Dear friends from Restaurant Richard,

When we introduced our bistro concept in the summer, everyone was thrilled from day one - both our guests and the gastro critics. We are very pleased about this because we also like this new down-to-earthness. That's why we've decided to rely exclusively on our successful bistro cuisine from January 2024. 

As is well known, fine dining restaurants have struggled in recent years. Unfortunately, we are also affected by the new circumstances. And so we will consciously say goodbye to our Michelin star “Restaurant Richard” and welcome you to the “Richard Bistro”. 

With the Richard Bistro we continue to focus on high quality, which is guaranteed by the proven team around chef Georg Weise and sous chef Michael Englhart. The menu includes special classics such as the “Noirmoutier” sole with mussels, crabs and langoustines or the Brandenburg venison veal bridge with dates and almonds and roasted pointed cabbage.

We look forward to your visit - and promise to continue surprising you with the delicacies of our bistro in 2024 - at the Sunday Roast, for example, with a Coq au Vin or a shoulder of lamb "Quatre Epices" with persimmons and Roscoff onions. 

On behalf of my entire team, I would like to thank you for your many years of loyalty. 

Kind regards 
Hans Richard