Engelbecken
Engelbecken is a long-running Bavarian restaurant overlooking Lietzensee in Charlottenburg, set inside a distinctive yellow corner building with generous terraces at the corner of Witzlebenstraße and Steifensandstraße. Founded in 1995 in Kreuzberg near the historic Engelbecken basin of the former Luisenstädtischer Kanal, the restaurant was created by Marion Moutell, Stefan Vetter, and Wolfgang Stoye as a place dedicated to traditional Bavarian cooking with an unusually strong focus on seasonal vegetables and vegetarian options for the time. After relocating to its current address in 1999, the kitchen expanded its repertoire to include dishes such as Wiener Schnitzel and fish while committing fully to certified organic sourcing, becoming the first restaurant in Berlin to serve exclusively organic meat. Today it is run by Maik de Riese-Meyer, Oliver Sandor, Werner Zwosta, and Christoph Kiss, continuing a menu built around regional, organic produce and ingredients from long-standing suppliers across Berlin and Brandenburg.
Get the famous Wiener Schnitzel
