Fischers Fritz for 9th consecutive year
Maintains two Michelin stars
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Fischers Fritz

With two Michelin stars to its name, Fischers Fritz restaurant delights the most discerning palates with one of Berlin’s best gourmet experiences. The menu of French-inspired cuisine presents classic flavors with a modern twist, with an emphasis on sublime fish and seafood delicacies. Savor the union of freshness and quality that celebrates flavor, enjoyed within an exclusive ambience of subtle sophistication. An experience once tasted, never forgotten.

PRIVATE DINING

Fischers Fritz includes a dedicated private dining room where business guests can enjoy dining and conversation in a discreet, intimate atmosphere. The room is also ideal for smaller parties of up to 15 guests.

KITCHEN TABLE

Seated at the kitchen’s central ‘pass’, Kitchen Table at Fischers Fritz offers guests an intimate insight into the workings of a world-class kitchen. Allow our talented team to create for you a bespoke tasting menu using the freshest produce, perfectly complemented by wines selected by our sommelier.

KITCHENPARTY 2016

„Styria meets Berlin“ is this year’s kitchen party motto at Fischers Fritz restaurant. Look forward to Styrian culinary highlights and celebrate with Austrian flair and fair!

Tickets EUR 179.00, including admittance, food, wine and soft drinks

Ticket inquiries via e-mail to fischersfritz@regenthotels.com

Visit Fischers Fritz Website

Cuisine
Contemporary French
Tel.
0049 30 - 20 33 63 63
Hours
Breakfast: 6:30 am - 11:30 am
Dinner: 6:30 pm - 10:30 pm
Dress
Smart Casual
Location
Ground Floor
Email
fischersfritz.berlin@regenthotels.com

Meet Our Chef

Christian Lohse

“The star in the kitchen is the product” is Christian Lohse’s credo in his relentless pursuit of culinary perfection – a credo that has seen him become one of Germany’s most celebrated and gifted chefs, and earned him two Michelin stars for his exquisite creations at Fischers Fritz.

Chef Lohse honed his craft in world-renowned establishments such as the Guy Savoy in Paris, and The Dorchester in London, where he became the personal chef to the Sultan of Brunei. His self-described approach to cooking is modern classical, in which he places great importance on the ingredients, relying on the high quality of natural products and their own taste to bring the most sophisticated flavors and textures to the plate. 

 

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