Lorenz Adlon Esszimmer

On the first floor of the Hotel Adlon, the Lorenz Adlon Esszimmer serves classic French cooking with Asian aromas, in wood-panelled salons and with a view of the Brandenburg Gate. The head chef Jonas Zoerner brings five courses to the table for 275 euros, and the wine pairing comes from a cellar of more than 1,600 entries.

A house of 1907 on Unter den Linden

The Lorenz Adlon Esszimmer sits at Unter den Linden 77, on the first floor of the Hotel Adlon Kempinski, and Brandenburger Tor station is barely a hundred metres away. The man it is named after was Lorenz Adlon, son of a shoemaker from Mainz, who bought the plot in 1905; Kaiser Wilhelm the Second opened the hotel on 26 October 1907, and Adlon himself died in 1921. A fire at the beginning of May 1945 destroyed the grand building apart from one side wing, and only on 23 August 1997 did the present house open again on the historic site. The restaurant divides into three areas, each laid differently: the Berlin Zimmer looks onto the boulevard, in the Bibliothek you sit under painted ceilings between bookshelves, and from the Bundeszimmer the Brandenburg Gate becomes the backdrop. The walls are wood-panelled, the room is air-conditioned and step-free, and the dress code is smart casual. Anyone with time before or afterwards stands at Pariser Platz within a few steps.

Five courses from Jonas Zoerner and a cellar of 1,600 wines

In the kitchen of the Lorenz Adlon Esszimmer stands Jonas Zoerner, who arrived in February 2025 as the first Berlin-born head chef of this restaurant. He came from Golvet and followed Reto Braendli, who returned to Switzerland. His line is a modern and creative style on a classic French base, into which fresh Asian aromas play. The menu comes in five or six courses, the shorter version costing 275 euros, and a wine pairing can be booked with either. A vegetarian version runs at the same price. Alongside it stands a menu called Signatures for 525 euros, whose dishes can also be ordered individually, among them sole, wagyu fillet and ossetra caviar; caviar is also available by the tin in four grades. The cellar holds more than 1,600 entries. Part of the picture is that the house carried two Michelin stars up to the 2024 edition and has held one since 2025. Gault und Millau lists it with four black toques, and the wine list has been awarded several times.