The story
Since 2016, the Alte Überfahrt has been a fixture on the Havel riverbank in Werder, just outside Potsdam and Berlin. Housed in a listed turn-of-the-century building opposite the ferry landing, the restaurant offers both a modern, inviting interior with water views and a summer terrace shaded by old trees. The philosophy is clear: a precise, creative vegetable cuisine, complemented by fish and meat from carefully selected regional suppliers.
The menu is in constant flux, driven by the micro-seasons of the nearby Schlossgarten Petzow. This walled garden, part of a romantic Brandenburg landscape, is the restaurant’s exclusive source for fruit and vegetables. Chef Thomas Hübner and his team harvest what is perfectly ripe, often multiple times a week, and transform it into dishes that evening. This direct, improvisational approach is the heart of the kitchen, a fact recognized by the Guide Michelin, which has awarded the restaurant one star for its high-quality cooking.
Chef Thomas Hübner brings a wealth of experience to his cooking. After training with Kolja Kleeberg and Michael Hoffmann, he spent twelve years in renowned Italian restaurants, including the Osteria di Passignano and the Enoteca Pinchiorri. This Italian foundation is evident in his style: rooted in the seasonal product, creative, and executed with a high degree of craftsmanship. The result is a constantly changing menu that expresses the seasons in dishes. A sample menu might feature a Tardivio and Bamberger salad with Charneux pear, a gratified Insel toast with Eisbein, or an Ike-jime prepared trout from the Müritz.
The Schlossgarten Petzow is not merely a supplier; it is the primary source of inspiration. In collaboration with head gardener Jan Dirks, the team cultivates rare varieties and tests new species. From ten different tomato varieties to Italian winter salads and a tender kale from Friesland, the garden dictates the rhythm. The restaurant’s commitment to this hyper-local, seasonal approach defines the dining experience, making each visit a reflection of the current harvest. Patron Patrick Schwatke, who earned a Michelin star at his previous restaurant, curates a thoughtful wine list to accompany the journey.
Recognition
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High quality cooking
In the listed building on the Havel Promenade, comfortable benches and armchairs create a cozy atmosphere. Guests assemble their own menu from the available dishes, with a maximum of six courses.
Concept Sophisticated country cuisine in a modern fine dining restaurant in Brandenburg's beautifully restored island city. Six seasonal dishes that can be ordered as a complete menu or individually per table. Culinary Style Thomas Hübner cooks with whatever nature currently has to offer. He also grows rare vegetables and herbs himself in the castle garden in nearby Petzow. For example, he combines puffballs with Castelluccio lentils, ferments, and spruce needles, or prepares zander killed using the gentle Ike Jime method with chard, green tomato, and trumpet squash. Variations on the Kaiser Wilhelm apple, an heirloom variety, are served alongside apple crème fraîche, walnuts, and miso sabayon to create a delicious dessert. Wine Host Patrick Schwadtke shares the same wavelength with European winemakers, pairing the menu with naturally produced wines that reflect this shared philosophy. Atmosphere Stylish and cozy; soft green and turquoise tones, plush upholstered furniture, and a fireplace create a welcoming ambiance. Parking is available upon request in the courtyard. Conclusion A relaxed culinary experience in the best restaurant in the state.
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