The owners of Restaurant Jungbluth, Felix Leisegang and André Sawahn, have already earned themselves a name. Before starting their own restaurant, both of them cooked at the award-winning restaurant Frühsammers in Berlin.
Now, they are making full use of their own creative potential with their own restaurant in Steglitz with a modern take on German cuisine. They use seasonal ingredients only which come ideally from farms in the region. This would be for example fried halibut with lemon verbena, pearl barley risotto and romanesco or Brandenburg wild boar with Brussels’ Sprouts, anthriscus roots and black chanterelle.
However, the restaurant’s true speciality are desserts: a crunchy chocolate mousse, melon, yoghurt granité are just some dessert you have to try there! Equally recommendable: a large variety of malts to serve as digestif.
Top10 berlin tip: Between Tusday and Friday, you can also lunch at the Jungbluth between 12:00 pm and 3:00 pm. With sunny weather, you can also eat outside on one of their two sun terraces!
