Pars Restaurant

The story

Pars Restaurant Berlin: Seasonal Contemporary Cuisine & Michelin Recognition

The chef and his kitchen

Pars Restaurant in Berlin anchors its contemporary cuisine around Florian Sperlhofer. His approach draws quietly from Austrian traditions while staying strictly tied to local producers. Rather than imposing rigid templates, the kitchen follows ingredient availability, letting natural flavors guide every preparation. This grounded philosophy recently earned the venue a Michelin star and Schlemmer Atlas recognition.

A seven course tasting journey

Guests navigate a fixed menu that shifts with harvest cycles and market finds. Recent selections have paired delicate elements like egg, squab, and fennel alongside heartier plates featuring veal, rowan berries, and garden peas. Within this modern cooking framework, the team balances these components with careful technique, occasionally introducing fermented touches like garum or house baked sourdough. Vegetarian and pescatarian paths follow the same rigorous standards when requested during booking.

Crafted space and curated pairings

Owner Kristiane Kegelmann designed the dining room to reflect material honesty rather than decorative excess. Natural textures and soft lighting create a quiet backdrop where conversation flows easily between guests and staff. Sommelier Julia Giese guides the evening with thoughtful wine selections or alcohol free alternatives that complement each serving without overwhelming the palate. The entire service model prioritizes warmth and mutual respect over formal distance.