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
***
*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
France
***
*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
Starters
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
Desserts
“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.
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
Your DUKE Lunch from 18.02. to 22.02.2019
12.00 am to 2.30 pm
Starters
| EUR | |
|
Classic Goulasch soup with sour cream and chives |
7.50 |
|
Carrot Couscous with orange Vinaigrette, Hokkaido pumpkin, parsley and mint |
10.00 |
Main dishes
| EUR | |
|
Beetroot cream cheese Ravioli with sesame ginger butter and Pak Choi |
14.00 |
|
Beef tenderloin tips with Shi I take mushrooms, parsnip and potato Gratin |
16.00 |
|
Pan fried halibut fillet with lemongras curry sauce, coriander lychee rice and Papadam |
16.00 |
Dessert
| EUR | |
|
Apple Strudel with Tahiti vanilla sauce and almond ice cream |
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.
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 the end of April. There are limited spots available in May.
Table reservation necessary: +49 (0)30 68 315-4000 or contact@duke-restaurant.com
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 
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
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.