Pars offers a four-course menu at 79 euros that changes seasonally based on ingredient availability and chef Sperlhofer's inspiration. Each course emphasizes restraint and clarity — the cooking style is intentionally understated to let the quality and provenance of locally-sourced ingredients shine. Sommelier Julia Giese provides optional wine pairings for each course.
Tips from diners
Book well in advance — the Wednesday-Saturday schedule fills quickly and this is worth planning for.
The wine pairings are excellent — sommelier Julia Giese selects distinctive bottles with emotional resonance rather than generic high-price offerings.
Small introductory course served before the menu begins.
Tips from diners
The amuse sets the tone for the meal — it's typically playful and shows off Sperlhofer's technical skill.
House-made breads served at the start of the meal.
Tips from diners
The bread is freshly baked and worth eating — it's not filler but part of the culinary story.
Pars does not segregate vegetables into sides — they receive the same thoughtful preparation and technique as any protein. The seasonal vegetable courses change regularly based on what's available from local producers, reflecting Sperlhofer's philosophy of 'harmony with nature' and ingredient-driven cooking.
Tips from diners
Don't skip the vegetable courses — they're a highlight, not an afterthought, with the same level of care as proteins.
The seven-course menu (135 euros) offers a more immersive experience with additional courses and greater depth across the seasonal ingredient palette. Chef Sperlhofer's approach remains consistent — clear flavors, restrained technique, and emphasis on ingredient provenance from local producers. This menu better showcases the range of his culinary thinking.
Tips from diners
Worth the extra 56 euros over the four-course — you get to see more of Sperlhofer's range and technique.
Pars opened with Florian Sperlhofer as head chef in late 2024 and earned a Michelin star in June 2025. The Austrian-born chef was previously sous-chef at Berlin's only three-star restaurant, Rutz. The dining philosophy emphasizes 'materiality and play, craftsmanship, harmony with nature' — dishes are sourced from small, predominantly local producers, with clear, focused, and delicately restrained cooking. Sommelier Julia Giese curates distinctive wine pairings.
Open Wednesday through Saturday only — book at pars.berlin. They have a small intimate space, so advance notice is essential.
The warm and unpretentious atmosphere belies the Michelin star status — it feels more like dining with a thoughtful friend than a formal ceremony.
Contact hello@pars.berlin for private dining inquiries or gift vouchers — they're a young, responsive team.
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