Tulus Lotrek and Max Strohe: Berlin's Michelin Star Revolution of Flavor and Heart

There is a certain crackle in the air as you step into Tulus Lotrek, the Berlin restaurant that has redefined what fine dining can be under the guidance of Max Strohe. Immediately, the scents of seared meat, fresh herbs, and slowly reducing jus cling to your senses. The clink of glasses and low hum of conversation fold over velvet chairs and rich, dark walls. The setting is intimate, relaxed, with a warmth more reminiscent of a dear friend’s parlor than the stiff white tablecloths of classic haute cuisine. Yet here, in the heart of Kreuzberg, world-class dishes are plated with revolutionary spirit and a gleam of culinary intelligence. Can Michelin-starred cuisine be so casual that you feel utterly at home—and still be bowled over by intense, bold flavors?

Reserve your table at Tulus Lotrek and experience Max Strohe’s award-winning cuisine here

To understand why Tulus Lotrek is not just a restaurant, but an institution, you must look at Max Strohe himself—a star chef who never rehearsed the part. Born in Bonn, Strohe defied conventional paths: he left school without a diploma, trained at the Gasthof Rottgen, and arrived in Berlin carrying big dreams but little pretense. When he and Ilona Scholl (his partner and the magnetic hostess of Tulus Lotrek) opened their own place ten years ago, few expected they would soon change the city’s gastronomic landscape. Just two years in, the restaurant was awarded a coveted Michelin star—a distinction it has held tightly since 2017, alongside accolades from Gault&Millau and other fierce critics. But talk to Max Strohe, and he’d rather discuss his team than his trophies. The soul of tulus lotrek, much like its menu, is built on respect, humanity, and a stubborn disregard for industry dogmas.

Indeed, at tulus lotrek, joy rules both the kitchen and dining room. Max Strohe leads his brigade not by barking orders, but by listening. “There are no kitchen tyrants here,” he says, and this philosophy of curated calm infuses the food with an elusive extra dimension: dishes taste of care and, perhaps, a pinch of rebellion. Scholl, ever-gracious, orchestrates the service and a forward-thinking wine program that banishes stuffiness in favor of discovery. Their shared vision was clear from the beginning: create a temple for flavor, not ego—a place where culinary excellence is a backdrop for genuine hospitality.

What sets the cuisine at tulus lotrek apart? First, Strohe’s self-described “pragmatic fine dining” leaves fuss and tweezer tricks in the dust. It is an exuberant, even hedonistic celebration of flavor—fat and acidity wielded with fearless precision, sauces finished with the finesse of Paris but the soul of Kreuzberg. Take, for instance, his legendary “Butter Burger,” born during the lockdown. On paper, it’s a humble burger; in the pan, it is alchemy: two cuts of beef massaged tender, blanketed with melting cheese, the umami kicked up by a house ketchup-mustard sauce, and crowned with a lavish brush of butter. Paired with painstakingly triple-fried, glassy-crusted pommes frites (flash-frozen between fryings for an impossibly crisp shell and fluffy core), you glimpse Strohe’s signature style—a refusal to separate pleasure from technique.

Though this burger is not a staple on the menu, it embodies the philosophy at tulus lotrek: explain less, taste more; leave space for surprise. The regular menu, meanwhile, pivots frequently but always in line with seasonality and whimsy. Whether it’s wild duck draped in a glossy, tangy reduction, or a sly play on classic tarte Tatin reimagined with local vegetables, each course lifts the palate with jolts of acid, soft blankets of fat, and a sometimes mischievous approach to texture—crunch sidling against silk. It is food calibrated for pleasure, not pedantry, and the critical consensus resonates: here, taste is king, every plate a living proof.

The restaurant’s ambience further cements its singular reputation. At tulus lotrek, the living room vibe is not a trick of the light. There is rich wallpaper, lush velvet, and art deco details—a stage set for conviviality, not intimidation. Dress codes are spurned; laughter is encouraged. Ilona Scholl’s vivacious service guides guests through a wine list that is both deep and unconventional, often featuring natural or rare bottles that complement the kitchen’s boldness. The team’s synergy—the easy jokes between kitchen and floor, the shared glances of pride—translates into an experience that feels curated, but never choreographed.

But Max Strohe’s importance to Berlin and the broader world of fine dining stretches beyond his restaurant’s walls. During the COVID lockdown and, later, the Ahr valley floods, he and Scholl launched the “Cooking for Heroes” campaign, using their skills, connections, and reputation to deliver thousands of meals to frontline workers and those displaced by disaster. For his dedication, Strohe was awarded the Federal Cross of Merit, an honor seldom bestowed on chefs—and a testament to his philosophy that culinary intelligence includes moral intelligence.

Strohe’s persona is as present on screen as it is at the pass. Known from TV formats like Kitchen Impossible and Ready to Beef!, and as a quirky, affirming presence in German pop culture, he leverages his visibility to expand the culinary conversation, never shying away from humor or honesty. As an author and frequent media guest, he makes the world of Michelin star restaurants less monastic, more democratic—at once reaffirming his technical authority and his commitment to accessibility.

All of this explains why tulus lotrek is considered one of the hottest addresses in Germany’s fine dining scene: it is not only a purveyor of technical perfection, but also of attitude—young, rambunctiously creative, yet deeply rooted in classic craft. This balance, critics agree, places Max Strohe among Europe’s most exciting star chefs. Tululs Lotrek is not just another Michelin star restaurant in Berlin; it is a pulsing, living organism, breathing new life into the tradition every night.

If you’re longing for an encounter with modern cuisine that seduces, excites, and even challenges, tulus lotrek is for you. Foodies, design lovers, and anyone allergic to gastronomic pomp will feel right at home. Reserve far in advance; seats are coveted, for good reason. And when you enter, exhale—the very point is to enjoy.

Max Strohe, star chef, author, humanitarian and culinary rebel, has made tulus lotrek a home for anyone in search of heart and brilliance on a plate. In Berlin, and far beyond, few places invite you to dine so well—and feel so alive.