Richard Bistro Mediterranean bistro cuisine without frills

Restaurant Richard has long been a household name in the Berlin gastronomic scene. It's no coincidence that the restaurant has had a Michelin star since 2016 and also shines with its picturesque, historic interior. Since the beginning of July, owner Hans Richard and chef Georg Weise have been mixing up their gastronomy concept with the casual Richard Bistro.

Even in Michelin-starred gastronomy, a change from the associated systematics is needed every now and then. This is also the case for Hans Richard, who has divided his restaurant in two to pursue his second love: Mediterranean bistro cuisine. From Monday to Wednesday and on Sunday, the premises in Köpenicker Straße open as the Richard Bistro, while from Thursday to Saturday, the Richard conjures up star cuisine as usual.

With the concept of the Richard Bistro, Hans Richard is returning to the roots, to the times when he also offered á la carte in addition to the fine-dining menu business. "I simply had a desire for this form of culinary art again. For a freer, more relaxed way of cooking," says the Swiss. The dishes are as simple as they are tasty and deliberately do without frills.

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The best example of this is the Black Angus tartare. Visually kept as simple as possible, it is served with just a little toast. No quail egg, no decorative herbs. Simply exquisitely marinated, high-quality and particularly finely chopped meat. Sometimes that's all it needs.

We are also delighted with the whole artichoke with hollandaise in the middle and a deliciously sour chervil vinaigrette on the side. The bottom is mercifully already freed from the hairy parts of the artichoke, so you can enjoy the lower part in one piece. This makes sizzling the leaves especially fun.

Then again, it's the little details that provide a little twist. Here the Fines de Claire oysters refined with dill oil and cucumber, there the tender roasted peppers with labneh, and finally, lemon sorbet with vodka for dessert. What is equally pleasing: is the concept of sharing, inviting starters as well as main courses.

We also enjoy a selection of natural wines. We are particularly impressed by the Pet Nat Monocromo Rosato del Frusinate served as a welcome drink. For those who don't know Pet Nat: the Petillant Naturel is a bottle-fermented sparkling wine currently enjoying great popularity in Berlin's gastronomic scene thanks to its fresh, versatile taste.

And so is the Richard Bistro. And rightly so, we think. The relaxed bistronomy concept convinces us all along the line. If you want to visit immediately, you'll have to be patient for another two weeks, as the restaurant will be closed for a fortnight from the sixth and will reopen on the twentieth of August. Reservations recommended. Bon appetit!

Maximilian Zeh

Marketing & PR