Schwein – First-class Wines, Incredible Highballs, And an Excellent Kitchen
The trip to Schwein is definitely worth it, as it's a place where relaxed hospitality isn't just celebrated – it's a part of life. The warmly lit rooms with their two opposite bars show us exactly what this place is about: wellness in every sense of the word.
The ambience immediately pulls us in, making us feel completely at home. We dive into the monthly-changing menu over a wonderful, finely tuned highball with tequila. The choice is not an easy one.
We're overcome with the urge to try a little of everything, especially once the menu is explained to us. The homemade crisps take up to 48 hours to make, the beef tartar is one of the best in town, and the house sourdough bread shouldn't be left untasted either.
The cheese is from Blomeyer, the sausage and bacon from Richard's Wild in Brandenburg. In Schwein, primarily regional products of the best quality are used – the only way to make food the very best it can be.
Whipping all of these up into creations that truly bring joy is young star Christopher Kümper's kitchen team. Despite his youthful age, he’s already seen half the world and worked for the likes of 3-Michelin Star chef André Chiang in Shanghai and as sous chef at the legendary 3-Michelin star New York restaurant Daniels.
Starting with the phenomenal veggie crisps and fennel soup with onion oil sent as the kitchen's greeting, through the trout with leak and homemade raisins, to the goose broth with liver dumplings and red cabbage-filled dumplings as our appetiser, everything fills us with ecstasy.
But they were merely the introduction to the main course of pigeon with a grandiose sweetheart cabbage roulade and liver in brioche, as well as lightly smoked, tender salmon with bituminous coal, quince, and mustard seed.
As expected by this point, the desserts "curd, muesli, and fruit in rum" and the herby alternative to goat cheese were so incredible that it only hit us yesterday: we definitely have to go back to Schwein soon!