The story
Since 2016, Sarah Hallmann has been running her restaurant at Böhmischer Platz in Berlin-Neukölln. What started as a breakfast spot gradually evolved into one of the city's most compelling fine-dining addresses. In June 2023, Gault&Millau named Hallmann Gastronomin des Jahres and awarded the restaurant three toques. In March 2024, hallmann & klee received its first Michelin star, a recognition that underscores the precision and quality of her modern cuisine.
Hallmann's cooking philosophy is clear and honest. She describes her style as "ehrlich gute Küche" – honest, good cooking. Her dishes are reduced, precise, and full of heart. Inspiration comes from travels around the world, yet she never loses sight of seasonality and regionality. The restaurant's design mirrors her handwriting: clean, minimal, and warm.
hallmann & klee offers both a vegetarian and a non-vegetarian tasting menu, each at 120 euros. The vegetarian menu begins with amuses like avocado with spruce and kiwi, artichoke with black apple, and potato with lovage and whey. Highlights include spaghetti "al limone", Roscoff onion with caraway and vin jaune, and a playful toast Hawaii "quattro formaggi". The non-vegetarian menu features hamachi with Gillardeau oyster and ponzu, halibut with champagne and Périgord truffle, and morel with scallop and XO. Both menus end with Mathieu's citrus, yogurt, and a Mont Blanc "à la Black Forest".
Sommelier Alex Lepianka curates the wine list, balancing classics with young producers. Guests can also opt for a beverage pairing, including a non-alcoholic selection of unusual drinks. The restaurant is open Wednesday to Saturday from 18:30, and walk-ins are sometimes possible at the high tables.
The setting is intimate and relaxed. Outdoor seating is available, making it a pleasant spot in warmer months. Whether you choose the vegetarian or non-vegetarian path, the evening at hallmann & klee reflects a kitchen that values clarity, creativity, and genuine hospitality.
Recognition
Ambience
Details
History
High quality cooking
Urban shabby chic with wooden floorboards, plenty of flavor on the plate, and two menus (with a veggie option). Otherwise, no unnecessary frills. Outside on the terrace, you can take in the vibrant pulse of Berlin.
Concept Relaxed fine dining restaurant in Neukölln’s most charming neighborhood, where its magic reveals itself through the food. Two menus, each with 6 to 8 courses, one of which is vegetarian. Two high tables are available for walk-ins. Culinary Style Owner and chef Sarah Hallmann presents clean, ingredient-focused dishes that surprise with remarkable depth of flavor. Vegetables take center stage. She pairs sweet pointed peppers with pickled elderflower and roasted red algae, or tender oyster mushrooms with egg yolk and horseradish. Dumplings with fresh marjoram are enhanced with Pestèda, a mortar-ground spice blend of garlic and Alpine herbs from Lombardy. Wine A Francophile wine list featuring natural wines, aged Pinot Noirs, and selections from Georgia. Excellent non-alcoholic beverage pairings. Atmosphere Minimalist and urban yet cozy, filament bulbs cast a soft light on the whitewashed walls. When the weather is nice, tables are set out on the sidewalk. Conclusion Professional hospitality with the kitchen at the forefront.
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