The story
POTS presents German cuisine, reimagined. The restaurant introduces an inspired collaboration between German classics and modern interpretation, offering an exciting dining concept with a contemporary twist. Every dish reflects a thoughtful reframing of familiar flavours, making it a destination for anyone seeking a fresh take on Modern Cuisine rooted in tradition.
Located within The Ritz-Carlton, Berlin at Potsdamer Platz, the dining room balances refined comfort with understated elegance. The space accommodates both intimate dinners and lively gatherings, with outdoor seating available when the weather permits. Wheelchair access and valet parking are provided, and the wine list is notably interesting – a fitting complement to the kitchen’s inventive approach.
Beyond the à la carte and set menus, POTS offers several distinctive dining events. The Champagne Brunch, held on the first Sunday of each month, and its Night Edition on the third Saturday, are popular highlights. Sunday lunch is celebrated as “The Great Sunday,” a special weekly affair. For those planning an evening at the theatre or philharmonic, an early dining offer grants 10% off the total bill when booking between 5:30 PM and 6:00 PM – a practical and inviting way to enjoy modern German cuisine before a night out.
POTS has earned a Michelin Recommended distinction for 2026, a testament to its consistent quality and creative execution. The accolade reflects the kitchen’s skill in elevating German classics without losing their soul – a balance that makes the restaurant a worthy addition to Berlin’s culinary landscape.
Recognition
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History
Concept A boost for modern German cuisine at the charming restaurant at The Ritz-Carlton, led by a new leadership duo: Head chef Ferdinand Kretz previously worked at Alexander Herrmann’s and Tobias Bätz’s “AURA” in Wirsberg. He is joined by Lukas Bachl, who already made waves at the “Slate” in Berlin. À la carte offerings and a surprise menu. Lunch dishes available. Culinary Style Precise craftsmanship and touches from southern Germany stand out, with produce sourced from the surrounding area. For instance, perfectly firm Maultaschen filled with mushrooms and herbs are paired with porcini ragout, roasted onion, and bay leaf mayonnaise, then served tableside with fragrant onion broth poured over them. As an autumn main course, the team pairs venison loin with parsnip, blackberries, Black Forest ham, black garlic, and an aromatic venison jus enriched with chocolate and absinthe. Wine 250 selections, featuring German wines, Bordeaux, and Burgundy, as well as natural wines and innovative offerings like Bassermann-Jordan’s Pithium aged in amphorae. Atmosphere Stylishly relaxed, with a cheerful hum in the open kitchen. Hostess Selina Gröflin is a pleasure. Conclusion Here, culinary enjoyment and hospitality within the hotel setting are taken seriously.
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