Frühstück 3000 is Berlin’s better breakfast restaurant. The name is German for Berlin’s better breakfast. Frühstück 3000 aims to give Berlin a place where the most important meal of the day is celebrated as it should to be – with variety and creativity at the highest level. We’re aiming higher than sausage, cheese and jam.
Frühstück 3000 is the perfect kick off to the day. All week long, from early morning to late afternoon. Breakfast and Brunch Berlin: The boundaries between morning, noon and evening, between breakfast, lunch and dinner are fluid in the city of few boundaries, thus the idea of breakfast can also be revisited: Frühstück 3000 offers an enjoyable and relaxed culinary start of the day, whenever you start your day, with a slight tendency towards hedonism.
Whether you begin the day at a leisurely or a fast pace, alone or with friends, or with a business meeting or business meal: you can’t go wrong with a truly great breakfast! At a restaurant with a casual but professional atmosphere, with perfect and attentive service. Frühstück 3000 is all about arriving, feeling good and being pampered. Reservations possible at any time, walk-ins always welcome.
What’s on the menu? A mixture of modern interpretations of breakfast standards and seasonal specials – fresh, homemade, surprising. A vegan Bircher muesli, French toast with a sea buckthorn and orange sauce, plus international specialties like shakshuka, pea doughnuts with mint yogurt or an Asian-inspired beef tartar. Favorite dishes and new classics.
The ingredients are only the best quality and from regional producers whenever possible. After all, you can’t have a high-end breakfast without high-end products. This of course extends to coffee. Ours is roasted by hand at the small BONANAZA Roastery in Berlin Kreuzberg. Also available are various teas, champagnes, a contemporary wine selection, exclusive cocktails from our bartender and freshly squeezed juices and smoothies.
Frühstück 3000 was launched by three passionate breakfast champions: Maximiliane Wetzel, Martin Pöller and Lukas Mann, professional restaurateurs with many years of experience in top-class gastronomy. Maximiliane and Martin met during their training at Berlin’s leading five-star hotel, the Hotel Adlon. Positions at Michael Hoffmann’s legendary restaurant Margaux, at Nobelhart und Schmutzig and Grill Royal followed. The chef, Lukas, worked as the head pastry chef and sous chef at the two Michelin star restaurant, the Lorenz Adlon Esszimmer, among other places. Due to their previous jobs, all three have breakfast rather late but like to have a good meal and enjoy the experience.
“Frühstück 3000 is the restaurant we have been looking for years,” says Maximiliane Wetzel. “A culinary experience, relaxed, easy-going
and without airs and graces.”
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