Parg

The story

Parg Restaurant Gerswalde | Regional Garden-to-Table Dining

The Harvest and the Kitchen

Parg serves regional German cuisine from a compact space in Gerswalde. Hannes Broecker and Claude Schötz manage the operation with a direct garden-to-table pipeline. Vegetables travel straight from nearby plots into the prep station. The menu relies on communal plates rather than rigid course structures. This system forces the local cooking to adapt quickly to weather changes.

Outdoor Seating and Glass Enclosures

Guests choose between an open courtyard and a climate-controlled palm house. The vegetable patch borders the main terrace so visitors watch the harvest continue. Wooden furniture faces the surrounding fields instead of the village center. Sunlight fills the room during afternoon service while evening tables shift to candlelight. The layout encourages conversation without demanding formal posture.

Seasonal Recognition

Critics have tracked the steady output since the doors opened. The Schlemmer Atlas granted two and a half spoons in its 2026 guide. Evaluators praised how the chefs convert unprocessed farm goods into focused tasting sequences. That rating confirms a refusal to chase trends or complicate simple ingredients. Patrons visit when they prefer honest regional cuisine over theatrical presentation.