This is the omelette that made Julius's reputation. Three fresh eggs are cooked just until they set on the outside but stay wet and runny inside, then folded with melted cheese. The result is a creamy, cheese-soaked center. It's served with toasted bread for soaking up the soft interior. Reviewers and local food writers consistently call it the best plain cheese omelette in Berlin.
Tips from diners
Get here by 11am on Saturday or Sunday. This dish sells out most weekends.
Order it as soon as you sit down — the kitchen is small and they cook to order, not ahead.
Julius's take on French toast uses brioche — a richer bread than standard — which is soaked, then pan-fried in butter until golden and slightly crispy on the outside. It's finished with a drizzle of caramelised butter. The plate comes with a seasonal compote (fruit jam or preserve) for contrast. This is the brunch item most often mentioned alongside the omelette.
Tips from diners
Also sells out. Come early or be prepared to order something else.
Order it warm with hot coffee alongside. The warm bread and warm compote pair well with hot espresso.
Hand-poured single-origin coffee, rotated seasonally.
Tips from diners
The barista is Japanese and trained in pour-over technique. Each cup is prepared with care.
At dinner, Julius offers an à la carte menu with 5-8 dishes that change based on seasonal availability and what the kitchen sourced that morning. Dishes are typically in the small-plates format — refined, seasonal, with minimal manipulation of ingredients. Prices range €12–€22 per item.
Tips from diners
Ask your server what's best that night — the kitchen will often have one or two standout plates.
For dinner, Julius offers an Omakase option where you let the kitchen decide. The chef creates a multi-course menu based on what's best that day and what looks interesting. Vegetarian and pescatarian versions are offered. This is the full experience — expect 8-10 courses.
Tips from diners
This is the splurge option. Book ahead, let them know any dietary preferences, and surrender to the chef.
Julius is the younger, more casual sibling of the Michelin-starred Ernst restaurant. It opened as a daytime café and evening wine bar, offering both breakfast and à la carte dinner. The menu changes daily based on seasonal availability, with a tasting menu option (Omakase) at dinner. The cheese omelette — three wet eggs oozing with melted cheese — has become iconic, often mentioned alongside the seasonal French toast. The wine list is mostly French and biodynamic, with creative in-house zero-alcohol options.
Closed Monday and Tuesday. Open Wednesday–Sunday only.
Dinner requires reservations. Daytime (Friday–Sunday 10am–4pm) accepts walk-ins at the bar and limited seating.
Walk-in guests can use the bar seating during lunch service. Book ahead for dinner in the dining room.
Groups of 6+ should email ahead to arrange seating and timing.
Page last updated: