Behind the green facade on Richardstrasse lies a permaculture garden that, by its own account, is the only certified organic garden in Berlin's inner city.
More than 200 edible plants grow there, many of them wild herbs, which owner Martin Höfft picks daily in small amounts for the evening service. The kitchen is Italian with light Berlin influences, run at an open line by two Italian cooks. The signature is a ragout of Havelland wild boar on potato-celeriac purée with seared cabbage. Inside, a living-room feel with piano and herb boxes; outside, a garden terrace on the growing beds.
