Bob & Thoms Elevated French Cuisine in a Low-Key Ambience

At the start of June the tiny restaurant Bob & Thoms opened at Viktoria-Luise-Platz complete with its gorgeous terrace. The visitor numbers were high from the start, with hospitality expert Oliver Körber and head chef Felix Thoms both directly coming from previous positions at the now-closed Berlin institution Alt Luxemburg, where Körber worked for 30 years in service and Thoms in the kitchen.

The ambience at Bob & Thoms is low key and there are only a handful of tables: only about 12 to 14 people can be seated for dinner. The restaurant is a two-man show. Three continuously changing four-course menus, one of which is vegetarian, are available at Bob & Thoms. Dishes can even be mixed and matched from the various menus.

If you’re fond of classic French cuisine, then you definitely shouldn’t miss the creamy lobster soup and the duck liver terrine with Cumberland sauce. Both are excellent and are prepared following the original Alt Luxemburg recipe. But Felix Thoms’ own creations are also perfectly composed and a true joy to eat. 

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Bob & Thoms is consistently booked full up to 14 days in advance, so it’s very advisable that you make a reservation. One more thing: Under no circumstances should you miss out on the fantastic desserts!

Constanze Hallensleben

Founder Creme Guides