Bandol sur mer

A vibrant red bouillabaisse, slow-cooked with saffron, a medley of fresh Mediterranean fish, and a hint of Berlin's urban spice.

Pan-seared coquelet, marinated in local herbs, served with braised lentils and a reduction of Brandenburg Riesling.

Finely diced tuna, infused with ginger and lime, presented with avocado mousse and crispy rye bread, a nod to Berlin's iconic boulevard.

Handmade ravioli filled with wild mushrooms from the Black Forest, tossed in a light truffle butter sauce.

Grilled beef fillet from local German farms, served with a potato gratin and a rich red wine jus, reflecting Kreuzberg's robust spirit.