Tulus Lotrek by Max Strohe: Berlin's Michelin Star Sensation With a Human Touch

Tulus Lotrek, helmed by Max Strohe, isn’t just a Michelin-star restaurant in Berlin – it redefines fine dining with vibrant flavors, heartfelt hospitality, and soulful signature creations.

There is a particular scent that greets you as you cross the discreet threshold of tulus lotrek in Berlin-Kreuzberg: a mellow union of rich jus and melting butter, layered with a tangy undercurrent of citrus. In the softly lit interior, notes of jazz twine through the animated hum of conversation, while velvet drapes soak up the city’s clamor. If you close your eyes for a moment, you might imagine you’re at a daring friend’s dinner party rather than inside one of the country’s most influential Michelin star restaurants in Berlin. Can world-class cuisine be both revolutionary and innately comfortable? At Tulus Lotrek, Max Strohe and Ilona Scholl prove that it can.

Max Strohe’s rise defies culinary clichés. He’s Berlin’s rebel-turned-star chef: a former truant who dropped out of school, a man who survived the turbulence of adolescence before discovering his calling in the kitchen. After early stints in the German provinces, Strohe’s unorthodox path led him to the capital. In 2015, together with his partner Ilona Scholl, he opened Tulus Lotrek – a restaurant named after the eccentric French artist Toulouse-Lautrec, promising a life less ordinary.

From day one, what set this venture apart wasn’t just the lush velvet sofas or the handpicked curios on the walls. It was the immediacy of the welcome, the palpable refusal of stiff formality, and a spirited rejection of “tweezer cuisine.” Here, the cuisine is undogmatic, deeply aromatic, and unafraid of intensity. In this sense, tulus lotrek mirrors Berlin itself: daring, wild, young, yet technically masterful.

Strohe’s food is a study in contrasts. Take the now legendary 'Butter-Burger,' born out of lockdown necessity but immortalized by word-of-mouth legend. Imagine: double patties gently massaged and seasoned, layers of molten cheese, a silky, tangy ketchup-mustard sauce, and a rich, golden brioche, all anointed with an unapologetic amount of butter. Served not on the menu, but in a rare, private moment, it is the ultimate comfort food, reimagined with culinary intelligence. Even casual “side dishes” like Strohe’s triple-fried pommes frites – glassy, crunchy shells giving way to clouds of pillowy potato – reveal a devotion to technique that defines the star chef’s ethos.

But tulus lotrek is far more than burger alchemy or snack wizardry. The regular tasting menu is a dynamic map of Strohe’s fixations: the push-and-pull of acidity and fat, bold sauces finished with bone marrow or citrus, and plates that chase joy rather than prestige. A classic poulet de Bresse might arrive perfumed with vin jaune, sauce pooling generously at its edges. Cured fish could be brightened with a miso-yuzu vinaigrette, a nod to Berlin’s internationalism. Always, there are surprise elements – a crunch, an unctuous reduction, a fleeting sweet note – that keep even seasoned diners guessing.

Yet, for all the technical bravura, it is the restaurant’s humanity that lingers. Strohe and Scholl run their kitchen and floor with rare empathy. As recounted in recent press profiles, Max Strohe is neither the tyrannical diva nor the burnt-out genius. Instead, he’s the amicable, tattooed star host – known from “Kitchen Impossible” and other television guest spots – who welcomes guests and team alike with warmth and authenticity. “Brilliance through kindness,” he quips, emphasizing respect and care over brute adrenaline. In a business notorious for harshness, tulus lotrek is a working model of mutual appreciation, where both service and cooking are shaped by happiness, not tyranny.

The synergy between Strohe and Scholl is another cornerstone. Scholl, an acclaimed host and sommelier, infuses tulus lotrek with a spirit of relaxed sophistication. The wine list is a treasury of insider finds: obscure natural bottles nestled beside heavyweight Grand Crus, always presented without dogmatic fuss. Staff in band T-shirts and sneakers set a disarming tone, guiding guests through the menu with a blend of humor, expertise, and genuine passion. Dress codes are out, intuition is in.

tulus lotrek’s reputation, already cemented with a Michelin star in 2017 (and preserved ever since), is backed by both diners and the culinary establishment. Accolades include the Gault&Millau award – yet, for Strohe, these are only milestones, not the aim. His true moment of national significance came with the “Cooking for Heroes” campaign: as the pandemic swept through Germany, Strohe and Scholl mobilized to cook thousands of meals for first responders, the vulnerable, and – later – flood victims in the Ahr valley. For this, Max Strohe was awarded the Federal Cross of Merit, a testament to the belief that great gastronomy is also about social nourishment.

As a media personality – frequenting culinary TV, writing candid memoirs, and guesting on talk shows – Max Strohe epitomizes the modern chef as both a craftsman and a communicator. What could risk superficiality instead seems to authenticate his stance: food, he insists, must carry personality. It is not merely technique, but narrative and openness that drive the tulus lotrek experience. Critics enthuse about the “feel-good opulence” and the absence of pretense in both menu and service. You might find yourself digging your spoon into a lush terrine while exchanging stories with neighbors across the table – or sipping a rare orange wine as Ilona Scholl tips you off to her latest find.

Among Berlin’s vibrant fine dining scene, tulus lotrek stands out precisely because it rejects easy definitions. Where some temples of gastronomy demand reverence, this address invites conversation, laughter, and – above all – culinary adventure. Is this the capital’s best restaurant? Many would argue yes, not just for the Michelin star, but for the rare blend of heart, ambition, and irreverence that suffuses every corner of the space.

For food lovers seeking gravity-defying dishes, conviviality, and a sense of genuine hospitality, tulus lotrek is a pilgrimage worth plotting far in advance. But be forewarned: spontaneous walk-ins are out of luck. “Without a reservation, nothing moves,” Max Strohe jokes. That said, any investment of time or anticipation is repaid tenfold, in flavors, warmth, and indelible memories.

To experience tulus lotrek is to understand why Max Strohe is far more than a solitary figure on Germany’s culinary stage. He and Ilona Scholl are proof that modern fine dining can reach new heights without trading soul for spectacle. Discover a restaurant where technique and humanity are tasted in every bite. Don’t just dine – become part of the story.