The Bristol Grill has been Berlin’s finest culinary tradition for the past 66 years. Here is a place where flambé is still an event at your table, and roast wagons are wheeled to guests to select their cut, which servers carve directly. All dishes are composed of the most delectable ingredients, regional whenever possible, and served with a classic French signature. Hidden away on Fasanenstraße, panorama windows modestly announcing Grill show guests the interior – the glamour of old West Berlin in refined smoky grey and aubergine decor.

 Graciously serving his guests for 28 years, restaurant manager Dirk Hoffmann is the soul of Bristol Grill, and elegantly prepares his famous Crêpes Suzette at your table. With his chef’s hat, Chef de Cuisine Frank Hokamp has been delighting guests’ palates for "only" 19 years. A hobby apiarist, Hokamp is renowned not only for his fresh, streamlined, traditional meals – his kitchen is full of surprises, such as his magical smoke-cured dishes under the gourmet cloche. There has been a Bristol Grill on this very spot, with intermissions, since the hotel’s opening in 1952.

Daily from 5pm


Genuss Guide 2019

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The best way to fill a hotel with life is most certainly excellent gastronomy. At a restaurant, brasserie, or bar, you can look forward to a kitchen that’s international and regional as well as creative and traditional.

1 Guest