Someone who, like our janitor Alex, has felt like... has always been there: former farmer Bernd Schulz. When the bell rings on Thursday and a protracted “Baaaaaackschweeeeein!” resounds through the hall, we know: The time has come. The pig is ready. And what a pig. It has been stewing in the wood-fired stone oven for at least five hours - cooked in a broth of seasonal vegetables, fresh marjoram, juniper and warm caraway seeds. And in the middle of it all: a whole Fläminger Weideschwein. Or rather: a real baked pig. Crispy on the outside, tender and juicy on the inside. Served - in the classic way - with butcher's cabbage, spicy mustard and fresh country bread. No frills, but with everything that counts: Taste, craftsmanship, origin.

Bernd Schulz is a passionate pig farmer. He grew up on a farm, studied agriculture in Berlin in the 1970s and then devoted himself entirely to pig breeding and keeping. In 1996, he set up his own free-range pig farm, followed by organic certification in 2001. He has since passed the baton to his successor, farmer Anja Koch - but the baking pig remains what it is: a highlight. Alex's favorite pig. Maybe soon yours too!

Street Food Thursday –

every Thursday from 5-22 pm!