The heart of the hotel
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 DUKE Restaurant are Babette Pflügl and Christian Stöhr, whose 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.
Monday to Saturday: noon to 11.00 pm
(from 10.00 pm we like to present our Légère menu)
Due to an exclusive event, the restaurant will be closed on November 15, 2018 in the evening.
Awards Restaurant DUKE:
Der Grosse Guide 2019 – 3 toques
Der Grosse Guide 2018 – 2 toques ↑
Der Grosse Guide 2014-2017 – 2 toques
Der Grosse Guide 2013 – 2 toques ↑
Feinschmecker 2018-2019 – 2,5 points
Feinschmecker 2017-2017 – 2 points
Gault&Millau 2016-2018 – 15 points
Gault&Millau 2015 – 16 points
Gault&Millau 2014 – 15 points
Gault&Millau 2013 – 14 points
Gusto 2018 – 6 pans ↑
Gusto 2017 – 6 pans
Gusto 2016 – 5 pans ↑
Gusto 2015 – 5 pans
Savoir Vivre 2017 – 3 sun
Savoir Vivre 2012 – 2+ sun
Schlemmeratlas 2013-2017 – 3 cooking spoons
Schlemmeratlas 2012 – 2+ cooking spoons
Varta-Führer 2012-2018 – 2 diamonds
Award Florian Glauert:
Berliner Meisterköche – Newcomer of the year 2013
DUKE Food and Wine
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.
*Goat cheese sorbet
with soy, lime, coriander, peanuts and pumpkin juice
with black trumpet mushrooms, beef heart,
artichoke and hazelnut, reduced Jus of duck feet and liver
* Trout and eel with smoked butter
cep mushroom cream, vegetable Vinaigrette and potato dust
*cheese and bread “maître affineur Waltmann”
with chutney and fruits
Many fruits “monochrom”
* 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
*Three-course SAKE beverage pairing EUR 34.00
Five-course SAKE beverage pairing EUR 49.00
* Butterhead lettuce with croûtons and vinaigrette EUR 10.00
with black truffle EUR 18.00
* Caesar Salad with chicken breast or prawns, rosemary croûtons and Parmesan cheese EUR 16.00
* Salad of raw marinated fennel with citrus fruits, olive oil and Pecorino cheese EUR 14.00
Quinoa Bowl with vegetables, Cashew kernels, Guacamole and watercress EUR 15.00
* Provençal tomato salad with chanterelles, olives, basil and roasted calamari EUR 18.00
“Lobster Poke Bowl” | Lobster, edamame, alga, wasabi, avocado, cucumber, ginger, sesame, soy EUR 29.00
Tartare of ox served with crispy sour dough bread and pommes allumettes EUR 25.00
Classic: Pickle, anchovy, capers, egg, mustard, shallot and chili
Consommé with vegetables EUR 10.00
Bisque of Maine lobster with braised tomatoes EUR 14.00
* Penne all’arrabbiata EUR 16.00
* “Wiener Schnitzel” with potato cucumber salad and lemon EUR 26.00
Half lobster with smoked Risotto, chanterelles and herb salad EUR 35.00
* Crème Brûlée EUR 8.00
* Lemon tarte with black currant, Yuzu and Champagner sorbet EUR 12.00
* on the abridged menu from noon to 6.00 pm
Slightly jellied buttermilk with cucumber, coriander, dill and radish sorbet, crispy sourdough bread EUR 18.00
Asian pickled tartar of breton sardines and chopped duck with radish, elder blossoms dashi and Yuzu lime EUR 22.00
Scallop with chanterelles and foamed corail-jus, chopped celery, lovage and beef fat EUR 20.00
Lukewarm Lobster tartare “Chanel No. 5”
Orange / rose / bergamot / jasmine / butter / violets / Tonka bean / vanilla / cinnamon bark EUR 22.00
“Presa Bellota” from the Iberico pork with octopus, tomato, roasted bread and lemon EUR 36.00
Poached beef filet with roasted onions, fondant potatoes, lardo and madeira foam EUR 36.00
Müritz-Lamb “Schakschuka” with feta cheese and eggplant EUR 38.00
Chiboust of wild herbs with blueberries and “Brodowiner” milk cloud 16.00
I love Chocolate EUR 14.00
Cheese and bread „maître affineur Waltmann“ with chutney and fruits EUR 15.00 / EUR 18.00
Note: from 10.00 pm we like to present only our Légère menu.
On request we are offering a separate menu where all ingredients with allergenic effect are listed.
Stylish break: Currywurst & Champagner
Monday to Saturday from noon.
Popular Berliner Currywurst on the finest porcelain from KPM accompanied by a glass of POMMERY Brut Royal: EUR 15.00
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.
All prices are in Euros / € and include value-added tax. We reserve the right to make changes.
DUKE Business Lunch
Your DUKE Lunch from 12. to 16.11.2018
12.00 am to 2.30 pm
|Mediterranean fish soup
with mussels, shrimp, saffron and Crostini
|Salad of roasted oven vegetables
with Pesto and Parmesan
with goat cheese and pomegranate
with braised onions, sweet potato fries and truffle mayonnaise
|Loup de Mer
with fennel, basil, and roast potatoes
with green tea, coconut and mango
Two-course menu EUR 19,00
Three-course menu EUR 25,00
– including still or sparkling water and coffee or espresso –
|2017 Riesling, dry
Winery Robert Weil
|2016 Summertime by La Gordonne, dry
Château La Gordonne
La Palma, Chile
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
Time-out from advent shopping hustle and bustle
SATURDAY, 1, 8, 15 and 22.12.2018 | 3.00 pm to 5.00 pm | DUKE Lounge
Take a break and enjoy an afternoon with tea and live music.
In our lounge we will serve you an Étagère with:
a small Gugelhupf
finger sandwiches with smoked salmon and wasabi cream
lukewarm Stollen confectionary
scones with clotted cream and jam
baked apple smoothies with cinnamon blossom and Tahiti vanilla
Price: EUR 52.00 for two persons incl. Étagère, coffee, tea and mulled wine for 2 hours
Program: On 1, 8 and 22 December 2018, the live jazz duo Carolyn del Rosario (piano) and Maiko Andreo (vocals) will be performing. On 15 December 2018, Enzo Lange will be playing the piano.
Christmas Eve menu
Monday, 24.12.2018 | from 6.00 pm
Spend peaceful hours with your loved ones at Christmas and let the DUKE team spoil you with a festive four-course menu created by our chef Florian Glauert.
Ikarimi salmon “monochrome”
with pumpkin, saffron and orange
Coulis of chestnuts
with autumn trumpets, coco beans and Belper tuber, jus of roasted cabbage leaves
with beetroot, smoked onion cream and amaranth
“Christmas Stollen” 2.0
Four-course menu: EUR 85.00 per person | EUR 121.00 per person incl. wine accompaniment
New Year’s Eve menu
Monday, 31.12.2018 | from 7.00 or 7.30 pm
Let the old year end in a relaxed way. We will spoil you with a festive five-course menu created by our chef de cuisine Florian Glauert.
Amuse Bouche on Étagère
Marinated Hiramasa Kingfish Tatar and chopped duck
with radish, Dashi and Yuzu lime
Maine lobster borsch
with dill, crispy cabbage and caraway smetana
Poached veal fillet and fried goose liver
with truffle jus, parsley and celery
I love lady apples
Cheese and bread “Maître Affineur Waltmann”
with chutney and fruits
Four-course menu: EUR 115.00 per person | EUR 165.00 per person incl. wine accompaniment
Important: Our restaurant closes at 10.30 pm. You are invited to move on to our DUKE Bar to welcome the new year.
Thursday, 14.02.2019 | from 6.00 pm
Enjoy a sensual evening for two. Our DUKE team will serve you a four-course menu created by our chef Florian Glauert.
Price: EUR 89.00 per person | Wine accompaniment EUR 39.00 per person
Valentine’s special: champagne POMMERY BRUT ROYAL for EUR 49.00 and BRUT ROSÉ for EUR 59.00
Every Sunday | noon to 03.00 pm | Restaurant DUKE
Tradition with flair: A delicious brunch buffet with seasonal and regional delicacies, jazzy live music and a glass or two of crémant!
Buffet with crémant: EUR 42.00 per person
On selected public holidays and advent Sundays: EUR 52.00 per person
Note for 2019: There will be no jazz brunch on Sundays 30.06., 14. and 28.07.2019.
Live jazz program 2018:
|11.11.||Craig Burton Duo|
|18.11.||Jeffrey Dimen Duo|
|25.11.||Andy Roda Duo|
|09.12.||Yamil Borges Duo|
|16.12.||Andy Roda Duo|
|23.12.||Lenard Streicher Duo|
|25.12.||Craig Burton Duo|
|26.12.||Craig Burton Duo|
|30.12.||Jasmin Graff Duo|
Live jazz programm 2019:
|01.01.||Lenard Streicher Duo|
|13.01.||Jasmin Graff Duo|
|20.01.||Andy Roda Duo|
|27.01.||Craig Burton Duo|
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
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
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
The Restaurant DUKE Team
CHEF DE CUISINE
Creativity is inventing,
and having fun.
Managing the whole kitchen area.
My cooking style:
Exciting aromas, new horizons, old values based on French cuisine.
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!
ASSISTANT RESTAURANT MANAGER
“There’s never a problem, always a challenge!”
To take on challenges and solve them with passion.
I always give a smile to the guests and colleagues.
…glad, how cordially I was received here.