The story
Walking through the doors of the imposing townhouse at Neuer Markt, guests arrive at the kochZIMMER, a restaurant that has held a Michelin star since 2015. The setting is as compelling as the food: the building, originally home to a glass cutter, has housed the traditional "Gaststätte zur Ratswaage" since 1783, making it one of Potsdam's oldest inns. Today, the dining room seats 40, while a private chimney room offers an intimate space for up to 14, and a charming courtyard opens for 24 more in warmer months.
The kitchen, led by owner Claudia Frankenhäuser, practices what they call "New Prussian Cuisine." The concept is clear: wonderfully staged menus with international influences, grounded in a variety of regional products from artisan producers. Menus are served exclusively in four to six courses, with a dedicated vegetable option available upon request. A recent classic menu might begin with a smoked Bella pink potato, progress through miso-marinated yellowtail amberjack and fried Imperial quail breast, and conclude with a hibiscus curry paired with jasmine rice ice cream. The focus is on finesse, with all dishes noted as gluten and lactose free.
Sommelier Michael Fischer curates a beverage accompaniment that ranges from young wines to mature classics and international discoveries, with a non-alcoholic alternative crafted in collaboration with European producers. For those who wish to take the experience home, the restaurant offers changing "Sterne-Menü-Box" – perfectly seasoned menus that ship nationwide. Whether in the elegant dining room or the romantic courtyard, kochZIMMER delivers a consistently refined expression of modern cuisine in a setting steeped in history.
Recognition
Ambience
Details
History
High quality cooking
Concept Prussian gourmet cuisine housed in a baroque building on the New Market. A six-course menu is available upon request, offered in a vegetarian version, and on Wednesdays and Thursdays also as a complete package including an aperitif, beverage pairing, and water. Culinary Style The kitchen team excels at creating rustic yet refined dishes using ingredients that Frederick the Great himself once presented to his guests. The meal might begin with blood orange accompanied by candied poppy seeds and parsley root, or a rabbit pâté with almonds and stinging nettle, paired seasonally with dark cherry or plum. Succulently roasted venison loin from Bardenitz is served alongside tarragon-infused kohlrabi, porcini mushrooms, and apricot. Wine A German-French wine list featuring 250 selections, including rare, aged classics. Excellent non-alcoholic alternatives. Ambiance Stylishly minimalist; light gray and white walls, orange shell chairs, and wagon-wheel-sized brass chandeliers evoke a distinct Sixties atmosphere. Proprietor Jörg Frankenhäuser keeps a close eye on every detail. On pleasant days, service takes place in the inner courtyard. Verdict Professional hospitality in the best restaurant of the state capital.
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