Modern. Innovative. Excellent. Superb french cuisine in the center of Berlin, utilizing the best organic ingredients that have been locally harvested. Rare wines from Germany and France. An experience for the palate - and the eye. Welcome to Le Faubourg.



Opening times of the restaurant
Monday to Friday from 12 am to 11 pm
Saturday and Sunday from 6 pm to 11 pm

at Sofitel Kurfürstendamm
Augsburger Straße 41
10789 Berlin

030 8009997700


Private Dining

Intimate. Tasty. Exceptional. Welcome to Private Dining at Le Faubourg. Mood lighting and soft music. Impeccable service and unique creations by chef Felix Mielke. High quality wines recommended by restaurant manager Mathias Brandweiner. Bauhaus design, a Toscanelli painting. Now it’s up to you to make the rest of the night truly unforgettable.

Next events

Music. Fashion. Berlin. Welcome to the events at Le Faubourg. Dinner and a show.  Drinks and a performance. Make a reservation and see for yourself.

Here are the coming events:


Private. Airy. Relaxed. Welcome to the terrace at Le Faubourg. In the heart of the capital. Enjoy the tasty creations of chef Felix Mielke. Classic or modern. Let Mathias Brandweiner recommend the matching wine. And satisfy your sweet tooth with a little something crafted by Raphael Gasque. Breathe easy in the center of Berlin. On the quiet side of the Sofitel.

Current weather:  

Le Faubourg Lounge Bar

Stylish. Fancy. Relaxed. Welcome to the Lounge Bar at Le Faubourg. Relax in design classics such as the Bauhaus chairs by Walter Gropius and the Vitras Cités. Colorful carpets and lamps catch the eye. Enjoy a light bar menu and original drinks by our barkeepers. Party with Berlin’s best DJs on the weekends. By the way, you can also have a cold beer.

Sunday to Thursday from 9 am to 1 am
Saturday and Saturday from 9 am to 2 am

Traditional. Modern. Delicious. Here’s the menu at Le Faubourg. It’s got two columns, because Felix Mielke prepares food with both, a traditional and a nouveau approach. Sound too abstract? Think poultry: „Quail au vin with mushrooms, spinach, bacon and tortellini“. Classic. „Quail & morel, asparagus, risotto, wild garlic and radishes“. A new approach for sure. Always tempting, always in season and as organic as possible.

Felix Mielke - Chef

Felix Mielke

Young. Unconventional. Passionate. May we introduce: Felix Mielke, head chef at Le Faubourg. An extraordinarily creative cook with a penchant for French cuisine - and ingredients that are grown locally. Learned his trade at the Savoy in Berlin, advanced his knowledge at the Ritz Carlton and Le Provencal. He’s been at the Restaurant Le Faubourg for a while – still he’s always good for a tasty surprise.

MATHIAS BRANDWEINER - Restaurantmanager


Experienced. Exquisite. Young. May we introduce: Mathias Brandweiner, restaurant manager at Le Faubourg. Above all he is: a familiar face. The 22-year-old Austrian has already indulged the guests as a sommelier. He has most definitely taken the fast lane in his career so far – top addresses in Kitzbühel, Vienna and London preceded his arrival in Berlin. After his stint at Le Faubourg, he went to work at the Waldorf Astoria. Now he returns as a restaurant manager to Le Faubourg - one of the youngest in Germany.


Raphael Gasque - Pastry chef
Pastry chef

Raphael Gasque

Sweet. Excellent. Cosmopolitan. May we introduce: Raphael Gasque, Pastry Chef at Le Faubourg. Born in France, he has learned his craft in Nice and traveled the world as a Patissier. Worked in first-class hotels and restaurants, in London, Melbourne, Oman, Munich. Now we are happy to have him here in Berlin. Enjoy his creations that will surely make your mouth water.

Nicolas Hopchet - Wine specialist
Wine specialist

Nicolas Hopchet

Young. Attentive. Inquisitive. May we introduce: Nicolas Hopchet. An experienced hotel manager - and a trainee. Hopchet is learning how to be a sommelier at Le Faubourg, and the young man from Belgium found the perfect teacher in Mathias Brandweiner. He recently returned to Berlin’s Kudamm as a restaurant manager. Hopchet, who speaks four languages fluently, has learned the intricacies of his trade in his home country and has worked in various functions in well renowned hotels. He has been working at Le Faubourg in Berlin for six years very successfully. Now he set a new goal for himself: expanding his knowledge to become a wine specialist.

This is what the critics say
  • Lunch is unbeatable at this quality and the restaurant is also a clear winner in terms of its price-performance ratio in the evenings.
    — Tagesspiegel Genuss Guide 2016 (Kai Röger)
  • It’s almost Michelin star quality here; this makes me excited to see how it will continue to develop.
    — Tagesspiegel (Bernd Matthies)
  • 15 points
    — Gault Millau Guide 2017
  • Presumably they only use water to cook here at the Le Faubourg. But sometimes this is difficult to believe given the precise flavours that they managed to conjure up
    — Tip Magazin (Clemens Niedenthal)
  • Felix Mielke presents innovative French cuisine. It is rooted in high product quality coupled with creativity and sure craftsmanship.
    — Goumet Unterwegs (B.Steinmann)
  • Friendly service.
    — Feinschmecker Guide (Dr. Stefan Elfenbein)
  • Utter enjoyment, both visually and flavour-wise.
    — B.Z Berlin (Claudia von Duehren)

Restaurant Le Faubourg