Pars Chocolates & Fine Dining

Culinary art experience

At the gourmet restaurant Pars, exploring taste comes first. The dishes by chef Alina Jakobsmeier find their perfect accompaniment in the hand-scooped praline creations by restaurant founder Kristiane Kegelmann. The concept is rounded off by exquisite wines. Master confectioner Kristiane Kegelmann comes from a fine arts background and founded her vision of the culinary art experience in 2017 with a studio in Prenzlauer Berg, where she specialised in artistic chocolates and chocolate art without artificial additives and preservatives.

The essence of taste

This was followed in 2023 by the founding of his own restaurant. Here, a menu appears as a total work of art in which every single component of the taste experience is coordinated. It is important to the operator not to convince through pretentious ingredients or spectacular plate design, but through the essence of taste alone. The holistic concept is also reflected in the ingredients, which illustrate the high value placed on sustainability. Pars uses only regional and seasonal ingredients, and the contact with suppliers is close and personal. They even use ingredients they have harvested themselves. Kristiane Kegelmann's team also applies high quality standards when purchasing cocoa for praline production, which exceed the mere consideration of a fair trade seal.

Fine dining at a high level

The seasonally changing praline collections are on sale at Pars during the day, and all packaging is made of recyclable cardboard and paper. From 18:30, visitors can experience a culinary journey of six courses. To top it off, as a pre-dessert or as part of the menu, there are Pars chocolates that almost look like sculptural works of art. The interior is also convincing with its classic minimalist design and artisanal accents such as simple plaster reliefs that are reminiscent of the former Café Savigny die Antike, which previously made history at this location for 42 years.