ㅤ
Yes and no. We love the history behind the Michelin Guide since it is quite unusual, making it worth mentioning to anyone who associates Michelin with tires. Originally, Michelin was an automobile company founded by Andre and Edouard Michelin, two French industrialists who exchanged tires and repaired cars. They handed out maps for free to their customers on how to repair a tire. It also was meant to show their customers which restaurant in France is worth the drive and worth their tires. In 1920, the brothers rebranded their guide because of huge demand and sold it for 7 francs. The original award was only a single star but in 1931, the rating system expanded to three stars.
Until today, the Michelin Award is the most common Award for restaurants of all kinds. It follows five criteria that must be respected: the quality of the ingredients, the harmony of flavors, the mastery of techniques, the personality of the chef towards his cuisine, and the consistency of the menu.
Fun fact: a restaurant doesn't have to be a fine dining establishment to receive a Michelin star, as most people thing. Any restaurant can be awarded a star; however, the Michelin Guide must first become aware of it, either through the restaurant itself or from recommendations by their readers.
Before discussing this year's awards, let's recap the existing Michelin star restaurants in Germany. There are 10 three-star Michelin restaurants in the country, with Rutz being the only one located in Berlin. Chef Marco Müller has guarded his stars for four years, and doesn’t disappoint in excellence and consistency to this date. In Berlin, five out of 50 restaurants have received two Michelin stars, and 16 out of 279 restaurants have earned one Michelin star over the years.
We'd like to shine a spotlight on one restaurant in particular, since it's the only restaurant in Berlin, as it proudly received the only Michelin star awarded in Berlin this year. Hallmann und Klee has been around since 2016 and was originally a breakfast spot at Böhmischen Platz in Neukölln. Sarah Hallmann pioneered in the transformation of a breakfast diner into a fine dining experience. Neumann und Klee strives for an honest and excellent kitchen. At first glance, the restaurant appears rather modest with simple table settings and basic wooden chairs. Since its inception, the restaurant has undergone a remarkable transformation while retaining its inviting atmosphere and down-to-earth charm - a rarity in fine dining. As Sarah highlighted at the ceremony, "I aged and so did my restaurant. But a good atmosphere has always been the key for our success".
