Berlin, Germany (Gastrosofie). Restaurant Duke is located on the ground floor of Hotel Ellington in Nürnberger Straße, which is considered a residential and commercial street that traverses the famous shopping Tauentzienstraße between Wittenbergplatz and Kaiser Wilhelm Memorial Church.
The street side with the Ellington Hotel just belongs to the Berlin district Schöneberg, the other side is already Charlottenburg. Basically, therefore, the half a kilometre long Tauentzien, which incidentally is one of the most famous and expensive locations in Germany, is a connection indeed like Duke Ellington for the hotel and restaurant.
From Duke Ellington to Florian Glauert
He was named Edward Kennedy Ellington in 1899 in Washington, D.C. born and died as world-famous jazz musician Duke Ellington in 1974 in New York City. And if you’re lucky, music is played by him, but subtly, because the duke is fine dining, even if of the cool casual kind – same as is food and drink, although the dishes come classic from the kitchen as well – and the interior of the place laid out on a high level. Without having to wear a formal gown though, just to feel the glow of Florian Glauert.
He is the Duke, or rather its chef de cuisine. As such, to quote, he appreciates the traditional, loves the uncomplicated and lives the creative modernity. With sous chef Marco Müggenburg, he creates a cuisine logique, that is, a mix of exciting flavours, new horizons and traditional French haute cuisine, whereby the Bauhaus, with its colours and shapes as the avant-garde of classical modernism, is not neglected, at least for a course on the plate. Great also that Gauert gladly delivers not only “Logique”, but also “Légère”.
Names apart, we find there high-quality, regional and seasonal products that are beautifully prepared and decorated for the visual feast, and so good for the palate happiness, because they are of rich and refined composition. The service is as discreet and charming as the design of the Duke, and with Babette Pflügl it is, and the accompanying wines correspond, therefore all in all this is the gastronomic philosophy for “Gastrosofen”!
Logique and Légère
The menu is in style of Légère or Logique. For example, Logique would currently present you a goose liver terrine “Mulligatawny” with curry, pineapple, goose jus, onion, ginger and chilli. As an intermediate dish an onsen egg with morels, sweetbreads, wild garlic butter and Bercy sauce or lukewarm tartare from the lobster “Chanel no. 5 “. By Logique the main course is Loup de Mer with shea butter, lemon, capers, fennel, mustard cabbage and papas arrugadas. For dessert, “I love Chocolate” would be sweet or cheese and bread “Maître Affineur Waltmann” with chutney the other logical choice.
Legere, on the other hand, can be a Viennese schnitzel or a tartar from pasture-fed beef, served with crispy ox bread and chickpea truffle fries, but also a bisque of Maine lobster with stewed vine tomatoes – followed by a classic Crème Brûlée. And as for Amuse Bouche you may get Bauhaus. Be surprised by Florian Glauert, and give a hand to the great jazz musician, pianist and composer Duke Ellington!
More from and with Florian Glauert, Chef de Cuisine Duke, who was among the Berlin master chefs “Climber of the Year 2013” and with the Duke team was honoured with 3 toques in the Grand Guide 2019, also 2.5 points in the Feinschmecker 2018-2019, 15 points in the Gault & Millau 2016-2018, 3 pans in the Gusto 2018, 3 suns in the Savoir Vivre 2017, 3 spoons in the “Schlemmeratlas” 2013-2017 as well as 2 diamonds in the Varta guide 2012-2018 – at https: //www.facebook.com / chefflorianglauert.
Nürnberger Str. 50-55, 10789 Berlin
Contact: Telephone: 0049 (0)30 683154000, E-Mail: email@example.com
Open Monday to Saturday from noon to 11 pm (after 10 pm only Légère is offered)
Christopher Prescott based on a text by Ole Bolle.