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 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


By phone +49 (0)30 68 315-4000 or e-mail 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


*Chickpea – crispy and creamy- with raw marinated vegetables,

dates, rose bloom oil and lemon


2017 Grauburgunder, dry

Weingut Friedrich Kiefer

Baden, Kaiserstuhl, Germany



Puff pastry onion Tarte with black truffle,

rosemary and Piedmont hazelnut milk


2016 Kallfelz Riesling Merler Königslay-Terrassen off-dry

Weingut Albert Kallfelz

Mosel, Germany



*Saddle of venison poached in nut butter with celery,

ginger and mandarine


2013 Pinot Noir

Family Hugel, Riquewihr




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

Premium Shochu Liquer    – Amami –Oshima –

Umeshu, Japan



„Black Velvet“
Champagne / Black beer / barley / yeast

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


Menu: Légère

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

Spinach salad with sesame miso dressing, crispy algae and chicken skin  EUR 14.00

Burrata with Physalis, nut Pesto, beetroot and orange EUR 16.00

Vitello tonnato with capers, lemon and olive oil EUR 22.00

Tartare of ox served with crispy sour dough bread and chick pea 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

Thin pasta with white truffle and Parmesan cheese EUR 39.00

“Wiener Schnitzel” with potato cucumber salad and lemon EUR 26.00

Pan fried winter codfish in Dashi broth with Soba pasta, egg, coriander and Pak Choi            EUR 29.00

Crème Brûlée EUR 10.00

Semi-liquid chocolate cake with Indian Kulfi ice cream and Chai spices EUR 12.00


Menu: Logique


Chickpea – crispy and creamy- with raw marinated vegetables, dates, rose bloom oil and lemon    EUR 20.00

Poached goose liver tureen with Enoki mushrooms, dried quince, black salsify and pine cone caramel EUR 30.00


Intermediate courses

Puff pastry onion Tarte with black truffle, rosemary and Piedmont hazelnut milk         EUR 30.00

Lukewarm Lobster tartare “Chanel No. 5”
Orange / rose / bergamot / jasmine / butter / violets / Tonka bean / vanilla / cinnamon bark EUR 25.00


Main courses

Saddle of venison poached in nut butter with celery, ginger and mandarine EUR 39.00

Poached beef filet with roasted onions, fondant potatoes, lardo and madeira foam EUR 38.00

Seafood in foamed oyster Velouté with Couscous and Raz el Hanout EUR 42.00



“Black Velvet“, Champagne / black beer / barley / yeast 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.

We donate EUR 1.00 per soup sold to Berliner Tafel e.V.


Stylish break: Currywurst & Champagner

Monday to Saturday from noon.
opular 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.


By phone +49 (0)30 68 315-4000 or e-mail 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 Lunch from 18.02. to 22.02.2019
12.00 am to 2.30 pm



Classic Goulasch soup

with sour cream and chives


Carrot Couscous

with orange Vinaigrette, Hokkaido pumpkin, parsley and mint


 Main dishes


Beetroot cream cheese Ravioli

with sesame ginger butter and Pak Choi


Beef tenderloin tips

with Shi I take mushrooms, parsnip and potato Gratin


Pan fried halibut fillet

with lemongras curry sauce,

coriander lychee rice and Papadam




Apple Strudel

with Tahiti vanilla sauce and almond ice cream



Two-course menu EUR 19,00
Three-course menu EUR 25,00

– including still or sparkling water and coffee or espresso –


 Wine suggestion

2016 Chardonnay Reserva, dry
Vina La Rosa
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.


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

DUKE Highlights & Specials

Who wants more? From Jazzbrunch to cooking course.



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


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 the end of April. There are limited spots available in May.

Table reservation necessary: +49 (0)30 68 315-4000 or

Live jazz programm 2019:

07.04. Denisa Duo
14.04. Victoria Duo
21.04. Craig Burton Duo
22.04. Craig Burton Duo
28.04. Jeffrey Dimen Duo
05.05. Denisa Duo
12.05. Victoria Duo
19.05. Craig Burton Duo
26.05. Andy Roda 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


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


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



The Restaurant DUKE Team

Find out who is preparing and serving your dishes.

Florian Glauert


My motto:
Creativity is inventing,
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


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.


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