Where Berlin's first luxury hotel "Esplanade" once stood on Potsdamer Platz, "Frederick's" opened almost four years ago. 1400 square meters with a lot of potential - as a bar, an event location, a restaurant. The magnificent rooms are designed in the glamor of the 1920s. An oval bar in Art Deco style greets guests in the eight-metre-high entrance area, with a gallery floor with separate rooms above. In culinary terms, however, Frederick's needed a few attempts. New head chef Nicolas Gémin has finally added the clear signature style that was previously lacking. The Frenchman with Basque roots and the gourmet genes of two cultures shows what he himself loves and masters right from the starters - such as scallops with chorizo and rillettes with cranberries: European brasserie cuisine that impresses with its products and sauces. The buttery Saint-Jacques mussels are refreshed by crunchy seasonal vegetables and a gently lemony crème fraîche sauce. The hand-cut tartare tastes exceptionally juicy with its orange and mustard seed jus and confit egg yolk mixed in. And the thick, hand-cut chips with the skin on
are worth mentioning. Be sure to lick up the port wine sauce, which was reduced from the gravy of the pink saddle of venison with bacon. The fish velouté with café de Paris herbs on the winter cod with leek and barley risotto is also perfect. Finally, the plates shine just as much as the chandeliers, vintage mirrors and velvet sofas. They are working on the wine list, which will focus on German wines in future.
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