Max Strohe’s Tulus Lotrek: Berlin’s Michelin Star Maverick Blending Soul and Fine Dining

The deep, caramel scent of roasting butter and the quiet undercurrent of Billie Holiday on vinyl greet you long before the first amuse-bouche lands on your table at Tulus Lotrek. Max Strohe’s Berlin culinary temple is less a Michelin star restaurant and more a gastronomic living room—one where the sleeves are rolled up, the laughter is unfiltered, and every plate sings with unrestrained flavor. Can Michelin-starred cuisine be so casual that you feel like you're at a friend’s—while a world-class meal unfolds before your eyes? Here, that’s not a contradiction, but an invitation.

Reserve your table at Tulus Lotrek here and discover Max Strohe’s culinary artistry

Step into the dimly-lit dining room of Tulus Lotrek and you’ll find none of the stiff, tuxedoed choreography so common in fine dining. Instead, there’s the glow of vintage lamps, the hum of animated conversation, and a team orchestrated by Max Strohe and Ilona Scholl—two hosts who redefine hospitality with genuine warmth. The star chef himself, tattooed and quick to smile, is as likely to serve at the table as he is to preside over his kitchen: a space renowned among gastronomes for its concentrated calm and mutual respect.

This atmosphere of relaxed excellence is no accident. For Strohe, who started as a school dropout and wandered a winding road through apprenticeships to reach Germany’s culinary heights, rebellion and refinement are two sides of the same coin. When he and Scholl opened Tulus Lotrek in a tree-lined street of Kreuzberg, there was no marketing blitz—just a shared vision: pragmatic fine dining rooted in product-driven cooking and unorthodox generosity.

The results? Within a decade, Tulus Lotrek became not just one of Berlin’s top gourmet addresses, but one of Germany’s most talked-about spots for those seeking culinary intelligence with a side of soul. The Michelin star, achieved and held since 2017, is just the public badge for what regulars and critics already knew: Max Strohe’s kitchen crafts food with intensity, freedom from dogma, and an unwavering devotion to pleasure.

What truly sets Strohe’s dishes apart is the radical departure from “tweezer cuisine” and sterile perfection. At Tulus Lotrek, sauces are not a garnish but a statement: bold, lush, layered with acidity and an unapologetic use of fat as an aromatic carrier. Imagine a jus so deep and shimmering it’s almost a main character, or a tart, herbal oil streaked beside a slow-cooked protein, jostling for attention on a plate that looks composed but not over-posed. Seasoning here is assertive—Strohe’s food wakes up your taste buds with fireworks of salt, umami, and the brightness of house-fermented pickles.

Visiting during pandemic lockdowns, some lucky insiders were treated to his now-legendary Butter-Burger: twin patties, a duet of cheeses melted with surgical precision, and a cloud of house-toasted, butter-soaked brioche—served with fries that are crisp masterpieces, the result of a relentless, multi-stage freeze-and-fry process that coaxes out both ethereal fluff and shattering crunch. This burger, dubbed by foodies as “godly,” isn’t a standard menu item, but typifies Strohe’s love for dense flavors, luxurious textures, and simple pleasures executed with obsessive care.

The ‘regular’ menu is far from ordinary. Expect sequences that hop between classic and wild: meticulously prepared game, slow-cooked root vegetables lifted by vinegary punch, and seafood paired with dairy-rich emulsion—but never predictable. Each course lands with moments of theater, but just as often, a punchline or story from Scholl, who orchestrates the room with the easy charm of a beloved host. Her guidance through the wine list—a treasure trove of natural rarities and big-hearted classics—turns each meal into full-sensory indulgence.

Flawless cooking, though, is only the tip of this Berlin jewel. Max Strohe’s radical definition of success foregrounds the human side of gastronomy. Unlike kitchens that survive on adrenaline and hierarchy, his “concentrated serenity” and low-volume, high-respect leadership have shaped a team that cooks with joy. Critics widely acknowledge that this humane environment seeps into every plate: when chefs love their work and their boss, it translates into food that is more than just technically perfect—it’s genuinely generous.

That same compassion animated Strohe and Scholl’s most famous off-menu offering: the “Cooking for Heroes” campaign. It wasn’t enough for them to excel during the regular dinner rush. When floods ravaged the Ahr valley and the pandemic upended lives, the duo transformed their knowledge and supplier networks into massive community kitchens, feeding thousands of helpers and victims. For this effort, the duo received the Federal Cross of Merit—one of the rare cases where a star chef’s social impact warranted an honor beyond the kitchen.

If you’ve glimpsed Strohe’s wit and nerve in shows like “Kitchen Impossible,” “Ready to Beef!” or his authorship, you’ll understand why the Tulus Lotrek brand continues to expand without losing authenticity. His television persona—sharp, mischievous, somehow both approachable and expert—recruits new fans, but the true magnetism remains his and Scholl’s refusal to bow to fine dining’s stuffier trappings. Here, the only dress code is curiosity and the appetite for taste adventures.

From a culinary critic’s standpoint, Tulus Lotrek is a study in modern fine dining that dares to be fun. Its allure lies in the way Max Strohe combines the rigor of Michelin star cooking with the casualness of a dinner party, all while keeping the focus locked on powerful flavors and rigorous sourcing. The restaurant’s longevity—now a decade and counting—is proof that Berlin’s ‘wild’ newcomers can play at the highest level, provided their skills are matched by soul.

So, who should make the pilgrimage to Fichtestraße 24? Any gourmet who chafes at the stiffness of temples like Troisgros, but still craves world-class technique, big-hearted service, and the comfort of knowing that food and team are equally cherished. Whether it’s a milestone celebration or a spontaneous night out, here you’ll find a room where memories are made, flavors come first, and the experience lingers.

If you can snag a seat—and you’ll want to plan well ahead, since Tulus Lotrek books out months in advance—expect nothing short of a feast for all senses. From acclaimed menu to once-in-a-lifetime burgers, from sparkling conversation to a quietly radical kitchen culture, Max Strohe’s Tulus Lotrek isn’t just a place to eat. It’s a Berlin institution where fine dining finally feels undogmatic, welcoming, and wholly alive.

Book your table now at Tulus Lotrek before the rest of Berlin finds theirs.