PULS

PULS is a restaurant and bar led by two‑star patron Daniel Gottschlich, inviting guests to "Enjoy it your way!" The kitchen presents creative, puristic modern food with a historical twist inspired by PVLS and the ancient Roman porridge tradition that links to polenta. The concept emphasizes flexible dining: guests mix dishes and crafted drinks to taste while maintaining the standards of a two‑star chef. PULS operates as an evening destination with dedicated kitchen hours, subsequent bar service and an events programme for private celebrations. The space pairs restaurant and bar with minimalist bar‑area elegance and a contemporary evening‑service that shifts from full‑kitchen dining to late‑night inventive cocktails and a bar‑snack atmosphere. Seating favors a pared‑back aesthetic that supports dining and a lively bar. The cuisine is modern and international, creative and puristic with subtle historical influences. Offerings include à‑la‑carte and shareable plates, with weekly bar‑and‑kitchen food‑pairings. Johannes Langenstück is Chef de Cuisine; with Daniel Gottschlich he previously earned a first Michelin star at Ox & Klee. Specialties: fig sorbet dessert; North Sea crab, mackerel and arancini barsnacks; veal fillet main course; Valrhona nougat with strawberry sorbet; goat cheese with berries starter.