Sawito

Sawito in Falkensee is built around culinary openness and emphasizes regional products and strict seasonality. The concept centres on market-driven cooking and collaboration with regional producers, and the house offers composed tasting and set menus alongside an à la carte selection. A carefully curated wine list led by hostess Dagmar Euent features bottles from Tuscany, Piedmont, Burgundy and German regions such as Mosel, Rhine, Pfalz, Rheinhessen and Nahe. Sawito sometimes produces special enjoyment boxes and seasonal takeaway menus using selected suppliers such as Lemberg Kaviar, Wildhandel Sauerbrey and Forellenteichwirtschaft Grevenhof. The restaurant is recognised by the Michelin Guide (Selected) and distinguishes itself by merging international flavour profiles with local sourcing and a market-kitchen philosophy. The restaurant presents a welcoming, accessible environment with on-site parking in a courtyard and an automatic barrier for arrivals. The venue is wheelchair accessible and fitted with a roll-in restroom. The kitchen fuses flavours from Italy and Spain with the formal techniques and rigour of French cookery, offering creative reinterpretations of both familiar and less well-known dishes in an international, contemporary style. Marco Wahl is Head Chef; he and his team choose the ingredients used in the kitchen. Specialties include raw marinated salmon with grilled avocado; pumpkin soup with Piment d'Espelette and fennel-dill oil; braised pork cheeks with artichoke and dried plums; Tagliatelle "Sawito" with pancetta and soft farm egg; and 1 kg roasted prawns with aioli and lemon.