Balthazar am Spreeufer
Sat – Sun Kitchen 12:00 – 22:00
Balthazar Spreeufer2 is located directly in the historic city center of Berlin, in the Nikolai quarter, with a direct view of the Spree. It is located next to the Mühlendammbrücke bridge, where you can always find a parking space, just a stone’s throw away from the Ephraimpalais and only 300 m from the new city palace, the Humboldt Forum. The Rotes Rathaus is also in the immediate vicinity. Guests can expect airy, bright rooms with a subtle elegance reminiscent of Art Deco. Spread over four open rooms, there is seating for up to 130 guests, while the large Spree terrace with room for up to 120 people is a great attraction in summer!
The premises combine the brick charm of the Nikolaikirche with modern architecture and timeless design. The predominant colors are light sandstone, natural cherry wood, anthracite and gold. A special highlight of the restaurant is the Balthazar table, which is 3.5 meters long and seats up to 12 people.
Balthazar Spreeufer 2 can accommodate up to 130 people, spread over various rooms, some separate, some open. This makes the Balthazar2 particularly suitable for small and medium-sized conferences or events. The smaller event rooms are laid out with fine stone floors and finished in champagne colors. The ideal combination of high-quality earthiness and bright spaciousness.
Chef Holger Zurbrüggen describes his cuisine as metropolitan: open to global influences, based on classic Central European and Berlin cuisine. A turning point and stroke of luck in his culinary career was the risotto world championship title he won in Italy. The competition for creativity and perfection around the round grain attracted top chefs from all over the world, whom he beat out of the field with his “poussin on ginger risotto with suki-yaki sauce”.
At Balthazar on the banks of the Spree, we want to develop an immediately familiar, but also young and bold concept in a space that unites old and new Berlin, with top products from all over the world that are used only fresh. We call this style of cuisine, which Holger Zurbrüggen “invented”, the metropolitain kitchen – products and inspirations from all over the world on a solid Central European basis in the melting pot that is Berlin.