Jäger & Lustig

Berlin Restaurant with Natural Beer Garden on Grünberger Straße

Grünberger Straße 1 is located at the eastern end of the street, where Friedrichshain meets Warschauer Straße and the district is at its densest. All around, the pub and restaurant miles begin around Simon-Dach-Straße and Boxhagener Platz, one of the city’s most famous gastronomy areas, and Warschauer Straße station is within walking distance. Jäger & Lustig describes itself as a natural beer garden in the middle of the neighborhood, and that accurately reflects the location: between old buildings and backyards lies a garden where chestnut trees stand over the tables and the terrace gets sun for most of the day. Those who prefer to sit indoors will find a beer parlor with historic leaded windows and rustic old-Berlin furnishings, as well as a second room which the house calls Alpenstube (Alpine Parlor). The establishment expressly sees itself as a restaurant, beer parlor, and beer garden all at once, and also hosts large gatherings and weddings. Grünberger Straße itself is one of the quieter residential streets in the area, so the garden is surprisingly sheltered despite its proximity to the station. The establishment is operated by Curry One GmbH, based on Mühlenstraße, represented by Alexander Freund, who is also responsible for the house’s culinary direction.

Hackepeter, Königsberger Klopse and a Kitchen with a Penchant for Game

At Jäger & Lustig, regional home-style cuisine is cooked, with Berlin classics taking center stage: Hackepeter with red onions, small capers, and organic egg yolk for 13 Euros, Königsberger Klopse with mashed potatoes, yellow beets, and caper sauce for 19 Euros, plus calf’s liver with apple rings, hunter’s goulash, duck fricassee, and a Wiener veal schnitzel. A special section is called Jägerbrote (Hunter’s Breads) and features crusty sourdough bread with duck rillette, king oyster mushrooms, or goat cheese. The second specialty of the house is game: wild boar cheeks with broad beans, wild duck breast with wild broccoli, venison rump steak, and suckling pig on a spit are among the chef’s recommendations. For larger groups, a young bull’s leg from Brandenburg for four people can be shared. Meat-free options are also available, under the title Vegan und Grün (Vegan and Green), featuring shaved colorful beets with caramelized roasted kernels, cabbage and roots with wild cauliflower, and baked cauliflower with wild garlic sour cream. On tap are Spaten Hell, a house brand pilsner, and the dark beer Schwarzer Löwe, along with open wines from Rheinhessen, Baden, and Pfalz, as well as some exclusive bottlings only available here. Reservations can be made online or by phone, and the kitchen offers special dishes for both couples and large tables.