Martin's Goose from the Clay Oven

After a stylish "greeting from the kitchen" and an exquisite appetizer, you will be served the roast goose, already carved and accompanied by red cabbage, kale, potato dumplings, and a delicate orange-mugwort sauce. Alternatively, there is a vegetarian nut roast. The dessert rounds off the taste experience, and a good selection of wines is ready to indulge your senses. Once again, Maurice Reymann from Alsace is in the kitchen, where he began his culinary career in 1973 at "Fer Rouge" in Colmar. His professional journey took him through the restaurant "Pic" in Valence and the "Schwarzer Adler" in Oberbergen (1981) to Berlin, where he was the head chef of the "Silberterrassen" at KaDeWe. By the way: It doesn't get more local than this. Our Martin geese were raised by farmer Peters in Werneuchen, just around the corner from us. You are warmly invited to take a cozy spot with friends and family. Table reservations are possible from 5:00 PM. Please indicate your desired time in the comments when booking in our shop – seating is limited, so please reserve early. We look forward to your visit!