a single tasting menu each evening, offered in both omnivore and vegetarian versions. This is modern cuisine with international influences, built on precise technique and clear, layered flavours.
The kitchen team, led by Strohe, presents a sequence of dishes that move from delicate amuse-bouches through to a rich, composed main course and a sweet finish. The omnivore menu includes items like a gelierte Borschtsch with Akami, a scallop preparation with X.O. sauce, and a pigeon and smoked eel course. The vegetarian menu mirrors the meal’s structure with ingredients such as braised chicory and yuzukosho, a beet Wellington with mushroom jus, and Piedmont hazelnut paired with Crottin de Chavignol. Both menus share the same final courses: blood orange with crème Chantilly, dark chocolate with caramel sabayone, and banana with vanilla.
The wine list is a point of focus, and the restaurant offers a paired beverage programme with alcoholic and non-alcoholic options. Filtered water is included in the menu price.
The restaurant occupies a compact, unpretentious space with outdoor seating available. The team is small and the atmosphere is direct, focused on the evening’s service. Tulus Lotrek holds one Michelin star, recognition of its consistent high-quality cooking and the clarity of its kitchen’s vision.
Recognition
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History
High quality cooking
Concept Casual fine dining at the restaurant of TV chef and writer Max Strohe, known for his occasionally flamboyant personality. "Dinner" (also available vegetarian) consists of 6 or 8 courses. Sunday "Lunch" is served in 5 courses. Culinary Style On the plate too, Strohe favors intense flavors but never overdoes it; every element harmonizes perfectly. This is evident in dishes like sweetbread gratinated with raisins and pine nuts, served sweet-and-savory alongside fennel, saffron mousseline, salted lemon, and colatura (fermented fish sauce), or the char and veal tongue roulade accompanied by celery, braised cucumber, and a wonderfully ocean-salty sauce made from Breton seaweed butter. Crispy pan-seared breast from a Challans duck transforms into an aromatic main course when paired with peppery cherries, chanterelles, kaffir lime oil, and parmesan foam. Wine Sommelier Felix Fuchs offers 500 selections, including favorite Spanish wines such as those from Michelini i Mafutto or Bodega Guímaro. Atmosphere Stylish refinement set against a Kreuzberg backdrop, complemented by an excellent service team. Verdict Professional hospitality with a celebrity factor, commanding a premium price.
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