Saving the best for last
Adlershof recently gained a small but lovely lunch and deli spot
We are talking about Johann P., the newest venture of Mona Heyfelder, Guido Mußmann, and Steffen Marx. Named after Heyfelder’s wine-loving grandfather, Johann P. combines years of experience in hospitality as well as wine trading for renowned French producers. Since the three restaurant professionals opened in May 2024, the shop-bistro at Volmerstraße 1 has offered a daily fresh lunch menu, a selection of 200 exclusively European wines, carefully curated alcoholic and non-alcoholic drinks, and seasonal gourmet foods. “We’re saving the best for last. Now in our sixties, we only do what we enjoy,” say Heyfelder and Mußmann. This joy includes fully booked themed wine trips, small catering gigs, family dos, open-bottle evenings, and upcoming after-work events.
What was originally conceived on a whim after copious glasses of wine has since become a fixture at the Technology Park, as is demonstrated by the mix of local clientele and new guests. “I like the people who come to us,” says Heyfelder. The feeling is obviously mutual, as entire teams of nearby companies and research institutes congregate there at lunchtime around a large, inviting wooden table, by the window, or the smaller surrounding tables—all tastefully decorated with seasonal flowers. Here, it’s all about culinary culture: Heyfelder’s team appreciates that their workday clientele, in opposition to the usual German habit of a “quick nutritional intake”, often follow their main course with an espresso, a piece of homemade cake, and a chat.
Or attend the fortnightly wine tastings in the evening. This is where wine expert Marx in his element. He guides guests—sometimes alongside invited winemakers—through themed and seasonal journeys into the world of wine. In spring, the pairing might be asparagus. In the warmer months, he journeys into lighter, more refreshing wines, Austrian and Italian wine regions. “I enjoy presenting something a little off the beaten path, like natural wines. They can be slightly cloudy in the glass, have unusual aromas, and offer a different texture on the palate compared with classic wines,” he says. The team complements the tastings with small bites such as cheese, olives, bread, and fine olive oil. At an Austrian-themed evening, guests enjoyed a small portion of tafelspitz and vanilla ice cream with pumpkin seed oil; the journey to Italy was accompanied by orecchiette with salsiccia, antipasti, and homemade tiramisu.
Mußmann also enjoys to break with convention: “While everyone else does ‘Dry January’, we invite an Italian winery. Then in February, we showcase the wonderful non-alcoholic alternatives artisanal fruit producers have to offer.” The carbonated drinks read like a tour through grandma’s vegetable garden: gooseberry, apple, rhubarb, elderberry, as well as cherry, bell pepper, and beetroot. A particular highlight are the so-called bottle parties: “Guests bring their favourite wine and present it to the group. We’ve discovered some new favourites this way and added them to our selection.”
With Johann P., Heyfelder and Mußmann have realised a dream. “We love wine, we love good food, and we enjoy cooking and baking. Johann P. brings all this together in a wonderful way.”
Peggy Mory für Adlershof Journal