The story
Genusswerkstatt Potsdam delivers Mediterranean cuisine and weekend brunch inside a repurposed city palace orangery. Chefs Ralph Junick and Kay Fock kept the original floor plan intact while raising the ceiling height to accommodate large wooden tables and historical workshop lamps. Sunlight pours through wide windows across rustic oak floorboards. An open stainless steel counter sits directly against the main pass, letting visitors watch the crossover kitchen operate.
The Schlemmer Atlas awarded 1.5 spoons for the kitchen’s dedication to pasta dishes, especially its comprehensive vegan selections. Every noodle rolls off the prep table except the gnocchi, and egg free dough runs standard alongside traditional recipes. The truffled Parmesan risotto arrives with seared veal slices, port wine glaze, and sautéed mushrooms. Diners frequently order the zucchini pappardelle dressed with smoked tofu and almond paste. House made tomato reductions and basil pesto anchor the Italian cooking style.
Tables fill quickly after nine o’clock when the brunch lineup activates. Guests assemble custom bowls featuring roasted chickpeas, grilled Mediterranean vegetables, and baked sweet potato sticks paired with goat cheese hummus. A rotating vegetable soup changes weekly based on local harvests. The dessert station shifts between house churned ice cream and fruit based sweets. This flexible framework allows the international culinary team to adjust portions without sacrificing quality.
Recognition
Ambience
Details
Facebook