The story
Bieberbau serves modern cuisine with German roots at Durlacher Straße 15 in Berlin-Wilmersdorf, and holds one Michelin star in 2026. Stephan Garkisch cooks, his wife Anne Garkisch runs the wine side, and the dining room dates to 1894.
Garkisch works with the seasons and builds menus around herbs and spices from the restaurant's own garden in Prenden, in the Barnim nature park. Three menus (fish, meat, vegetable) can be combined, each running 3 to 6 courses. Anne Garkisch pairs the food with German and Burgundy classics, including half bottles and a few rarities.
The March 2026 menu opens with duck terrine, Pommery mustard and sour cherry, then moves to cauliflower foam with smoked almonds and black cardamom. Char caviar arrives with hollandaise and yuzu chocolate. In autumn, young Fläming venison loin comes with pumpkin, morels and lovage. The cheese courses are a specialty, among them a goat cheese mousse and foam with kale and apricot.
The stucco master Richard Bieber built this house as his studio and showroom, and the expressionist painters Pechstein and Kirchner lived and worked here. The dining room came through a wartime fire intact and has been protected as a monument since its 1986 restoration. Gilded stucco covers a chocolate-brown ceiling, and nymphs and satyrs look down from the timber-framed walls. The Schlemmer Atlas gave it three Kochlöffel in 2026.
Recognition
Ambience
Details
History
High quality cooking
Concept In the imaginative showroom of master stucco artist Richard Bieber from 1894, who already inspired Expressionists Max Pechstein and Ernst Ludwig Kirchner, three menus (fish, meat, vegetable) can be combined, each consisting of 3 to 6 courses. Culinary Style Stephan Garkisch works consistently with seasonal ingredients, using vegetables and herbs from his own field. He serves green beans, Granny Smith apples, matjes herring, melon, and pea cress as a crisp, fresh salad, and combines, for example, in the golden autumn, loin from young deer from the Fläming region with pumpkin, morels, and lovage. Unsurpassed in Berlin are Garkisch's cheese courses, such as goat cheese mousse and foam with kale and apricot. Wine Wife and hostess Anne Garkisch knowledgefully accompanies the meals with matching classics from Germany and Burgundy, including half bottles and rarities. Atmosphere Tables dressed in white, gilded stucco on the chocolate-colored ceiling, while nymphs and satyrs gaze down from the walls as you eat. Many regular guests. Conclusion Tables dressed in white, gilded stucco on the chocolate-colored ceiling, while nymphs and satyrs gaze down from the walls as you eat. Many regular guests.
Heritage-protected, lovingly restored dining room with stucco-decorated timber-framed elements, which was part of sculptor Richard Bieber's workshop at the beginning of the 20th century. Stephan Garkisch cooks.
Location