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What came first, the first-class variety show or the first-class restaurant? Well, this 190-seat venue has been playing two shows a night for 25 years old, but the gourmet restaurant only took off in 2000 when Andreas Kroliks’ cooking was awarded a Michelin star. Eating here, as at Restaurant Francais, can be very pricey, but if you combine it with watching the show, it gives you a totally unique and very high-caliber dining-entertainment experience that goes way beyond supper-club standards. There is a 6-course seasonal tasting menu and other multi-course menus that show off Kroliks culinary talents (or you can order a la carte). In season, you might encounter a fresh “fruits of the sea” menu featuring hamachi, Arctic char, and a medley of other fresh fish dishes. There are vegetarian entrees, as well. More people tend to eat in the larger and less elaborate Palast-Resaurant, but it’s kind of like business class as opposed to first-class. The service here is deftly professional and the show (see Tigerpalast, below) is comparable to Cique de Soleil but on a very small stage.