Alter Krug Dahlem

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.

Roast Goose in Dahlem: Alter Krug Dahlem at the Domäne

The Alter Krug Dahlem is located in the historic village of Dahlem, at the corner of Fabeckstraße, directly opposite Domäne Dahlem, and thus in one of the oldest corners of the southwest. The building traces its origins back to the milk tenant of the Domäne and has been used as a guesthouse since the early 19th century, with the landlord also serving as a milk merchant at the time. The building complex still includes a residential house from 1865, built on the foundations of a predecessor building that had burned down shortly before. When Königin-Luise-Straße was paved from Steglitz to Grunewald in 1889, the pub business grew significantly. Around 1910, a glazed veranda was added to the south, which was massively replaced in 1952 and supplemented by an open terrace. The current complex largely dates from 1958. The establishment includes a beer garden with up to 500 seats, complete with a sandpit corner, as well as a bookable pavilion, and access to its own parking lot leads directly past the restaurant.

Christmas Goose at Alter Krug Dahlem: Whole Goose for Four to Five People with Side Dishes in Bowls

On November 11, 2026, the goose dinner returns to Alter Krug Dahlem, after which the roast goose comes fresh from the oven daily. A whole young goose of about 4,500 grams is served, sufficient for four to five people and costing 199 Euros. In advance, the kitchen places a cup of clear duck consommé on the table, and a classic goose sauce accompanies the goose. The side dishes are served in bowls: apple red cabbage, kale, and potato dumplings, allowing everyone at the table to serve themselves. Those who prefer a smaller portion of poultry will find a half oven-fresh duck for 32 Euros on the autumn menu, along with seasonal dishes such as venison goulash and pumpkin soup. The cuisine is understood as German home-style cooking with a family-friendly interpretation, using seasonal and regional ingredients. Because the goose dinner at Alter Krug Dahlem is well-attended, the establishment explicitly advises reserving a table in advance.