In culinary terms, Berlin is like a wild up and down. But amidst all this change, there is one fixed point: the "Lorenz Adlon Esszimmer", an icon of top German gastronomy. This has not changed under the aegis of Jonas Zörner. At the beginning of the year, the former "Golvet" chef took over from Reto Brändli and is continuing the restaurant's great tradition with his preference for classic French cuisine. Even the start of the menu is a bold homage to French classics: duck liver, marinated in port wine and Madeira, meets hazelnut, black truffle and banana. A buttermilk sauce with a subtle hint of banana combines earthy depth, subtle sweetness and velvety melting - a daring play on contrasts that works perfectly. The next course is no less sophisticated: hamachi with imperial caviar and beurre blanc, wild-caught turbot with lime cream in an airy salsa foam and Norway lobster with beef ham in an intense crustacean bisque. The main course is followed by Poltinger saddle of lamb with green asparagus, a ragout of asparagus and green beans and an aromatic variety of intensely flavorful meadow herbs. The crowning finale: jelly and compote of dragon fruit, yoghurt mousse with white chocolate and Tahitian vanilla, a dessert that combines exotic freshness and silky finesse. As usual, the service provided by restaurant manager Oliver Kraft and sommelier Hans-Martin Konrad is of the highest standard. The wine list not only includes the big names of the wine world, but also numerous discoveries.
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