Bandol Sur Mer
81-85
Gastronomy points 2025
Grand ambitions in a small package
The tiny place itself may strike you as low-key, it is in fact a former kebab joint, but head chef Andreas Saul shows impressive creativity in the kitchen; refining and re-shaping freshly picked mushrooms, carrots and asparagus in ways we have rarely experienced. The menu comes in two versions, one vegetarian, one with the addition of meat. The better part of the producers is situated close to where we are, Berlin, always keen to assist the staff in working according to a nose-to-tail and root-to-leaf ideology.
Sustainability highlights
- Majority of ingredients are locally sourced
- Primarily vegetarian cooking with a root-to-leaf and nose-to-tail approach
- Strong commitment to minimizing food waste throughout operations
- Team supported by open communication and flat hierarchy
Information
Head Chef: Andreas Saul
Torstraße 167, 10115 Berlin, Germany