The story
In Berlin-Wilmersdorf, the Bieberbau offers an experience that is as much about atmosphere as it is about food. The dining room is a masterpiece of stucco craftsmanship, created by sculptor Richard Bieber in 1894. This protected landmark survived the war intact and now serves as an extraordinary backdrop for the modern cuisine of chef and owner Stephan Garkisch.
Garkisch’s cooking is modern and seasonal, placing herbs and spices at the center of each dish. The restaurant maintains its own herb and spice garden in the Barnim Nature Park, growing varieties like bronze fennel, Thuringian coriander, and lemon verbena. These appear as leaves, blossoms, and seeds throughout the menu.
The current March 2026 menu offers two paths. Menu 1 begins with a terrine of mallard duck with Pommery mustard, sour cherry, walnuts, and watercress, followed by a cauliflower foam with smoked almond and black cardamom. Arctic char caviar arrives with hollandaise, yuzu chocolate, and oyster leaf. A stuffed quail with black salsify, apricot, and Piedmont hazelnuts leads into Tête de Moine cheese with aubergine, crème fraîche d’Isigny, and angel hair. The meal closes with citrus fruits and meringue, vanilla, sablé Breton, and Timut pepper.
Menu 2 offers a lighter sequence: yellow beet blossom with Salva cremasco, coconut, and wild fig; winter cod with yellow pepper, risotto, passion fruit, and dill; and mango with white chocolate, wild rice, and rosemary. Both menus are priced at €93.50 for three courses, with additional courses at €12 each. A third, eight-course menu is available at €82.50.
Since November 2015, the Bieberbau has held a Michelin star. The guide notes the unique ambiance and remarks on the fair prices. The kitchen is led by Garkisch, with sous chef Jean Matthieu and junior sous chef Fabian Vollmuth. Anne Garkisch, co-owner and sommelière, oversees the service and wine pairings.
The restaurant is open Monday, Tuesday, Thursday, and Friday from 17:30, with the kitchen serving until 21:00. It is closed on Saturdays and Sundays. A private room is available, and in good weather, the terrace opens for al fresco dining. The Bieberbau also offers custom wedding menus for groups of twelve or more, prepared with fresh, regional ingredients.
Recognition
Ambience
Details
History
High quality cooking
Concept In the imaginative showroom of master stucco artist Richard Bieber from 1894, who already inspired Expressionists Max Pechstein and Ernst Ludwig Kirchner, three menus (fish, meat, vegetable) can be combined, each consisting of 3 to 6 courses. Culinary Style Stephan Garkisch works consistently with seasonal ingredients, using vegetables and herbs from his own field. He serves green beans, Granny Smith apples, matjes herring, melon, and pea cress as a crisp, fresh salad, and combines, for example, in the golden autumn, loin from young deer from the Fläming region with pumpkin, morels, and lovage. Unsurpassed in Berlin are Garkisch's cheese courses, such as goat cheese mousse and foam with kale and apricot. Wine Wife and hostess Anne Garkisch knowledgefully accompanies the meals with matching classics from Germany and Burgundy, including half bottles and rarities. Atmosphere Tables dressed in white, gilded stucco on the chocolate-colored ceiling, while nymphs and satyrs gaze down from the walls as you eat. Many regular guests. Conclusion Tables dressed in white, gilded stucco on the chocolate-colored ceiling, while nymphs and satyrs gaze down from the walls as you eat. Many regular guests.
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