Engelbecken

German cooking with an Alpine lean by the Lietzensee: organic veal Wiener Schnitzel, Krustenbraten, Bavarian draught beer and terraces.

Engelbecken brought its name with it from Kreuzberg. In 1995 Marion Moutell, Stefan Vetter and Wolfgang Stoye opened it on Erkelenzdamm, near the Engelbecken basin on the old Luisenstadt Canal. To them, the baroque, friendly-sounding name suited Bavarian cooking. In 1999 Engelbecken moved to the Lietzensee in Charlottenburg, into the yellow corner building on Witzlebenstraße with terraces on Witzlebenstraße and Steifensandstraße.

The kitchen cooks German and seasonal with an Alpine lean. Classics are Wiener Schnitzel from organic veal, Krustenbraten and house-made Bratwürstel, alongside daily seasonal dishes and a good choice of vegetarian and vegan plates. The meat is mostly organic, and many ingredients come from farmers in the region. On tap are Bavarian beers like Tegernseer Hell, Allgäuer Büble, Waldhaus Pils and Maxlrainer Dunkel. Next door, Enzian has belonged to the same house since 2022.