The story
In Berlin’s Prenzlauer Berg, Bricole has built a reputation on a simple but powerful idea: that exceptional food and fine wine should be enjoyed in an atmosphere free of pretension. Since earning its first Michelin star in 2022, the restaurant has become a destination for diners who value high-quality cooking without the stiffness of a formal dining room.
The kitchen’s philosophy is one of honest ingredients treated with care. The team describes their cooking as “a harmonious composition of honest basic products, prepared with craftsmanship and a creative spirit.” This approach is inspired by both regional roots and global curiosity, resulting in a cuisine that is worldly but grounded. The menu changes with the seasons, and while the focus is on a set tasting format, vegetarian and pescetarian alternatives are available upon request.
The wine program is a major part of the Bricole experience. The list features over 300 labels, with a strong emphasis on Riesling from Germany, Austria, and France. Guests are also welcome to bring their own bottles for a corkage fee of 39 euros. The restaurant’s own wine shop, LOREM&IPSUM, offers selected bottles to take home at retail prices.
Bricole’s style can be described as Modern French with Asian Fusion influences, and the team’s commitment to conscious sourcing and mindful preparation is evident in every dish. The atmosphere is described as uncomplicated, and the restaurant’s motto—“all people are equally welcome”—sets the tone for an inclusive, relaxed evening.
Recognition
Ambience
Details
History
High quality cooking
A small, sociable restaurant in the Helmholtz neighborhood with a cosmopolitan vibe, offering a menu that includes unlimited mineral water and sidewalk outdoor seating. Plus, a selection of over 300 wines.
Concept Run with care and a strong commitment to the neighborhood, the gourmet restaurant under the young proprietorship of Fabian Fischer offers a six-course menu (vegetarian option available upon request). Culinary Style Steven Zeidler, the second-in-command, cooks with imagination and an open mind, while always keeping haute cuisine in sight. This is evident in dishes such as duck liver served with wonderfully buttery Pommes Anna, glazed onions, and reduced blackcurrant jus, or confit lobster paired with green apple chutney, Waldorf salad, Crème de Bresse (a slightly tangy cream), and kaffir lime. Following the main courses, a selection of excellent raw-milk cheeses is offered. Wine A German-French wine list featuring a focus on Riesling, Pinot Noir, and Burgundy. Atmosphere Stylish yet unpretentious. Light pastel walls, pale wooden tables, and a subtle nod to the Sixties and Seventies. The new hostess, Isabell Wendel, is a genuine pleasure. Sidewalk terrace. Verdict Relaxed hospitality brimming with charm and culinary delight.
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