Jäger & Lustig

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.

Roast Goose in Friedrichshain: Jäger & Lustig on Grünberger Straße

Jäger & Lustig is located on Grünberger Straße in the heart of Friedrichshain, where old Berlin pub charm and modern neighborhood life are closely intertwined. From the outside, the building stands out with its historic bay windows; inside, the ambiance of a Berlin parlor meets the coziness of a modern living room. The establishment includes a natural beer garden with old chestnut trees over the tables and a sunny terrace, and if the weather isn’t cooperative, the beer hall remains a warm alternative. The kitchen sees itself as home cooking with a modern twist, featuring homemade meatballs, larded beef roulades, Brandenburg mustard eggs, and hunter’s bread made from old Berlin sourdough. Many dishes are designed for sharing, from the young bull’s leg to the ‘Wartebrote-Brett’ (waiting bread board) for four people, plus a special Sunday roast on weekends. For larger occasions, the venue hosts celebrations, including weddings.

Christmas Goose at Jäger & Lustig: from Goose Rillette to a Whole Goose for Four People

On the winter menu, goose at Jäger & Lustig gets its own section, and the selection is larger than in most establishments in the city. As a starter, there’s goose rillette with bread, gold sorrel, and mustard gherkin, or a ‘Ragoût fin’ of goose with shredded meat, mushrooms, and creamy white wine sauce. The goose platter as a single portion brings oven-roasted breast and leg together on one plate and costs 32 Euros, served with red cabbage, kale, chestnuts, dumplings, and gravy. Those coming in a larger group can order the whole goose from the oven for four people for 169 Euros with the same side dishes. In between is a goose menu, starting with a chestnut soup with chestnut flakes and ending with an old German winter pudding. It’s noteworthy that in the menu, a vegetarian red cabbage strudel with potato cream can also be chosen instead of goose, allowing mixed groups to enjoy the same menu together. If you want to be sure of a table, reserve in advance. The kitchen keeps the goose dishes on the menu throughout the entire winter season, so a visit isn’t limited to a single date in November.