Remake

Frommer's Review

Wait till you try Cristiano Reinzner's licorice-scented scallops mated with a cherry sorbet. A horrible combination you say, until you taste this talented chef's experimental dishes prepared with culinary flair learned at the futurist cooking school of El Bulli, in Spain (hailed as that country's best). Scallops might also appear in a pumpkin and passion fruit sauce. Another divine creation is the chef's quail breast with bitter chocolate foam and berry reduction. If not that, perhaps you'll go for the plump raw oysters on coffee jelly with white chocolate foam and a black-olive cracker. A specialty is saddle of venison with artichoke chips, with a "remake" of tagliatelle alla pesto. The chic restaurant lies off Oranienburgerstrasser, in the Mitte district, in a series of small rooms with exposed brick and "spider" chandeliers hanging over tiled floors.

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