Dining:
Pars Restaurant
3 June 2026
Dining:
Pars Restaurant
3 June 2026
Q: Pars is not only a place for culinary artistry, it is also an art space. Could you tell us more about the concept of the interior and how you came across it?
A: For me, everything is intertwined. It’s not “just” about the food, but also about the atmosphere, the feeling, and the expression. As a sculptor, haptics and form, surface and light all play an immediate role. pars is a vessel, an object, a performance. Every person in the room, every material, every smell, and every taste shapes the vessel’s form and feel.
Kristiane Kegelmann - PARS owner
Q: Berlin is certainly dynamic and inspiring. However, any creative journey has its challenges. What obstacles have you faced here, and how has the city shaped you both personally and professionally?
A: I have grown into myself here. I came in my mid-twenties, not knowing myself very well. Meeting so many wonderful and diverse people here has helped me get to know myself and has shaped my cultural and political interests. I found my artistic expression here, abandoned it, found it again, and turned it into something completely different. I deepened my love for food and the origin of ingredients and met the most honest producers and craftsmen. I became a mother here. I have loved here, romantically but also in most intimate friendships.
Kristiane Kegelmann - PARS owner
"Life is a process, and my time in Berlin will always remain an essential part of my life."
Q: Pars earned its Michelin star in 2025. Does recognition change the way you cook, or do you cook as if it doesn’t exist?
A: It hasn't changed our approach to cooking at all. We continue to focus on sourcing from small farms, mainly around Brandenburg, and on the complete utilization of our produce.If anything, it validated the hard work we put in at Pars.
Florian Sperlhofer - PARS head chef
Q: What do you cook and eat outside working hours and how does your weekly grocery look like?
A: I rarely cook at home, usually I go out for food on my day offs as that is also what I enjoy most about life. If I cook at home it’s mostly Chinese, Thai, Indonesian, or at least I try to infuse some elements of them. My weekly grocery consists of an array of easy carbs like jasmine rice and pasta, tofu, beans...
Florian Sperlhofer - PARS head chef
Q: Could you recommend a few of your go-to places in Berlin, and do they change depending on the season?
A: I am in love with places that stay original and honest, and that do not follow a concept merely for business reasons, but to express their values and personality. - Lon men noodle house - Julius - Ma-Makan - Cousins ice cream pop ups
Kristiane Kegelmann - PARS owner
A: I enjoy bold flavors so most of my favorite places are South East Asian Restaurants, permanent favourites are Mak Phed, Ma-makan, Larb Koi.
Florian Sperlhofer - PARS head chef
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