The story
At Sawito, culinary openness meets regional discipline. The kitchen, led by chef Marco Wahl, draws inspiration from the rich land cuisines of Italy and Spain, then shapes them with the formal elegance of French technique. The result is a distinctly international cuisine that remains rooted in the seasons and the soils of Brandenburg. The restaurant’s commitment to this approach – and to the quality of its ingredients – has been recognized with a Michelin star, awarded for high quality cooking.
The menu changes with the market, always emphasizing what is local and fresh. The kitchen works closely with regional producers who supply seasonal products of exceptional quality. This foundation allows the chefs to transform familiar and lesser-known ingredients into new harmonies. As the restaurant’s own materials describe, “Orient and Occident regularly meet in flavorful connection – arranged on the impeccably formed pillars of French cuisine.” It is a refined, unfussy cosmopolitanism that defines the dining experience.
The tasting menu, priced at €135 for five courses, reflects this philosophy. The progression begins with an amuse bouche, then moves through dishes such as pumpkin with peanut, yuzu, and Jaipur curry; veal sweetbread with spinach, potato, lentils, and winter truffle; duck with carrot, Cape gooseberry, tarragon, and sauce Rouennaise; Époisses cheese with apricot, walnut, honey, and thyme; and a bitter chocolate dessert with mandarin, yogurt, and rosemary. A shorter menu of three or four courses is available, as is a surprise menu curated by the chef on Wednesday and Thursday evenings. Wine pairings, selected by host Dagmar Euent and her team, draw from the hills of Tuscany, Piedmont, Burgundy, and Germany’s own river valleys.
The restaurant is housed at Spandauer Straße 14 in Falkensee, just outside Berlin. The space is wheelchair accessible, with air conditioning, outdoor seating, and parking on the property. The tone is welcoming, the service knowledgeable. Hours are Wednesday through Saturday from 17:00 to 23:00, with the kitchen taking orders until 20:30.
Recognition
Ambience
Details
History
High quality cooking
Fine dining without borders just outside Berlin, which presents itself in an unpretentious manner with an open-minded diversity of flavors. There is a small, elegant à la carte selection and several menus by Marco Wahl.
Concept Casual fine dining in Berlin's sought-after outer suburb. Dishes available à la carte and as a tasting menu with 4 to 6 courses (surprise menu on Wednesdays & Thursdays). Culinary Style Marco Wahl's worldly, classically rooted cuisine boldly experiments with intense flavors. He pairs secreto and braised Iberico pork cheek with white beans, pear, celery cream, tarragon, popped crackling, and zesty lemon gel. Aged Epoisses is accompanied by gentle sweet-spicy-earthly notes of apricot sorbet and gel, thyme, honeycomb, and caramelized walnuts. Creative vegetarian dishes. Wine Leading German estates and personal favorites, including wines from Lisa Bonn in Nierstein and Martin Schwarz in Meißen, alongside aged selections from Burgundy, Tuscany, and Piedmont. Atmosphere Modern and refined, with a covered terrace. Hostess Dagmar Euent, known from the "Villa Kellermann", is a true delight. The venue attracts many regulars, and guests often arrive as early as 5 p.m. Verdict Professional hospitality unexpectedly found in the commuter belt.
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