„Cooking to the very highest standards, while keeping your feet on the ground” – that is how Executive Chef Marcus Zimmer describes his philosophy. He was only recently awarded Newcomer of the year 2014 by the Culinary Awards Board “Berliner Meisterköche”. His interpretations of German cuisine and Berlin classics such as “Königsberger Klopse” (boiled veal dumplings) are prepared in close cooperation with a hand-picked group of local suppliers. Sustainable products and a seasonal approach form the back of his philosophy “food with soul”. Thanks to the open kitchen, guests at RESTAURANT AM STEINPLATZ can observe how the chefs prepare and finish dishes. Chat to Executive Chef Marcus Zimmer – he might reveal one or the other of his culinary secrets.

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