This signature dish showcases Kömmler's technique: the veal sweetbread is finely seasoned and seared until crispy on the exterior while remaining tender and buttery inside. The contrast with the briny, buttery caviar and bright habanero heat makes it one of Loumi's most memorable courses. Multiple diners cite this as the standout dish of the tasting menu.
Tips from diners
This is the dish to watch — it's beautifully plated and the interplay between the creamy sweetbread and salty caviar is perfect.
Multiple diners describe this as the most satisfying course of the tasting menu. The delicate quail meat pairs beautifully with the earthy ceps, the richness of pancetta, and the slight sweetness of brioche. The combination feels both elegant and comforting.
Tips from diners
The most satisfying course in the menu — textures, flavors, and presentation all align perfectly.
This course balances competing textures and flavors: the tender squid, the smoky kick of piment d'espelette, and the umami-rich XO sauce create a refined interplay. Reviewers note the dish's restraint and precision—flavors don't compete but enhance each other.
Tips from diners
A lesson in balance — the heat and umami work together rather than fighting for attention.
The only way to dine at Loumi is the carte blanche tasting menu, which changes with the season and available ingredients. At 169 euros for eight courses (or 110 euros for a shorter four-course version), it represents strong value for Michelin-starred dining. The menu includes bread, several seafood and protein courses, and a dessert finale. You can add premium ingredients like caviar, foie gras, or truffles.
Tips from diners
Book well in advance — the restaurant is small and fills up quickly. Bar seating offers a front-row view of Kömmler's technique.
Notify the kitchen of dietary restrictions when you book. They're accommodating but need advance notice.
Loumi sources hand-dived scallops, a premium ingredient that appears as a standout course in the tasting menu. The preparation is minimalist, allowing the quality of the ingredient to shine through. Reviews consistently praise the scallop course as one of the meal's highlights.
Tips from diners
The scallop course demonstrates why Loumi sources premium ingredients — the simplicity of the preparation makes the quality unmistakable.
Loumi earned its Michelin star in 2025 — just over a year after opening in Kreuzberg. Chef Karl-Louis Kömmler and his co-founder Mical Rosenblat began as a supper club in a shared flat on Sonnenallee before launching the restaurant. The menu is a carte blanche tasting experience with seasonal, local ingredients and carefully sourced premium components like caviar, hand-dived scallops, and specialty vinegars.
Request a seat at the chef's counter — you'll watch Kömmler and the team work, and the pace of the meal is more intimate.
Wednesday to Saturday only, and tables sell out 2-3 weeks in advance. Book the moment slots open.
Loumi is hidden behind a shisha shop on Ritterstraße — easy to miss, so arrive a few minutes early to find the entrance.
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