Last updated on 11/07/2026
Yulia Veksler
The first roast goose of the season is a little celebration for me. For this list I ate my way through Berlin and paid attention to what makes a good Christmas goose: crispy skin and juicy meat from sensible husbandry, carefully prepared sides, a kitchen with real experience with goose and an ambiance that fits the occasion, from cozy to festive.
The goose season at Restaurant Scheune in Grunewald starts on 16.10.2026, with a choice between a restaurant visit or the popular "Goose to Go" concept.
At Ganymed Brasserie, goose season begins on St. Martin's Day, November 11th, and runs until the second Christmas Day. A whole goose with apple stuffing, prepared over 25 hours, is served, accompanied by cassis red cabbage, kale, and homemade potato dumplings. Reservations must be made at least three days in advance, served at Schiffbauerdamm with a view over the Spree.
Since 1999, Engelbecken has been located in the yellow corner building on Witzlebenstraße by Lietzensee and was Berlin's first restaurant exclusively serving organic meat. During goose season, the free-range goose, stuffed with apples and onions, is crispy baked and served in pieces on a platter at the table. The special feature: only whole or half geese are available, ordered three days in advance.
Starting November 11th, Ciao Wannsee will feature the goose leg menu, served with red cabbage, dumplings, and a drink. The fact that the goose comes from an Italian kitchen here is initially surprising. It is enjoyed with a fantastic view of the water, as the terrace and garden extend to the shore.
Jäger & Lustig is located on Grünberger Straße in Friedrichshain and serves traditional German cuisine behind historic bay windows. The winter menu features goose in an unusual variety, from goose rillette as a starter to the goose platter and a whole goose for four people. It also includes chestnuts, which hardly any other restaurant serves with goose.
Starting November 7, 2026, the Ebert Restaurant & Bar, within walking distance of Ku'damm, will serve oven-fresh roast goose daily. The restaurant, now in its third generation, is known for its homemade seasonal specialty and regularly attracts regular guests from all over Berlin. The restaurant impresses with an attractive price-performance ratio and its particularly familiar atmosphere.
From November 11, 2026, Jelänger Jelieber in Berlin Lichtenberg will be offering succulent goose dinner. Here, freshly roasted St. Martin's goose and hearty side dishes meet a German-Mediterranean ambiance. Jelänger Jelieber impresses with high quality at very fair prices, which are rarely found in Berlin nowadays.
The Alter Krug Dahlem is located on Königin-Luise-Straße directly opposite Domäne Dahlem and has been run as a guesthouse since the early 19th century. During goose season, the entire oven-fresh young goose for four to five people is served, with sides provided in bowls. Before that, there's a cup of clear duck consommé.
At Landhaus Hubertus in Berlin-Reinickendorf, starting November 1, 2026, you can choose between crispy roasted goose breast or goose leg. Homemade dumplings or boiled potatoes, as well as red cabbage and kale, will be served with it.
The restaurant Miteinander on Taunusstraße in Friedenau has been serving Austrian-Alpine cuisine since 2013. During goose season, there's a special goose menu insert where guests can choose between goose leg and goose breast. Since the restaurant also offers gluten-free and vegan options, everyone in mixed groups can find a main course.
