Lovis

Vegetable fine dining

In an old prison in Charlottenburg, you’ll find the stylish hotel Wilmina and the restaurant Lovis. This is modern gastronomy, not dogmatic and exclusive, but rather open, inclusive, and willing to compromise. Sustainability is not about opting out but about being curious and daring to try. Chef Sophia Rudolph presents fine-tuned, flavor-driven cooking with carefully selected ingredients from small producers.

Summary:

• Strives to use local ingredients but occasionally import from other countries

• Gives priority to smaller producers

• Actively works to reduce food waste

• Serves both natural and conventional wines

Photo: Robert Rieger