Philosophy
Wild Food, Wild Wine, Wild Times.
We want to show natural food in its purity rather than over-processing it — with a focus on humble ingredients, regional farming and wild foraging. In the end we follow the idea of "farm to table." A constantly changing menu is our answer to seasonal thinking, carried by small-scale farmers and producers in and around Berlin. It's the best way we know to work: sourcing produce fresh from the field through direct relationships, and bringing it straight to the restaurant. And we think you can taste that.
Whole animal butchering and leaf-to-root thinking matter to us, and you'll always find zero-waste solutions on our menus. We serve omnivore menus, but focus on quality over quantity when it comes to meat and fish. We mainly work with what the region offers, but we don't believe in strict rules. When we find invasive species, high-population fish from the North Sea, or particularly well-raised goats, cows or pigs, we cook with those too. In small quantities, spices and special ingredients sometimes come from a little further afield. It's about paying close attention to the region, without being dogmatic about it.
At the same time, we mirror the cultural and migration-driven diversity of our neighbourhood. What we stand for is a Neue Berliner Küche: open-minded, pure, wild. Elegant, but also playful. We season it with memories from the West and East Mediterranean, and occasionally with influences from further afield — a mash-up kitchen with mostly regional ingredients.
Our drinks programme centres on a wide variety of low-tech and natural wines, alongside regional beers with a focus on the old East German tradition of sour beers. But we also mix cocktails, and we've got plenty on hand for more classic wine palates too. Inclusive rather than exclusive. In short: we see ourselves as part of what's sometimes called the bistronomy movement.