Berlin: Pig is back in town

The successful restaurant reopens its doors in Berlin-Charlottenburg.

At the turn of the year 2015/16, the wine bar "Schwein" was launched in Berlin-Mitte - the name should stand for wine and happiness on three legs: Wine, food and long drinks. The casual fine dining concept based around seasonal cuisine with regional ingredients, selected wines and gins was a success and delighted guests and critics alike. In its opening year, the restaurant was awarded 15 Gault Millau points from a standing start.


After deciding to leave the old location and look for a new place to stay
the team found what they were looking for in the City West and started up again at the new location in Berlin-Charlottenburg in February 2018. Not far from Kurfürstendamm and Savignyplatz and in the heart of the up-and-coming City West, host David Monnie and head chef Christopher Kümper are once again focusing on "bistronomy" - a mix of gastronomy and bistro that aims to give culinary enjoyment at a high level a certain lightness. "At the new location, we also want to appeal to people who enjoy going out in the evening to have fun - whether over a five-course meal or a glass of wine," says self-made restaurateur Monnie, who, after working in the Caribbean, was head chef of the Lützowbar and host at the "old" Schwein in Berlin-Mitte for many years.


The repertoire of the newly opened Schwein in Mommsenstraße includes 165 exciting wines
, 100 gins and a kitchen that combines fine dining with bar food. Chef de Cuisine Christopher Kümper, who was named "Rising Star of the Year" by the Berlin Master Chefs last summer - at the time without a restaurant! -, consistently focuses on regional products and international style, which, in keeping with the nose-to-tail concept, also provides culinary delights beyond the fillet of beef. In addition to stints with Nils Henkel and Daniel Boulud in New York, his years as an apprentice sous chef with André Chiang in Singapore have also left their mark on the culinary signature of the Berliner-by-choice. The menu, which changes every 4 to 6 weeks, contains only the main ingredients, while the creative and technical implementation remains a surprise for the guest. Open-minded diners and regulars alike can leave the choice of the two surprise menus and corresponding wine pairings entirely up to their hosts, who are highly qualified and have a good knowledge of human nature to ensure exciting experiences. The discreet furnishings with 68 seats, the sophisticated sound concept and a cozy fireplace room provide the right ambience. In good weather, the terrace with around 40 seats invites you to end the evening under the Charlottenburg sky.


When it comes to spirits, bar manager Oliver Gewinner focuses on strong, aromatic drinks
on well-known classics and twists. He also creates drinks that change their aroma while drinking and tries to boil down his knowledge of gin & tonic to its essence. Another newcomer, Emmanuel Rosier, provides the right wine to go with the "pig". The sommelier, a Frenchman from the Beaujolais region who grew up in Africa, spent the last ten years in New Zealand before coming to Berlin in 2015 and soon made his mark on the Schwein's wine list with his knowledge and experience.


The new wine list, which the sommelier sees as an "organic, living document"
starts with 165 wines with a focus on Germany and France. Rosier adapts the wines to the seasons, matches them to the respective culinary creations of Christopher Kümper, asks the opinions and wishes of the guests and combines this experience with his wine philosophy. "I always offer the unexpected and the extraordinary, but also the familiar and the expected on request - the guest decides to what extent they want to get involved. Everyone should feel comfortable, either with the known or the unknown. The basic idea is based on the theme of "origin"! It's always about the land, the earth and the soil, about the people, their knowledge and experience and the harmony with nature, about authenticity and honesty," summarizes Rosier. In all of this, regionality in food and wine is experiencing a well-deserved rebirth, with avant-garde, tradition and naturalness being combined to new perfection.


Pig

Mommsenstraße 63, 10629 Berlin
Phone: +49 30 - 24 35 62 82
Opening hours:
Monday to Saturday: From 6 pm until open end
Sunday: Day off
Reservations (recommended) at info@schwein.online
www.schwein.online