Hallmann & Klee's pasta course demonstrates technical skill and flavor balance — the kitchen hand-rolls thick pici noodles and finishes them with a delicate umami-forward dashi sauce brightened with lemon and pecorino. The balance between the savory broth, citrus, and aged cheese defines the plate.
Tips from diners
This pasta course is a seasonal staple and one of the most frequently praised dishes on the tasting menu.
A single-vegetable course showcasing the kitchen's restraint — roasted pumpkin reduced to its essence, enriched with brown butter and finished with preserved lemon for acid, camelina oil for earthiness, and hazelnuts for texture. It's a brilliant example in vegetable preparation at fine-dining level.
Tips from diners
This autumn-spring pumpkin course is frequently highlighted by reviewers as one of the menu's most accomplished dishes.
Another protein course showcasing spring/early summer ingredients — tender poussin, prized morel mushrooms, and a concentrated XO-style sauce that builds savory complexity. The kitchen shows its versatility by varying protein preparations across the tasting menu.
Tips from diners
If you're dining in spring, ask if poussin with morels is on the current menu — it's a seasonal highlight.
This opening course sets the tone for Hallmann & Klee's refined approach — taking a humble vegetable and elevating it through technique and seasonal ingredients. The elderflower adds floral brightness to the rich hollandaise, creating a course that feels both modern and grounded.
Tips from diners
This dish frequently opens the tasting menu — it's a signature of the Hallmann & Klee philosophy, showing how they transform familiar ingredients.
A protein course that demonstrates the kitchen's ability to source excellent ingredients and prepare them with respect. The wagyu is tender and buttery, complemented by unexpected vegetable and sauce elements that echo the dashi theme running through the menu.
Tips from diners
The wagyu course changes seasonally — current versions are sourced from specific Japanese suppliers and treated with precision.
The tasting menu emphasizes seasonality and locality, regularly updated to reflect what's best from regional suppliers. Both non-vegetarian and fully vegetarian versions are available, as are non-alcoholic pairings. At approximately 100 EUR per course, the restaurant offers fair pricing for Michelin-starred cuisine.
Tips from diners
Book ahead, but also note that Hallmann & Klee keeps 2-3 walk-in tables for diners without reservations — arrive early if you want to try your luck.
Hallmann & Klee earned its Michelin star in 2024, quickly establishing itself as one of Berlin's most focused fine-dining destinations. The restaurant emphasizes seasonality and locality, with chefs Sarah Hallmann and Rosa Beutelspacher regularly updating the tasting menu. The dining room keeps a small number of walk-in tables and offers a concise à la carte menu for last-minute diners, ensuring that great food remains accessible even without a reservation.
Unlike most fine-dining restaurants, Hallmann & Klee reserves a few counter seats for walk-ins. Arrive at opening time (usually 6pm) for the best chance of a table.
The restaurant is closed Monday and Tuesday. Wednesday through Sunday are your options, with Friday and Saturday being busiest.
If you can't get a tasting menu reservation, ask about the à la carte menu — Hallmann & Klee keeps a small à la carte selection available for walk-ins and last-minute guests.
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