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 Anke Wellendorf and Hannes Hinz, 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)
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
DUKE Food and Wine
Menu Logique 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 / shiso / pumpkin / caramelized eggplant / piment d’espelette
2017 Riesling „Collection“, Cave de Ribeauville, Elsass 0,1 l
Lukewarm Lobster tartar “Chanel No. 5”
Orange / rose / bergamot / jasmine / butter / violets / Tonka bean / vanilla / cinnamon
2018 Pouilly Fumé Langlois – Chateau, Loire 0,1 l
*Challans duck served in 2 courses
breast / nut butter / elder capers / shiittake / wild rice/ leg / kale / mustard seeds / duck liver / bouillon
2016 Chateau Odilon, Barons Benjamin de Rothschild,
Haut Medoc 0,1 l
*Cheese and bread “Maître Affineur Waltmann” with chutney and fruits
Royale / ice / cake / crème / crumble / honey / rum
2016 Château Jany, Sauternes 0,05l
* 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
Butterhead lettuce with croûtons and vinaigrette EUR 10,00
with white truffle EUR 25,00
Caesar Salad with chicken breast or prawns, rosemary croûtons and parmesan cheese EUR 16,00
Mache and roquefort with Persian cassis figs and pumpkin crumble EUR 14,00
Vegan salad with freekeh, pumpkin, chickpeas, pomegranate and seaweed vinaigrette EUR 16,00
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 and chanterelles EUR 12,00
Coconut-lemongras soup with crisp vegetables and shrimps EUR 14,00
Penne all’arrabbiata EUR 16,00
White pasta with poached egg, white truffle and parmesan EUR 25,00
“Wiener Schnitzel” with potato cucumber salad and lemon EUR 26,00
Cheeks of codfish with north sea crabs, slender sea grape, pumpkin and parsley sauce EUR 29,00
Crème Brûlée EUR 10,00
Goat cheese / shiso / pumpkin / caramelized eggplant / piment d’espelette EUR 18.00
Oyster / nori / salted kohlrabi / imperial caviar / Basella alba EUR 30.00
Goose liver / purple cabbage / pepper / pearl onions / PX fluid EUR 22.00
Lukewarm Lobster tartare “Chanel No. 5”
Orange / rose / bergamot / jasmine / butter / violets / Tonka bean / vanilla / cinnamon bark EUR 25.00
Challans duck served in 2 courses
breast / nut butter / elder capers / shiitake / wild rice/ leg / kale / mustard seeds / duck liver / bouillon EUR 39.00
Poached beef filet with roasted onions, fondant potatoes, lardo and madeira foam EUR 38.00
Turbot / black salsify / white truffle / potato / brown butter EUR 69.00
Royale / ice cream / cake / creme / crumble / honey / rum 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.
All prices are in Euros / € and include value-added tax. We reserve the right to make changes.
DUKE Business Lunch
DUKE Business Lunch
from 02.12. – 06.12.2019 from 12.00 am to 2.30 pm
with pumpkin chutney and aged balsamic
Squid salad “Sartinia style”
with rosemary focaccia
with black chanterelle, hazelnuts and belper cheese
with seafood, curry-crustacean sauce and basil
Marinated pot roast from US blade
with rosemary sauce, red cabbage and potato dumpling
Small selection of cheese
with fruit cake and fig mustard
Two-course menu EUR 19,00
Three-course menu EUR 25,00
– including still or sparkling water and coffee or espresso –
|2018 La Muse –IGP Pay d’Oc
Chardonnay, Chenin Blanc, Viognier
Domaine La Louvière I Frankreich
|2017 Summertime by La Gordonne
Château La Gordonne
Côtes de Provence, Frankreich
(Cinsault, Grenache, Carignan, Tibourenc)
|2016 Château Tour Saint Paul
Merlot, Cabernet Sauvignon
Bordeaux I Frankreich
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
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 55.00 per person
Children (7-12 years): EUR 27.50 per child
On selected public holidays and advent Sundays: EUR 65.00 per person
Live Jazz Program 2020:
||Lenard Streicher Duo|
||Jasmin Graff Duo|
||Ben Mayson Duo|
|19 Jan||Craig Burton Duo|
|26 Jan||Denisa Duo|
||Jasmin Graff Duo|
||Craig Burton Duo|
||Andy Roda Duo|
||Craig Burton Duo|
||Ben Mayson Duo|
||Craig Burton Duo|
|12 & 13 Apr
||Craig Burton Duo (Easter)|
|19 Apr||Ben Mayson Duo|
|26 Apr||Denisa 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
100 years of Bauhaus at Restaurant DUKE
We are celebrating 100 years of Bauhaus with our “Bauhaus dish”!
MONDAY TO SATURDAY | FROM 06:00 PM | RESTAURANT DUKE
The BAUHAUS celebrates its 100th anniversary in 2019. Our house is also built in the style of the “New Objectivity” and therefore we want to celebrate this anniversary with you!
Enjoy a special dish all year round. The keywords “Modern, Design, Functionalism, Classicism, Aesthetics, New Objectivity and International” form the basis of our “BAUHAUS Dish” in the DUKE Restaurant.
Tatar of Langostinos
– factual, modern, international –
Aioli / Sepia / Charcoal / Saffron / Spirulina / Pimenton de la Vera
Reservation required: +49 (0)30 68 315-4000 or email@example.com
"Bauhaus & Baustil" Event at Restaurant DUKE
a behind the scenes glimpse of our Eat! Berlin event: “Bauhaus & Baustil”
Menu by Christian Bau and Florian Glauert | Eat! Berlin event: Bauhaus & Baustil | 25.02.2019
Copyright: Ricarda Spiegel
The Restaurant DUKE Team
ASSISTANT RESTAURANT MANAGER
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!