The heart of the hotel

With 65 seats and an open show kitchen, the Restaurant DUKE will spoil you with delicacies and culinary treats. A sophisticated bar construction connects the restaurant with the DUKE Bar & Lounge and the unique ELLINGTON Sommergarten.

Restaurant DUKE

Casual fine dining of the highest level – without having to wear a collar and tie.

Traditional yet modern

Our head chef Florian Glauert cherishes traditional cooking, adores the simple things in life and lives a creative, modern lifestyle. He and his sous-chef Marco Müggenburg use all those attributes to create a type of “cuisine logique“. The aim is to create a compilation of exciting aromas, new horizons and traditional French haute cuisine. Glauert puts enormous value on high-quality, regional produce, which he brings together on the plate with great attention to detail, in a sophisticated yet uncomplicated way.

The hosts of the Restaurant DUKE are Torsten Wirth and Christian Stöhr, who suave manners combine the relaxed charm of the restaurant with the finely presented kitchen.

For those who want to be in complete privacy, we have a separate private dining room for twelve people which can be booked exclusively.

Opening times

Monday to Saturday: noon to 11.00 pm
(from 10.00 pm we like to present our Légère menu)

Note: Due to an exclusive event the Restaurant DUKE will be closed on 20.12.2017 in the evening. In the DUKE lounge, we will be pleased to provide you with our Légère card.


Opening hours Christmas / New Year:

Saturday, 23.12.2017: At lunchtime, we offer you our Légère card from and in the evening the restaurant DUKE is closed.
Sunday, 24.12.2017: At noon we offer you our Légère card and in the evening you can enjoy our four-course Christmas menu.
Monday and Tuesday, 25./26.12.2017: Enjoy our DUKE brunch from noon to 3.00 pm and our four-course Christmas menu at 6.00 pm.
Sunday, 31.12.2017: At lunchtime, we offer you our Légère card, in the evening (from 7.00 pm) you can enjoy our five-course New Year’s Eve menu.
Monday, 01.01.2018: Enjoy our New Year’s brunch from noon to 3.00 pm. In the evening the Restaurant DUKE is closed.

Our Christmas and New Year’s Eve menu can be found on our DUKE Highlights & Specials page.

 

Awards Restaurant DUKE:

Feinschmecker 2017 – 2 points
Feinschmecker 2015 – 2 points
Gault&Millau 2017 – 15 points
Gault&Millau 2016 – 15 points
Gault&Millau 2015 – 16 points
Gault&Millau 2014 – 15 points
Gault&Millau 2013 – 14 points
Der Grosse Guide 2017 – 2 toques
Der Grosse Guide 2016 – 2 toques
Der Grosse Guide 2015 – 2 toques
Der Grosse Guide 2014 – 2 toques
Der Grosse Guide 2013 – 2 toques↑
Gusto 2017 – 6 pans
Gusto 2016 – 5 pans↑
Gusto 2015 – 5 pans
Savoir Vivre 2017 – 3 sun
Savoir Vivre 2012 – 2+ sun
Schlemmeratlas 2017 – 3 cooking spoons
Schlemmeratlas 2016 – 3 cooking spoons
Schlemmeratlas 2015 – 3 cooking spoons
Schlemmeratlas 2014 – 3 cooking spoons
Schlemmeratlas 2013 – 3 cooking spoons
Schlemmeratlas 2012 – 2+ cooking spoons
Varta-Führer 2017 – 2 diamonds
Varta-Führer 2016 – 2 diamonds
Varta-Führer 2015 – 2 diamonds
Varta-Führer 2014 – 2 diamonds
Varta-Führer 2013 – 2 diamonds
Varta-Führer 2012 – 2 diamonds

Award Florian Glauert:

Berliner Meisterköche – Newcomer of the year 2013

Reservation

By phone +49 (0)30 68 315-4000 or e-mail contact@duke-restaurant.com or feel free to book online via quandoo.

DUKE Food and Wine

From themed menu and à la carte to a light snack.

Our menu suggestion by chef Florian Glauert
Monday to Saturday from 6.00 pm

Do you love culinary variety and like to surprise yourself with something new? Every month we complement the DUKE menu with a Three- or Five-course menu.

 

Amuse Bouche

***

Goat cheese
with flamed pumpkin, orange, purple curry and basil

Riesling Herrgottspfad 2013, dry, Rheinhessen
winery Becker Landgraf Gau-Odernheim

***

Duck consommé thickened
with sweet cream butter,
Rouennaiser fritters, soft-boiled egg and quince confit *

Spätburgunder Rosé 2015, dry, Rheinhessen
winery Becker Landgraf Gau-Odernheim

***

Saddle of venison fried in nut butter
with red cabbage, mandarin, ginger and chestnut *

Blaufränkisch alte Lagen 2013, dry, Burgenland
winery Judith Beck

***

“Ostfriesentee”
Assam / cream / muscovado / pastries / bergamot

“Teatime”
Don Papa Rum, lime, sugar, green tea espuma

***

Cheese and bread “maître affineur Waltmann”
with chutney and fruits *

Maydie, vin de liqueur, Tannat Vintage 2011
France

_________

* Three-course menu EUR 59.00
Five-course menu EUR 79.00

* Three-course corresponding wines EUR 26.00
  Five-course corresponding wines EUR 42.00

 

On request we are inform you about the allergenic ingredients contained in the food.

 

Logique or légère

On our diverse Restaurant DUKE menu (pdf) you will find tantalising starters, mouth-watering main courses and seductive desserts, as well as the three or five course monthly menu, as recommended by our head chef.
Notice: from 10.00 pm we like to present only our Légère menu.

Currywurst & Champagne

Time for a stylish break from all that shopping!
Enjoy from noon for EUR 12.00 some of Berlin’s hearty curried sausage and wash it down with a glass of Champagne.

The perfect accompaniment every time

We have around 300 wines on offer and will be more than happy to help you choose something suitable from our wine list (pdf), which includes wine mainly from France, Italy, Spain, Germany and Austria.

Reservation

By phone +49 (0)30 68 315-4000 or e-mail contact@duke-restaurant.com or feel free to book online via quandoo.

All prices are in Euros and include value-added tax. We reserve the right to make changes.

DUKE Business Lunch

Monday to Friday from 12.00 am to 02.30 pm weekly changing menu.

Your DUKE Business Lunch from 13. to 17.11.2017
12.00 am to 2.30 pm

Starters

EUR
“Breton” fish soup
with tomato, rosemary and olive oil
 6.50
Autumn vegetable salad
with granny smith, walnuts and pumpernickel vinaigrette
9.00

Main dishes

EUR
Pumpkin leek quiche
with leaf lettuce and pumpkin seed orange crème fraiche
12.00
Roasted breast of guinea fowl
with honey-parsnip, polenta and lemon-thyme jus
14.00
Tagliolini vongole
with tomato, parsley and white wine sauce
14.00

Dessert

EUR
Baked cheese cake
with cassis figs and ice “Crue de cacao”
6.50

Two-course-menu EUR 17.00 | Three-course-menu EUR 22.00
– including still or sparkling water and coffee or espresso –

Wine suggestion

EUR
2016 Weißburgunder, dry
Winery Walter
Mosel, Germany
0,1l 5.00
2016 Spätburgunder Rosé, dry
Winery Becker Landgraf
Rheinhessen, Germany
0,1l 6.00
2012 Saint-Émilion, dry
Château Toinet Lavalade
Bordeaux, France
0,1l 6.00

Culmination

EUR
 Hämmerle ENZIAN 0,02l 5,00

 

Here you could download our current menu (pdf).


Reservation

By phone +49 (0)30 68 315-4000 or e-mail contact@duke-restaurant.com or feel free to book online via quandoo.

On request we are inform you about the allergenic ingredients contained in the food.
All prices are in Euros and include value-added tax. We reserve the right to make changes.

 

 

 

DUKE Highlights & Specials

Who wants more? From Jazz brunch to cooking course.

UNIQUE EVENT

Christmas menu

Sunday, 24.12.2017 | from 6.00 pm

Spend some peaceful hours with your loved ones at Christmas. We spoils you with a festive four-course menu of our chef Florian Glauert.

Amuse Bouche
***
Topinambur cream soup
with roasted scallop, cinnamon flower and vinegar quinces
***
Lukewarm Färöer salmon
with saffron, fennel and crumble with smoked pepper
***
French corn duck
with kale, garlic, risolee potato and rouennaiser sauce
***
Hazelnut “buchtel”
with rum pot of butter ice cream and tahiti vanilla sauce „Quatre epices“
***
Petits Fours

 

Four-course menu: EUR 85.00 per person | EUR 121.00 per person incl. wine pairing

Reservation necessary: +49 (0)30 68 315-4000 or contact@duke-restaurant.com

 

New Year’s Eve menu

Sunday, 31.12.2017 | from 7.00 pm

Enjoy your “last” five-course menu this year of our chef Florian Glauert.

Amuse Bouche on Étagère
***
Lukewarm tatar of Lobster “Chanel No. 5”
Orange / rose / bergamot / jasmin / butter / violets / Tonka bean / vanilla / cinnamon bark
***
Celery cooked in sea salt
with salted lemon-confit, smoked eel and winter truffle
***
Poached beef and braised oxtail in miso jus
with book mushrooms, edamame and potted japan radish
***
Variation from original beans “Piura Porcelana” couverture
with Pimm’s Winter Cup sorbet, clove and orange
***
Cheese and bread „Maître Affineur Waltmann“
with chutney and fruits
***
Petits Fours

 

Five-course menu: EUR 115.00 per person | EUR 165.00 per person incl. wine pairing

Reservation necessary: +49 (0)30 68 315-4000 or contact@duke-restaurant.com

 

Sexy Valentine’s day

Wednesday, 14.02.2018 | starts 7.00 pm

Enjoy an inspiring, sensual evening for two as the Restaurant DUKE team serve up an exciting four-course menu. Between courses, the famously erotic tones of Irina von Bentheim, the German voice of Carrie Bradshaw (Sex and the City), will bring passages from romantic stories alive.

Halibut ceviche
with red beets, lime and chia seeds
***
Butter-infused beef tea
with hints of porcini mushrooms and diced prawns
***
Black-skinned chicken
with marinated cabbage, potato soufflé and truffle sauce
***
Molten chocolate cake
with matcha ice cream, Pattaya mango and Tahitian vanilla

Price: EUR 89:00 per person, not including wine | EUR 119:00 per person incl. wine pairing

Reservation required: +49 (0)30 68 315-4000 or contact@duke-restaurant.com

 

FREQUENTLY

Jazz brunch

Enjoy a brunch every Sunday from 12.00 noon to 3.00 pm with live jazz music. A diverse buffet with seasonal and regional delicacies will be waiting for you, along with one or more glasses of Crémant!

Buffet incl. Crémant: EUR 42.00 per person
On selected public holidays and advent Sundays: EUR 52.00 per person

Table reservation necessary (2-3 weeks before): +49 (0)30 68 315-4000 or contact@duke-restaurant.com

Live jazz program

19.11. Craig Burton Duo
26.11. Victoria Duo
03.12. Denisa Duo
10.12. Jasmin Graff Duo
17.12. Victoria Duo
25.12. Craig Burton Duo
26.12. Craig Burton Duo

 presented by JazzRadio-106,8

 

Cinema & Kitchen

To begin with, you can enjoy a three-course meal that you would expect to see in a film and then visit the Astor Film Lounge, where you can see a film of your choice in a premier seat, and receive a welcome drink as well as a glass of Prosecco (in the auditorium).

Three-course menu including cinema visit: EUR 59.00 per person

Table and cinema ticket booking: +49 (0)30 68 315-0 or contact@ellington-hotel.com

 

Your home – our playing field

You be the perfect host and we’ll take care of the rest! Our catering team will prepare a four-course menu for you at your home, serve and leave everything spotless at the end! Of course, we will also bring everything with us that we need: from aperitifs and mineral water to good wine and even tableware.

Four-course menu for up to 10 people and lasting around 3.5 hours: EUR 1,800.00
Each additional person: EUR 160.00

Catering request: +49 (0)30 68 315-4000 or contact@duke-restaurant.com

 

Take your cooking pot!

Cook a seasonal three-course meal with friends, colleagues or business partners and our head chef Florian Glauert while chatting about recipes, news from the culinary world and personal cooking experiences. Individual cooking courses for 6 to 10 people, including amuse-bouches, good wines, alcohol-free drinks and coffee.

Three-course menu cooking course: from EUR 129.00 per person

Cooking course requests: +49 (0)30 68 315-4000 or contact@duke-restaurant.com

 

 

The Restaurant DUKE Team

Find out who is preparing and serving your dishes.

Florian Glauert

CHEF DE CUISINE

My motto:
Creativity is inventing,
experimenting,
growing,
taking risks,
breaking rules,
making mistakes,
and having fun.

My role:
Managing the whole kitchen area.

My cooking style:
Exciting aromas, new horizons, old values based on French cuisine.

I am:
I asked my crew, and they said that I am: talented, reliable, the boss, friendly, organised, capable of multitasking, ambitious, and I would say that I am a little bit finicky!

Torsten Wirth

RESTAURANT MANAGER

My motto:
“A problem is a chance for you to do your best.”
Duke Ellington

My role:
It is not my job, it is my passion.

My passion:
Most of all it is my passion which I do look forward to.

I am:
… glad to be a member of the ELLINGTON team.

Christian Stöhr

ASSISTANT RESTAURANT MANAGER

My motto:
“There’s never a problem, always a challenge!”

My role:
To take on challenges and solve them with passion.

My passion:
I always give a smile to the guests and colleagues.

I am:
…glad, how cordially I was received here.

Reservation

Online, over the phone or via email – we look forward to you!

Your Reservation

We are glad to be in the restaurant for you from Monday to Saturday from noon to 11.00 pm.

+49 (0)30 68 315-4000

contact@duke-restaurant.com


Quandoo