Aerde's signature protein dish demonstrates their mastery of fermentation. The tartare is fine and delicate, brightened by tart currants, and anchored by their house-made beef garum — a fermented condiment that adds deep umami without overwhelming the raw meat. The balance of textures and flavors is precise.
Tips from diners
Ask about the garum backstory — they'll tell you about the fermentation time and the beef sources.
A vegetable-forward dish that demonstrates Aerde's commitment to local sourcing. The beets are roasted until sweet, balanced by the sharp acidity of sea buckthorn (a bright orange foraged berry) and the slight bitterness of dandelion. The interplay of sweet, sour, and bitter is refined and memorable.
Tips from diners
This dish changes with what's foraged — in summer it might look completely different than in winter.
A course highlighting Aerde's fermentation and preservation techniques. Delicate smoked trout contrasts with the floral, tart notes of pickled elderflower. The combination is unexpected but balanced, showcasing the kitchen's willingness to experiment with foraged and preserved ingredients.
Tips from diners
The pickled elderflower is polarizing — some love the floral funk, others find it too unusual. Go in with an open mind.
Aerde offers only a tasting menu that changes every two weeks based on what's in season and what's currently fermenting in the kitchen. At 89 euros per person, the menu typically includes 6-8 small plates designed to share. Wine pairings are available at 45-60 euros, with a non-alcoholic pairing option at 52 euros.
Tips from diners
Book through their website and mention any serious dietary restrictions when you reserve — they'll note it.
The menu changes every two weeks, so if you're returning, you'll have a completely different experience.
A showcase of Aerde's fermentation philosophy: garden-fresh tomato refined by house-made elderberry capers that add tartness and umami. This dish epitomizes the restaurant's approach — taking simple, local ingredients and transforming them through preservation techniques that intensify flavor.
Tips from diners
The fermented elements are what make this work — ask the server about the fermentation time on the capers if curious.
Aerde opened in 2023 as a 20-seat research restaurant dedicated to local, wild, and fermented ingredients. The kitchen team sources from Brandenburg's forests and fields, and produces many of their own garums, vinegars, and ferments on-site — mason jars line the dining room as both ingredient and décor. The restaurant holds a Michelin Plate, recognizing its modern approach to seasonal cuisine. The team also operates a secondary fermentation and foraging site in Wendisch Rietz, Brandenburg.
Aerde is located in the striking red Lokdepot building at the end of Park Gleisdreieck — the architecture alone is worth arriving early to see.
Only open Tuesday-Saturday for dinner (6pm-11pm). Plan ahead since availability is limited due to the small 20-seat capacity.
The wine pairings are curated to match the fermented elements of each dish — worth the upgrade if you enjoy natural and funky wines.
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