Speisenkammer

The story

Speisenkammer Burg: Seasonal Spreewald Cuisine by Marco Giedow

The Chef and the Kitchen

At Speisenkammer Burg, chef Marco Giedow returns to his home region to craft an open-minded Spreewald cuisine that bridges local heritage with global technique. After gathering international experience abroad, Giedow established this kitchen where the seasons dictate the menu rather than a fixed list. He preserves traditional methods like smoking, pickling, and souring while applying a contemporary approach to each dish. The result is a daily-changing menu that honors the Spree forest's produce through thoughtful preparation.

Dishes and Ingredients

Guests begin with a selection of small treats designed for sharing, served on spoons, in glass jars, or on skewers to encourage a relaxed start. The menu draws heavily from Spreewald traditions while pushing boundaries, offering vegetarian alternatives and accommodating allergen sensitivities. Recent highlights include raw marinated halibut paired with fermented garlic, cucumber, and tomato, alongside a rich lobster cream soup enriched with fresh seafood. For the finish, diners can choose between a sweet finale or a curated assortment from Tölzer Käsekeller.

Space and Recognition

The restaurant occupies a light wooden structure situated directly on the Fließ river, offering ample seating that shifts to a water-side terrace during warmer months. This balance of worldly technique and regional Spreewald interpretation has secured three stars from the Der Feinschmecker guide. The relaxed setting encourages lingering conversations, reinforced by a beverage program featuring Winzersekt, Babben beer, and carefully selected spirits. Reputable German winemakers form the core of the wine list, providing pairs that respect the ingredient-driven menu.