The “Théodor Brasserie” is opening at Mommsen-Eck in Charlottenburg, breathing new life into this historic location with French-inspired cuisine and a deliberately spacious brasserie concept.
For a long time, it was unclear what would become of the historic Charlottenburg location following the brief stint of the “Café Einstein am Mommseneck.” On May 28, 2026, the “Théodor Brasserie” opened its doors—marking the beginning of a new chapter in Berlin’s City West dining scene.
The project is led by cultural entrepreneur Yoram Roth in collaboration with the Berlin Hospitality Group. This gives a new look to a place that had been firmly rooted in everyday life in West Berlin for decades: the former Mommsen-Eck, which operated as a cult bar for more than 100 years and, after its closure, was initially taken over by the “Café Einstein am Mommseneck.” However, it did not last long—operations were suspended again as early as December 2025.
With the “Théodor Brasserie,” this prominent location is now being reimagined. The concept has a distinctly French flair, yet is deliberately designed with a contemporary sensibility: a brasserie as a lively place for long evenings, tables filled with guests, and classic cuisine with a generous twist.
The concept also follows this idea in terms of spatial layout. The approximately 170 square meters of indoor space can accommodate about 120 guests, complemented by an outdoor area of the same size with an additional 120 seats, which opens onto the street during the summer months. The seating area is intentionally designed to be versatile, combining bistro tables, bar seating, and a sunroom area. We will start by offering dinner service, with additional hours to follow gradually.
When it comes to cuisine, the brasserie relies on the combined expertise of the Berlin Hospitality Group. Among others, the following people are involved in the development of the map Tobias Beck (“Luna D’Oro”at “Clärchens Ballhaus”) and Roel Lintermans (“Restaurant Verōnika”at Fotografiska); Michael Czernetzki serves as head chef. The wine list is curated by Pierre Girard .
In terms of content, the concept is intended as a deliberate alternative to minimalist dining experiences. Instead of restraint, opulence, classic French cuisine, and an understanding of dining as a social event take center stage. The brasserie tradition serves as the foundation here, but it is interpreted in a contemporary rather than a historical manner.
Accordingly, the menu features dishes such as roasted bone marrow with herb sauce vierge, sole meunière, blanquette de veau with carrots and pearl onions, and glazed lamb shank with thyme jus and ratatouille. The menu is complemented by a few local touches, such as salt-and-pepper sweetbreads, as a nod to the Charlottenburg neighborhood.
The wine selection also consistently follows this approach, focusing clearly on France and complemented by select rarities from renowned wine-growing regions.
