The borchardt has been around for 170 years – for us, tradition is a line of internationality, freshness and quality. Even before 1881, borchardt offered, among other things, bitter orange from the Himalayas, strawberries from Algiers and fresh oysters. Ostrich eggs, game and fruit came from noble families in Prussia.

It is said that the royals loved the borchardt as much as bankers, industrialists and world travelers. Imperial Chancellor Otto von Bismarck was a regular customer, foreign policy expert Baron Friedrich von Holstein invented the Schnitzel à la Holstein here, and Prussia’s last dandy, Prince Pückler, bought exquisite ingredients from all over the world here for his legendary dinners at Branitz Palace.

The borchardt has itself been a place of many stories that constantly drive and perpetuate its own. When guests sit under the four pillars of the tradition-rich restaurant, they look back on a history that stretches back almost 170 years.

The restaurant and its business have been transformed from the golden age of the decade and twenties, through the dark episode of the Second World War and the subsequent separation of the city during the Wall, back to the thriving restaurant of yesteryear. The guest feels this when he enjoys the dishes, made according to the traditional recipes with the gout of modernity.