The story
Sawito is a modern European restaurant at Spandauer Straße 14 in Falkensee, just outside Berlin. The kitchen earned one Michelin star for 2026, and chef Marco Wahl cooks Mediterranean-leaning dishes on a French framework.
The menu draws its flavors from Italy and Spain and gives them shape through French technique. Regional producers supply seasonal ingredients, and the kitchen cooks to what the market offers that week. Schlemmer Atlas awarded 3.5 Kochlöffel for 2026, praising its open-minded mix of flavors and a small, elegant à la carte selection.
The printed tasting menu has run from amuse bouche through veal sweetbread with spinach, potato, lentils and winter truffle. Other courses include duck with carrot and tarragon, and Époisses with apricot, walnut, honey and thyme. Dessert pairs bittersweet chocolate with mandarin, yogurt and rosemary. On Wednesdays and Thursdays the kitchen serves a surprise menu of three or four courses built from the seasonal list.
The dining room is modern and calm, with a covered terrace for warmer evenings. Hostess Dagmar Euent runs the floor, and many regulars arrive around 5 p.m. The wine list leans on leading German estates and includes aged bottles from Burgundy, Tuscany and Piedmont.
Recognition
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History
High quality cooking
Fine dining without borders just outside Berlin, which presents itself in an unpretentious manner with an open-minded diversity of flavors. There is a small, elegant à la carte selection and several menus by Marco Wahl.
Concept Casual fine dining in Berlin's sought-after outer suburb. Dishes available à la carte and as a tasting menu with 4 to 6 courses (surprise menu on Wednesdays & Thursdays). Culinary Style Marco Wahl's worldly, classically rooted cuisine boldly experiments with intense flavors. He pairs secreto and braised Iberico pork cheek with white beans, pear, celery cream, tarragon, popped crackling, and zesty lemon gel. Aged Epoisses is accompanied by gentle sweet-spicy-earthly notes of apricot sorbet and gel, thyme, honeycomb, and caramelized walnuts. Creative vegetarian dishes. Wine Leading German estates and personal favorites, including wines from Lisa Bonn in Nierstein and Martin Schwarz in Meißen, alongside aged selections from Burgundy, Tuscany, and Piedmont. Atmosphere Modern and refined, with a covered terrace. Hostess Dagmar Euent, known from the "Villa Kellermann", is a true delight. The venue attracts many regulars, and guests often arrive as early as 5 p.m. Verdict Professional hospitality unexpectedly found in the commuter belt.
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