The dining room of the Bieberbau bears the signature of the sculptor / master plasterer Richard Bieber. He sat down in 1894 so that a monument. Driven from his old workshop in Leipziger Strasse by the new Tietz, he built in the Durlacher Street, a new studio building. Expressionist painters like Pechstein and Kirchner lived and worked here. The Bieberbau served as an inn for painters, neighbors and guests, and at the same time as a showcase for plastering sector work: An army of masters and apprentices created sculptures that Bieber’s customers as a model and inspiration and at the same time the construction of the restaurant guests should serve. In war, the house burned and lost its once magnificent facade. Miraculously, but remained Bieber guest room completely spared. The restaurant has developed in the postwar period to a slide fail to fall into a deep sleep later. From the Bieberbau was awakened by the chef and owner Karl Kling until 1967, with a passion for the interior and the tradition of the restaurant. In 1986, he restored the Bieberbau loving. Since then, the dining room is a listed building.
Today the ornamentation of Bieberbau stores fascinating testimony of a forgotten art form. Guests who appreciate the atmosphere of the modeled stucco truss and dine in the imaginative decor, Richard Bieber are grateful for his work. This is probably why the restaurant carries to this day the name “Bieberbau”. The restaurant is a unique jewel in Berlin’s gastronomic landscape.
Since November 2015 our cuisine has been awarded a Michelin star.
So defined the Michelin Guide our Star: This is how the Michelin Guide defines our star: The ambience is unique here – the stucco work of Richard Bieber is absolutely worth seeing! Under the direction of the sympathetic hostess, attention is attentively cared for, the chef cooks modern-seasonal, skillfully placing herbs and spices at the center of attention. And the prices are fair!
Our own garden located in Barnim Nature Park is surrounded by pine forests in Prenden. On a flat garden area of 1000 sqm and more than 500 plantingpots our herbs and spices are grown.
Last year we have first cultivated from over 100 different seeds and plant seedlings herbs, such as bronze fennel, coriander Thüringer, Gewürztagetes, Damaziner cumin. The first summer was very successful.
Owner & Chef
Sous chef de cuisine
Sous chef de cuisine
Josha Assar Jean Karlborg
Chef de partie
Mariella Göbel & Anne Garkisch
Photography & PR
The whole team all at a glance
Jean-Francois Mathieu – Sous Chef , formerly with stops at “Fischers Fritz” and “Arbutus“.
Laurans Friedl – Sous Chef, formerly with stops at “Restaurant Bareiss” and “Fischers Fritz”
Josha Assar Jean Karlborg – Chef de partie, formerly with stops at “Esszimmer”.
We are working together to develop the idea of “Herbs and Spices”.
Mariella Göbel – Sommeliére and deputy restaurant manager, formerly with stops at the “Interalpen Hotel Tyrol” and “Frühsammers Restaurant”.
on that certain day we will offer only one menu for 83,50 € each person.
sesame, caraway & garden herbs
chunterelles, pumpernickel & purslane
salted orange & ginger
toast, chives & hazelnut
pear weed, double cream ice-cream, sarawak pepper & black cumin
Red cutlery: standard comfort and particularly pleasant house
Empfohlen im Guide Michelin, Gault Millau & Feinschmecker.
We are looking for support
We are looking at a service support, with the same freshness as our herbal cuisine. Peppered with punctuality and interest, motivated, resilient and flexible. Ready to build a bridge between tradition and sophistication with us?
Experience in upscale restaurants are desired.
Then apply at the following address: email@example.com
Restaurant: 6.00 – 00.00 am
Kitchen: 6.00 – 9.30 pm
Closed Saturday and Sunday
cash, EC and credit cards
Free cancellation of your reservation is possible up to 2 days in advance.