Spargelhof Hugo Simianer & Söhne

Asparagus dishes on the farm: What the menu offers

Eating asparagus in Berlin doesn’t get much better than this. In the heart of Brandenburg lies the farm’s own restaurant, Spargelstübchen, where asparagus lovers can enjoy numerous creations, for example, hearty with a ‘Schnitzel Wiener Art’ or wrapped in an herb pancake. The latter is a Baden specialty from the Simianer family’s home region, which we particularly enjoyed. But that’s not all: Besides the classic with schnitzel or the herb pancake with asparagus and cooked ham, the menu also features asparagus with smoked salmon, pike-perch, or scrambled eggs. The menu is varied and, in addition to the main courses, naturally includes an asparagus soup. The potatoes are in most cases sourced from the region.

A family business with history

In the early 1990s, Gerald Simianer set off with his tractor: over 600 kilometers from Hambrücken in Baden, right across newly reunited Germany to Busendorf. After studying agricultural sciences, he was drawn to the East, as that was where the land he needed to cultivate and develop his asparagus was available. Today, this has become a true success story. The business is now run by the fourth generation and has been involved in asparagus cultivation for over 50 years. The Beelitz part of the family business is now larger than the original headquarters in Baden-Württemberg. Visitors to the farm quickly realize: there’s genuine conviction behind every harvest. The famous Beelitz Sanatoriums, by the way, are only about 7 km away and are worth a visit as an addition to your trip. Simianer’s farm now spans about 300 hectares of cultivated land, 90 of which are dedicated to growing green and white asparagus.