A star has glittered over "Markus Semmler Das Restaurant" since 2015. This Michelin Guide Star was awarded for the "high quality and freshness of the ingredients", the "personal touch and the creativity of the cuisine", as well as the "professional preparation" and "consistency of the cookery". Which we like to describe as our handicraft, instinct and integrity.
Markus Semmler runs his restaurant like his living-room at home – from the cosy chef’s table to the masculine cigar lounge. Only one menu is served, and that on four days of the week at a maximum. Usually, the restaurant is open from Wednesday to Saturday, unless a catering order has tempted his crew out of the kitchen. And then Markus Semmler is as steadfast as his body is tall. When his A team is not in the kitchen, the restaurant remains closed. Simple as that. Which is all the more reason why it is essential to reserve.
Our restaurant is also available for you outside the regular opening hours, should you wish to book an exclusive private or business event there. We are delighted to fulfil your wishes.
Semmler: The Chef
At a height of two metres, Markus Semmler is certainly counted among the "giant" master chefs in Germany. And in fact, he was already born into the world of gastronomy in his native State of Hesse. His guests still feel this today as he runs his restaurant with self-assurance and care, preparing the meals in the kitchen and even managing to serve the guests as well – all as though by magic. This feeling each person has that they are Markus Semmler’s private guests is enhanced not only by the chef’s constant presence in his eatery, but also by the fact that the patissier works in the restaurant as though he were in his very own large and luxurious kitchen-living room. From the amuse geule to his homemade bread, everything is prepared in full view of the guests.
For 20 years now, Markus Semmler has been exalted with awards and prizes. Such as in 1996, for instance, when he was named "Newcomer of the Year" and "Best Up-and-Coming Chef" by the Feinschmecker gourmet magazine, in 1998 when he became "Berlin’s Master Chef", and in 2000 when he was honoured by the Gault Millau gourmet travel guide as "Restaurateur of the Year".