Jungbluth has been running in Steglitz since 2013 and holds a Michelin Bib Gourmand.
Andre Sawahn — one of the two founders — now runs the house solo and keeps the line: modern German cuisine tied to the season, built from the week's market. The menu stays small by design and shifts accordingly. Three starters, two fish and two meat mains and three desserts — vegetarian on request. The set format is called Jungbluth's Wahl; the kitchen picks the courses itself, with optional wine pairing. The room is bright and restrained, white and red walls carrying the only accent.
