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Cooking in several courses is important to us, because we can give each ingredient from the forest, meadow and water its space.

This is how we cook a menu in 7 small courses on WEDNESDAY, THURSDAY and FRIDAY.


People cook here who always tell a very personal story by preparing a menu with their hands and their mind. And because we believe that there can never be enough stories in the world, we consciously leave room for individual development and stylistically different menus.


Cooking and eating is a process—ephemeral and immediate, yet preserved in the memory of collective enjoyment.

We consciously do without expensive luxury products in this series. After all, we want everyone to be able to afford such an experience.


We would also like to give guests from outside the opportunity to experience our food culture and get to know a part of Berlin's recent culinary history with its southern influence.





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