The restaurant Bieberbau in Wilmersdorf looks back on a long tradition since 1894. The restaurant is named after the plasterer Richard Bieber, who used to have an atelier in the rooms of the Bieberbau. Nowadays the restaurant Bieberbau combines a pleasant atmosphere with a creative German cuisine.
In the high rooms of the Bieberbau the stucco-modeled half-timbered construction by Bieber is visible, the furniture of the Bieberbau is dark with burgundy accents. The restored guest room of Bieberbau is under historical protection since 1986. The menu of the restaurant is seasonal and changes monthly. Guests can choose between three menus, one of them vegetarian, and a succession of 3 to 5 courses.
The team around owner and chef Stephan Garkisch guarentees regional specialties such as Fläminger Wild boar fillet, Stettiner-Haff-pikeperch, Linumer grassland veal or Münsterländer wild pigeon on the plates. The spices grown in the own herbal and spice garden of the Bieberbau in the Barnim Nature Park lend the dishes their special touch. The specially cultivated herbs such as bronze fennel, Damascus cumin, tigernut, Wasabi rocket or Thuringian coriander are added to the food in the form of leaves, flowers and seeds.
The menu includes dessert variations such as poppy seed, white chocolate and dill or foam from the Boskoop apple. Sommelière Anne Garkisch recommends the matching wines from the small but exquisite wine list.
