The story
Jasper Krombholz has guided the kitchen at this venue since 2012 and assumed full management in 2017. His approach treats every guest request as a creative challenge rather than a constraint. The menu shifts between three and six courses while keeping the focus firmly on precise technique and seasonal produce. This dedication to consistent execution recently earned the establishment two spoons from the Schlemmer Atlas guide.
The kitchen sources heavily from Brandenburg farms, turning local harvests into refined plates. A winter highlight features wild boar cheeks slow cooked with parsnip, speck dumplings, and a pomegranate jus. Summer brings skrei cod finished in pistachio butter alongside fresh kumquat and trout roe. Vegetarians and vegans find equally considered options, including a honeycomb soup and roasted root preparations that balance earthy depth with bright acidity.
The dining room sits inside a protected 17th century building just beyond the old town walls. Large windows frame views of the Alexander von Humboldt park, casting natural light across polished wood and tailored textiles. An inner courtyard opens during warmer months for lighter fare like grilled beef burgers and grain bowls. The space maintains a quiet confidence, letting the food and the garden backdrop carry the conversation.
Recognition
Ambience
Details
History
The 17th-century historic building is situated next to a beautiful park on the edge of the old town. In the classically elegant rooms, the kitchen and service staff demonstrate their corresponding expertise.
Location
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