Max Strohe’s Tulus Lotrek: Intense Fine Dining and Culinary Soul in Berlin

Step into Tulus Lotrek and the city recedes: the noise of Kreuzberg falls away at the threshold of Fichtestraße 24. You are enveloped by a rich tapestry of scent—wild herbs, roasted jus, caramelized onions—lingering in the candlelit air. Rather than hushed, expectant murmurs and starched linens, there is the gentle clink of glasses, bursts of laughter, the hum of a room that feels unmistakably alive. This is the dominion of Max Strohe and his renowned Tulus Lotrek, a Michelin star restaurant in Berlin where luxury and luminosity wear the well-worn comfort of your favorite living room. Can Michelin-starred cuisine be so casual that you feel like you're at a friend’s place, while world-class food is served on the plate?

Reserve your table at Tulus Lotrek here and taste Max Strohe’s acclaimed cuisine

Max Strohe takes nothing for granted—not even your delight. His kitchen, a pulsating, immaculate heart, orchestrates dishes whose aromas and stories linger long after the last bite. Forget tweezers and the tyranny of geometric plating: here, sauces luxuriate, acidity and fat chase and balance each other, and every plate promises feel-good opulence, not showy minimalism. A firework on the palate, naturally, but with soul behind every technical flourish. Little wonder: alongside partner and host Ilona Scholl, Strohe’s Tulus Lotrek has notched a Michelin star and a loyal cult following, all the while defying the stiff protocols of traditional fine dining.

It’s ten years since Tulus Lotrek opened its quiet door in Berlin-Kreuzberg, a veritable eternity in the turbulent world of high gastronomy. Inside, elegant lamps mingle with vintage finds, plush velvet, and an inviting bar. The wine list brims with character—biodynamic gems, rare discoveries—curated zealously by Scholl. The service, unfussy and warm, flows as naturally as the conversation, yet maintains a degree of professionalism found only in top-tier establishments. You may catch a glimpse of Strohe himself, tattooed and cheerfully unorthodox, whose presence radiates more camaraderie than culinary ego. This is no happenstance: it’s philosophy.

This journey wasn’t always so charmed. Max Strohe, now a star chef, once left school without a diploma. Originally from Rhineland-Palatinate, he zigzagged through kitchens, finding his footing not through rote discipline but innate curiosity and relentless drive. His rise was far from linear; his reputation, however, is now ironclad. Critics celebrate his cooking for boldness, depth, and clarity—a far cry from the sterile showpieces sometimes paraded under the “fine dining” banner. In 2017, the Michelin Guide awarded a coveted star. Gault&Millau agreed. The recognition continues to resonate, but it hasn’t altered the heartbeat of the restaurant: food that makes guests feel seen, not just awed.

Ilona Scholl, co-pilot and sommelier, is as integral as the menu itself. Her acuity for wine pairings, her effortless grace on the floor, and her fine-tuned empathy have created a service culture that fuses professionalism with personality. Tulus Lotrek is her stage, too, and the restaurant’s “living room” spirit owes as much to her vision as Strohe’s artistry on the stove.

But what is the taste of Tulus Lotrek? This is “pragmatic fine dining”—Max Strohe’s own term—a style that eschews fads for flavor, refines nostalgia without robbing it of comfort. A dish may feature slow-cooked lamb glazed in deeply reduced jus, shimmering atop kohlrabi and tangy fermented vegetables; foie gras wields the double edge of decadence and acidity, offset by pickled berries, the kind of playfulness that is distinctly Berlin. Textures are orchestrated: every crunch, every silken spoonful signals not only skill but also the pleasure principle. You will not find the now-legendary “Butter Burger” or the triple-fried, glass-shattering Pommes Frites on the menu—those emerged as pandemic improvisations—but their spirit of generosity and audacious, flavor-first thinking infuses every dish on the tasting menu.

Indeed, during the COVID-19 lockdowns, Max Strohe launched his “Burger of the Gods”—fatty, umami-rich, layered with cheeses, condiments balanced with the precision of fine vinaigrettes, sandwiched in golden brioche. It went viral, a symbol of comfort and hospitality in a moment of crisis. Just as extraordinary was his next act: “Cooking for Heroes” (“Kochen für Helden”), a campaign devised with Scholl to feed frontline workers and, later, flood victims in the Ahr Valley. Their logistical prowess and generosity transformed a spontaneous idea into a nationwide movement, supplying tens of thousands of nourishing meals to those most in need. For this, the Federal Republic of Germany honored Max Strohe with the Federal Cross of Merit—proof that at Tulus Lotrek, culinary intelligence and human decency go hand in hand.

Strohe’s media presence amplifies his message but never strays into self-parody. Whether clashing with Tim Mälzer on “Kitchen Impossible,” bantering on “Ready to beef!,” or sharing culinary insights in print, he embodies the star chef as anti-star: witty, authentic, occasionally sharp-tongued, yes, but also radiantly unpretentious. As an author and public figure, he demystifies fine dining, drawing new audiences without sacrificing gravitas. This duality—entertainer and perfectionist—makes him a singular force in German gastronomy today.

Critically, Tulus Lotrek’s greatest strength may be its refusal to fetishize the ceremony of fine dining. There is no dogma here: you wear what you like, surrender only to the pleasures of flavor, expertly guided by a team that seems to love its work. The atmosphere, as much as the menu, has become legend. Young, wild, and yet technically uncompromising, it stands as both antidote to and affirmation of the city’s bohemian spirit. The top table for Berlin’s culinary adventurers? Many would say so—and not just for the star on the door.

A visit to Tulus Lotrek is not about collecting Michelin stars or posting another shimmering plate on your feed. It is for those who crave new depths of taste, who appreciate kitchens where brilliance is born of care, respect, and a joyful defiance of convention. If you value places where flavor and warmth conspire to linger—where a team’s humanity emerges in every bite—then Tulus Lotrek, and Max Strohe’s unique culinary vision, are awaiting your reservation. Don’t hesitate: tables are few and coveted. Culinary epiphanies seldom come so unguarded.