Bandol sur mer

A small kebab shop transformed into a Green Star restaurant

There is only space for 18 guests at Bandol, a small, ambitious star restaurant that was formerly a kebab shop in Berlin Mitte. The decor is dark and austere, but there was no sign of melancholy and darkness when the first dishes were presented. This is creative, taste-driven, and aesthetically pleasing cooking that showcases impressive culinary skill. Ingredients are largely local and served all year round thanks to being fermented, pickled, smoked, salted, or dried.

Summary:

• Non-alcoholic beverages get as much attention as alcoholic beverages

• Smaller craft breweries are highlighted

• A strong focus on personnel matters

• Customer tips are saved up for trips with the entire staff to other restaurants

• Small-scale producers respecting nature are prioritized

• Engaged in a charity project called Suppe-mit-Sinn