In Berlin-Lichterfelde, "The Knast" has found its home in a former women's prison. Head chef Michael Zscharschuch brings his experience from renowned establishments such as Schloss Elmau and the "4Eck" restaurant in Garmisch-Partenkirchen to the table. His cuisine combines classic French techniques with modern Asian influences and creates surprising, precisely composed worlds of flavor. It starts with an amuse of celery cream, amaranth and pickled plum - creamy, crunchy, fruity. And this play with textures runs through all the dishes: a beef tartare is given unusual depth by chili and salted blackberries. The pickled char appears fresh, melting delicately in the mouth, supported by wasabi mayo and bright green parsley oil. Even a strong beef essence is not classically nostalgic, but surprisingly playful - accompanied by a hearty meat praline. The big surprise of the menu is the playful corn composition with polenta, popcorn, sweet cream and a sorrel sorbet, which adds a wonderful freshness between all the notes. The main course is then hearty: Werdenfelser venison from Bavaria, cooked sous-vide and deep-fried in a crispy crust of sesame and shake bread, meets parsley root in three textures - as a chip, cream and essence - as well as pickled sea buckthorn berries. For dessert: a herb granité with yoghurt-raspberry ice cream and puffed white chocolate, accompanied by a glass of Madeira. The crowning glory is the deceptively real porcini mushroom made from ganache refined with porcini mushroom essence.
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