Every year, Spargel season arrives and Germany acts completely normal about it. Which is to say: not normal at all.
White asparagus season is short, delicious and taken very seriously around here. At Crackers Berlin, we understand the hype. Over the years, asparagus has appeared on our plates in many ways: grilled, glazed, foamed, dressed up, stripped back, paired with herbs, butter, crunch and all the good things spring deserves.
But this year, Head Chef Felix Klawitter may have created our favourite version yet.
This season’s asparagus dish is all about Beelitz asparagus, one of Brandenburg’s most loved spring ingredients and a true classic on Berlin menus once the season begins.
Felix’s version brings together Beelitz asparagus, tarragon, peas and Panko — fresh, green, buttery, crunchy and exactly the kind of plate that makes you remember why everyone loses their mind over Spargel for a few weeks every year.
The asparagus is the main character, as it should be. Sweet, tender and full of that unmistakable spring flavour. The peas bring freshness, the tarragon adds that slightly cheeky herbal note, and the Panko gives the whole thing a golden little crunch.
Elegant, but not too serious. Seasonal, but not predictable. Very asparagus. Very Crackers.
And it doesn’t stop there, the rest of the menu is in full spring mode too: wild garlic, rhubarb, peas, tarragon, nut butter, strawberries, sharp little twists and big flavours.
Think wild garlic in the gnocchi, rhubarb with pointed cabbage, asparagus with onsen egg and nut butter, fried cod with cucumber tarragon, fjord trout with caviar and butter, corn chicken with green asparagus — and cheesecake with strawberries waiting at the end. Spring came hungry.
Part of the charm of asparagus season is that it doesn’t last forever. It arrives, everyone talks about it, eats too much of it, debates the best way to cook it, and then suddenly it is gone again. That is what makes it special.
At Crackers, we like ingredients that know how to make an entrance. Spargel definitely does. It is simple and delicate, but also strangely dramatic. Classic, nostalgic, fresh, rich, light, comforting — sometimes all at once.
So if you are looking for asparagus in Berlin, this is the moment. The season is short, the plates are bright, and Felix and the team are making the most of it while it lasts.
Come for the Spargel. Stay for dinner. Add a drink at the bar. Pretend you only came for something light and then accidentally order dessert.
We fully support this behaviour.
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Interested in another venue? Check out COOKIES CREAM for a vegetarian fine dining experience.