Berlin – 5/10/15 – Dachgarten and Horvath

I booked lunch at Dachgarten as it affords entry into the Reichstag building and certainly seemed easier than trying to figure out how to register to visit otherwise. It is quite the production to get through security and into the building but certainly worth it as the dome is stunning. Lunch was quite good although the prices a bit steep.  But consider it the price of admission!

Green rooftop salad – smoked ricotta, cucumber, green asparagus, peas, avocado, wid herbs 
Unfortunately I don’t recall all of the ingredients to this dish!

I admittedly ended up at Horvath by default as it is the only Michelin starred restaurant in Berlin open on Sundays.  Whatever the reason I’m quite glad to have visited.  It was a bit of a hike from public transportation and sits along a canal on a slightly difficult to find street.  The space was quite cozy and almost felt sort of tavern-ish which was the perfect atmosphere for such a chilly evening.  Every course was accompanied by a small card listing the name of the dish and ingredients.  I’m actually not sure if these were provided to all tables, or only to me as an English speaker.  Either way it was a cute touch and I’m happy to have the detailed description as I am writing this.

broccoli | mustard seeds | garlic
steamed broccoli from the “keltenhof”, white chocolate cream with camelina oil, roasted garlic, sprouted mustard seeds

mushrooms | celery | malt
bread cream, well-hung sour cream, burnt celery root, king oyster mushroom cooked and baked, poppy-seed oil, reduced celery root juice

trout | eggplant | pork chin
raw “lunenburger hiade” trout filet, grilled eggplant with ham-caramel sauce, pork chin and mustard pickle compote, cucumber-yoghurt emulsion, grated iceberg lettuce, cress, smoked greaves

parsley | egg yolk | radish
duck lard emulsion, poached egg yolk, juice and oil from the garden parsley, in beer marinated black radish, frozen radish, wild herbs

veal | root vegetable | chervil
roasted veal “tafelspitz”, root vegetable with meat aspic, pickled flamed yellow carrot, beaten egg bouillon with chervil

hazelnut | molasses | brown butter
salty hazelnut cream, roasted hazelnuts, molasses aspic, sweet hazelnuts and root vegetables, hazelnut oil, fluffy chocolate, nut butter ice cream

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