Ostermenü in der Weinbar Schwein

The Weinbar Schwein has now established itself at Savignyplatz and has gained a new regular clientele from the area in addition to its existing fans. For Easter, Schwein prepares a 4-course menu that will make you happy! It begins light and spring-like with rabbit with olive and wild garlic, followed by farm egg, moussaka, and basil. Afterwards, the northern cod variety Skrei is served with fennel and lardo. Rhubarb, malt, and pumpernickel conclude the meal. The Easter menu will be served on Good Friday, Easter Saturday, and Easter Monday.

The Weinbar Schwein has moved from a hip Mitte location to the significantly more dignified Charlottenburg. However, the concept of the wine bar essentially remains: wine and happiness on three pillars – wine, food, and long drinks. Initially, Schwein, as mentioned, opened in Berlin-Mitte and was enthusiastically celebrated there by food critics and fans. When Schwein closed in Mitte, the wine bar was sorely missed by many wine lovers and gourmets alike. In the meantime, Schwein has found a new home in Berlin-Charlottenburg near Savignyplatz. The food here is exceptionally good and also important for a wine bar. Schwein calls this “Bistronomy,” which is meant to be a mix of bistro and high-level gastronomy.

Schwein appeals to connoisseurs and offers them much that delights, whether the guest opts for a 5-course menu or just a glass of wine. In Charlottenburg, probably more guests than in Mitte take the time for an extensive menu. It’s worth it, as the cuisine is excellent and reconciles fine dining with bar food. Head Chef Christopher Kümper understands his craft and has completed stints with Michelin-starred chefs such as Nils Henkel in Lerbach, Daniel Boulud in New York, and André Chiang in Singapore. Host David Monnie is also no stranger in Berlin. He was long the head of Lützowbar.

The culinary direction is characterized by international style but focuses on regional products. The wine bar’s repertoire includes 165 types of good wines and also 100 types of gin. Adventurous guests can choose a surprise menu with corresponding wines. A cozy fireplace room provides a snug atmosphere during the darker months. In summer, a terrace with around 40 seats attracts those craving fresh air. Hosts David Monnie and Head Chef Christopher Kümper do everything to ensure guests feel completely at ease.