When we become focused on a product or an idea for the restaurant, we think and re-think every little step and possibility until all thoughts make sense. We are trying to achieve a German culinary identity, which, in our opinion, is maybe lost – or never really existed, except for the few classics.

“We source all our products from within Germany, excluding a few spices, and forage wild produce in the nearby forests. We use seasonal produce and preserve food where possible to save waste and increase our sustainable thinking continously.”

Leek and clover; celeriac and buck-wheat; and black bread with honey.

A unique restaurant in the heart of Berlin with open kitchen and an extremely focused and precise working team. Ivo Ebert runs the service, Andreas Rieger the kitchen. They very much rely on their suppliers and are always searching for the highest quality in products. They invest a long and intense thinking process into single products and dishes to give the menu a unique and often new perspective of taste. And because chef and co-founder, Rieger, is keen to develop his cuisine, he often talks to his producers and scientists in food. By doing this, he gets more knowledge and answers to questions which you can’t find in the books of culinary art.