Get to know and to love the signboard of Berlin contemporary Haute Cuisine – the Lorenz Adlon welcomes you.

Chef Hendrik Otto and his excellent team provide for the fact that also the most spoilt palate will be surprised and delighted over and over again.

Already at times of its opening in 1907 Lorenz Adlon's hotel, beside architectural finesse, has put new standards as a gourmet’s temple. Famous creations like the sole fillet Adlon or the legendary Canard à la presse prove in finest manner the high claim of the restaurant as “the best house in town”.

Today, at the Lorenz Adlon, one looks back with respect at this big tradition, however, keeps an eye at the same time on present and future. How else is one supposed to create thrilling new, classically inspired palatal joys prepared with easy touch?

When Lorenz Adlon opened at the beginning of the new Millenium, the chef Karlheinz Hauser managed a fulminating start at that time. The Michelin the star which he conquered fast was defended with brilliance by his successor Thomas Neeser seven times in succession.

A nice stimulus for Hendrik Otto and his team, because: Nobody plans to rest on these laurels. On the contrary: For the star cook Hendrik Otto it is the uppermost aim to inspire Lorenz Adlon’s guests with his art of cooking.