Elderflower syrup


Syrup made from last year’s elderflowers, grown wild in the Schorfheide. The syrup is prepared with a little vinegar, not only to improve the taste, but also to reduce the sugar content without affecting the shelf life. This elderflower syrup is in a completely different league than the one you can get at your nearest Ikea!

200ml bottle


(€40.00 per 1L)


For spritzers and cocktails, in sparkling wine or to sweeten herbal teas. Also great as an addition to your homemade kombucha. Use in the kitchen when poaching fruit, to flavor vinaigrettes or to add a little extra sweetness to fruit salad.

Recipes for our wild juniper oil

Chef Vadim Otto Ursus and his restaurant Otto are firmly rooted in Berlin and Brandenburg. The restaurant’s kitchen on Prenzlauer Berg’s Oderbergerstraße and a repurposed dacha in Brandenburg’s Schorfheide serve as laboratories and experimentation spaces for Vadim’s culinary endeavours. Using mostly self-grown or foraged produce and strictly regional produce, Vadim and his team ferment, marinate, pickle, and preserve, merging tradition and innovation in all-local seasonal cuisine.