The heart of the hotel
Restaurant DUKE
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.
Opening times
Monday to Saturday: noon to 11.00 pm
(from 10.00 pm we like to present our Légère menu)
Special events
On Easter Monday and Pentecost Monday restaurant DUKE is closed in the evenings.
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
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
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
***
* Arctic char / frankfurter herbs / buttermilk / potatoes
2017 Auxerrois, QbA „Frucht“
Weingut Abril, Baden
***
Onsen egg / morels / calf’s sweetbread / wild garlic / Sauce Bercy
2016 Briedeler Riesling
Weingut Walter, Mosel
***
* Just chicken O&T / Amchoor / Shiro Miso
2016 Weißer Burgunder
Weingut Bischel, Sonnenhof, Rheinhessen
***
*cheese and bread “maître affineur Waltmann”
with chutney and fruits
Kirschwein – Kirsebaervin “Sur Lie“
Frederiksdal Kirsebærvin A/S
Lolland, Dänemark
***
„Spring Break“
Strawberry / rhubarb / verbena/ yogurt / birch water
Fruity Summer
Vodka – Rhubarb – Strawberry – Lime
Coffee & Tonic
_________
* 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 non alcoholic beverage pairing EUR 19.00
Five-course non alcoholic beverage pairing EUR 29.00
Speisekarte: Légère
Salads
Butterhead lettuce with croûtons and vinaigrette EUR 10,00
with black truffle EUR 25,00
Caesar Salad with chicken breast or prawns, rosemary croûtons and parmesan cheese EUR 16,00
Carrot quinoa with orange vinaigrette, green asparagus, parsley and mint EUR 14,00
Spring salad with asparagus, cucumber, radishes, lemons sour cream and pan fried spring chicken breast EUR 18,00
Nice salad with green beans, bell peppers, potatoes, olives, tuna and egg EUR 20,00
Spargelkarte
Gazpacho of white asparagus with Kim Chi, melon, basil and kohlrabi EUR 12,00
Thin pasta with asparagus, wild garlic pesto, vine tomatoes and shrimps EUR 22,00
Asparagus from Beelitz with chives-potatoes EUR 19,00
with herb salad 6
Serrano ham 10
with pan fried salmon 14
with small Wiener Schnitzel 16
with fillet of beef 20
Matcha Tarte with strawberries, rhubarb and elderflower EUR 12,00
Hotel Classics
Tartare of ox served with crispy sour dough bread and chick peas truffle fries 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
Salmon fillet “Label Rouge” with bok choy, prawn Wan Tan and coconut-lemon grass sauce EUR 29,00
Crème Brûlée EUR 10,00
Menu: Logique
Starters
Arctic char / frankfurter herbs / buttermilk / potatoes EUR 22.00
with 20 g Imperial caviar EUR 62.00
Goose liver tureen “Mulligatawny” Curry / pineapple / goose Jus / onions / ginger / chili EUR 30.00
Intermediate courses
Onsen egg / morels / calf’s sweetbread / wild garlic / Sauce Bercy EUR 24.00
Lukewarm Lobster tartare “Chanel No. 5”
Orange / rose / bergamot / jasmine / butter / violets / Tonka bean / vanilla / cinnamon bark EUR 25.00
Main courses
Just chicken O&T / Amchoor / Shiro Miso EUR 36.00
Poached beef filet with roasted onions, fondant potatoes, lardo and madeira foam EUR 38.00
Seabass / shea butter / lemon / capers / fennel / bok choy / Papas arrugadas / Mojo Rojo EUR 39.00
Desserts
“Spring break” Strawberry / rhubarb / verbena/ yogurt / birch water EUR 18.00
I love Chocolate EUR 16.00
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 & Champagne
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.
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
DUKE LUNCH from 23.04. – 26.04.2019 from 12.00 am to 2.30 pm
Starters
| EUR | |
|
Velvet soup of white beans with added ice cream and parsley stalk |
7.50 |
|
Rocket salad with cucumber, brine cheese, blueberries and crispy bread chips |
10.00 |
Main dishes
| EUR | |
|
Berlin mustard eggs with potato stomp, peas and culinary herbs |
14.00 |
|
Braised lamb shank with saffron fennel jus and basil, potato gratin |
16.00 |
|
Baked squid with cocktail sauce, lemon and salad |
16.00 |
Dessert
| EUR | |
|
Key lime cheese cake with craham cracker, mango sorbet and strawberries |
7.50 |
Two-course menu EUR 19,00
Three-course menu EUR 25,00
– including still or sparkling water and coffee or espresso –
Wine suggestion
| EUR | ||
| 2016 Chardonnay Reserva, dry Vina La Rosa Chile |
0.1l | 5.00 |
| 2016 Summertime by La Gordonne, dry Château La Gordonne Provence, France |
0.1l | 6.00 |
| Merlot, dry La Palma, Chile |
0.1l | 6.00 |
Here you could download our current menu (pdf).
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.
Reservation:
By phone +49 (0)30 68 315-4000 or e-mail contact@duke-restaurant.com or feel free to book online via quandoo.
Note: On Friday, 19.04.2019 we do not offer business lunch. You are welcome to choose from our Légère and seasonal asparagus menu.
DUKE Highlights & Specials
FREQUENTLY
Jazzbrunch
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 49.00 per person
On selected public holidays and advent Sundays: EUR 59.00 per person
Children (7-12 years): EUR 24.50 per child
Notes:
There will be no jazzbrunch on Sundays 30.06. and 14.07.2019.
Extra dates for jazzbrunch: Monday, 22.04. and 10.06.2019
*At present all jazzbrunch dates are fully booked until mid June. There are limited spots available in June.
Table reservation necessary: +49 (0)30 68 315-4000 or contact@duke-restaurant.com
Live jazz programm 2019:
| 21 Apr | Craig Burton Duo |
| 22 Apr | Craig Burton Duo |
| 28 Apr | Victoria Duo |
| 05 Mai | Denisa Duo |
| 12 Mai | Desney Bailey Duo |
| 19 Mai | Craig Burton Duo |
| 26 Mai | Andy Roda Duo |
| 02 Jun | Denisa Duo |
| 09 Jun | Craig Burton Duo |
| 10 Jun | Craig Burton Duo |
| 16 Jun | Jasmin Graff Duo |
| 23 Jun | Victoria Duo |
| 30 Jun | No brunch! |
| 07 Jul | Lenard Streicher Duo |
| 14 Jul | No brunch! |
| 21 Jul | Craig Burton Duo |
presented by 
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
100 years Bauhaus at Restaurant DUKE
Menu by Christian Bau and Florian Glauert | Eat! Berlin event: Bauhaus & Baustil |
Copyright: Ricarda Spiegel
The Restaurant DUKE Team
Babette Pflügl
RESTAURANT MANAGER
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!
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
Your Reservation
We are glad to be in the restaurant for you from Monday to Saturday from noon to 11.00 pm.