Battle for enjoyment: Berlin's gastronomy on the edge of the abyss!

Battle for enjoyment: Berlin's gastronomy on the edge of the abyss!

In Berlin, a city that has long been considered a culinary stronghold, the mood in the catering industry is tense. Restaurateurs are increasingly reporting empty tables and financial hardships. Before the coronavirus pandemic, the industry was thriving with 30 Michelin stars, numerous street food events and exciting supper clubs. But the challenges of the last few years have left their mark. Inforadio reports on the rising costs, inflation and the lack of qualified personnel, which are putting a great strain on the scene. The after-effects of the pandemic and the end of VAT relief have particularly exacerbated the situation.

In order to save the catering industry, various experts and actors from the scene gathered at the Hotel The Westin Grand in Berlin-Mitte. Under the leadership of Sandra Schwarte, personalities such as Tina Brack, hotel manager of the Westin Grand, and Billy Wagner, owner of the star restaurant “Nobelhart und Dirty”, discussed possible solutions and concepts. Everyone agreed: Gastronomy must be revitalized in order to regain the former glory of the gourmet city.

Closures and challenges

The situation is particularly dire for some of the city's best-known fine dining restaurants. The Michelin-starred Restaurant Ernst will serve its last meal in just over two months. Those familiar with the scene fear that the closure will not last just this one. In recent years, other high-class establishments such as Kin Dee, Cordo and Lode & Stijn have already closed. According to a report by Inspirdigital, the number of Michelin stars in the city has increased from seven in 2010 to an impressive 20 in 2020. But after the pandemic, a different picture emerges.

The still critical situation is not only noticeable in luxury hotels and restaurants. Smaller businesses in districts such as Kreuzberg, Mitte and Prenzlauer Berg are also severely affected. The Berliner Zeitung reports on growing bureaucratic hurdles and a persistent shortage of staff. Many customers today choose to cook at home or give preference to fast food chains that are planning to expand.

The future of gastronomy

The forecasts are bleak: According to Dehoga, up to 20% of the approximately 9,000 catering establishments in Berlin could face closure by the end of 2024. Entrepreneurs are therefore calling for political measures to secure their livelihoods. Experts like Gerrit Buchhorn from DEHOGA are calling for a reduction in VAT for the catering industry and stressing the need to attract wealthy visitors to Berlin. Sebastian Frank from the Horváth restaurant confirms that the challenges are complex and calls on the government to take action quickly.

In order to overcome the critical situation, the industry must stick together and develop creative concepts. After all, Berlin is not only the home of first-class gastronomy, but also a melting pot for culinary innovations. The coming months will be crucial for the future of gastronomic diversity in the city.