Author Archives: Jeffrey Seeger

A Dinner Party For Supersonic High-Riders

Facebook Shooting 2017

On this evening we all let our wings grow and learn to fly (but without the sugary drink from Austria). We need a supersonic location first; there’s simply nothing better than the legendary Pan Am Lounge. In the Sixties and Seventies, pilots and stewardesses celebrated their industry’s lush lifestyle there. The lounge has been preserved in its original state and is one of the most special places in the city.

Of course, there has to be a flying menu for this. Responsible will be Pan Am Lounge’s in-house chef Thomas Hartmann. And we’ll have another high-flyer next to him. The chef of Goldener Hahn in Finsterwalde, Frank Schreiber, definitely can fly – at least culinary-wise. He was was awarded 16 points by Gault&Millau. For this special evening, Schreiber and Hartmann will work with everything that either owns or gives wings.

The band Kreuzberg Museum ensures that we start the evening musically inspired and that time flies by. Of course, the wines with the VDP eagle will once again be provided for the final take-off. In this case from VDP.Estate Burg Ravensburg. If the eagle lets a raven fly, then we definitely want to be at the forefront with our high-flying dinner.

  • Sun. 5.11.
  • Multi-course flying menu with music and accompaniment wine
  • Pan Am Lounge
  • Budapester Str. 43 | 10787 Berlin
  • Admission: 5 pm | Start: 6.30 pm
  • 189,-

Pan Am Lounge © Stephen-Paris

Kreuzberg Museum © midnighttequila

Frank Schreiber © KatjaHeigl


Renaissance Theater © Wolfgang Bittner

There are events that are out of this world. Accordingly, the run on tickets is always mad. Our stage dinner is one of them. We enjoy a play or opera, and afterward, our guests get served dinner on stage.

This year we welcome you to the beautiful Renaissance Theatre. We will start in the Foyer where VDP.Schlossgut Diel (Nahe) will spoil us with sparkling wine for an aperitif. A few first bites and we head to the loges to see “One Twenty- Two – Before the End” by Matthieu Delaporte, directed by Sebastian Sommer. A wonderful tragicomedy, merging Woody Allen’s farce “Death Knocks” and Ingmar Bergman’s drama “The Seventh Seal”.

Culinary wise we will be spoiled by the legendary restaurant Caroussel from Palais Bülow in Dresden by the restaurant’s new head chef Sven Vogel. Caroline Diel and her husband Sylvain Taurisson-Diel are the seventh generation to run the traditional VDP.Estate Schlossgut Diel, and the results in the glass are always amazing. We can’t wait to welcome them!

  • Sun. 11.5.
  • 5-course-menu with accompaniment wine
  • Renaissance Theater
  • Knesebeckstraße 100 | 10623 Berlin
  • Admission: 5 pm | Start: 6 pm
  • 189,-

Caroussel Nouvelle Wintergarten © Hotel Bulow Palais

Sven Vogel m-Caroussel Nouvelle © Thiel PRG

Räucheraal Gurke Dill Grüner Spargel

Renaissance-Theater Fassade Nacht Galerie


Mathias Brandweiner, Anna Hernandez-Götz, Nancy Großmann & Sabine Panzer

Today it’s all about an exciting blind tasting. You’re in the audience and on stage are, please buckle up, Nancy Großmann from Restaurant Rutz, Anna Hernandez Götz from Tulus Lotrek, Sabine Panzer from Brikz and Mathias Brandweiner from Hafenküche. This wonderful line-up of well-educated and well-traveled sommeliers will be on stage at Theater im Palais am Festungsgraben. The evening will be hosted by journalist Kai Röger, who ran the Tagesspiegel Genuss pages for many years.

There will be six wines and you get to taste them, too. See if you can follow the talks about blossoms, fruits, structures, and finishes. You are allowed to guess, but don’t blurt out! The sommeliers have to figure out for themselves what’s in the glass! Come well-fed. There will only be a tasting pretzel, otherwise no food.

  • Sun. 5.11.
  • Moderated stage blind tasting
  • Theater im Palais
  • Am Festungsgraben 1 | 10117 Berlin
  • Admission: 6.30 pm | Start: 7.30 pm
  • 54,-


Andre Macionga & Sebastian Leyer

“Man is and remains part of the whole, of the universe, of the primordial substance, of the primordial force” – this quote by Heraclitus is something we should remind ourselves of more often. It somehow makes us humbler.

The start of restaurant Macionga in Charlottenburg was by no means modest or humble. The highly talented sommelier and wine cuveteer André Macionga, a long-time sommelier at Restaurant Tim Raue in Kreuzberg, opened a wonderful temple of hedonism at the beginning of this year. The place became a true primal force when the head chef was announced: Sebastian Leyer has already cooked in many highly decorated restaurants in Berlin. From Pauly Saal, which he crucially shaped into what it is today, to Le Faubourg.

A great start so far. But André Macionga wouldn’t be André Macionga if he didn’t go one step further for eat! berlin and let the elemental power grow into elemental force. The VDP.Estate Schnaitmann (Württemberg), Sauer (Franconia), and Kaufmann (Rheingau) will join him for this evening, and now hold on tight. With all three he realised his own cuvées and they are à la bonne heur! All we can say is: The evening will be banging. The Big Bang so to say.

  • Sun. 5.11.
  • 6-course-menu with accompaniment wine
  • Restaurant Macionga
  • Xantener Strasse 9 | 10707 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 222,-


ASTOR Film Lounge © 2017 Premium Entertainment GmbH

Franz Raneburger in the Astor Film Lounge

The ASTOR Film Lounge is a blessing for people who would never enter soulless cinema bunkers with terrible snacks and mass handling. We started the Genussvolles Kino here in 2015 based on an idea by Tim Raue. We started the series “Genussvolles Kino” based on an idea by Tim Raue here in 2015. In addition to Tim Raue, this have been Marco Müller, Sebastian Frank, Michael Kempf, Max Strohe, Alexander Dressel, Björn Swanson, and Hendrik Otto.

It’s time for another of Berlin’s historical greats, namely the legendary Franz Raneburger. His restaurant Bamberger Reiter had three toques and one star. We are talking about the 80s and 90s, a time when Berlin was anything but an easy place to be for gastronomy. Today, Franz Raneburger runs Edelweiss Catering GmbH together with his wife Marija Vojkovic, and is preferably booked when really important state visitors come to the capital.

The wines come from the VDP.Estate Stigler from Baden. Each guest receives two 0.375-litre bottles of wine that are paired to the menu. The moderation is done by no one other than THE Kinoking Knut Elstermann from radioeins.

Not insignificant, of course, is which film we show you that evening: Master Cheng in Pohjanjoki is a wonderful feature film by Finnish director Mika Kaurismäki that won the Audience Award at the Nordic Film Days in Lübeck.

  • Sun. 5.11.
  • 4 courses, 2 wines & 1 movie
  • ASTOR Film Lounge
  • Kurfürstendamm 225 | 10719 Berlin
  • Admission: 7.30 pm | Start: 8.00 pm
  • 99,-

Franz Raneburger

Crabs & friends

delicious seafood plate generative art © Giancarlo/Adobe Stock

The lunch in the beautiful atrium at Hotel Luc am Gendarmenmarkt is all about tangible delicacies from the sea, about full-grown lobster, wonderfully salty oysters, crabs, caviar, sea snails and everything that the crab-loving heart desires. We celebrate “The Great Feast”, we indulge in “Day Drinking” and give all this a new dimension of quality and joie de vivre.

Responsible for this, let’s call it “orgy”, is the wonderful top chef Florian Glauert. We have been working with this highly creative and professional superfoodman for over ten years, and in that time he has been responsible for some of the best events at our festival. Last year he also received the audience award for “Hans im Luc”.

For this special lunch, we came up with something special for the wine accompaniment. Which VDP.Estate would be best suited? The epiphany: Our festival curator is a graduate sommelier and a great lover of German wines. Especially when they are white. That’s why there will be a kind of “best of”. What are Moser’s favourite wines? What GG bottles are still lying around in the cellar? Bernhard Moser himself will choose the wines and will lunch with you. Please make sure he stays fit for the evening. After all, he still has to work.

  • Sun. 5.11.
  • Opulently set seafood table with accompanying wines
  • Hotel Luc, Atrium
  • Charlottenstraße 50 | 10117 Berlin
  • Admission: 12.30 pm | Start: 1.00 pm
  • 349,-

BERAG Meetingroom Atrium

Florian Glauert; Bauhaus © GrandVisions


Schmelzwerk in den Sarotti-Höfen 2020 eat! berlin

Oh, if only we could tell you who will be our surprise guest on your blind date this year. Some things remain the same: Bernd Matthies is your host, assisted by Ulrich Amling. The two journalists and knowledgeable critics of Tagesspiegel Genuss will team up with Markus Herbicht, the stage for the guest chef and the vintners will be Schmelzwerk.

Since 2016 we had two-star chef Christoph Rainer cook with Marco Müller, and Daniel Schmidthaler with Matthias Gleiß. Austrian Andreas Döllerer introduced his Alpine cuisine, nature chef Rebecca Clopath from the Swiss mountains met Ralf Haug from the island of Rügen, Katrin Baake traveled from Malmö, Thomas Bühner visited the capital in 2021 and last years surprise was Kai Weigand from Nikkei Nine, Hamburg.

Excellent winemakers were selected with a keen eye and have also been highly secretive all these years. The Lubentiushof Winery, Candialle Winery, Domaine Comte de Thun, the VDP.Estate Pfeffingen, August Eser and Rings as well as the Austrian Herbert Zillinger Winery, to name but a few, were there. We are very excited to see what the mysterious restaurateurs will come up with for you this year.

  • Mon. 6.11.
  • Moderated 5-course-menu with accompaniment wine
  • Schmelzwerk in den Sarotti-höfen
  • Mehringdamm 55 | 10961 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 149,-

Bernd Matthies Tagesspiegel

Ulrich Amling Tagesspiegel


Hotel Adlon Kempinski Berlin Pagin at the main entrance

We value tradition but avoid repetition. That’s why we create a complete new program for our festival each year. This year, we will explore the stations of TOUR DE CUISINE, including a special journey through the legendary Hotel Adlon.

This exceptional culinary experience is a rare occurrence at eat! berlin. With six stops, you’ll gain fascinating insights and behind- the-scenes access to the renowned top hotel.

At each stop, kitchen director Stephan Eberhard welcomes us with a unique course, ranging from foie gras, nigiri with unagi eel, to poached oyster with wakame and ravioli with braised Wagyu beef. Along the way, we’ll discover hidden places with captivating stories. Don’t forget to slip into comfortable footwear, as tour guide Eberhard insists on it for your utmost enjoyment.

  • Mon. 6.11.
  • 6 stations
  • Meeting point: main entrance, Hotel Adlon Kempinski Berlin
  • Unter den Linden 77 | 10117 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 189,-

Stephan Eberhard Executive Chef Hotel Adlon Kempinski Berlin

Hotel Adlon Kempinski Berlin Kleiner Wintergarten Tafel

Hotel Adlon Kempinski Ballsaal Details


Philipp Vogel

Elif Oskan © Charlotte Fischli

Markus Stöckle

Celebrating a wedding always will be a great feast. After all, what’s wrong with eating and drinking extraordinarily well with friends and family? At the very least, we always wanted to bring the spirit of a German-Turkish wedding to eat! berlin. We invited the wonderful chef and patissière Elif Oskan and her partner Markus Stöckle to Berlin.

Before opening her restaurant Gül in Zurich, Elif worked at Seehotel Sonne, with Heston Blumenthal at the legendary The Fat Duck, and Dominique Persoone at The Chocolate Line. In London, she met her partner Markus Stöckle who had previously worked for Sergio Hermans Ous Sluis. With his restaurant Rosi, Markus fulfilled a lifelong dream. A true gastro-power couple! Philipp Vogel, chef and director of Hotel Orania in Kreuzberg met the two during an episode of Kitchen Impossible.

The three immediately liked each other and agreed to “do something together” – and that’s where we jump in. In the heart of the Ortenau region in Baden-Württemberg lies the of Freiherr von und zu Franckenstein, which dates back to the 13th century. No question, owner, and winemaker Stefan Huschle will surely find excellent wines for this wedding.

  • Mon. 6.11.
  • 6-course-menu with accompaniment wine
  • Hotel Orania Berlin
  • Oranienstraße 40 | 10999 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 149,-


Food Foto Bob & Thoms © wibesagentur

“Tuttlingen has more to offer than you would expect”, as the city writes on its homepage. We know that Tuttlingen has definitely someone great to offer. His name is Heiko Lacher he is ingenious in what he does. Feinschmecker ranks the Michelin-starred restaurant Anima among the best addresses in Germany.

Heiko Lacher and Felix Thoms met at Hammerschmiede in Karlsruhe where both of them forged their talents and expertise. We know Felix from another talent factory called Alt Luxemburg by eat! berlin award winner Karl Wannemacher. With Heiko Lacher and Felix Thoms, we proudly present two young, congenial representatives of their guild in our festival program.

The evening will be moderated by the host of Bob & Thoms, Oliver Körber, formerly restaurant manager at called Alt Luxemburg. He will introduce you to a very new member of the VDP, the wonderful winemaker Martin Schwarz from VDP.Estate Martin Schwarz.

  • Mon. 6.11.
  • 6-course-menu with accompaniment wine
  • Bob & Thoms
  • Welserstr. 10–12 | 10777 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 189,-

Oliver Körber

Heiko Lacher

Felix Thoms

Food Foto


Marion Stoltz, Daniela Knörlein, Anabela Campos-Neves, Udo Knörlein

What do you do when you can’t decide between two great options? Exactly, you take both. At least when it comes to food from anabelas Kitchen and Kitchen Library which are located directly opposite from each other.

What connects both places – besides the more than neighborly friendship and great food – is the high quality of hospitality. Daniela Knörlein, restaurant manager and owner of Kitchen Libary, leads us through the evening confidently and knowledgeably, with just as much heart and soul as Marion Stoltz does the opposite in anabela’s Kitchen. Chef and co-owner Udo Knörlein at Kitchen Library cooks at the highest level of fine dining, while on the other side of the street, you can expect the finest, produce-oriented, and somewhat more rustic Portuguese cuisine from Anabela Campos-Neves.

There’s one thing we’ve always refused to do at eat! berlin: street food. But now, at Across the Streetfood, we’ve enthusiastically found our sweet spot. And because it’s supposed to be a great night and we need a Berlin typical drink to go, VDP.Estate Domänenamt Castell will accompany us and help us to stay lively and a little tipsy.

  • Tue. 7.11.
  • 6-course-menu with accompaniment wine
  • Kitchen Library
  • Bleibtreustraße 55 | 10623 Berlin
  • anabelas Kitchen
  • Pestalozzistraße 3 | 10625 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 149,-

Food Foto Kitchen


KPM Hotel © WhiteKitchen

Some are younger, others are not. That’s life. But even if you no longer belong to the youth, you can still celebrate it a little. Younger are above all the two actors of the evening: Jonas Zörner (29) learned the cooking profession from Michael Kempf at two-star restaurant Facil at Mandala Hotel.

He worked for Kolja Kleeberg, Nils Henkel, Bent Stianson and Heiko Nieder. Today, Jonas is head chef at Restaurant Golvet, which has been awarded one star since it opened in 2017. Serhat Aktas (31) learned the profession of of restaurateur from from Herbert Beltle at Aigner on Gendarmenmarkt. He passed the sommelier exam and opened his wine bar Der Weinlobbyist in Schöneberg in 2020. Last year, Serhat was awarded by the VDP for his sparkling wine list.

The two “youngsters” jointly organize an evening at the KPM Hotel & Residences, in the Community Kitchen. And there is room for how many disciples at their table? Twelve, of course. A table full of twelve disciples needs wine, and that comes from the VDP.Estate Emrich Schönleber. Above all, the Nahe Rieslings make us rejoice and the angels’ harps resound.

  • Tue. 7.11.
  • 5-course-menu with accompaniment wine
  • KPM Hotel & Residences Community Kitchen
  • Englische Straße 6 | 10587 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 189,-

Jonas Zörner

Serhat Aktas


Mathias Brandweiner, Frederick Grieb, Helen Mol, Wolfgang Müller Hafenkueche ©

This evening at Hafenküche on Rummelsburg Bay is about four people who are connected by an intimate and decades- long friendship and by high standards of excellence. Let’s start with Helen Mol: she is a terrific sommelière and even has the WSET Level 3 Diploma for sake. Helen has international experience, having worked in New Zealand, Switzerland, and France. In Berlin, she has been in many very prestigious restaurants such as Horvath, Rutz and Pauly Saal.

The second wine person is Mathias Brandweiner, host and co-owner of Hafenküche, a successful sommelier. He previously worked at the Ritz-Carlton, Waldorf-Astoria, Bulgari Hotel & Residence, and is “Host of the Year 2019”. Chef and co-owner of Hafenküche Frederik Grieb was head chef at Pots, Ritz-Carlton, sous chef for Dieter Müller, and worked at the 3-star restaurant La Vie and at Ophelia in Constance.

Cooking alongside him this evening is the great Wolfgang Müller. As Sousand head chef of Imperial at Schlosshotel Bühlerhöhe he earned two Michelin stars. Helen will choose the wines to accompany Frederik’s two courses, Mathias is to accompany Wolfgang‘s three dishes. Both will mainly use VDP.vintners.

  • Tue. 7.11.
  • 5-course-menu with accompaniment wine
  • Hafenküche
  • Zur alten Flussbadeanstalt 5 | 10317 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 139,-


Georg Schweisfurth

Richard Reichelt

Symbiotic agriculture in animal husbandry means the coexistence of different animal species for mutual benefit. The concept was developed by Karl Ludwig Schweisfurth. The trained butcher first founded the large-scale butchery Herta. The increasing industrialisation was not without consequences for the passionate butcher. He sold the business, used the money to set up a charitable foundation and created the Hermannsdorfer Landwerkstätten and Gut Sonnenhausen.

In 1997 his son Georg Schweisfurth founded the organic supermarket chain basic, he is on the supervisory board of Greenpeace Germany, a trustee of the Schweisfurth Foundation, operator of Gut Sonnenhausen and a successful book author.

Georg will be at the wonderful Restaurant 1811 in Charlottenburg, owner and chef Richard Reichelt will prepare a great menu to match the theme. Exciting stories by Georg Schweisfurth and exciting food by Richard Reichelt will guaranty a remarkable evening.

  • Tue. 7.11.
  • 5-course-menu, aperitif and accompaniment wine
  • Restaurant 1811
  • Schlüterstraße 55 | 10629 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 165,-


Artischockenboden Bergkäse

Restaurant 1811


pars Pralinen © PujanShakupa

Kristiane Kegelmann pars Pralinenkunst

pars Restaurant Interior © CarolinePrange

Cooking is art and eating is a highly cultural act. Few evenings of our festival can contribute as much to the alliance of the culinary and visual arts as that of master confectioner, artist and restaurateur Kristiane Kegelmann. She was responsible for special orders at the Hofzuckerbäckerei Demel in Vienna.

At restaurant pars in Charlottenburg, Kristiane and head chef Alina Jakobsmeier produce wonderful chocolates: As beautiful as art pieces, with three-dimensional taste experiences. In the evenings, the place is transformed into pure enjoyment with changing menu, accompanied by the restaurant team with wine and nonchalance.

As part of the eat! berlin, we will celebrate the first birthday of pars and reflect on Kristianes culinary forays. Performative elements will be interwoven with the menu, sculptural objects will be united with the pleasures of the menu, and art and craft will build an experiential bridge. We were able to win the wonderful VDP.Estate Bürklin-Wolf as our well-wishers.

  • Tue. 7.11.
  • 5-course-menu with accompaniment wine & performative elements
  • pars Restaurant + pars Pralinen
  • Grolmanstraße 53 | 10623 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 179,-

Kristiane Kegelmann & Alina Jakobsmeier © Pujan Shakupa

pars Restaurant © Pujan Shakupa


Hotel Vier Jahreszeiten NIKKEI NINE Kai Weigand © Valentin Ammon

Jonas Merold

Weingut Odinstal © Fabian Hensel

Tim Raue is Berlin’s best-known and internationally most successful chef. As strong ambassador for our city and an ever-popular protagonist of our festival, Tim Raue is leaving powerful footprints on the next generation of chefs. We have brought together two wonderful examples this evening:

Jonas Merold opened Restaurant Merold, an extremely exciting project in the heart of Neukölln in November 2021. Working with farmers and gardeners is extremely important to Jonas, the highly talented Raue student not only offers extremely good but also exceptionally sustainable food.

Kai Weigand is a Raue student who cooked at Restaurant Tim Raue as well as at Sra Bua and Brasserie Colette. As head chef at the Gutshaus Stolpe restaurant, he achieved a Michelin star. Now Kai Weigand is head chef at the Nikkei Nine restaurant in Hamburg’s Fairmont Hotel Vier Jahreszeiten. There he cooks exciting and aroma-rich fusion cuisine with Japanese and Peruvian elements. As winemaker, we wanted the impressive visionary Thomas Hensel, represented by farm manager Andreas Schumann from VDP.Estate Odinstal in Wachenheim. The gripping, often tannic wines go very well with the cuisine of the Raue students.

  • Tue. 7.11.
  • 6-course-menu with accompaniment wine
  • Restaurant Merold
  • Pannierstraße 24 | 12047 Berlin
  • Admission: 7 pm | Start: 7.30 pm
  • 165,-

Restaurant Merold


Bar jeder Vernunft © XAMAX

At the Tagesspiegel Checkpoint evening, we’re bringing one of our other favorite products within the Tagesspiegel family to the stage: The interview podcast Eine Runde Berlin hosted by Ann-Kathrin Hipp who will lead the three 15-minute talks. She will invite the guests to a virtual circular railway to the Bar jeder Vernunft.

Checkpoint inventor and Tagesspiegel editor-in-chief Lorenz Maroldt will be the interviewer at her side. Guests of the discussion will be: Karina Ansos, first female managing director of the famous Hotel Adlon Kempinski Berlin, which reopened 25 years ago. The French-born can look back on an impressive career in the international luxury
luxury hotel industry, we are excited!
We don’t need to introduce you to Kai Wegner, do we? He has been the Governing Mayor of Berlin since April 2023 and will be questioned critically by the two Tagesspiegel editors.

Derk Ehlert is Berlin’s expert on wildlife in the city. He has been working for several years at the Senate Department for Urban Development in the field of nature conservation and landscape planning. Where fox and hare say good night and other wildlife stories might be part of the show.

The evening will also be accompanied by appropriate culinary delights. Holger Gawöhn, the chef de cuisine of the BAR JEDER VERNUNFT will spoil us with a wonderful course. The legendary theatre is not only known for its stage programme but also for its culinary delights.

He will be assisted by a great chef from the foothills of the Alps: Andreas Hillejan will spoil us with his star cuisine. The native of Lower Rhine has fulfilled his dream of owning his own restaurant with the Marktrestaurant in Mittenwald. In the BAR JEDER VERNUNFT he will surprise us with dishes from his fine Karwendel cuisine.

VDP.Estate Allendorf from the Rheingau will provide a wonderful wine accompaniment. Ulrich Allendorf and his sister Christine Schönleber run the winery with sites around Winkel, Rüdesheim, and Assmannshausen.

  • Tue. 7.11.
  • Show & Amuse and 4-course-menu with accompaniment wine
  • Bar jeder Vernunft
  • Schaperstraße 24 | 10719 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 149,-

Lorenz Maroldt

Florian Schönleber


Oliver Fritz © PCTR BRLN Photography

Klaus Beckmann

Development is not the worst of all translations for Genesis. How have different generations of cooks, winegrowers and winemakers managed to give culinary art a status in Germany like never before? For this event, we are bringing together different generations that keeps shaping this development.

Two chefs: Klaus Beckmann, with 40 years of experience, he is one of the greats in gastronomy. So ist he young and talented Oliver Fritz, head chef at the Hotel am Steinplatz.

Two vineyards: VDP.Estate Prinz Salm genesis has now lasted for 800 years and 31 generations. Nevertheless, the wines of Princess Viktoria and Felix Prinz zu Salm-Salm are by no means old-fashioned. Only in 2017 Claudia Dorn founded her Sterneisen winery in Remstal/Württemberg. Just six years later, she is already one of the most exciting newcomers in Germany.

  • Thurs. 9.11.
  • 6-course-menu with accompaniment wine
  • Hotel am Steinplatz
  • Steinplatz 4 | 10623 Berlin
  • Admission: 6.30 pm | Beginn: 7 pm
  • 139,-

Hotel am Steinplatz


Weissenkirchen Wachau Österreich © Stefan Rotter

Serhat Aktas

“The Lagencup” is something like the “Cup of Good Hope” for many people – especially unknown winemakers. Winning the “Lagencup” not only brings a lot of attention but also a listing in the “Frischeparadies”. However, these are only two of the many reasons why winemakers take part in this wine competition, which is annually organized by sommelier and restaurateur Serhat Aktas.

The competition is held in two versions: “Lagencup red” and, as you guessed it, “Lagencup white”. Since 2022, there has also been the “Berlin Sparkling Wine Cup”. The Lagencup not only awards the best site wines but also the “Winemaker of the Year” and the “Discovery of the Year.” We dedicate this evening in the wine bar of the “der Weinlobbyist” to the winner of the “Lagencup rot 2023”. As of the editorial deadline of our magazine, this had not yet been determined and will be announced online.

The restaurant’s chef is Ronny Marx, who has also been able to call himself a gourmet chef since last year when he received the corresponding award from Gault&Millau. He is not only great at his craft, but we appreciate him above all for his creativity and uniqueness. Ronny Marx will accompany the winning wines accordingly, and of course, the winemaker will also be present at the evening.

  • Do. 9.11.
  • 4-course-menu with accompaniment wine
  • der Weinlobbyist
  • Kolonnenstraße 62 | 10827 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 139,-


Christian Thomas & Matiaz Diaz © Christian Thomas

There are life stories that are unbelievably fascinating: Matias Diaz was born in Lima, Peru, in 1990. He was supposed to play football in the first division, but luckily he ended up in the first division of star gastronomy. He cooked in Berlin at Hugo’s, Interconti, and at Facil, Mandala. Today, Diaz is the chef at the wonderful Italian-Peruvian Restaurant 136. The owner is Italian, which led to the fusion of Peruvian and Italian cuisine. Of course we tried it for you, it works wonderfully!

The photographs on the walls are particularly striking. They are by Christian Thomas, one of Berlin’s best photographers. We have come up with this idea: Thomas will take a portrait of each guest, separate set-up, the photo will be printed out and can be collected afterward.

The wine accompaniment comes from the Lungarotti family from Torgiano in Umbria. The family works mainly with regional grape varieties. This evening, get a picture of the restaurant and the winery, while Christian Thomas makes one of you. Extraordinary!

  • Do. 9.11.
  • 4-course-menu with aperitif, accompaniment wine and portrait shooting
  • Restaurant 136
  • Linienstraße 136 | 10115 Berlin
  • Admission: 6 pm | Start: 6.30 pm
  • 249,-

Berliner Speisemeisterei 136 Restaurant Food

Berliner Speisemeisterei 136 Restaurant Food

Berliner Speisemeisterei 136 Restaurant Food

136 Restaurant-Team


Sascha Stemberg © the golden circle

Björn Swanson

The senses of smell and taste are closely connected to the so-called almond nucleus in the brain, which is responsible for memories. This is the reason why there is no better key to our childhood memories than the smell or taste of things from that time.

Restaurant FAELT by starred chef Björn Swanson is dedicated to this phenomenon. He focuses on the German Abendbrot and recreates dishes that he grew up with in Berlin. Presumably, the equally starred chef Sascha Stemberg has quite different tastes that he associates with his childhood. He grew up in his family’s restaurant, which has been running in Velbert, North Rhine-Westphalia, since 1864.

Do you think Nik Weis‘ childhood already smelled of green apples and apricot, i.e., Riesling? Or was it rather the yeasty fermentation smell of the wine cellars? We’ll get the chance to ask him since he will be with us that evening to present his wonderful wines from VDP.Estate Nik Weis. Berlin, North Rhine-Westphalia, Rhineland- Palatinate: three regions, three men of roughly the same age, three times childhood. What does the almond seed say about that?

  • Thurs. 9.11.
  • 5-course-menu with accompaniment wine
  • Restaurant FAELT
  • Vorbergstraße 10 a |  10823 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 149,-

Restaurant Jord

Restaurant Jord


The Earth My Home Wald

School and cooking lesson with Theo and Marco

Since 2015, eat! berlin has been organizing global lessons with the non-profit association My Theo e. V. where primary school children prepare and eat a healthy meal together with star chefs. The youngest children experience how to eat well and sustainably and have a lot of fun at the same time. Ralf Zacherl has been very supportive in the past years, this year we were able to win Marco Müller.

He is one of Germany’s most ambitious and innovative chefs and the father of three enchanting daughters. In recent years he has been working closely with farmers as well as breeders and is seen frequently in the forest to forage. Festival director Bernhard Moser and Sylvia Hahnisch, initiator of My Theo TV could not imagine a better partner for this heartfelt project.

It will take place with the strong support of Schönhauser Allee Arcaden and Sven Oswald from radioeins, who will host the school and cook show.

  • Thurs. 9.11.
  • Schönhauser Allee arcaden
  • Schönhauser Allee 79 | 10439 Berlin
  • from: 10 am | to: 1 pm

Drittklässler Grundschule Niederheide Hohen Neuendorf My Theo TV 2018 © eat berlin

My Theo TV 2018 © Pia Negri

Marco Müller


Zwei Ornament © Judy Rothchild

In 2020, we awarded Anja and Carsten Schmidt as „Förderer der Genusskultur“, there impact on Berlin is enormous. In addition to the successful Weinladen Schmidt, they run the three-star Rutz restaurant, Schmidt Z&KO and Rutz Zollhaus.

The latter was once run by cult restaurateur Herbert Beltle. One of his signature dishes was Brandenburg flying duck. Beltle handed the restaurant over to the Schmidts and with it the great Marco Müller, officially confirmed as the best chef in town. Together with his talented chef Florian Mennicken, he develops the wonderful dishes at Rutz Zollhaus.

Combined with the wine list, this place is an absolute feel-good spot. Both the menu and the wine pairing are still a secret. The only thing clear is that the whole menu is based on the theme of flying Duck and the wine accompaniment comes from the highly endowed VDP.Estate Aldinger.

  • Thurs. 9.11.
  • Duck in 5 courses with accompaniment wine
  • Rutz Zollhaus
  • Carl-Herz-Ufer 30 | 10961 Berlin
  • Admission: 6 pm | Start: 7 pm
  • 149,-

Marco Müller

Florian Meinecke


Fernsehturm Berlin skyline bei Nacht © bluejayphoto

With this song Seeed has set a monument to our city. We feel responsible for culinary monuments and have chosen the following actors (carved in stone so to speak):

Christopher Kujanski, chef at Restaurant Pots. He came to the capital to take over the restaurant at the Ritz-Carlton from Dieter Müller. Previously he was sous chef at Dieter Müller restaurant on the MS Europa. He acquired his deep knowledge and passion for casual fine-dining at Facil and at Vendôme. Our personal favorite pastry chef, Sabrina Schanz, now works for the sustainable chocolate brand Original beans. She shows us the chocolaty side of life, skilfully and creatively implementing Berlin.

Another figure in our culinary statue bears the likeness of Lina Wendel. The restaurant manager of Restaurant Pots will accompany the evening with drinks from Berlin that are anything but wine, e.i. schnapps from the passionate Berliner- by-choice Stefanie Drobits, alias Fräulein Brösel. Cube-Livemusik with Marie Chain revives the capital’s different musical periods. From Hildegard Knef to Harald Juhnke to fantastic DJ sets, everything that has shaped Berlin will play a role this evening.

  • Fri. 10.11.
  • 5-course-menu with No Wine Pairing and live music
  • Restaurant Pots im Hotel Ritz-Carlton
  • Potsdamer Platz 3 | 10785 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 157,-

The Ritz-Carlton Berlin Pots Chefs Table © Matthew Shaw

E-Mail Telefon Telefon

eat! berlin GmbH

E-Mail: mahlzeit[at]
Telefon: +49 (0)30 . 23 456 845

Schriftgröße einstellen: