Jakobs-Hof Beelitz

Asparagus dishes 2026: What’s on the menu?

For asparagus season, Jakobs-Hof Beelitz offers its own asparagus menu, which we particularly appreciate for its varied selection. It starts with a classic asparagus cream soup made from white Beelitz asparagus. Main courses include Beelitz asparagus spears, optionally with Sauce Hollandaise, breadcrumb butter, or melted butter. For those who prefer something heartier, there’s also a rich asparagus gratin with chive cream on the menu, which stands out for us compared to other farms. Additionally, an appetizer variation for two is offered, consisting of asparagus cream soup, asparagus salads, small herb crêpes, and asparagus gratin. To conclude the season, there’s also an asparagus farewell brunch, taking place from 9 AM to 2 PM.

A family business with a long history

The history of the Jakobs-Höfe began in 1996 when Josef Jakobs, who comes from a farming family from the Lower Rhine region, bought an old four-sided farm in Schäpe near Beelitz and rebuilt it. Five years later, in 2001, the Jakobs-Hof in Beelitz was added when his brother Jürgen joined the project. Today, Beelitz asparagus is cultivated on approximately 250 hectares. The harvest is done exclusively by hand. The restaurant at the Beelitz location is called „Jakobs-Stuben“ and offers a large sun terrace, a festive barn, and a country store. During the season, freshly harvested asparagus from their own cultivation is available daily. Additionally, visitors can combine their visit with a trip to the treetop walk in Beelitz-Heilstätten or the Asparagus Museum directly in Beelitz. Year-round, the kitchen also offers regional dishes with Mediterranean influence.