Bieberbau

For those who appreciate not only really good food but also a fantastic setting, this is the place to be! Dating back to 1894, this listed building has been wonderfully restored – Richard Bieber's stucco craftsmanship in the dining area is truly worth seeing! In this unique location, diners are looked after by a friendly and competent service team led by hostess and sommelier Anne Garkisch, while chef-patron Stephan Garkisch cooks up modern dishes at the Molteni stove. He skilfully showcases herbs and spices in his set menus (one is vegetarian), with much of the produce coming from his own garden. Good value for money.

• Listed 1894 building, the dining room’s stucco work by Richard Bieber is a central part of the experience.
• Chef-patron Stephan Garkisch cooks at a Molteni stove.
• The restaurant runs its own herb and spice garden in Prenden (Naturpark Barnim), with about 1000 m² of growing space and extensive planters.
• The site notes the kitchen has held a Michelin star since November 2015.

Signature Ingredients

• Herbs and spices from the in-house garden, including plantings such as bronze fennel, lemon verbena, Wasabi-style rocket, coriander, and more.
• Seasonal greens and aromatics, used as leaves, flowers, and seeds across the set menus.

Format

• Set menus, including a vegetarian menu.
• Modern cooking that puts herbs and spices at the center.

Room and approach

• A listed 1894 building with Richard Bieber’s stucco craftsmanship in the dining room.
• Much of the produce comes from the restaurant’s own herb and spice garden.