The story
Alte Überfahrt holds one Michelin star (2026) for its seasonal Italian-rooted cooking at Fischerstraße 48b in Werder, a short drive from Potsdam. The restaurant has worked from a listed building on the Havel promenade since 2016.
Chef Thomas Hübner spent twelve years in Italian kitchens, including Enoteca Pinchiorri and Alain Ducasse's Louis XV, before taking over this kitchen in 2016. His Italian Mediterranean training still shows, but the menu follows the walled kitchen garden at Schlossgarten Petzow, where the team harvests rare vegetables, herbs and wild mushrooms. Vegetables lead the plate, with fish and regional meat alongside.
Zander prepared with the Ike Jime method comes with chard, green tomato and trumpet squash. Puffballs from the garden meet Castelluccio lentils and spruce needles. Dessert might be the heirloom Kaiser Wilhelm apple with apple crème fraîche, walnuts and miso sabayon. Guests build their own menu of up to six courses, or order dishes individually.
Host Patrick Schwatke pours naturally made wines from Italy, Austria, Germany and France, and Der Feinschmecker rated the restaurant 3.5 in 2026. Inside, soft green and turquoise tones, plush seating and a fireplace face the water. In summer the terrace sits under old trees at the lake's edge.
Recognition
Ambience
Details
History
High quality cooking
In the listed building on the Havel Promenade, comfortable benches and armchairs create a cozy atmosphere. Guests assemble their own menu from the available dishes, with a maximum of six courses.
Concept Sophisticated country cuisine in a modern fine dining restaurant in Brandenburg's beautifully restored island city. Six seasonal dishes that can be ordered as a complete menu or individually per table. Culinary Style Thomas Hübner cooks with whatever nature currently has to offer. He also grows rare vegetables and herbs himself in the castle garden in nearby Petzow. For example, he combines puffballs with Castelluccio lentils, ferments, and spruce needles, or prepares zander killed using the gentle Ike Jime method with chard, green tomato, and trumpet squash. Variations on the Kaiser Wilhelm apple, an heirloom variety, are served alongside apple crème fraîche, walnuts, and miso sabayon to create a delicious dessert. Wine Host Patrick Schwadtke shares the same wavelength with European winemakers, pairing the menu with naturally produced wines that reflect this shared philosophy. Atmosphere Stylish and cozy; soft green and turquoise tones, plush upholstered furniture, and a fireplace create a welcoming ambiance. Parking is available upon request in the courtyard. Conclusion A relaxed culinary experience in the best restaurant in the state.
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