If you’re wandering through the beating heart of Berlin, right near Checkpoint Charlie and Friedrichstraße, and suddenly feel a craving for Alpine comfort food, stop right there.

Welcome to Maximilians, a popular and favorite Bavarian tavern!
Picture cozy dark wood paneling, glowing copper piping, and an unbeatable, buzzing beer-hall atmosphere.

 Rather than strictly old-fashioned heavy cooking, the menu blends traditional recipes with modern, high-quality, and carefully prepared presentation.
The best part? The waitstaff rock traditional Bavarian gear (Lederhosen and Dirndls included), giving you instant authentic mountain vibes without ever leaving the capital.

Forget heavy, old-fashioned cooking that leaves you glued to your chair. Here, the kitchen takes classic Bavarian and Alpine recipes and gives them a modern, high-quality, beautifully plated glow-up. Tap that beer and dive Into the menu.
Freshly poured straight from gleaming copper taps, the drink lineup features an exceptional selection of classic Bavarian draft beers and specialized tastings.

The legendary pork knuckle, famous for its massive portions, super crispy crackling skin, and tender, melt-in-your-mouth meat underneath, or the Bavarian classic masterpieces like leberkäse (traditional meatloaf), crispy schnitzels, pretzels with warm cheese spreads, and seasonal goodies (think autumn pumpkin creations or juicy venison shank).

Don’t forget to save room for the freshly made kaiserschmarrn (Emperor’s pancake) with plum and apple compote, Tyrolean apple strudel, and golden apple fritters.

I couldn’t start anywhere else but with the local holy trinity: a warm, strictly homemade pretzel, paired with cold German beer.

For the appetizer? Creamy chanterelle mushrooms (I am obsessed…) with bread knodel.

Then, just to “cleanse the stomach” (yeah, right), I went for a classic comfort food: veal consommé slow-cooked with fresh veggies and marrow bones, served with a medium-rare liver knödel.

Right about then, I spotted bone marrow on the menu. Super fattening? Yes. My absolute kryptonite? Also yes. Chef Axel caught my eye, and boom—in no time, it was on my table with toasted bread ready to be slathered. Cholesterol levels: sky-high. Taste bud happiness: 100/100 !

Next up: half an Oldenburg duck (West Germany), wonderfully crispy on the outside, insanely tender on the inside. Dressed in a rich, glossy gravy made from the duck’s own roasting juices, apples, red wine, sugar, salt, and vinegar, with tart raspberries thrown in to effortlessly cut through the duck’s rich fat.

Naturally, we paired it with a local Spätburgunder (Pinot Noir)—Germany’s top red grape, bringing high acidity, a light-to-medium body, and dreamy notes of cherry, raspberry, and forest floor.

I had a lovely chat with Head Chef Axel Burmeister and I was like unlocking a treasure chest of culinary stories.

Watching my dad cook with pure, unadulterated passion when I was just 10 years old. I ahve to say that over 40 years later, that same enthusiasm is alive and kicking.
I know you spent a long time while travelling on the sea
Chatting with him was like unlocking a treasure chest of culinary stories.

Yes, I was working grueling 12-hour shifts, four months straight, across seven world-touring cruise ships—churning out a casual 9,000 meals a da

Do you cook at home?
Absolute yes! I cook for my wife almost every night, she especially loves my pasta.

Sometimes I like to experiment or invent, but mostly I keep it traditional.

Tasty, simple, and… ehrlich (honest).
Here, on our dishes, no fancy ikebana flower arrangements, we actually cook real food.
Favorite Italian dish?
“Pasta Cacio e Pepe”. Simple, essential, but you really have to know how to cook it.

Smiling face-to-face with the customer.

Favorite cuisine outside of Germany?
Asian food, hands down. I lived in Thailand for years and I’m enchanted by their techniques, aromas, and flavors.”
The Ultimate German Delicacy?
I have no doubt: the legendary Pfälzer Saumagen.
Originating from the Palatinate region, its literal translation is “sow’s stomach”—because the dish uses a real pig’s stomach as its natural casing! It’s stuffed with a rich filling of minced pork, diced potatoes, onions, and a punchy spice blend of marjoram, nutmeg, white pepper, and parsley.
How is it made?
It’s simmered slowly in hot water (careful not to let it boil, or the casing explodes!), then sliced thick and crisped up in a pan with butter or lard until golden brown.
How do you eat it?
Served with sauerkraut, mashed potatoes or fresh bread, and washed down with a local Riesling.
Why is it so popular?
It went global thanks to former German Chancellor Helmut Kohl (a proud Palatinate native), who served it to visiting world leaders like Margaret Thatcher, Ronald Reagan, and Mikhail Gorbachev. Next time you’re here, I’m making you try it. Promise !

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