Bandol sur mer
Berlin, Germany
⭐1 Star
The Experience
From Michelin Guide
Surprised to find MICHELIN-starred cuisine in this casual, laid-back restaurant with its shabby chic style? Granted, the small space – once home to a kebab shop – does look a little unkempt: in the dimly lit and very simple interior, the tables (without tablecloths) are tightly packed, and the individual furnishing details include vintage elements from the former East Germany. In the open kitchen, Andreas Saul shows remarkable passion, precision, originality and creativity. His cooking, which revolves around the region, proves to be pretty innovative. For instance, his carrot charcuterie is made using gourmet mushrooms, as is usually the case with salami. They also like to ferment and smoke. You will detect influences from the Far East, too (eg kimchi). The menu is cleverly devised and rife with unique flavours. Two fish/meat courses can be added on to the five vegetarian courses. Good wine or alcohol-free drinks pairings. Conclusion: really high-level cuisine coupled with a pleasingly down-to-earth attitude.
Unique Things
From Visitor Experiences
Here are three unique and unconventional aspects of the Michelin-starred restaurant Bandol sur Mer in Berlin:
1. Experimental and Wild Child of a French Bistro
Bandol sur Mer is described as the "experimental wild child" of the unstarred French bistro 3 Minutes Sur Mer, located next door. This suggests a bold and avant-garde approach to French cuisine, diverging from traditional fine dining norms.
2. Contrasting Ambiance: Refined French Cuisine Meets Hip Hop Music
The restaurant offers a striking contrast by pairing refined French dishes with a backdrop of hip hop music. This unusual combination creates a unique dining atmosphere that differs from the typical formal or corporate feel of many gourmet establishments.
3. Intimate Setting with Limited Seating
Bandol sur Mer has a very small capacity, seating only about 20 people. This intimate setting provides a personal and exclusive dining experience, emphasizing quality and closeness rather than scale.
These points highlight Bandol sur Mer’s distinctive identity within Berlin’s Michelin-starred scene.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Bandol sur Mer in Berlin include:
Black Garlic: Used in dishes like eggplant pâté, black garlic adds a sweet, tangy, and umami-rich complexity that enhances the flavor profile and balances bold tastes.
Calf's Head: Featured in creative dishes such as cured char with elderberry capers or as dried calf’s head in adaptations of classic courses, this ingredient showcases the chef’s innovative use of offal to add depth and texture.
Perigord Truffle Sauce: Used to elevate dishes like baked celeriac with mushrooms, this luxurious ingredient adds an earthy and aromatic quality that complements the vegetable-focused cuisine.
Venison from Schorfheide: A regional game meat served with merguez and chanterelles, it reflects the restaurant’s emphasis on local sourcing and bold flavor combinations.
Sourdough Bread “Larry” with Turnip Pesto: This pairing highlights the restaurant’s modern vegetable cuisine approach, combining rustic bread with fresh, tangy vegetable pesto to start the meal.
These ingredients are significant as they reflect Bandol sur Mer’s philosophy of combining regional, seasonal produce with inventive techniques and bold flavor contrasts, especially the interplay of sourness and richness in their signature dishes.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- 5-Gänge-Menü: €180
- 7-Gänge-Menü: €220
A La Carte
- Moor Möhre (Charcuterie): €25
- XO (Kimchi Gang): €30
- Lachs (Gravlax): €35
- Wolfsbarsch (Pan-Seared Fish): €45
- Tatar (Beef Tartare): €50
Wine Pairing
- Weinkarte: €120 (optional)