Hafenküche

Asparagus Dishes 2026: What Hafenküche is bringing to the menu this season

If you’re going out for asparagus in Berlin, Hafenküche should be on your radar. For the asparagus season, Head Chef Frederik Grieb shows what he’s capable of. The menu features Chitarra Pasta with wild garlic pesto, green asparagus, and marinated wild herbs. A dish we particularly appreciate for its clear spring focus, which can be supplemented with fried prawns upon request. Hafenküche generally cooks with market-fresh vegetables, homegrown herbs, and regional products, and this is evident in the asparagus dish. Fresh ingredients from the market and hand-picked wines mainly from France, Austria, and Germany complete the experience. In summer, the restaurant opens its 18-meter glass facade, making the asparagus taste even better with a view of the water. 

Fine Dining directly on the water: This is Hafenküche in Rummelsburg

Hafenküche has been located at Rummelsburger Bucht since 2010. At that time, the concept started together with the beer garden “Hafenkante” and the “Hafenkantine” for daily provisions. The impetus came from entrepreneur Frank Richert, who built a marina on Zur Alten Flussbadeanstalt street and then consistently found: A harbor needs a harbor restaurant. In 2020, Frederik Grieb joined as managing director and head chef and has since been responsible for the culinary establishment. Grieb brings Michelin experience, including as Sous-Chef to Dieter Müller on MS Europa and as Head Chef at Pots in the Ritz Carlton Berlin. He is supported as host and partner by Mathias Brandweiner, who was named “Berlin Host of the Year” in 2019 and brings Austrian charm to the wine selection.

Located directly on the popular Rummelsburger Bucht, Hafenküche offers a relaxed atmosphere, combined with fine cuisine and friendly, approachable service. For those who are also culturally curious: The impressive “Dark Matter” exhibition is in the immediate vicinity.