Gugelhof

The story

Gugelhof Berlin: Alsatian Cuisine at Kollwitzplatz since 1995

The Kitchen and Philosophy

Gugelhof has brought Alsatian cooking from the tri-border region to Berlin's Kollwitzplatz since 1995. Head chef Mathi Ganeshu applies a clear style to his work. He prepares Alsatian classics cleanly and without unnecessary flourishes. A seasonal menu follows the market rather than a fixed calendar. Guests can watch the open kitchen where flames rise from the stove during flambéing preparations. This dedication to straightforward excellence has secured a one-ladle rating from the Schlemmer Atlas.

Signature Plates and Tastes

The menu features Flammkuchen made with very thin bread dough, served with options like bacon and onion or a spicy variation with fresh chili and French salami. A heavy favorite is the Choucroute garnie, accompanied by boudin noir and knacker sausages. The kitchen also produces a crisp Rösti gratiné topped with raclette cheese, alongside a Sundgauer Raclette prepared with authentic cheese. For dessert, guests order the Gugelhof glacé, which presents homemade walnut ice cream in a Gugelhupf shape with a raspberry sauce. Other sweet notes include a Crêpe Suzette flambéed with orange liqueur.

Space and Local History

Situated near Kollwitzplatz in Prenzlauer Berg, the restaurant offers an outdoor terrace that now includes wind and weather protection. Inside, the dining room retains a connection to its political past. A designated president's table stands beside the stairs. This seat marks where US President Bill Clinton dined twenty years ago. Foreign Minister Joschka Fischer, Chancellor Gerhard Schröder, and Secretary of State Madeleine Albright also visited the establishment around the same time. The high-profile visits began with an unremarkable reservation placed under the name Schmidtz. Today the venue continues to serve comfort food in a setting that balances tradition with the energy of the neighborhood.