Bieberbau

Bieberbau: Where History Meets Creative German Cuisine

Anyone entering Bieberbau for the first time immediately understands why this restaurant in Wilmersdorf is so special. The listed building from 1894 has been lovingly restored – the stucco work by sculptor Richard Bieber in the dining room is simply remarkable. White-set tables, gilded stucco on the chocolate-colored ceiling, and nymphs and satyrs watch diners from the walls. This is no ordinary restaurant ambiance – this is a culinary stage with history.

The concept remains clearly focused on new German cuisine. Hostess and sommelier Anne Garkisch leads a friendly and competent service team, while head chef Stephan Garkisch prepares modern dishes on the Molteni stove, skillfully showcasing herbs and spices from his own garden. The restaurant has held a Michelin star since 2015.

Seasonal Menus with Depth – and Surprising Flavors

The menu at Bieberbau changes monthly, following the rhythms of the seasons. Guests choose between three menus, one of which is vegetarian, with three to five courses. Stephan Garkisch’s team guarantees regional specialties such as Fläming wild boar fillet, Szczecin Lagoon pike-perch, or Münsterland wild pigeon – and the herbs from their own garden in the Barnim Nature Park give the dishes their very special character.

It doesn’t take expensive luxury ingredients to make an impression. The driving force behind the kitchen is not an attempt to set new trends – instead, guests can expect a menu that is delicately balanced in taste and exhibits astonishing aromatic density. Garkisch’s cheese courses are also unparalleled in Berlin, such as goat cheese mousse with kale and apricot. Hostess Anne Garkisch recommends suitable classics from Germany and Burgundy – also available as half bottles and rarities. Those looking for top-level new German cuisine in Berlin will find it here, on a quiet side street in Wilmersdorf – far from the tourist crowds, close to everything that makes good food.