"Parking Space" Restaurants in Brandenburg
Head chef Marco Wahl's culinary cosmopolitanism was recently awarded a Michelin star. His recipe for success: the harmonious interplay of regional and international ingredients.
The kitchen in the former residence of Prince Hermann "Lou" Pückler would certainly have pleased him too. Tim Sillack cooks right next to Branitz Castle in a "Pücklerian, cosmopolitan" way with an eye for the best products.
Andreas Staack perfected his skills in Berlin, then the ambitious chef moved to the countryside - where he is now firmly established with his contemporary regional cuisine. Go there!
In the farm kitchen at Naturgut Köllnitz, head chef Stefan Ziegenhagen turns the farm's own organic vegetables, freshly caught fish and organic meat from partner farms into outstanding seasonal menus.
German entrecôte meets kimchi: Carlo Sannino surprises his guests with unique flavor combinations. The ambitious Asian fusion cuisine is served in a chic ambience.
For his authentic, sustainable cuisine, head chef Christian Bauer only uses good ingredients from the surrounding area. He serves creative menus such as "Field & Garden" or "Forest & Pond" in a cool, urban ambience.
Tender suckling pig kidneys instead of lobster: owner and head chef Guido Kachel is a master of his trade and attaches great importance to the freshness of regional products, which he processes with great care.
Integration and inclusion create a special atmosphere here. The multicultural kitchen team transforms regional ingredients into international classics such as steaks, burgers and char for the ultimate indulgence.
The unconventional restaurant offers small dishes to share: The products for the Brandenburg tapas come from the surrounding area. Head chef Christian Heymer cooks radically regional and seasonal dishes.
Pink saddle of venison, zander on the skin or chanterelle tartare - patron and head chef Jan Eilers follows a clear mission: he cooks regional, sustainable, fresh and down-to-earth food. Accompanied by full-bodied wines.
Seasonality, freshness, regionality and in-house production are of great importance to the kitchen team in the thatched fish house. You can also just enjoy a good fish sandwich on the deli terrace.
An unusual place for pleasant evenings: The historic petrol station from the 1930s not far from Glienicke Bridge has been impressing guests with its classic French bistro cuisine for years. The guests love it.
The hotel restaurant, beautifully situated on the Great Plessow Lake with a cozy beer garden, offers regional dishes and classics such as Königsberger Klopse. Served with a freshly tapped beer from the hotel's own brewery.