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 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.

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


* Pulpo / olives / alga / Rouille / pearl onion /
artichoke / tarragon / melon

2016 Weißburgunder „Muschelkalk“

Weingut Becker Landgraf, Rheinhessen


*Mushrooms / Koji / black bread / edamame / truffle

     Premium Sake Ikekame “Turtle Blue”


* Spanish Charra beef / tempura / mayonnaise /
coriander / potato / picalilli

2015 Syrah Balf

Weingut Franz Weninger

Sopron, Ungarn


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

Kirschwein – Kirsebaervin “Sur Lie“

Frederiksdal Kirsebærvin A/S

Lolland, Dänemark 


„Bellini“ champagne / peach

Champagner Pommery Brut Royal

Reims, France


* 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

Watermelon and Feta cheese salad with smoked paprika, mint and basil EUR 14,00

Whole artichoke with summer truffle Vinaigrette, cocktail sauce and Aioli EUR 16,00

“Panzanella” tomato-bread salad with chanterelles, chives and star aniseed EUR 18,00

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 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 chanterelles, green asparagus and chives sauce EUR 22,00

“Wiener Schnitzel” with potato cucumber salad and lemon EUR 26,00

Pan fried pikeperch with cream chanterelles and sauerkraut-potato mash EUR 29,00

Crème Brûlée EUR 10,00

Menu: Logique


Amela tomato / Burrata / passionfruit / Miso / liquorice EUR 18.00

Pulpo / olives / alga / Rouille / pearl onion /
artichoke / tarragon / melon
EUR 22.00

Intermediate courses

Mushrooms / Koji / black bread / edamame / truffle EUR 22.00

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

Main courses

Spanish Charra beef / tempura / mayonnaise / coriander / potato / Picalilli EUR 36.00

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

Red mullet / kulfi flavours / mango / seasoning yoghurt / black caraway / Bhatura EUR 39.00


“Bellini” champagne / peach 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.
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.

DUKE Lunch

from 23.09.& 26.09.-27.09.2019 from 12.00 am to 2.30 pm



Potatoe-jerusalem artichoke soup

with croutons and cinnamon flower


Filet of hering

with beetroot, pumpernickel

and mache


 Main dishes



with curry sauce, parmesan

and roasted almonds



with small merguez and aubergine


Filet of felchen

with mushroom-risotto




Crepe in orange-caramel sauce

with sour cream ice



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

– including still or sparkling water and coffee or espresso –


 Wine suggestion

2018 Le Galant—IGP Pays d’Oc
Domaine La Louvière I Frankreich
0.1l 7.00
2017 Rosa Kalk
(Cabernet Sauvignon, Merlot)Weingut Ebner Ebenauer
Weinviertel I Austria
0.1l 10.00
2017 La Maitresse—AOP Malpère
Cabernet Franc, Merlot, Malbec
Domaine La Louvière I Frankreich
0.1l 7.00

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 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


There will be no jazzbrunch on Sundays 30.06. and 14.07.2019.

*At present all jazzbrunch dates are fully booked until mid August. There are limited spots available in August.

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

Live jazz programm 2019:

11 Aug Denisa Duo
18 Aug Craig Burton Duo
25 Aug Andy Roda Duo
01 Sep Denisa Duo
08 Sep Andy Roda Duo
15 Sep Craig Burton Duo
06 Oct Andy Roda Duo
13 Oct Desney Bailey Duo
20 Oct Ben Mayson Duo
27 Oct Denisa Duo
03 Nov  Andy Roda Duo
10 Nov  Denisa Duo
17 Nov
Craig Burton Duo
24 Nov  Ben Mayson Duo
01 Dec
Lenard Streicher Duo
08 Dec  Denisa Duo
15 Dec  Andy Roda Duo
22 Dec  Veronica Duo
25 & 26 Dec  Craig Burton Duo 
29 Dec  Ben Mayson 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



100 years of Bauhaus at Restaurant DUKE

We are celebrating with our “Bauhaus dish”!

We are celebrating 100 years of Bauhaus with our “Bauhaus dish”!


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

"Bauhaus & Baustil" Event at Restaurant DUKE

Eat! Berlin event (25.02.2019): “Bauhaus & Baustil”

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

Find out who is preparing and serving your dishes.

Babette Pflügl


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!


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