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Alte Schule Culinary Excursion to Berlin's Hinterland

Tuesday, August 12, 2014
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Alte Schule Restaurant Reichenwalde Umland Berlin Außenansicht

Opening Times

Wednesday till Monday
Kitchen.
Lunch 12.00-14.30
Dinner 18.00-21.30

Address

Alte Schule Restaurant & Hotel
Kolpiner Straße 2
15526 Reichenwalde
How to get there

price level

€ € 

Picturesquely situated since its errection in 1875, the building that once was a school, lays amidst a historic ensemble somewhere between Storkow and Bad Saarow. In 2001, Berlin-born restaurateur Torsten Lojewski opened the doors to the Alte Schule, German for 'old school', starting out as a small restaurant that quickly made a name for itself. Going strong for the following years, the hotel was added in 2009 after extensive building and renovation works.

He wanted to serve exquisite country cuisine, and is doing so to this day with massive success. Without reservations, your chances to get a table will be scaringly slim, especially during the summer months. The guests: gourmets, locals with good taste and the occasional celebrity.

The very first bite was a cold cucumber soup with dill, diced bacon and cubes of cucumber and maties. An unsurpassable start into the end of a hot summer day, as I found, and a perfection of taste. The apptizers follwed: 'Blood Pudding from Neukölln Blood Pudding Manufacture, Potato-Mustard Mash, Creamed Kraut and Apples', as well as 'Cold Marinated Trout on Green Apple and Mustard Cole Slaw'. We quickly got used to these high cooking standards and continued the indulgence.

Alte Schule Restaurant Reichenwalde Umland Berlin Dessert
Alte Schule Restaurant Reichenwalde Umland Berlin Hausmannskost
Alte Schule Restaurant Reichenwalde Umland Berlin Lachs
Alte Schule Restaurant Reichenwalde Umland Berlin Hauptgericht
Alte Schule Restaurant Reichenwalde Umland Berlin Speisen
Alte Schule Restaurant Reichenwalde Umland Berlin Speisekarte
Alte Schule Restaurant Reichenwalde Umland Berlin Schild

The servings are generous, as expected, and it took a nice, long while for us to finish our entrées – 'Braised Rabbit Leg with Bacon, Sage and Barley Vegetable Risotto' and the specialty of the house, 'Brandenburg Duck with Cauliflower and Potato Tartlet'. Despite the moments of fullness, we managed to finish everything simply because both, meat and sides, were just that good.

I did, however, pass on the dessert 'Crème Brulée with Wild Berries and Lemon Verbena Ice Cream'. My dinner company did assure me of its goodness though by not leaving behind a single berry. We sat in the night for a bit before wistfully heading back to the city, but promised ourselves to come back soon.

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