maximilian lorenz

A Michelin-starred modern German restaurant steps from the Hauptbahnhof, where the chef runs a creative set menu that leans into regional tradition without getting sentimental about it. A reimagined Sauerbraten using dry-aged venison tells you everything: classical technique, lighter touch, pumpernickel crumbs, pickled raisins. The room is minimalist and elegant, the wine list strong on champagne. Next door, the team also runs a casual wine bar if you want the second act without the tasting menu.

One honor, in evidence: