Fine. Farm. Food.
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Charlotte & Fritz

Fine. Farm. Food.

Lunch Menu


Radicchio, romaine lettuce 14
sea trout, pepper-orange vinaigrette


Jellied Jerusalem artichoke 16
whipped herb cream


Potato-leek soup, pancetta 13


Cod, leaf spinach, tarragon-mustard sauce 22


Suprême of guinea-fowl 21
roasted vegetables, sweet-and-sour onions


Ragoût of seasonal vegetables 18
black walnuts, seed oil


Almond mousse, quince, Jaipur curry 11


Crème brûlée 16


Ice cream and sorbet melange 9

2-course-menu 32
3-course-menu* 39

*Including one small bottle of mineral water
and one coffee or tea specialty

Jörg Lawerenz
Executive Chef

Jörg Lawerenz took over the position as Executive Chef this January, heading up a team of 25 chefs, tempting the guests of Charlotte & Fritz with local-fresh cuisine and selected produce from the region. Taking trips through the nearby Brandenburg region, the father of three not only got to meet the locals but also found new suppliers.
Besides working at the ‘First Floor’ in Berlin, Jörg Lawerenz also used to be the Executive Chef at the Romantic Hotel ‘Walk’sches Haus’, where he was awarded a Michelin Star for his outstanding achievements. From there he moved to the 3-Michelin-starred gourmet restaurant at the Schlosshotel Lerbach in Bergisch Gladbach. He described his time there as sous chef as one of the most important periods in his life mainly because of being able to work with culinary icons such as Nils Henkel and Dieter Müller. Before moving back to Berlin, he was responsible for the kitchens at the Schlosshotel Kronberg in the Taunus mountain range.

Nico Goll
Executive Chef

He is an institution at the Regent Berlin, having kicked off his career right here in 1998 when the Regent was still a Four Seasons. Since then, he has been faithful to this gem at the Gendarmenmarkt. After his chef’s training in Bad Soden, Nico Goll moved to Berlin as Demi Chef at the former Restaurant Seasons. His passion for cooking came from his grandmother who grew her own vegetables and fruits, and kept her own livestock. Her cooking was purely based on the season using only fresh, regional products. The sea is another passion of Nico Goll’s: The sea and a maritime lifestyle are paramount for him.

Stephan Semm
Sous Chef

If it looks good, it tastes good: Stephan Semm takes pride in the perfection of an impeccable presentation. To dress and decorate, to make a high-quality dish look mouth-watering and to balance the components just right – these are his main concerns. For five years, he has been working at the Regent Berlin. He began as Commis de Cuisine under Christian Lohse, but now, as Sous Chef and Chef Garde Manger of the Charlotte & Fritz, he is responsible for the kitchen team.

Giuliano Dellamaria
Chef Pâtissier

„Only with outstanding products, can you create something truly magnificent.” This is the mantra which Chef Pâtissier Giuliano Dellamaria lives by. This is why the products and ingredients are the focus of his work, preferably keeping them “pure” to maintain their original taste. During his professional chef’s training in a small mansion in Kassel, Chef Pâtissier Giuliano Dellamaria discovered his passion for everything sweet. Since 2014, he has been working at the Regent Berlin, where he began his career as Commis de Rang. The inspiration for his delicious works of art lies in nature, where he spends most of his free time following his other passion: fishing.

Andrew Connor
Chef Sommelier

Born and bred in New Zealand, Andrew Connor started his career 20 years ago in London. It was there that the studied art historian discovered his passion for fine wines. He started out as a bartender at a wine bar before his career took off in 2005. He worked as Head Sommelier at highly regarded London addresses such as the ‘Cecconis’ in Mayfair and the ‘Lanesborough’ in Knightsbridge. Since 2012, Connor – a passionate chef and married to a German lady from Berlin – looks after everything wine-related at the Regent Berlin.

Adnan Cetin
Restaurant Manager

Adnan Cetin, originally from Antalya, is the head of the restaurant. Competent and charming, he has lead the 20-head-strong team at the Charlotte & Fritz since April 2018. His career started 20 years ago at the then Four Seasons and he has stayed put ever since. He knows all of the regular hotel guests personally and enjoys winning new ones. “For me, having content and happy guests is the most important part of the job. They should feel at home with us and long to come back.”

Johannes Groeneveld
Deputy Restaurant Manager

Open to new cultures and having a sense of humour – that’s the mantra of Johannes Groeneveld, the Deputy Restaurant Manager at the Charlotte & Fritz. The trained Bachelor of Hotel Management from Holland moved to Berlin in 2013. He enjoys travelling and has lost his heart to Asian countries and cultures.

Mario Fabian
Restaurant Supervisor

He has worked with eight executive chefs, three general managers, and over 20 maître d’s, has ruined 40 pairs of shoes on the job and served over 2,000 bottles of champagne: Mario Fabian has been an institution at the 5-star superior hotel Regent Berlin since 1999, and is one of the longest-serving staff members of the hotel.
His professionalism and discretion make him an indispensable colleague. As the Restaurant Supervisor, the guests of the renowned grand hotel, as well as International VIPs, hold him in high esteem due to his calm demeanour and perfection. He filleted a turbot for George Clooney and his guests, was requested to prepare a sea bass at the table for Clint Eastwood and also served Brad Pitt and Angelina Jolie a bottle of Château Haut-Brion in their suite.
Balance and discipline – the trained restaurant professional lives by this mantra in work as well as on his time off when he enjoys breakdance and football. For his family, he loves to cook mouth-watering dishes. He is inspired by the restaurant’s cuisine, but if needed, he grabs some handy tips and tricks directly from the chefs.

Vera Niggebrügge
Restaurant Supervisor

Born in Bavaria, Vera Niggebrügge arrived at the Regent Berlin in 2011, where she finalised her apprenticeship. Making the hotel’s philosophy her own, she stayed for another year after her graduation to perfect her skills before exploring the gastronomic world. She worked as a wine stewardess on the cruise liner MS Europa 2 and as bar supervisor at the Radisson Blu in Glasgow. She returned to the Regent in April 2018, supporting the service team at the Charlotte & Fritz with her friendly and open demeanour.

Patrycja Chmielecka

She greets every guest with a charming smile and makes them feel welcome: Since April 2018, Patrycja Chmielecka has worked as the hostess of the restaurant and is therefore responsible for all table bookings and seating of guests. Born and bred in Poland, the trained hotel professional and economist has been living in Berlin for nearly 30 years and has been part of the team since its reopening.

Malte von der Lancken

The list of restaurants which Malte von der Lancken has worked for is very long indeed. It all started with his training at the Kempinski Hotel Bristol Berlin, followed by stints at the Hotel Vier Jahreszeiten Hamburg, the Grand Hotel Berlin, Heinz Winkler at Aschau as well as Kolja Kleeberg at the VAU, just to name a few. Since December 2013, Malte has worked as a host first at the Fischers Fritz and now at Charlotte & Fritz, ensuring that every single guest feels pampered.

Sheila Scheidemann
Assistant Bar Manageress

A trained restaurant professional, Sheila Scheidemann’s passion has always been cocktails. Since February 2018, when she was made Assistant Bar Manageress, she has been able to indulge in her creativity – with a lot of charm and an open ear for her guests: “It is important to listen to your guests and to establish what they like, which drinks could work or if they are eager to be surprised. Only then can I make a solid recommendation or offer something completely different. Obviously, we serve all the classics, even if they are not listed on the menu.”

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