First Floor

Frommer's Review

This is the showcase restaurant within one of the most spectacular hotels ever built near the Tiergarten. Set one floor above street level, it features a perfectly orchestrated service and setting that revolve around the cuisine of a master chef. Winning our praise are such dishes as a filet of sole with mussels and fennel or saddle of venison veal in a spicy crust. Also delectable is the breast of guinea fowl with goose liver on a chervil puree. Starters include fried goose liver with a compote of papaya and Canadian lobster with couscous and crustacean gravy.

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