The story
Stefan Lorenz leads the kitchen at Clinton’s in Hoppegarten, where regional German cooking meets a relaxed approach to quality. The chef describes his style as casual fine dining, building menus around fresh Brandenburg produce and seasonal highlights. His French training shows in precise techniques, yet he frequently introduces unexpected fruit or sweet accents to balance savory plates. This philosophy earned the venue a 2.5 rating from Der Feinschmecker, which praised the concept as a genuinely enjoyable space rather than a rigid institution.
Guests can navigate the à la carte list or choose the four and six course tasting itineraries that shift regularly. Signature plates feature venison from the nearby Schorfheide paired with soy, mustard seeds, and apricot, alongside Berlin blood sausage served with sauerkraut and yogurt. The dry aged beef program highlights U.S. Prime cuts and Simmentaler filets resting in the house larder until they reach peak tenderness. Monthly Wine & Dine evenings in the private lounge showcase contemporary German cuisine through limited thematic courses, often collaborating with visiting professionals to explore specific regions or ingredients.
Large glass panels frame the surrounding greenery, letting natural light define the daytime service before evening sets in. The main dining floor sits comfortably beside a dedicated wine lounge designed for intimate gatherings and curated tastings. A separate children’s corner keeps families settled while adults enjoy carefully selected bottles from Saxony, South Tyrol, and South Africa. The entire layout supports a cosmopolitan yet unpretentious rhythm, matching the television victory where Stefan Lorenz secured a perfect score against competing restaurants.
Recognition
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