AERDE Restaurant

Dining:

AERDE Restaurant

17 July 2026

Dining:

AERDE Restaurant

17 July 2026

Q: AERDE is a restaurant focusing on German cuisine with a locally-sourced approach. How far does the radius of producers that you’d define as “regional” extend?

A: For us, “regional” isn’t defined by a strict number of kilometres. It’s about relationships and responsibility. Most of our vegetables, herbs, dairy and many of our meats come from Berlin and Brandenburg, simply because that’s where we can build close partnerships with producers we know personally.

That said, Germany has an incredible diversity of landscapes and products. If there’s something exceptional that isn’t available locally, we’re happy to source it from elsewhere in Germany. We’d rather work with an outstanding producer a little further away than compromise on quality or values. Regional, for us, means transparent, thoughtful and connected to the people behind the product.

Q: Does that “regional” thinking extend to the wine list, or do you allow yourself more freedom there?

A: The same philosophy definitely shapes our wine programme, but with a little more freedom. Germany produces some exciting wines and we love to showcase some of them. At the same time, wine has always been about exchange and culture across borders.

We work with small, independent growers who farm responsibly and make wines with character, whether they’re from Germany, Austria, France or Eastern Europe. Our guiding principle isn’t geography alone; it’s authenticity, craftsmanship and finding wines that truly complement our food.

Q: If someone was visiting AERDE for the very first time, which dish would you recommend to best understand the philosophy behind the restaurant, and why?

A: I’d recommend our venison tartare. It probably tells our story better than any other dish.

The venison comes from local hunters, and every season the garnishes evolve depending on what nature offers. We preserve ingredients throughout the year by fermenting, pickling and ageing them, so every element has a purpose and a sense of time. We also produce our own garums, which add depth without overpowering the natural flavour of the meat.

It’s a dish that feels unmistakably German, but interpreted in a contemporary way. It respects tradition while looking forward, which is exactly what AERDE is about.

"Germany produces some exciting wines and we love to showcase some of them. At the same time, wine has always been about exchange and culture across borders."

Q: What is the hardest part of running a restaurant that guests never see, and what advice would you give someone who dreams of opening a restaurant?

A: The hardest part is finding the balance between creativity and reality. Guests see the finished plate and the atmosphere in the dining room, but behind that is an enormous amount of planning, logistics, staffing, purchasing, administration and constant problem-solving. Every day brings decisions that have nothing to do with cooking, but everything to do with keeping the restaurant healthy.

My advice would be: don’t open a restaurant simply because you love cooking or food. Open one because you genuinely enjoy hospitality, working with people and solving problems. Passion is essential, but discipline, resilience and consistency are what keep a restaurant alive over the long term.

Q: When you’re not at AERDE, which places do you find yourself gravitating towards in Berlin?

A: I actually spend surprisingly little time in other restaurants. Most of my free time is outdoors with my dog, walking through parks and forests around Berlin.

When I do go out, I usually look for places with genuine hospitality rather than a particular style of cuisine. I appreciate restaurants that feel relaxed, personal and honest. Places where you can sense that the people behind them truly care about what they’re doing. Those are the experiences that inspire me the most. If I have to name some of them I can say that I love all the concepts of Vadim Otto Ursus, (Otto, Trio, Pluto) because it represents the kind of food that I grew up with. I also like classic italian restaurants such as La Cascina.