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Mittwoch 19:00 - 23:00 Donnerstag 19:00 - 23:00 Freitag 19:00 - 23:00 Samstag 19:00 - 23:00

Pars Restaurant Berlin

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Berlin
Pars Restaurant Berlin

Vereint in nur einem Stück Chocolaterie dreierlei: großartiges Design,
Handwerk und Geschmack.

Die
handkolorierte Hülle aus feinster Schokolade, jeder ungewöhnliche Kern aufwändig komponiert aus
hochwertigen Zutaten, bestechend in Konsistenz und Aroma.

13/02/2026

To get started, there’s always a special bite to open up the menu. At the moment, we serve a chip filled with braised chicory glazed with fermented mirabelle plum and smoked eel, topped with a pickled gooseberry and oxalis.

05/02/2026

When everything
falls into place.

Life is full. The world is crazy. And our team has never been stronger.

In the past months, we’ve been lucky to welcome many wonderful people into our kitchen — our intimate workspace. Some came to learn. Some came to stay. All of them were incredible, giving us their time and dedication.

Luis Ribeiro.

May we introduce:
As of right now, February 2026, Luis has taken on the role of Restaurant Manager with us. Luis is from Brazil, where he studied Gastronomy & Hospitality Management, and he has been living in Berlin for ten years.

From now on, Luis will also be responsible for our non-alcoholic pairings and the small but refined cocktail selection.

Since I met Luis in 2020, his generosity and warmth have added a special spark to every moment we share. Now he brings that same energy to pars, making our warm-hearted space just a little more fiery.

Where this year will take us, we’ll see. Right now, it feels like we’re setting sail for new shores. Everyone here is moving forward, sharing their passion with us and our guests.

We embrace this energy and look forward to creating a place together where so many different things can unfold. An evening at our table, with a view into the kitchen — part of everything that’s happening. The music flows gently between the guests, in rhythm with the team and the clinking of glasses. And the dishes go straight to the heart.

20/12/2025

𝙒𝙀 𝙍𝘼𝙄𝙎𝙀𝘿 𝟭𝟬𝟱𝟬 𝙀𝙐𝙍 𝘿𝙊𝙉𝘼𝙏𝙄𝙊𝙉𝙎!

This winter we (pars Pralinen) & Conflictfood have joined forces and developed a collection of pralines, using the ingredients from Conflictfood in a completely different way - in combination with high quality chocolate (Holger In’t Veld), the beans of which also come from the smallest producers in various regions.

Together we sold praline-sets for 10.500 EUR net through our onlineshops.10 % of the proceeds go to medico international, an organisation that has been providing medical care in Gaza and the West Bank for decades.

Conflictfood brings you fairly traded delicacies directly from conflict regions – without exploitation, without detours, without compromise. Each product tells a story of resistance, change and new hope.The individual ingredients — saffron, ginger, freekeh and Kampot pepper — are available through 𝐜𝐨𝐧𝐟𝐥𝐢𝐜𝐭𝐟𝐨𝐨𝐝.𝐜𝐨𝐦.Thanks to everyone involved!

______

𝙒𝙄𝙍 𝙃𝘼𝘽𝙀𝙉 𝟭𝟬𝟱𝟬 𝙀𝙐𝙍 𝘼𝙉 𝙎𝙋𝙀𝙉𝘿𝙀𝙉 𝙂𝙀𝙎𝘼𝙈𝙈𝙀𝙇𝙏!

Diesen Winter haben wir (pars Pralinen) gemeinsam mit Conflictfood eine Pralinenkollektion entwickelt. Dabei haben wir die Zutaten von Conflictfood auf ganz neue Weise eingesetzt – kombiniert mit hochwertiger Schokolade von Holger In’t Veld, deren Kakaobohnen ebenfalls von kleinsten Produzent*innen aus verschiedenen Regionen stammen.

Gemeinsam haben wir in unseren Onlineshops Pralinen-Sets im Wert von 10.500 EUR netto verkauft.
 10 % des Erlöses gehen an medico international, eine Organisation, die seit Jahrzehnten medizinische Hilfe im Gazastreifen und im Westjordanland leistet.

Conflictfood bringt fair gehandelte Delikatessen direkt aus Konfliktregionen zu euch – ohne Ausbeutung, ohne Umwege, ohne Kompromisse. Jedes Produkt erzählt eine Geschichte von Widerstand, Veränderung und neuer Hoffnung.

Die einzelnen Zutaten – Safran, Ingwer, Freekeh und Kampot-Pfeffer – sind über conflictfood.com erhältlich.

Danke an alle, die dieses Projekt möglich gemacht haben! 🤍

03/11/2025

Starting this November, we’re offering our 4-course menu for 95 EUR every Wednesday and Thursday.
Whether you’d like to enjoy a cosy evening exploring our menu, or prefer a beautiful dinner experience without spending the whole night out, we’d love to welcome you.

Reservations through our website www.pars.berlin or link in bio

24/10/2025

We are looking for a Restaurant manager to join our team at pars starting in February 2026. Since we are a small team working hand in hand, there is no traditional division of roles like restaurant manager or chef de rang.

You will work alongside our owner Kristiane Kegelmann, head chef Florian Sperlhofer, and sommelier Julia Giese, while taking on your own areas of responsibility. Each of us plays an essential role in creating our guests’ memorable and enjoyable evenings.

What to expect:
* Independent work and your own areas of responsibility
* Close cooperation with our head chef
* Developing a non-alcoholic beverage pairing
* Working with wine
* Overseeing and leading evening service
* Administrative tasks such as creating offers/invoices, managing the cash register, and bookkeeping
* Close contact with our guests
* Engaging with and presenting pars pralines

What you should bring:
* Sensitivity and warmth towards our guests
* Interest in naturally produced food, wines and in crafting refined non-alcoholic alternatives using fermentation and other techniques
* Structured and logical way of working
* Ambition, precision, and high personal standards
* Enjoyment of teamwork
* Initiative and a proactive mindset

What we offer:
* A small, friendly team with high standards and a shared sense of joy in our work
* Core values such as respect, appreciation, and care
* Continuous learning from one another
* Space to contribute and develop your own ideas
* Open communication
* Fair pay and evenly shared tips
* Delicious staff meals
* 4-day week

At pars, everything connects: the depth of the dishes, the warmth of the team, the light, the sound, the finely tuned beverages, and a sense of mutual respect that turns pars into a vibrant, heartfelt experience.

Does this sound like you? Then apply by sending an email to [email protected] with a cover letter explaining why you see yourself at pars, along with your CV.

22/10/2025

Pimiento | Oyster

A dish from a few weeks back. Braised pimientos, slightly spicy, paired with wafer-thin slices of Wagyu beef. We source it from
Sven Lehnhoff, who raises a small herd of this Japanese cattle near Oldenburg. Served with a cream of wild oysters hand-picked from the North Sea mudflats, Sicilian pistachios, basil and pickled chamomile blossoms.

gruenzeug

18/10/2025

We want to celebrate with you!

Headchef Florian Sperlhofer is creating an 8-course menu celebrating the current season. Our sommelière, Julia Giese, will pair 8 glasses of wine, while Alisia Schmidt crafts a matching non-alcoholic beverage pairing of 8 glasses.  Filtered still and sparkling water is included in the price.

The eight-course menu costs €250 and is paid in advance.

On site, you can choose between the non-alcoholic or the wine pairing.
Wine pairing (8 glasses) €150
Non-alcoholic pairing €115

The Dinner starts at 18:00 and will end around 22:30, so all of you can celebrate the new year at a party of your choice.

We’re excited to spend an evening full of indulgence and good hopes for the upcoming year!

17/10/2025

We celebrate every occasion as it comes
You can also book pars exclusively.

Do you have something to celebrate and would like to invite guests to a special dinner?
If a Christmas party for your team, a birthday celebration or the launch of a new product, we’ve done it all and it is always a joy to participate in a lovely dinner party.

There are various ways to shape the evening, and we are happy to accommodate your individual wishes.

Get in touch:
[email protected]

Last week we celebrated with craftsmanship and indulgence with a beautiful group of guests 🤍

Pictures (c)

01/10/2025

We’re thriller to welcome to Berlin for our second dimanche spécial.

On Sunday, October 26, we’ll create a unique 8-course menu together at pars – rooted in our shared values.

Both kitchens are deeply connected to their surroundings: to the producers who bring us their harvest, to the traditions that guide us, and to the joy of exploring new techniques and unexpected flavors. Together, we aim to capture a little of Berlin’s and Hamburg’s nature, and a little of both our cities spirits, on each plate.

Wines for the evening will be chosen by Julia Giese

Date & place:
pars — Grolmanstraße 53, Berlin
Sunday, October 26 from 19:00

Design inspiration: Maj Arborelius
📸 Simon Huntington

27/09/2025

Nata Pestune contacted us about a potential collaboration about a year ago. There’s very few ceramicists that really catch my eye and heart and hers is one of them. Meeting her soft personality and calm nature working in harmony with creative processes vs. nature and precise craftsmanship. The outcome is so beautiful and pure.
Just a few weeks ago she visited us and brought the whole new set of bowls we are now using for several dishes.

If you want to buy a set of the porcelain bowls Nata crafted for pars, you can buy them here:
https://www.studiomaals.com/shop/p/pars-berlin-bowls

Founded in 2014, Studio MĀLS was created as a place to slow down, connect, and craft beautiful and meaningful objects for daily use. Every piece is made by hand, primarily using the traditional techniques of throwing on a potter’s wheel and slipcasting.

Nata’s journey began during nearly two years spent living in China, where she immersed herself in the language, culture, and art of the country. This is where much of the inspiration for her work originates, serving as a rich backdrop for her creative process.

24/09/2025

A chive Palatschinken filled with smoked eel from Lake Müritz, accompanied by blanched zucchini, finished with an eel dashi made with kombu and leek oil.

10/09/2025

Summer Party Grolmanstraße 53

together with

6-9pm

We’re looking forward to welcoming you to a little late summer celebration.
All of us from Grolmanstraße 53 have decided to savor the last days of summer with a gathering out on the street (not inside the restaurants), accompanied by an exhibition of DAVID ROTH at the Sexauer Showroom. There will be drinks and snacks from Brikz and pars, along with the golden late-summer glow on the Pestalozzostraße horizon.

Grolmanstraße 53
10623 Berlin

Adresse

Grolmanstraße 53
Berlin
10623

Öffnungszeiten

Mittwoch	19:00 - 23:00
Donnerstag	19:00 - 23:00
Freitag	19:00 - 23:00
Samstag	19:00 - 23:00

Webseite

http://www.parspralinen.com/, http://www.pars.berlin/

Benachrichtigungen

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