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Service, Information, Ordering Tickets

In writing
Kartenservice der Deutschen Oper Berlin,
Postfach 10 02 80, 10562 Berlin

Telephone / Ticket-Service
Monday to Saturday: 9 am until 8 pm
Sunday and on public holidays noon until 8pm
+49 (0) 30-343 84 343



The box office at Bismarckstraße 35 is open from Wednesday to Saturday from 12:00 to 19:00.

The box office also reopens one hour before the performance.


360° Virtual Tour

On September 24, 1961 the Opernhaus that had been inaugurated in 1912 and destroyed during the War was reopened as Deutsche Oper Berlin. Ever since it has been Berlin´s largest and Germany´s second largest music theatre, featuring among the most modern institutions in Europe. The straightforward and elegant building that was realized by architect Fritz Bornemann (he also conceived the America Memorial Library and the Haus der Berliner Festspiele, a. o.) seats 1.859 and guarantees a maximum viewing and hearing experience for every visitor.

The Deutsche Oper Berlin in a virtual tour with views of the costume tailoring, the fundus, the chorus and orchestra hall, with views on the stage and in the carpentry [Cultural Institute]

Alternative: A virtual tour of the Deutsche Oper Berlin [www.begehungen.de]

Disabled visitors

Upon presentation of a severely handicapped identity card designated »B«, severely handicapped persons can obtain a ticket free of charge in all price categories for the person accompanying them.


If you have any questions, please do not hesitate to contact our Ticket Service under the telephone number +49 (30) 343 84 343.

The box office of the Deutsche Oper Berlin on Bismarckstraße is accessible, barrier-free, for wheelchair users. Four parking spaces for wheelchair-users are available near the main entrance at the corner of Bismarckstraße and Richard-Wagner-Straße.

Lifts transport visitors who cannot walk to the desired hall and foyer levels; on Stalls 2, there is a special box offering comfort especially to wheelchair users; accompanying persons sit close by, in the 26th row of the stalls.

Arrival / Garage


Public Transport

Arrival by BVG
The Deutsche Oper Berlin is most easily reached by taking the underground line U2, which will bring you directly to the stop „Deutsche Oper“ from the direction of Ruhleben or Pankow. The stop „Bismarckstraße“ of line U7 is also very close by (there are lifts to the street level at this stop) as are the stops of the bus routes 101 and 109. BVG Travel Information


Arrival by train
Please use the online booking of our cooperation partner Deutsche Bahn AG to plan your journey. Deutsche Bahn AG.

Interactive journey planning with Green Mobility
Green Mobility offers an interactive and cross-modal journey planning directly to the Deutsche Oper Berlin. In addition to a direct comparison of the modes of transport, other functions such as timetables for public transport and rail in real time, information on parking facilities or a CO2 calculator are available: Green Mobility

Parking Garage

If you prefer arriving by car, the Parkhaus Deutsche Oper is at your disposal starting two hours before the beginning of the performance until 2 o’clock at a charge of € 4,–.

The entrance is located at Zillestraße 51.

The 270 available parking spaces are often occupied one hour before the performance begins. We therefore recommend early arrival or the use of public transport.

You may of course use the parking structure during the daytime as well, either as a regular parking space for your job, a comfortable parking space for residents or as additional parking spaces for clients and employees. Short-term parkers pay € 1,- for the first hour and € 1,50,- for each additional hour or part thereof. The maximum daily fee is € 12,-.

The garage is open 24 hours.

For information on tariffs and conditions
Deutsche Oper Berlin Vermarktungs GmbH
Natalie Martens
Richard-Wagner-Straße 10, 10585 Berlin (GERMANY)
Telephone: +49 (30) 343 84 652
E-Mail: martens@deutscheoperberlin.de



Special rate: 2 hours before the beginning of the performance until 2 o’clock at a charge of € 4,–

Restaurant Deutsche Oper

Of course, the applicable hygiene, distance and infection control rules apply in our foyer bars as well as in the restaurant: You can enjoy your orders at tables and bar tables. Only when the seat has been taken may the mask be removed.


We recommend that you reserve your seats in advance: for the foyer here and for the restaurant here. The catering team looks forward to your reservation on the website.

The personnel data required for the attendance documentation in the catering area, such as names, telephone numbers and addresses or e-mail addresses, are then recorded on site in the catering area.

During performances in the Tischlerei (studio)
Admission from 30 minutes before the performance begins
without reservations

During performances on main stage
Restaurant with outdoor catering
on Götz-Friedrich-Platz
From 120 minutes before and up to 120 minutes after the performance and also 60 minutes before the performance in the foyer bars

The Restaurant Deutsche Oper greets you as a guest not only at the interval foyers, but also every day from 9 h in the restaurant, offering high-quality, light German cuisine with excellent service. You can dine there before or after the performance together with friends or artists. At the website www.rdo-berlin.de, you can find the complete menus for food and drinks for the bar area in the foyer and the Restaurant Deutsche Oper.

E-Mail: eat@rdo-berlin.de

Website: www.rdo-berlin.de

Order your break snacks and drinks via the online shop Minimum order value 11,00 € per person and break.

Break orders: www.rdo-berlin.de/reservierung-foyer 


Mediterranean greetings from Rimini ... Culinary delights for the home!


Spicy veal fillet slices, roasted bell pepper salsa, tuna caper créme, pickled artichoke heart
For 4 persons


Spicy veal fillet slices: 400g veal fillet in one piece (alternatively roast beef roasted and cut from the specialty store), 1 sprig each of rosemary and thyme, 1 clove of garlic

Tuna caper créme: 200g tuna fillet (canned in oil), 1 tablespoon capers, 2 tbsp sour cream, 1 tbsp mayonnaise, 2 tbsp balsamic vinegar, 4 tbsp olive oil

Roasted bell pepper salsa: 1 red and 1 yellow bell pepper, 1 teaspoon sambal oelek, 1 tsp. white wine vinegar, 2 tbsp olive oil, fresh parsley

Pickled artichoke heart:pickled artichoke hearts, Salt, pepper, sugar



Season veal fillet with salt, sear well on all sides in a pan and place on a baking tray. Pepper, put pressed garlic clove, rosemary and thyme on the meat. Cook in the oven at 120°C (with the help of a thermometer to a core temperature of 56°C).

Blend tuna without oil, capers, sour cream, mayonnaise, balsamic vinegar and olive oil with a blender to a homogeneous créme and season with salt, pepper, sugar and caper juice.

Preheat the oven to 220°C. Wash the peppers and cut them in half. Place skin side up on a baking sheet and roast in oven until skin is heavily browned and blistered. Transfer peppers to a bowl, cover with foil, let cool for 15 minutes, then peel off skin. Cut into small cubes, season with sambal oelek, chopped parsley, white wine vinegar, olive oil, salt, pepper and sugar. Cut artichoke hearts into quarters.

Arrange tuna cream on one side of glass, bell pepper salsa on other side. Arrange 4-5 slices of cooled veal fillet on top and garnish with artichoke hearts. Serve with fresh bread and enjoy at home


Burrata marinated with herbs, green asparagus-cherry tomato salad, roasted pine nuts
For 4 persons


200g burrata, 300g green asparagus, 150g cherry tomatoes, Fresh basil (8-10 leaves), fresh parsley, 30 g pine nuts, 4 tablespoons balsamic vinegar, 10 tbsp olive oil, salt, pepper, sugar



Peel asparagus (center down) and cut off woody end. Cut into 1.5 cm pieces and blanch in boiling salted water for about 1 minute. Then quench in ice water. Drain asparagus well and marinate with salt, pepper and 2 tablespoons olive oil (do not add vinegar, the asparagus would turn gray).

Halve cherry tomatoes, season with salt, pepper and a pinch of sugar. Add balsamic vinegar and let sit for 10 minutes. Round off with olive oil.

Grind basil, parsley, a little salt and 2 tablespoons olive oil in a mortar to make herb oil. Roast pine nuts in a pan.

Place cherry tomatoes in jar, place asparagus on top, quarter burrate and place one part on each asparagus. Marinate with herb oil and top with toasted pine nuts. Serve with fresh bread and enjoy at home.


Martin Hattenbach and the team of the Restaurant Deutsche Oper wish you bon appétit!



L&P Opernshop

The Shop „L&P Opernshop“ has a high-grade selection of literature, books about the arts, cultural and theatre magazines as well as CDs and DVDs. The shop is open 1 hour before the beginning of the performance and until the last interval.

For questions and orders please contact us:

L&P Classics Tonträgerfachhandel GmbH
E-Mail: info@lpclassics.de



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and the start of advance booking
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