Berliner Platz · Berlins Kronelamm

As part of a Black Forest holiday in July 2017, I was able to enjoy the cuisine of Franz Berlin and his team in the 6-course menu at the Gourmet-Schnupper offer of the Hotel Berlin's Krone Lamm. The restaurant is very unspectacular and very simply furnished in the hotel's annex. First, one would not suspect that one takes place in a Michelin star location. But it was still cozy. Interior. Tonight I was run by the sommelier of the house and another older gentleman. Both of course were polite, but for my taste, a somewhat more relaxed Cordiality would have been more beautiful, as I could already experience it in other gourmet restaurants. The sommelier was quite communicative and open to interesting conversations. Questions about eating were also answered or asked in the kitchen. But now to the important culinary part: after a small tea as an aperitive, 4 small things followed as the 1. Amuse Bouche: a small leek with roasted onions and acid ice; Roast beef with mushroom ragout and a fruity cream; Hungarian ham with bread chip and fruity caviar, as well as a sourdough chip with tomatoes ragout and garlic aioli. All aperos were handmade by good quality, but in terms of tasteful intensity, somewhat unspectacular. I liked the mini-queue that played with a beautiful temperature play between warm quiche and acid cream ice cream and texture through the roasted roast onions. Aperos (from the bottom right in the clockwise direction): Lauchquiche with roasted onions and sour cream ice; Roast beef with mushroom ragout and a fruity acid cream; Hungarian ham with bread and fruity caviar, as well as a sourdough chip with tomatoes ragout and bread with salted butter from Normandy. The bread was very good: warm, with fluffy crumb and large crust. The butter was also of excellent quality: I even needed a supplement. Bread with salted butter from Normandy. When 2. Amuse Bouche served Zander, Cherry, Pfifferling (unfortunately without picture, apology). The paw was very tender and the paws had bites. For my personal impression, however, the cherry sauce here was too large in portions and thus more a disturbing factor than an advantageous component. Instead of a slightly fruity cherry aroma, an acidity dominated here, which for my feeling overlaid the fish and the pawlings so that these tastefully fell. The actual menu now started with watermelon filled falafel with pea sauce. The peanut also came on the plate as crisp Nic-Nacs. The peas were crispy and the pea ice cream was aromatic and refreshing. The wonderfully loose falafel was filled with ice. The melon was less remarkable in taste, but worked as a refreshing, sweet supplement. That was really great. Filled falafel with pea peanut sauce Next with lubricated carabinero shrimp tar jalapenomousse with inserted cucumber and chorizo . Just like in Tatar, the fluffy piece of Carabinero was nicely crisp and convinces with good product quality. Gurke came as a wonderful aromatic foam and crisp rolls. The bloodworst chips delivered the necessary part of cripples, salt and umami, to which the Jalapenomousse cremation and well-dosed sharpness added. Large class was also the dill cream, which was already marked as a small knife tip. That was also a very convincing composition. Carabinero Shrimp tar Jalapenomousse with its inlaid cucumbers and chorizo. The soup could really satisfy the desired taste of a fresh herbal bed. The Waldmeistersorbet added a pleasant sweet and suitable temperature contrast. A cube of lion's tooth mousse or jelly was in itself herbal bitter, but in combination with the soup was very good. The crispy lentils, as well as the again airy but also krusty falafel balls with peanut. Bretonian jet wing Bergamottenöl Paprika-Bohnenragout Coconut Limousine-Schaum followed as the 4th. Part of the menu that unfortunately fell a bit for me. Although the stream was optimally boiled and the additions were well prepared in the form of white beans, paprikaagout and pimientos de padron. The latter, in my opinion, were somewhat too hearty and slightly bitter and therefore less favourable for the overall taste impression. In the case of coconut lemon foam, the acid was too strong for my feeling dominant. Certainly a well prepared plate in which the tasteful connection of the individual components should not be so conclusive. Bretonian ray wing Bergamottenöl Paprika-Bohnenragout Coconut Lime Foam Main dish of the menu has now been boiled Mika Kalbskotelette in lion buttermilk Romanasalat Olivecrumble Parmesan Croquet . To match the shell, some of the lion's teeth served butter milk, in which the calf was cooked. A little herbal aroma from the lion's tooth came well over and was taken up by butter milk. Lion tooth butter milk to the main course. The following Kotelette was very delicate and probably sous-vide prepared. However, I lacked something here that would have caused a nice afterrunning in the pan. The acidic sauce mouseline had a fine estragon aroma. There were some capers in fried form. On the plate were also crispy romance, olives and a lion's tooth mousse, which complemented the dish well. Also the small croquettes were at the same time eaten and loose and the parmesan chips also fit into the image as a crisp variety. As I said, only the meat here remained a bit pale as the main player. Mika Kalbskotelette boiled in dandelion buttermilk Romanasalat Olive crumb Parmesan croquets The cheese course came here as an independent dish called Pumpernickelsouffle Münsterkäse Bärlauchcotta Molkecreme. A wonderfully fluffy souffle with pumpernickel was filled with Münsterkäse and was on a small beard: a great combination. Also great is the partially-positioned combination of aromatic beard liquor, sweet whey cream, pumpernickelcrumble and creamy processed cheese. Pumpernickelsouffle Münsterkäse Bärlauchcotta Molkecreme Finally, I decided to choose from the range of chocolates: exotic flavors according to secret recipe, 75% chocolate from Ecuador, a coffee chocolate spaline and a sprout with vanilla and pear. Here each specimen was a unique and really delicious chocolate selection (from 12 o'clock in the clockwise direction): exotic sprout after secret recipes, 75% chocolate from Ecuador, a coffee chocolate spaline and a sprout with vanilla and pear. Overall, the menu, suitable for the Black Forest, delivered quite high mountains (especially in the first course with pea watermelon; the carabiners; the wild herbal soup and the cheese course), but in all honesty also small valleys (the Zander to the Amouse Bouche or also the rays as well as the somewhat bright calfs skotelette). These were professionally well prepared, but with taste the certain something or the interplay of components for me was not clear for my feeling. Although I do not miss the full score for these reasons in view of the Michelin Star Prize, I would like to stress that I definitely went kulinarically satisfied and happy out of the evening.

Berliner Platz is a bar for home and outdoor guests as well as for athletes (Sky). A highlight of the house.