Irma La Douce Berlin, a starred restaurant in the heart of Potsdamer Strasse, is currently experiencing a culinary renaissance. Restaurateur Jonathan Kartenberg is pushing bold innovations and bringing fresh Italian accents to French haute cuisine with Francesco Contiero as head chef. A feast for all the senses is also promised by the sommelier with his exquisite selection.
A new chapter begins
When Irma La Douce Berlin received its star in 2021, the whole city was talking about it. It became a hotspot for gourmet evenings and champagne nights. But everything in life sometimes needs a little change. Jonathan Kartenberg commented: “The modern French world of pleasure is open to all. We want to make it even more accessible.”
From the familiar to the new
Francesco Contiero, a master of his craft and no stranger to Kartenberg, now takes over as head chef. His passion: blending his Italian roots with the sophistication of French cuisine. “A simple but fine risotto with wild mushroom, crunchy popped rice and single malt surprises with lightness and sophistication in equal measure,” is just one of many examples of his creativity.
Diversity that enchants
The main dining area has been expanded by Contiero. In addition to the well-known classics such as boeuf bourgignon, there are new highlights such as mullet and ratatouille. He himself says: “This way, the Irma ensures that there is something for everyone.” Fortunately, the Gillardeau oysters and the legendary bouillabaisse remain with us.
More than just wine
Sommelier Sascha Hammer, already an important part of the team since the opening, is looking forward to the new orientation: “Champagne doesn’t need an inflated setting”. With an impressive champagne and wine selection, the perfect accompaniment is found for every dish.
More than just a restaurant
Kartenberg emphasises that Irma La Douce is not just a place to eat. It is meant to embody the spirit and joie de vivre of the film of the same name. In addition to excellent food and service, emphasis is also placed on the well-being of the team. “We have a great and highly motivated team that is a pleasure to work with,” adds Kartenberg.