Jungbluth

Name: Jungbluth
Address: Lepsiusstr. 63, Berlin, Berlin, 12163, DE
Price range: 50–100 €

New German cooking in a period corner building in Steglitz: vegetable-led, regional producers, the daily menu "Jungbluths Wahl" and German wines.

Jungbluth – German in Berlin-Steglitz — Foto: @jungbluth_restaurant

Jungbluth occupies a corner building on Lepsiusstraße where, more than a hundred years ago, a wine tavern drew guests onto two sun terraces. The historic bar counter has survived, as has the stucco that runs right into the kitchen, and the high ceilings. André Sawahn co-founded the restaurant in 2013, having previously cooked at Frühsammers. Today he is mainly the host; Tobias Faller has taken over the kitchen.

Insider tip

„Order Jungbluths Wahl — you only choose fish, meat or vegetarian, and the kitchen puts together the rest.“

The house calls its cooking new German cuisine. It is vegetable-led, complemented by select cuts of fish and meat, with produce from farmers and producers in Berlin, Brandenburg and along the German coasts. The menu changes regularly; a sample menu lists yellowtail with shiitake and jellied beetroot, or saddle of Fläming wild boar with Bohemian dumplings and creamed savoy cabbage. The house classic is "Jungbluths Wahl": three courses from the day's produce, where you only choose between fish, meat and vegetarian and add extra courses as you like.

From 2015 the Michelin Guide recognised Jungbluth nine years in a row. The wine list leans on German growers from Rheinhessen, Franconia or the Palatinate, with bottles from Spain and Portugal alongside. For small celebrations there is the side room "Alte Küche", which seats twelve.