Andreas Krolik is a chef and culinary artisan, awarded 2 Michelin stars and an impressive 19 points by Gault & Millau since 2010. He follows a modern, yet aesthetic, culinary approach with his cuisine. His focus is on first-class cuisine with increasing ecological awareness at the same time.

Since 2014, Andreas Krolik has been the pioneer in the creation of high-quality vegan delicacies. His vegan and degustation menus are characterized by creations from high-quality products, carefully selected with a focus on sustainability and organic products from the region. Andreas Krolik transforms these into dishes full of complex flavors, intense aromas, textures, and colors. For his values and attitudes, Krolik was awarded the Ethical Cuisine Trophy by Relais & Châteaux in November 2022.

Growing up in a small village near Halle an der Saale, the rural environment of Saxony-Anhalt shaped him early on. In his parents' gardens, he came into contact as a child with the cultivation of fruit and vegetables as well as livestock for his own use, and through the fresh, natural products he developed a lasting sense of taste and a deep understanding of high-quality basic products. Krolik's special passion has also been fishing since childhood. His current fishing trips take him to the Norwegian fjords and the islands of the North Atlantic. 

Following his successful time at Brenners Park Hotel & Spa, from 2010 - 2012 Krolik delighted guests at Tigerpalast with his modern-classic "cuisine of flavors," which focuses on Mediterranean influences as well as regional products. In November 2012, Krolik's achievements were again recognized by the Guide Michelin with one star and by Gault&Millau with 17 out of a possible 20 points. This was followed in November 2013 by the renewed award of 2 stars for Andreas Krolik's outstanding cuisine. In March 2015, Andreas Krolik then moved within the Tiger & Palms Group to the restaurant Lafleur and from then on inspires here with his culinary art. Gault&Millau named Andreas Krolik "Chef of the Year 2017".

Whoever identifies the wishes of his guests without asking, whoever does not only perform the role of a host but lives it, whoever can perfectly mediate between the culinary philosophy and the demands of the guests, may refer to himself as “Maître:sse”. Boris Häbel and Alexandra Himmel are such Maîtres, a host who conducts the service silently and attentively with fine grandezza and a competent reference person for the guests. The friendly service always acts discreetly and without being hectic, which has already guaranteed fine dining culture at the highest level for many years. It‘s the relaxed calm and warmth that the friendly team radiates, which gives the guest the unmistakable feeling to have reached a culinary refuge of a special kind. The entire service team fills this idea of hospitality with life and gives the guests this feeling. The role of the “Maître” seems to be tailor-made for them; they couldn´t have imagined any different professional life.

Valerie Poulter, our new sommelier and deputy restaurant manager, has been enhancing the Lafleur team with her remarkable expertise and passion since August 2024. Her professional journey began as managing director, restaurant manager, and sommelier at Chalet 18, where she worked from 2011 to 2018. She then made her mark at the Restaurant Français in the Steigenberger Frankfurter Hof (2019–2022), before delighting guests as restaurant manager and sommelier at Restaurant L’Arôme until 2024. With her extensive experience in fine dining, her exceptional sense for outstanding wines, and her dedication to providing unparalleled guest service, Valerie Poulter is an extraordinary addition to our team. We are delighted to continue offering our guests the highest level of hospitality alongside her.

Ever since Boris Häbel, the restaurant manager at the Lafleur, graduated high school, he was fascinated by the way waiters operate and were able to recognize their guests wishes without having to ask. When his parents took him to a 1-star restaurant he was delighted by the skills of the waiters: "They remembered everything - without taking any notes". A defining experience, which made him train as a restaurant specialist in the 5-star Hotel “Bareiss“ in the Black Forest, followed by numerous positions for well-known companies in the catering industry. After working in a large number of (Michelin-)starred restaurants, like the "Tigerpalast" in Frankfurt, where he worked as head chef, head waiter and deputy restaurant manager from 1999-2001, he moved to the Middle East in the summer of 2005. He became an Assistant Restaurant Manager in the world-famous Hotel Burj al Arab in Dubai. After a few successful years in the Orient, Häbel who was native in Baden-Wuerttemberg moved back to the Hessian metropolis and worked as the gastronomic director in the King Kamehameha Suite. After eight years in the capital working as the restaurant manager at the Hotel Adlon, he became maître in the Tantris gourmet restaurant in Munich. Since Mai of 2020 Boris has been complementing our excellent service team.

On account of her widespread knowledge and her sensitivity she always has the right wine recommendation for Andreas Kroliks multilayered food creations.

Boris Häbel and Alexandra Himmel form the lead of our Service-Brigade.

The wine cellar at Restaurant Lafleur is the heart of our wine culture. Located between the restaurant and the lounge, the glass walls offer a view of a carefully curated selection of exquisite wines and rare treasures.
Wines from renowned wineries in Germany, France, Italy, and Spain — ranging from young vintages to matured top-quality wines — are stored here under ideal climatic conditions. Fine woods and the calm, elegant atmosphere underscore the wine bar’s special character.
Lafleur’s multi-award-winning wine selection forms the basis for precisely paired wine accompaniments to Andreas Krolik’s culinary creations and invites guests to discover wines of the highest quality.

All around the world, unique in the world!
Since the summer of 2015 the Restaurant Lafleur has been a member of Relais & Châteaux and is hence one of the world’s 500 best hotels and restaurants representing partly the best chefs in the world. Relais & Châteaux, founded 60 years ago as an association of outstanding hoteliers and chefs in France, is considered today as a unique benchmark for excellence in the field of hospitality and fine dining. It stands for a unique experience and wishes to enthral every single guest in its own way. The members of Relais & Châteaux commit themselves to the same high demands and want to be the mirrors and promoters of the unbelievable cultural and culinary diversity of our planet. Every single Relais & Châteaux restaurant is unique and cultivates its authenticity taking into account the traditions, with a wish to surprise. A meal in a Relais & Châteaux property is a happy moment of sharing and joy which is individually shaped by each single guest.

The Values and Experiences
Even if every property has its own personality, there is nonetheless a philosophy which is shared by all the members throughout the world and can be summed up in five values or five experiences. 

• The soul of the innkeeper – each innkeeper puts his or her highly personal stamp on their place and its surroundings, and on the hospitality, service and cuisine they provide. The entire property beats to the rhythm of the innkeeper’s heart.
• The taste of the land – for our members the local terroir is expressed through architecture, landscaping, leisure activities and the fine dining offered by Relais & Châteaux chefs.
• The passport of friendship – each property is unique, and yet all share the same core values. They all offer our guests the same feelings of belonging, the same desire to get to know other members.
• The celebration of the senses - Relais & Châteaux properties provide a natural setting for the awakening of the senses and feelings of wellbeing, on a daily basis and for a very special occasion.
• An awakening to Art de Vivre – at the heart of the Relais & Châteaux philosophy is a notion that travel should be a journey of discovery into the pleasures of the fine arts of living. The ultimate goal of the Relais & Châteaux innkeeper is to introduce our guests to these pleasures.

In 1954 Jean Barnagaud, André Vrinat, René Lasserre, Claude Terrail, Raymond Oliver and Louis Vaudable founded the association with the original name "Traditions et Qualité". The aim was to defend the values ​​of the gastronomy and the art of life. In 1956 the first restaurant guide was published (19 destinations).The "Les Grandes Tables du Monde" association consists of 178 exceptional restaurants in 23 countries on 5 continents. Only the most passionate restaurateurs with a burning passion for haute cuisine and an excellent service are included in the association. True to the motto "Traditions & Qualité" the members stand for the classical French cuisine, the service and the best ingredients that make your dishes unique. The common goal of all members is to maintain the culinary culture and values ​​of the fine dining gastronomy. The exchange between the best of the best promotes the entire industry and accompanies the gastronomic path into the future while at the same time preserving important traditions. The author Jean Cocteau found the right words: "Tradition is an eternal movement. It moves forward, it changes, it lives. " The admission criteria for new members are correspondingly strict, since only those restaurants are accepted that are completely identical with the values ​​of the association. Therefore, only a few new applicants qualify each year. The admission to the association "Les Grandes Tables du Monde" is made through the address from the circle of the Presidium from Paris.

The Confrérie de la Chaîne des Rôtisseurs is a worldwide community of 25,000 members from 80 countries, dedicated to fraternity, friendship, fellowship and a shared passion for the culinary arts.

We are happy to be part of this community that cultivates a passion for good food, conviviality and friendship.

Its origins can be traced back to 1248 in France, when King Louis IX ordered the creation of several guilds, including that of the "Goose Roasters".  Apprentices, tradesmen and master craftsmen were to be taught the skills of their guild.  Over many centuries, the guild developed the highest professional and quality standards for the "royal table", as we know them still today.

In 1950, the Confrérie de la Chaîne des Rôtisseurs was re-established and continues to evolve to include, among others, the Ordre Mondial des Gourmets Dégustateurs, the enjoyment of high quality wines, spirits, beers and table water is valued here.

Source:https://germany.chainedesrotisseurs.com/Über die Chaîne/Geschichte

From Wednesday to Friday, we offer an exclusive 3- or 4-course lunch menu. You can choose between our Casual Lunch or our Casual Green Lunch (plant-based) – accompanied, on request, by a selected Lafleur wine pairing from our sommelière.

To further enhance your lunch experience, you can add our Executive Chef Andreas Krolik’s signature dishes to your menu.

LUNCH MENU:

You can find our Casual Lunch & Casual Green Lunch here.
You can find our wines to pair with lunch here.

ANDREAS KROLIK`S CLASSICS:
You can find our exclusive classics here.

Enjoy our 3- to 7-course dinner menus – accompanied, on request, by our sommelière’s carefully selected Lafleur wine pairing.

To further enhance your dinner experience, you can complement your menu with the signature dishes of our Executive Chef Andreas Krolik.

MENU GRANDS PRODUITS & ETHICAL VEGAN CUISINE:
You can find our Grands Produits & Ethical Vegan Cuisine menu here.

Enjoy our selection of champagnes as well as our non-alcoholic beverage pairings. You can find our menu here.

ANDREAS KROLIK`S CLASSICS:
You can find our exclusive classics here. 

Enjoy the signature dishes of our Executive Chef Andreas Krolik à la carte or as a menu – accompanied, on request, by our sommelière’s carefully selected Lafleur wine pairing.

Alternatively, you can also add a classic dish to your chosen lunch or dinner menu – as an additional course or, for a surcharge, as an alternative to another course.

ANDREAS KROLIK`S CLASSICS:
You can find our exclusive classics with our Lafleur wine accompaniment here. 

The Lafleur wine cellar has a great vintage selection of the best wines of Europe. These are listed alongside many first-class wines in our wine list with over 1,200 exquisite positions.

The wine list, outstandingly sorted by Alexandra Himmel, was awarded the "Grand Selection Award Wine List" by Gault&Millau as the best wine list 2023.

Wine list 

Treasury Wine list

Are you looking for a present for a birthday, a wedding or just to make a loved person happy? A voucher for a menu in the restaurant Lafleur is exactly the right decision. We offer our guests vouchers in the following packages:
 

Arrangements incl. water & coffee:

• 5-course menu incl. water & coffee for 285€ p. p.
• 6-course menu incl. water & coffee for 310€ p. p.
• 7-course menu incl. water & coffee for 325€ p. p.

Arrangements incl. aperitif, water, wine accompaniment & coffee

• 5-course menu incl. aperitif, water, wine accompaniment & coffee for 470€ p. p.
• 6-course menu incl. aperitif, water, wine accompaniment & coffee for 510€ p. p.
• 7-course menu incl. aperitif, water, wine accompaniment & coffee for 560€ p. p.

Click on the desired arrangement to order your voucher.