A roughly 4-hour hands-on cooking course in the Eventscheune Burg event barn, led by chef Jörg Thiele of the nearby Kolonieschänke, preparing a 4-course Spreewald-focused menu that has included dishes such as partridge with wild herb salad, trout with horseradish, and a poppy seed dessert.
The Eventscheune Burg, a converted event barn at Waldschlösschenstraße 14 in Burg (Spreewald), hosts the Lieblings-Koch cooking school run by chef Jörg Thiele, who also cooks at the nearby Kolonieschänke restaurant. Courses cap at 12 participants and run around 4 hours, opening with a recipe discussion and a welcome aperitif before the group works through a 4-course menu built around Spreewald ingredients and traditions; past menus have included partridge with wild herb salad, trout with horseradish, and a poppy seed dessert, drawing on the wild herbs, fish, and preserved vegetables the region is known for. The standard course is priced at €155 per person, rising to €165 for specialty menus such as wild game, with the price covering all ingredients, kitchen use, and the shared meal the group cooks together at the end. Thiele also leads separate wild herb foraging walks that can be paired with a cooking session for groups wanting a longer culinary day in the Spreewald. Because sessions are capped at a dozen participants and run on specific scheduled dates, booking through the Lieblings-Koch website several weeks ahead is recommended, particularly for weekend dates in the warmer months when demand is highest.
| Duration | Approximately 4 hours |
|---|---|
| Booking | Reserve directly through the Lieblings-Koch website; groups are capped at 12 participants, so booking at least a few weeks ahead is recommended for weekend dates. |
What is included
- Recipe briefing and welcome aperitif
- Hands-on preparation of a 4-course Spreewald menu
- Shared meal of the finished dishes
- All ingredients and kitchen use
Good to know
- Operator
- Lieblings-Koch
Weather through the year in Germany
Best time Shoulder Worth avoiding
Average daytime temperature in °C. Figures are for Germany.
Highlights
- Hands-on 4-course Spreewald menu cooked by the group, not just watched
- Led by a working chef from the nearby Kolonieschänke restaurant
- Small groups capped at 12 participants
- Menus built around regional ingredients like wild herbs, trout, and horseradish
- Can be paired with a separate wild herb foraging walk
Tips for visiting
- Book several weeks ahead for weekend dates, since groups are capped at 12
- Mention dietary restrictions when booking, since the standard menu centers on game, fish, and dairy
- Wear closed-toe shoes and clothing suitable for kitchen work
- Ask about combining the course with a wild herb foraging walk for a fuller day
- Bring a container if hoping to take home any leftovers, though most groups finish everything they cook
When to visit
Year-round, with wild herb and game-focused menus most closely tied to spring and autumn availability.
Accessibility
The Eventscheune is a converted barn with ground-level kitchen and dining space, generally accessible, though visitors with specific mobility needs should confirm details when booking.
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Frequently asked questions
Is prior cooking experience required?
No, the course is designed for both cooking beginners and experienced home cooks.
What is included in the price?
The price covers all ingredients, kitchen use, the welcome aperitif, and the shared 4-course meal the group prepares together.
Is this suitable for a group event or celebration?
Yes, the Eventscheune Burg is designed for groups of up to 12 who want to cook and celebrate together, making it suitable for private occasions.
Does the menu change with the seasons?
Yes, menus draw on seasonal Spreewald ingredients such as wild herbs and game, so the exact dishes vary through the year.
Is the course conducted in English?
The course is generally conducted in German; groups needing English instruction should confirm availability when booking.