Anthony's Kitchen

“Anthony überrascht uns immer wieder mit seinen fantastischen Menüs.”

sayantani das★★★★★

Our experience at Anthony’s kitchen was nothing short of amazing. We were warmly welcomed by the chef and his team, whose smiles set the perfect tone for the evening. The dishes were outstanding, showcasing a delightful fusion of Ghanaian spices and culinary culture. Each plate was bold yet perfectly balanced, with subtle layers of flavor that made the meal truly memorable. The staff were knowledgeable and attentive, and we thoroughly enjoyed our conversation with the chef as he shared insights about the dishes served last night. We truly felt at home. The warm welcome, delicious dishes and f

Oscar Pinno★★★★★

It truly was an exceptional experience! Anthony and his team really made sure that this evening would be unforgettable. The concept of fusing cultures is truly taken to a different level in Anthony’s kitchen, with a mix of traditions and modern interpretations. I really enjoyed it and would always recommend an evening at Anthony’s place.

Tiberiu Hrihorciuc★★★★★

My experience at Anthony's Kitchen was nothing short of epiphanic. This unassuming eatery, nestled in the heart of Germany, is a beacon of hope, a shining exemplar of the power of culinary innovation. For what Anthony's Kitchen represents is nothing short of a revolution: the bold, unapologetic introduction of Ghanaian fusion cuisine to the rarefied world of Michelin-starred restaurants. The cuisine itself? A symphony of flavors, a dizzying array of spices and seasonings that danced upon my palate like a troupe of skilled acrobats. Fermentation, that most ancient and revered of culinary arts,

Irina★★

Perhaps I entered a wrong restaurant? I struggle to put anything above two stars while of course I understand that not every day I’m perfect but it has to be at least good. Perhaps giving a two star to service is a bit too generous, when you are Offered a glass of sparking (wine), you would ask if it’s champagne and if it is at least if it’s blanc de blanc or blanc de noir … for some reason this was a foreign concept to the gentleman at our table and so as for the sommelier. I would also question explaining dishes after they ate consumed as perhaps it just makes feel people feel as if they are