About us
Fine cuisine in the rhythm of nature

Since 2016, we have been at home in beautiful Werder (Havel) with our gourmet restaurant "Alte Überfahrt". Less than 30 minutes from Potsdam and just 60 from Berlin, we have become a firm culinary fixture in Brandenburg. You will find us in a listed building from the fin de siècle directly on the promenade and opposite the Werder ferry dock. In summer, our terrace in the shade of old trees directly on the lakeshore awaits you, on cooler days our modern and invitingly designed restaurant with a view of the water. We serve you a clear, creative, and precisely prepared vegetable cuisine, to which we add fish and meat from the best of the region. Our menu is constantly changing. It is subject to the micro-season of the nearby Petzow Schlossgarten, from which we obtain our fruit and vegetables exclusively and fresh on a daily basis. It is this garden that continuously inspires us to create those dishes that our guests have appreciated for years and that the Gault Millau has again just rated 16 points. We look forward to your visit!

The garden
Where it all begins

We receive our fruit and vegetables exclusively from the Petzow Schlossgarten on Lake Schwielow. Laid out in 1838 according to plans by the landscape planner Peter Joseph Lenné, in the course of many years of reconstruction work the kitchen garden of the park has also been revived. Every year we create our own planting plans for the vegetable garden. We are inspired by the diversity of Italian markets and also try out little-known varieties. In addition, there are the "wild" surprises that this microcosmos holds in the form of herbs and mushrooms. This unique place is our treasure chest. It determines the rhythm of our cuisine. It sets the pace and ensures constant change on the menu. It is the source of the variety that we desire for our mindfully prepared dishes. Every day begins for us here, in the midst of ancient trees, legendary shrubs, and countless species of roses. What we harvest here in the morning awaits you harmoniously united on your plate in the evening.

Our cuisine
Fish and meat
as a side dish

The star of our kitchen is the vegetables, which we obtain exclusively and daily fresh from the nearby Petzow Schlossgarten. The focus of our cuisine is to carefully bring out the fine flavors of each variety without showing off with carbohydrates. Meat and fish are the main protagonists of our cuisine, but we prepare them with precision as supporting actors without depriving them of their importance. This is how our dishes are created with the stylistically confident signature of our head chef Thomas Hübner. The menu changes almost daily and is based on the microcosm of the garden all year round. Our fish - in the summer from surrounding lakes, in the winter from the Baltic Sea - is prepared with the Ike-Jime method, thus preserving their clear flavor. The meat is also sourced from our immediate surroundings. We use international techniques without losing our regional roots and we make use of Italian influences. However, the aim is always to bring out the product's flavor - with style and precise craftsmanship.

The hosts

Patrick Schwatke

Patron and host Patrick Schwatke completed his training in the restaurant "Käfer" in the Berlin Reichstag. Subsequently, he refined his craft in, among others, the "Westin Grand Berlin", the restaurant "San Nicci" in the Admiralspalast as well as the restaurants "Ma"/ "Uma" and "Umatoo" in the Hotel Adlon under the kitchen management of top chef Tim Raue. After five years at "Kochzimmer" in Beelitz, where he cooked up a Michelin star, in 2016 he took the step into self-employment together with partner Bertine Spieß. Since then, he has been responsible as host for the varied wine accompaniments, for which he makes use of wineries from Italy, Germany, and France. This includes biodynamic and spontaneously fermented wines. To start, he proffers apple cider or fruit cuvée, Riesling sparkling wine, crémant or champagne. For those who prefer something more bitter, there is wonderful beer from Brlo in Berlin.

Thomas Hübner

Chef Thomas Hübner is almost half Italian, so long has he been cooking in renowned restaurants in Italy. He completed his training in Germany with Kolja Kleeberg at "Vau". From there, he moved on to "Margaux" to Michael Hoffmann, who was one of the first to establish vegetarian menus at the very highest level. After "Facil", where he cooked under Michael Kempf, he moved to Italy, where he continued to cook in starred restaurants. Only after twelve years in renowned establishments such as the "Cibreo", "Osteria di Passignano", the "Louis XV" of Alain Ducasse, and "Enoteca Pinchiorri" in Florence did he return to Germany. There he first worked in "Bayrisches Haus" in Potsdam, before taking over the kitchen of the "Alte Überfahrt" in 2016. Here, the 39-year-old has now found his very own style, which reflects both his high level of craftsmanship as well as his creativity and, yes, his love of Italy.

Gallery

230928-Alte-Überfahrt-Küche-by-Kölln-258

230921-Alte-Überfahrt-Küche-by-Kölln-201

230928-Alte-Überfahrt-Küche-by-Kölln-144_V2

230928-Alte-Überfahrt-Küche-by-Kölln-72

231025-Alte-Überfahrt-Küche-by-Kölln-214

231025-Alte-Überfahrt-Küche-by-Kölln-147

Reservations

Reserve a table quickly & easily with our reservation tool.

Reserve a table

Opening hours

Wednesday to Friday 18-22h
Kitchen closing time 20:30h

Saturday/Sunday 12-15h
Kitchen closing time 14h

Saturday/Sunday 18-22h
Kitchen closing time 20:30h

Gift Vouchers
Give the gift of pleasure from the garden

Are you looking for a suitable gift or would you like to surprise someone with a shared culinary experience? Here you can purchase vouchers for an individual value or arrangements with a different number of courses at the "Alte Überfahrt".

Let's go ...