Restaurant Jungbluth

A Place with History and Culinary Aspirations

Restaurant Jungbluth is located in a historic corner building in Steglitz that attracted guests as a wine bar over 100 years ago. Initially, the charm of the old Berlin guesthouse atmosphere stands out, preserved by original details such as the historic bar counter and stucco decorations extending into the kitchen. At the same time, sophisticated gastronomy has been redefined here through a modern concept. Owner and head chef André Sawahn has been running the restaurant with his dedicated team since February 2013. Before that, Sawahn and Felix Leisegang cooked at the award-winning restaurant Frühsammers, where they already made a name for themselves in the scene. They are now using this experience to implement their own culinary vision.

Michelin Awards and Regional Philosophy

Since 2015, Restaurant Jungbluth has been honored with the Michelin Guide’s Bib Gourmand award for nine consecutive years. This continuity in recognition speaks to the consistent quality of the cuisine. What is particularly noteworthy here is that the entire kitchen philosophy is based on the best quality regional ingredients, sourced from farmers, breeders, and producers from Berlin, Brandenburg, and the German coasts. Consequently, the team joyfully cooks in harmony with the seasons, focusing on a vegetable-oriented approach. This conscious decision for regionality and seasonality makes Jungbluth an authentic representative of new German cuisine in Berlin.

Creative Menus for Various Occasions

The upscale gastronomy at Restaurant Jungbluth is characterized by its well-conceived menu concepts. Guests can choose between various options: those who select three courses benefit from particularly good value for money. At the same time, the menu variant with three or four courses offers maximum flexibility, for example, with one fish and one meat dish. Creative appetizers such as slices of yellowtail with shiitake, cilantro, and jellied beetroot or a delicate pea foam soup with pear and port wine set the tone for the following courses. The main courses are equally diverse, featuring fine fish dishes or tender Fläming wild boar meat. The house desserts are also very popular with guests: caramelized peanut, coconut & banana, and other creative creations surprise the palate.

Editor’s Conclusion

Restaurant Jungbluth combines tradition with modern culinary standards, consistently relying on regional, seasonal ingredients. The nine-year Michelin award underscores the consistent quality provided here. Jungbluth proves that fine dining does not necessarily have to take place in a trendy location but can also thrive in quieter neighborhoods with the right people in the right place.