Author Archives: Sarah-Wischmann

Solid as a rock

© JohnCrux von

In Thai culture, the lion stands for power and strength. If the lion is carved in stone, it becomes the protector of the house and home. It is also referred to as the “Singha” and the name of the city of Singapore is derived from it.

When Markus Herbicht cooks Thai food, it makes complete sense because he has cooked for the Thai Royals already. He spent a total of three years in Phuket and Bangkok. After returning to Berlin, he filled numerous high-profile chef positions, and founded a catering company and a cooking school. His event location Schmelzwerk at Sarotti-Höfe has been one of our favourite eat! berlin venues for years.

This evening, Markus Herbicht will be proving to be as solid as a rock again, preparing an excerpt from his best-off dishes. Our personal Singha, the lion carved in stone, will be also there: Löwenstein, or more precisely Heymann-Löwenstein, represented by winemaker Sarah Löwenstein. She took over her parents’ VDP.Estate with the 2018 vintage. We are thrilled to see how she has developed the monumental wines. Uhle Roth Lay is simply one of the best wines we have had the pleasure of drinking in our lifetime.

  • Fr. 10.11.
  • 5-course-menu with accompanying wines
  • Schmelzwerk in den Sarotti-Höfen
  • Mehringdamm 55 | 10961 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 179,-


Markus Herbicht

Weingut Heymann-Löwenstein: Reinhard Löwenstein, Cornelia Heymann-Löwenstein, Sarah Löwenstein © Andreas Durst

An artistic affiliation

Gastronomy has always been a place of art and artists. The extent to which high-quality gastronomy can be deeply interwoven into cultural practices is shown by the liaison between the restaurant Bar Brass, the Hermann Noack Foundry, and the Noack Gallery in Charlottenburg.

At the time of our festival, the Noack Gallery is hosting an exhibition by Joel Meyerowitz who is one of the most visionary photographers in the world; thanks to him color photography became salon-worthy.

A guided tour through his work, accompanied by bubbles and canapés, will carry us smoothly into the evening at Bar Brass. Here, the three top chefs Reza Daei Nabi, Sati Pulenthiralingam, and Oliver Frahm will prepare an inspiring menu.

The menu will be accompanied by wines from the VDP.Estate Dr. Crusius (Nahe).

  • Fr. 10.11.
  • 4-course-menu with guided tour of the gallery and bronze foundry
  • Galerie Noack & Bar Brass
  • Am Spreebord 9a | 10589 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 149,-
Sati Pulenthiralingam, Oliver Frahm, Reza Daei  © Christian Kielmann

Sati Pulenthiralingam, Oliver Frahm und Reza Daei Nabi © Christian Kielmann

Interieur der Bar Brass mit eingedeckten Tischen

Bar Brass

Noack © Marina Jerkovic

Noack © Marina Jerkovic

Art, wine & dine

C/O Berlin Amerika Haus Außenansicht © David von Becker

Since a culinary collaboration in 2019 we have been big fans of C/O Berlin. We are also big fans of Frederik Jagla and Antonio Rilling, the creators of Barkin’Kitchen. Among other projects they took over the museum café three years ago and hosted events for eat! berlin in 2020 and 2021 combining art and cuisine in a most tasteful way.

In autumn 2023, the museum will present the first major retrospective of Mary Ellen Mark (1940–2015). The US photojournalist received numerous awards, her portraits, photo series and reportages took her from the USA to Mexico and India.

We will start this evening at C/O Berlin with aperitif and amuse in the foyer and a guided tour of the exhibition. Frederik will be inspired by the art on display for the 4-course menu that follows. Tobias Gennis will contribute the liquid components. Among others, he worked as sommelier at Rutz Berlin and has created a platform for special wines serious.drinking. Look forward to an evening in the service of good taste.

  • Fr. 10.11.
  • 4-course-menu with aperitif
  • C/O Berlin
  • Hardenbergstraße 22-24 | 10623 Berlin
  • Admission: 6.30 pm | Start: 7.15 pm
  • 119,-

Foodart Event C/O 2019

Installation View © C/O Berlin Foundation und Stephanie von Becker


Painting Paul Bocuse © Kim Weitzendorf

Patrik Jaros

There were many great chefs in France. But none was like Paul Bocuse. With his humor, his esprit, and through his charisma, Bocuse replaced the maître as the star of the restaurant. He is the reason for the contemporary chefs self-confidence. For a tribute to Bocuse, we can think of no better than top chef Patrick Jaros. The Czech-born chef was at Eckart Witzigmann’s side for a long time at Aubergine in Munich. In 1995, he won third place at the Bocuse d’Or. He is still a member of the Bocuse d’Or Academy in France and President of the Bocuse d’Or Selection in Germany.

On this evening, he will prepare a seven-course “in-memoriam” menu. He will work with Wilhelm Alexander head chef Fabian Fiedler and his grandiose team. The meal will be flanked by sparkling wines from Bouvet Ladubay and VDP.Estate Reichsrat von Buhl (Pfalz).

Restaurant Wilhelm Alexander is a grand and ambitious gastronomy project in the Humboldt Forum and is as historic as the menu will be.

  • Sa. 11.11.
  • 7-course-menu with accompanying sparkling wine
  • Restaurant Wilhelm Alexander
  • im Humboldtforum
  • Schlossplatz | 10178 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 250,-

Restaurant Wilhelm © Steffen Sinzinger

City, Country, River

Christopher Kümper

Markus Langer

Gunter Künstler

A…..: D City: Dresden; A…..: R Country: Rheingau; A…..: S River: Spree

These terms were the result of our city, country, river game which we build an entire evening around.

Our guest chef Marcus Langer comes from Dresden where he is head chef of the restaurant Atelier Sanssouci. With one Michelin star and seven Gusto pans, he is a great connoisseur of French cuisine.

From the Rheingau, we will be welcoming visionary winemaker Gunter Künstler. In 1988, at the age of only 19, he joined his parents’ winery VDP.Estate Künstler. With a lot of experience and knowledge, the likable winemaker now cultivates 42 hectares. His quality peaks are to be found in Pinot Noir and Riesling. But Chardonnay and his Sauvignon Blanc also regularly put a smile on our faces.

The Spree is our home turf. Here the “Shooting Star of the Year 2017” and our friend Christopher Kümper cooks on the beautiful restaurant ship PATIO. Right on the bank, floating on the Spree. None other than radioeins presenter Sven Oswald will moderate the evening – it will all be S as splendid!

There are two time slots available. Please choose your preferred time when booking.

  • Sa. 11.11.
  • 5-course-menu with accompanying wines
  • PATIO Restaurant am Wasser
  • Ecke Kirchstraße / Helgoländer Ufer 13a | 10557 Berlin
  • First time slot: 5 pm champagne reception, 5:30 pm start menu
  • 189,-
  • Sa. 11.11.
  • 5-course-menu with accompanying wines
  • PATIO Restaurant am Wasser
  • Ecke Kirchstraße / Helgoländer Ufer 13a | 10557 Berlin
  • Second time slot: 7:30 pm champagne reception, 8 pm start menu
  • 189,-

PATIO Restaurant am Wasser Außenansicht

Lift Martini, drink wine per circulum anni

Restaurant SodaZitron

St. Martin drinks the good wine and leaves water for the little geese

Depending on availability the geese at the restaurant SodaZitron on Kollwitzstraße come from Gut-Marihn in Mecklenburg-Western Pomerania or from Landhof Rahlf in Ahrensfelde. It is important to the owners that they originate from farms and not from any feedlot. Torsten Rahlf will attend this evening and introduce his wonderful ranch, which is also a great destination for a day trip. Transparency is a very important topic for the passionate farmer.

The menu will be prepared by top chef Holger Mootz, the new head chef at Restaurant SodaZitron. Born in Lower Saxony, he has long worked on the coast and by lakes, in Binz and Putbus, on the island of Rügen and in Schwerin. He has already been awarded a Bip Gourmand and 16 points in Gault&Millau.

St. Martin’s Day, St. Martin’s goose, Tobias Sudhoff’s happy foie gras from the goose, and the many other courses centered around the goose and St. Martin, are accompanied by the VDP winery VDP.Estate Milz (Moselle) with Sebastian Schmidtke will be present. The winery is a founding member of the VDP and celebrated its 500th birthday in 2020. It has been in the family since 1520 and is located in the small village of Trittenheim, directly on the beautiful Mosel loop in the middle of a picturesque wine landscape. Dr. Timur Kandemir, the sommelier of the SodaZitron, will also be present.

  • Fr. 10.11.
  • 5-course-goose-menu with accompanying wines
  • Restaurant SodaZitron
  • Kollwitzstraße 87 | 10435 Berlin
  • Admission: 6.30 pm | Start: 7 pm
  • 149,-

© Edalin von

Restaurant SodaZitron

Bernhard Moser © SodaZitron

Titelbild Das beste kommt zum Schluss

Closing Gala

Titelbild Das beste kommt zum Schluss

AXICA © Christian Kielmann

The eat! berlin closing gala is the ultimate highlight for multiple reasons. It’s a special occasion to welcome our friends and sponsors who support us throughout the year. Among them are GASAG and esteemed individuals such as senators, mayors, representatives from DEHOGA, and visit berlin.

AXICA will once again host us, and we’re thrilled to have kitchen director Wolfgang Keller, who not only graciously host our guest chefs but also contribute a standout course each year.

This time, we have Stephan Eberhard, the kitchen director of the legendary Hotel Adlon Kempinski, and renowned chef Josef Viehhauser teaming up with Olaf Böhlke from Restaurant Maison Blanche in Kreuzberg to create a remarkable dish. Additionally, Andy Saul, a Michelin-starred chef, and Tim Tanneberger from theNOname restaurant will be part of the festivities. Tim will be receiving his first Michelin star this year. The gala will feature esteemed wineries, including Prof. Dr. Georg Prinz zur Lippe, owner of VDP.Estate Schloss Proschwitz in Meissen, talented winemaker Matthias Hey (VDP), and the remarkable VDP.Estate Reichsgraf von Kesselstatt. We have a cherished tradition of presenting awards at the closing gala. One of them is the “Promotion of the Gourmet Culture” award, which has been bestowed Ramona Pop, Herbert Beltle, Anja and Carsten Schmidt, Alexander Dressel, Bernd Matthies, Gesumino Pireddu, Guido Wegner, Michael Hoffmann, Ingrid and Karl Wannemacher, and Sonja Moor. Additionally, we will announce the winner of the “Audience Award,” where festival attendees vote for their favorite event using our app. Previous winners include Stefan Hartmann, Katja Grünebaum, Cynthia Barcomi, Regina Vogt, Sonja Frühsammer and Felicitas Then, Markus Herbicht, Anja Antonowicz and Alexander Dressel, Bini Lee and José Miranda Morillo, and Florian Glauert.

But the absolute highlight of the evening is the presentation of the prestigious “Lifetime Achievement” award. Past winners have included Eckart Witzigmann, Wolfram Siebeck, Alfred Biolek, Gianni van Daalen, Harald Wohlfahrt, Wilhelm Weil, Thomas H. Althoff, Jürgen Dollase, Jörg Wörther, Léa Linster, and Hans Haas. We are eagerly anticipating fresh oysters from Transgourmet, Imperial caviar, VDP.Prestige sparkling wine, and the delightful and entertaining hosting by Daniel Finger and Sven Oswald. We can’t wait to see you there!

  • Su. 12.11.
  • 6-course menu with accompanying wines
  • AXICA Kongress- und Tagungszentrum
  • Pariser Platz 3 | 10117 Berlin
  • Admission: 5.30 pm | Start: 6.00 pm
  • 179,-

Tim Tanneberger © Florian Kottlewski – theNoname

Stephan Eberhard

Andreas Saul

Josef Viehauser

Heaven over Berlin

© Foxys_forest_manufacture von

Our Levant Casual Fine Dining Breakfast

Great hospitality can be experienced on every corner of Israel’s metropole, making Tel Aviv and Jerusalem a centre of attraction for young and internationally oriented foodies in particular. Levantine cuisine is still developing in Central Europe and especially in Berlin. Michelin-starred chefs like Gal Ben Moshe, cookbook authors like Otto Lenghi and Haya Molcho, and restaurant openings like Neni, Berta and, of course, Bamia are testimony to the trend’s consolidation and lasting change in the city. It’s fascinating how strong the bond between Israel and Berlin has become again.

Our fine-dining breakfast already has a certain tradition. A few years ago, we were the first in the world to apply the principles of high cuisine served in courses to breakfast and may even have created something of a trend ourselves. This year we are dedicating our breakfast to Levant cuisine. Shay Dagmi, is the new head chef at Bamia in Precise Tale Berlin. The very successfully designed hotel near Potsdamer Platz houses a very special pearl: the penthouse with a unique panoramic view.

Here we start with champagne as aperitif, then Shay Dagmi prepares delicacies from the variety of oriental cuisine such as oysters with lemon and harissa oil, lachuch with salmon and caviar, baklava French toast, and much more. Decide quickly, there are only twenty seats.

  • Su. 12.11.
  • Gourmet breakfast with champagne aperitif
  • Penthouse im Precise Tale, Berlin Potsdamer Platz
  • Stresemannstraße 95 | 10963 Berlin
  • Admission: 11 am | Start: 11.30 am
  • 109,-

Precise Tale Berlin

Titelbild Tuberdour Station 1 Wild Trüffel Herbicht

The Tuberdour – 1st Station

Titelbild Tuberdour Station 1 Wild Trüffel Herbicht

Massimo Ferradino

Wild & Truffles with Markus Herbicht

Our Tuberdour, unlike William Duke of Aquitaine (no, this is not Aquaman), is not creating songs in the Old Occitan language; William was a troubadour.

Facts Tuberdour Station 1 Wild Trueffel Herbicht

Massimo Ferradino, our Tuberdour, is a true master of Tuber Melanosporum (black Périgord truffle), Tuber Magnatum Pico (white alba truffle), and many other intriguing kinds of the noble mushroom. Markus Herbicht, who not only runs a thriving catering company but also oversees the melting facility in the Sarotti courtyards, is one of Massimo’s top customers in Berlin. Herbicht has also won the audience prize for the most popular event, indicating that the eat! berlin crowd holds him in high respect. Markus Herbicht will prepare a delicious 5-course menu for you, and our Troubadour will make the truffle plane dance for you.

We welcome Michael Gutzler, a beloved winemaker of VDP, who originates from the beautiful Gundheim in Rheinhessen. He will accompany this evening with his great white and red wines.

  • Fr. 28.10.
  • 5-course-menu with accompanying wines
  • Schmelzwerk in den Sarotti-Höfen
  • Mehringdamm 55 | 10961 Berlin
  • Admission: 6.30 pm | Start: 7.00 pm
  • 169,-
Galerie Tuberdour Station 1 Wild Trüffel Herbicht im Schmelzwerk

The melting facility in the Sarotti courtyards

Can you bear paradise?

Mandia Vell Weinberg

Our favorite winemaker at Sawito

Do you live in Falkensee, by any chance? If so, you’re in luck. If not, the trip is worth it. In Brandenburg, only a short distance away from Berlin, a true gem has emerged.

Chef Marco Wahl practices the greatest level of fine dining cooking here at the Sawito restaurant, just like he did when he apprenticed under Florian Glauert at the Ellington, among other chefs. He worked as the sous-chef there. Thomas Wruck, the restaurant’s owner, loves Mallorca to death. On our first eat! berlin visit of the exceptional restaurant; a rare and especially good winery caught our attention right away on the expertly organized wine list. Mandia Vell is located in the east of the island and the Palatinate Thomas Wambsganss presses their wines at world level.

The quantities produced there are minimal, and Thomas actually can’t supply events such as the eat! berlin festival at all. Every year, the wines are immediately sold out and, with a lot of luck, one can still purchase very small quantities on site at the winery. But now that Thomas Wambsganss and Bernhard Moser have become friends everything worked out. He is coming to visit us in Berlin! We are looking forward to the combination of Falkensee, Sawito, Wahl and Wambsganss… as I said: you are lucky if you live nearby.

  • Sa. 29.10.
  • 4-course menu with accompanying wines
  • Sawito
  • Spandauer Str. 14 | 14612 Falkensee
  • Admission: 06:30 pm | Start: 07:00 pm
  • 159,-

Marco Wahl

Thomas Wambsganss

Restaurant Sawito

Born to be alive

Nikodemus Berger, Andy Saul and Frank Schreiber © Christian Kielmann

Veggie at Tierpark

We are unsure about how nice Frederick the first was but we have to thank him for the name Charlottenburg and Charlottenburg Palace. After the death of his wife Sophie-Charlotte of Hanover, he had everything renamed in her honor. The King of Prussia, who once started his career as Elector Frederick the third of Brandenburg, achieved a lot and created the basis for a strong empire. However, the Friedrichsfelde Palace was originally called the Rosenfelde Palace and belonged to Benjamin Raule, Brandenburg’s director of the navy. He came from a Dutch merchant family but made a name for himself as a privateer and colonialist. Presumably, he was not a nice person. Raule fell out of favor with the king and was imprisoned and expropriated. Thus, the Rosenfelde Palace became the Friedrichsfelde Palace. In 1954, the Tierpark was founded and the Friedrichsfelde Palace served as its headquarters. During the GDR period, the palace increasingly deteriorated and was to be demolished. Due to the persistent intervention of the then Tierpark‘s director Heinrich Dathe, the castle was renovated between 1971 and 1981.

We now take a seat in the historic rooms of the beautiful castle and celebrate our life and the life of other living beings. Likewise, we celebrate the vegetarian cuisine, which has managed to keep up with the great cuisines of the world in Berlin and other metropolises.

During this event, the great chef Andy Saul * from the restaurant Bandol sur Mer in Berlin-Mitte is cooking for us. In addition, we were able to get Frank Schreiber (16 points in Gault&Millau, 2006 Master Chef) to travel from the Hotel Goldener Hahn in Finsterwalde to Berlin to cook for us. As the alliance’s third member, you’ll be introduced to a new and completely fresh talent: Nikodemus Berger, the chef of the vegetarian cocktail bistro Bonvivant in Schöneberg. He has already been nominated as Berlin’s master chef in the bar culture category. Obviously, the very word cocktail opens a door. Go there, it’s an ordinary and exceptionally good restaurant.

The winemaker of the evening is Stefan Lergenmüller, who has been a friend of festival founder Bernhard Moser for a long time. He is part of the Lergenmüller family of winemakers from the Palatinate and caused a sensation with the purchase of the traditional winery of the Reinhartshausen Palace in the Rheingau. Here, he cultivates the top vineyards in a traditional and subtle manner and thus manages not only to continue the estate’s high-quality tradition but even to develop it further. In addition, he makes extremely exciting wines on the island of Mariannenaue, which at first glance have little to do with the tradition of this region. For example, the orange wine “Verschollen”, which is one of the best of its kind we have ever had. In addition, Stefan Lergenmüller is the owner of the Clüsserath-Eifel winery in Trittenheim, which also owns wines at the top site “Apotheke”. Moreover, the friendly top winemaker can draw on many different wines to accompany this evening for us.

  • Su. 30.10.
  • Day ticket for Tierpark Berlin, 5-course-menu with accompanying wines
  • Tierpark
  • Am Tierpark 125 | 10319 Berlin
  • Visit the Tierpark at will | Meeting place: 7.00 pm Schloss Friedrichsfelde
  • 189,-

Schloss Friedrichsfelde

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