The story
Loumi occupies a quiet corner on Ritterstraße in Berlin’s Kreuzberg, where the kitchen works with only the freshest, highest-quality ingredients. The cooking is rooted in French traditions, refined by Japanese precision and inspired by Nordic and Asian techniques – with a strong emphasis on excellent sauces. Seasonal produce determines the menu, letting ingredients take the lead.
The restaurant received a Michelin star in 2026 for its high-quality cooking. The tasting menu, priced at €169 per person, changes with the seasons. A recent example began with a delicate bouillon, followed by tuna belly, snow crab, scallop with ikura, king crab with teardrop peas, kinmedai with white asparagus, blue lobster with morel farci, and quail “mala” with komatsuna. Desserts included brioche à la croissant, crown melon, sticky toffee pudding, and 70% chocolate. Optional supplements such as sweetbread with N25 kaluga caviar or Kagoshima wagyu A5 with sauce périgourdine are available to extend the experience.
Mical Rosenblat and Karl-Louis Kömmler lead the team, serving Wednesday through Saturday from 18:45. The dining room features counter seating, offering a direct view of the kitchen’s work, and outdoor seating for warmer evenings.
Loumi’s cooking is a confident, precise blend of Asian and International influences – executed with a clarity that lets each ingredient speak.
Recognition
Ambience
Details
History
High quality cooking
A variety of courses with a French-Japanese twist await guests at this restaurant with counter seating. It offers a casual atmosphere, an open kitchen, and the masterful cooking of a young team.
Concept Fine dining in a relaxed atmosphere, featuring Japanese and Nordic influences. Seating available at tables or at the kitchen counter. A tasting menu (12 mini-courses) with optional add-on dishes. Culinary Style Loumi is celebrated for its sometimes rare ingredients and subtly refined plating: Breton lobster paired with a Mara des Bois strawberry brings together two French imports in a juicy, fruity finger snack; diced otoro (fatty tuna belly) rests in a citrus-green broth with fresh wasabi. With the abalone served alongside sweet tomato and lardo, the umami from the cured pork and fruit takes center stage over the sea snail, while grilled quail and chanterelles float in a rich, meaty broth. Wine Less exclusive by the bottle than the restaurant's overall standards, the wine-by-the-glass pairing could be even more cohesive. Atmosphere Modernly styled with glass, exposed concrete, and warm lighting, the seats at the kitchen counter are highly engaging. Atmospheric yet unpretentious hospitality – please bring us more of this. Verdict A successful overall package with a sophisticated core of ingredients.
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