Three years after its opening, MAISON PAPILLON Berlin is repositioning itself. Since autumn 2025, Head Chef Julius Nowak has been overseeing the kitchen, focusing on modern German cuisine with international influences.
Julius Nowak in MAISON PAPILLON Berlin
The restaurant describes its interior as inspired by 1970s New York, blending contemporary design with vintage elements. By adding “Berlin” to its name, the establishment emphasizes its local identity.
New Culinary Leadership
Julius Nowak, a native of North Rhine-Westphalia, has worked in restaurants and hotels in Hamburg, Baiersbronn, and Berlin prior to his current role. His culinary approach emphasizes product quality, technique, and flavor.
The menu is divided into two sections: “Classiques de la Maison” features the restaurant’s established signature dishes, while a seasonally rotating “Menu du Chef” allows for new creations.
Current Menu Selection
Starters:
- Octopus with black garlic and celery: €26
- Artichoke with bitter greens, lemon vinaigrette, and parsley: €17
- Beef tartare with celery and cherry: €29
- Beef tartare “Papillon” with crème fraîche and osietra caviar: €69
Main Courses:
- Sea bass with lemon salt and chimichurri: €38
- Boeuf Bourguignon with smoked mashed potatoes and mushrooms: €39
- Truffle pizza with crème fraîche and fresh truffle: €38 (sharing dish)
- Truffle pasta with truffle sauce and fresh truffle: €31
Desserts:
- Piña Colada with coconut and grilled pineapple: €14
- Pavlova with forest berries and vanilla ice cream: €14
Anniversary and Charity Initiative
To mark its third anniversary, the restaurant is hosting a series of “Dinner & Dance” evenings throughout the year. A limited-edition T-shirt has been produced, available at the restaurant, with 30 percent of proceeds donated to the Arne Friedrich Foundation, which supports inclusion, health, and equal opportunities for children and young people.
https://www.papillon-berlin.com/de