Food and drink
Chef Matthias Diether changes his menu seasonally, but sample dishes include fillet of sole with mussels and fennel, venison stuffed with foie gras and traditional German fare such as pork knuckle with sauerkraut. Appetizers include Canadian lobster with couscous and crustacean gravy and fried goose liver with papaya compote. Three set menus are offered daily.
The restaurant is situated one floor above ground level in the stunning Hotel Palace; the atmosphere is refined but relaxed.
In the Mitte district, but not far from Tiergarten.
Main courses from 30-44 euros. Daily specials are more moderately priced.