Sühring

The Sühring twins moved from Berlin to Bangkok in 2010 to run Mezzaluna, the rooftop Italian restaurant at lebua. Six years later they opened Sühring in a 1970s mansion on Soi Yen Akat 3, the kind of leafy residential street most Bangkok visitors never reach. Two Michelin stars followed in 2018. Asia's 50 Best Top Ten by 2020. In November 2025 the Michelin Guide promoted the room to three stars — the first three-star German restaurant in Asia, the second three-star in Thailand after Sorn. Mathias and Thomas cook the same service together every night. The room seats forty across the main dining hall and four private rooms; reservations now open ninety days out and disappear within minutes for prime weekends.

The Kitchen

The brothers grew up in Berlin and trained in three of Europe's most demanding kitchens before crossing to Asia. Aqua under Sven Elverfeld in Wolfsburg — three Michelin stars, German haute. De Librije under Jonnie Boer in Zwolle — three stars, Dutch foraging. La Pergola under Heinz Beck in Rome — three stars, classical Italian. They arrived at Mezzaluna already capable of running a three-star line; Sühring is the manifesto built on top of that training. Their thesis is that modern German cooking is the underrated cuisine in fine dining and that fermenting, pickling, smoking, and curing — the techniques of their grandparents' farm in Frankfurt — are precisely the techniques contemporary haute cuisine has rediscovered.

The signature plate is the ten-day-aged duck, served with beetroot, sour cherry and coffee — a dish on the menu since 2017 and the most-photographed plate in Asian modern German cooking. The Frankfurter Kranz dessert, a deconstructed family-recipe cake, runs it close. The Joghurt Waldmeister Waldbeeren plate — yoghurt, woodruff, wild berries — appears in early summer when the woodruff lands. The Schweinebauch (slow-cooked pork belly) is the kitchen's temperature test dish: if it ships at the right temperature, the rest of the meal will too. Wine pairings start at 4,800 baht and climb to 9,800; the cellar's Riesling shelf — Mosel, Rheingau, Nahe — is the most considered in Southeast Asia.

The Room

The restaurant occupies a 1970s private mansion set back from the road behind a high wall. You arrive through a small courtyard with a koi pond and are received by a host who has read your booking. The main dining room seats perhaps eighteen; four private rooms — converted from the original house's sitting rooms — seat four to six each. Sound level is low; lighting is warm sconces and table candles; table spacing is generous everywhere, banquette-tight only in the smallest private room. Dress is smart casual to smart; no jackets required, no shorts allowed. The air conditioning runs cool for a Bangkok room. Service is fluent English, German, and Thai; the brothers walk the dining hall personally between the third and fourth courses.

Best for Closing a Deal in Bangkok

Three reasons it lands. First, the private-room structure is exactly what a four-person deal dinner needs — a single closed door, a dedicated server, a sommelier briefed on the wine you want for the toast. Second, the promotion to three stars (reported by the BBC and Bloomberg in November 2025) means your counterpart, wherever they are based, will know the room's status. Third, the cooking is the kind your counterpart will compliment without forcing them to engage with Thai cuisine — useful in a city where deal dinners often default to high-end Thai. Brief the GM at booking: which guest you are entertaining, the occasion, and whether you want the brothers to visit the table.