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 is closed on 16.06.2018 in the evening.
Awards Restaurant DUKE:
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
Der Grosse Guide 2014-2017 – 2 toques
Der Grosse Guide 2013 – 2 toques↑
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.
*Slightly jellied buttermilk with cucumber, coriander,
dill and radish sorbet, crispy sourdough bread
Sauvignon Blanc, Hollerith
Scallop with chanterelles and foamed corail-jus,
chopped celery, lovage and beef fat
Grüner Veltliner „VELUE“, J.Zillinger
* Presa Bellota from the Iberico pork with octopus, tomato,
roasted bread and lemon
Purple Jam, Schembs
*cheese and bread “maître affineur Waltmann”
with chutney and fruits
Sur Lie „Kirsbaervin“
Chiboust of wild herbs
with blueberries and “Brodowiner” milk cloud
Fukuju Yuzu Sake
* 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 service EUR 19.00
Five-course non alcoholic beverage service EUR 29.00
Whole artichoke with vinaigrette, cocktail sauce and Aioli EUR 16.00
Baked soft-shell crabs “street food style” with lime, miso mayonnaise and avocado salad EUR 18.00
Tartare of ox with capers, anchovy and pommes allumettes EUR 22.00
Butterhead lettuce with croûtons and vinaigrette EUR 10.00
Caesar Salad with chicken breast or prawns, rosemary croûtons and Parmesan cheese EUR 16.00
Provençal tomato salad with chanterelles, olives, basil and roasted calamari EUR 18.00
Consommé with vegetables EUR 10.00
Bisque of Maine lobster with braised tomatoes EUR 14.00
Penne all’arrabbiata EUR 16.00
Fine white noodles with fried chanterelles, mustard seeds-chives sauce and herb salad EUR 20.00
“Wiener Schnitzel” with potato cucumber salad and lemon EUR 26.00
Pike perch fillet in Champagne butter sauce with chanterelles and Sauerkraut potato mash EUR 28.00
1 kg roasted prawns with aioli EUR 54.00
Crème Brûlée EUR 8.00
“So if only something very small with ice” EUR 8.00
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 11. to 15.06.2018
12.00 am to 2.30 pm
Due to an exclusive event the restaurant is closed on 13.06.2018 at noon.
with sweet cream butter, Shiitake mushrooms
and cashew kernels
of melon, goat cheese and mint
with bell pepper and basil
with dried tomatoes and rocket pesto
|Rabbit club braised in Pommery mustard
with cabbage and potato gratin
with Couscous parsley salad and lemon yoghurt
with tonic sorbet and citrus fruits
Two-course menu EUR 19,00
Three-course menu EUR 25,00
– including still or sparkling water and coffee or espresso –
|2016 Soave, dry
|2015 ENATE, Rosado, dry
Salas Bajas, Spain
|2012 Priorat, dry
Winery Vino Tinto Joven
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
Asparagus – The King of the Soil
April to June 2017 | Lunchtimes & Evenings
It’s white or green, comes in soups or mains, whole or sliced, with or without sauce, and everyone looks forward to the day it’s plucked from the ground. Asparagus, that is. Join us throughout the season when the king of vegetables rules the menu, paired with our perfect selection of wines.
1 to 31.08.2018 | from 06.00 pm| Restaurant DUKE
Head chef Florian Glauert and our DUKE team are ready to treat you to a four–course menu, specially designed around this red crustacean.
‘Lobster poke bowl’
Edamame, seaweed, wasabi, mayonnaise, avocado, cucumber, ginger, sesame, soy
with smoked grain risotto, chanterelle mushrooms and herb salad
Classic lemon tart
with blackcurrant, yuzu and champagne sorbet
Four-course Lobster menu: EUR 79.00 per person, drinks are not included
Enjoy a brunch every Sunday from 12.00 noon to 3.00 pm with live jazz music. A diverse buffet with seasonal and regional delicacies will be waiting for you, along with one or more glasses of Crémant!
Buffet incl. Crémant: EUR 42.00 per person
On selected public holidays and advent Sundays: EUR 52.00 per person
Enjoy our Whitsun brunch on Monday, 21.05.2018 with the Craig Burton Duo for EUR 52,00 per person.
Children between 7-12 years pay EUR 21,00 per child.
We would also like to draw your attention to our summer brunch closing times, during which we do not offer jazz brunch: 15.07., 29.07. and 12.08.2018
Live jazz program 2018:
|17.06.||Andy Roda Duo|
|24.06.||Craig Burton Duo|
|08.07.||Craig Burton Duo|
|22.07.||Andy Roda 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.