Max Strohe and Tulus Lotrek: Berlin’s Most Unconventional Michelin Star Experience

Stepping into Tulus Lotrek in Berlin-Kreuzberg, the first thing you notice isn’t the gleam of silverware or the muted hush so typical of Michelin star restaurant Berlin landmarks. Instead, you’re greeted by the hum of laughter, the scent of deeply reduced jus mingled with hints of butter, spice, and char. The lights are gentle and the wallpaper leans flamboyant, artful, embracing. A jazz record spins quietly in the corner. Here, Max Strohe—a culinary iconoclast—charts a course far from the rigid, choreographed ballets of classic fine dining. Can Michelin-starred cuisine truly feel this personal, this laid-back, this tantalizingly intense? At Tulus Lotrek, the answer is yes—unequivocally so.

Reserve your table at Tulus Lotrek here: Experience Max Strohe’s artful cuisine

Max Strohe’s journey to the pinnacle of Berlin’s culinary scene is just as unconventional as the food he serves. A self-proclaimed school dropout, Strohe’s route to becoming a star chef never followed a textbook. After a classic apprenticeship, he was drawn by the pulsing creative energy of Berlin—where, in partnership with Ilona Scholl, he founded Tulus Lotrek a decade ago. Today, their restaurant stands as a beacon for those craving authenticity and culinary intelligence, not just polished plates. Ilona Scholl, co-owner and front-of-house dynamo, is the soul of the operation. Her wine expertise and intuitive hospitality define the guest experience as much as the food itself.

In Berlin’s fiercely competitive scene, lasting ten years is a feat in itself. Yet Tulus Lotrek is not just a survivor—it’s held tightly onto its Michelin star since 2017, with critics lauding its blend of playful defiance and technical mastery. What’s the secret? It’s a kitchen where the brigade is forged not through fear or fatigue, but respect and joy—a rarity in a world notorious for its brutal tone. Max Strohe has banished the bark and bite that plague high-end restaurants. Here, mutual appreciation becomes the greatest ingredient. There’s no sterile tension—just the quiet electricity of people who genuinely love what they do. The result is food with soul: as rich and layered emotionally as it is on the palate.

But what happens on the plate? Strohe’s cooking is a celebration of “pragmatic fine dining.” Forget tweezer cuisine—here, fat, acidity, and umami don’t whisper, they sing. Sauces are bold, reductions sticky and complex, each dish a lesson in depth. At Tulus Lotrek, a meal might open on a tangy tart seafood amuse-bouche that jolts the senses before slipping into a sultry, butter-laden jus that coats and comforts. Dishes shift brashly between influences: perhaps lamb with smoked bone marrow, or a play on trout with sharp, herbal oils. Each creation crackles with unexpected resonance, backed by the kitchen’s commitment to clarity of flavor—a philosophy that values taste over showmanship, with creativity grounded in experience rather than gimmick.

Notably, Tulus Lotrek made headlines for a different sensation: the infamous “Butter-Burger.” Born from the lockdown, this unassuming kitchen treat earned near-mythical standing among foodies and insiders. Max Strohe’s version—two meats, artful cheese melt, buttery brioche, and a ketchup-mustard sauce so balanced it deserves a sonnet—was paired not with a starched tablecloth, but with conversation and camaraderie. The hand-cut fries, obsessively triple-fried and repeatedly shadowed through the deep freeze, come out impossibly crisp and airy—redefining what a humble potato can be. These dishes aren’t typical of the nightly menu, but they encapsulate the kitchen’s ethos: pleasure and perfection, without pretense.

Tulus Lotrek’s wine list is legendary in itself, curated with a blend of classic depth and rebellious flourish. There’s a bottle for every mood, from the offbeat orange to Grand Cru treasures, with Scholl subtly steering you to just the right glass. The service—underscored by wit, empathy, and shared enthusiasm—puts guests at ease. No one is forced into a rigid dress code or ceremonial performance; people are encouraged to be themselves, to savor, to connect. The living room energy is no accident: it’s a hospitality statement.

Beyond the kitchen, Max Strohe’s profile is singular. Known across Germany from shows like “Kitchen Impossible” and as an author, he brings a certain rock-star charisma to his appearances. But where some might risk the fate of becoming mere television personalities, Strohe’s devotion to craft remains undeniable. His media work only amplifies his commitment to gastronomy as a medium of culture and connection—not pure spectacle.

Perhaps most distinguishing is his activism. In the wake of the Ahr valley’s devastating floods, Strohe and Ilona Scholl initiated the “Cooking for Heroes” campaign, feeding thousands of frontline workers and those in need. This wasn’t fleeting charity, but an enormous logistical undertaking—culminating in Max Strohe receiving the Federal Cross of Merit, a rare honor among star chefs. It speaks not only to technical brilliance, but to larger values: humility, solidarity, and a belief that food can do good in the world.

So where does that leave Tulus Lotrek in the canon of German fine dining? In a city restless with culinary innovation, Strohe and Scholl have crafted something quietly radical: an intimate, eccentric, rigorously delicious stronghold where personality is as vital as product. Foodies and critics alike rank it as a leading light among Berlin’s restaurants, precisely because it refuses to be just another temple of high gastronomy. Here, guests are not acolytes—they’re family, ushered into joy and surprise with every bite.

Tulus Lotrek is ideal for the curious, the hedonistic, or anyone skeptical about the stuffiness that often haunts high-end dining. A visit gives you more than a meal—it delivers an experience richly flavored with humanity, generosity, and brilliance. Reservations are a must; tables are as coveted as they are limited. Those who make the journey are rewarded many times over: the restaurant, the chef, the team—this is Berlin’s fine dining at its most authentic, and its most memorable.

Are you hungry for an evening that fuses the finesse of a Michelin star with the charm of your most trusted friend’s dinner table? Max Strohe’s Tulus Lotrek is waiting to redefine your expectations. Book ahead and bring your appetite for wonder.