Kochfreunde.com is the culinary magazine of Oliver Wagner. Here, everything revolves around the almost most beautiful thing in the world: good food. The focus ranges from reports on exciting restaurants to recipes from his own kitchen, cookbooks and culinary gadgets.


Kochfreunde.com ist das kulinarisches Magazin von Oliver Wagner. Hier dreht sich alles rund um die beinahe schönste Sache der Welt: Gutes Essen. Dabei reicht der Fokus von Berichten über spannende Restaurants bis hin zu Rezepten aus der eigenen Küche, Kochbücher und kulinarische Gadgets.

Fischers Fritz, Berlin

The Fischers Fritz and its Chef de Cuisine Christian Lohse adorn two Michelin stars and 18 Gault Millau points, it can be found in the Regent Hotel, according to the currently published “Gold List” of Condé Nast Travelers, Germany’s best hotel at the moment.

It would be untrue to say that you come to this temple of culinary art without any expectations. Neither did we. On the contrary, I was very happy about the invitation to Berlin.

The ambience is classic, refined and thus corresponds directly with the menus offered. We opted for the Prestige Menu with accompanying wines, offered in four, five or six courses, each complemented by various small greetings from the kitchen.

Greetings from the kitchen

The first course, a house classic, is a pure delight. The terrine of foie gras is served on the crispy baked skin of the Havelaal, topped with a delicate caramel cap, accompanied by a 1976 Pineau de Charentes Guy Lheraud. Poem. Awesome.

Terrine of foie gras and smoked Havelaal with pepper caramel Jam of purple eggplants

The service, by the way, always made a friendly, professional but not necessarily as classic and reserved impression as the ambience and awards would suggest.

Baked Demeter Onsenei with lobster ratatouille jus of Nyons olives salt capers and Breton anchovies

The onsen egg was also a feast for us. The eggs, breaded in panko and briefly deep-fried, are cooked at low temperature for about an hour beforehand, so that both egg white and yolk only coagulate slightly and retain a uniformly waxy consistency.

Double fillet of sole with chanterelles
roasted pancetta and caramelized hazelnuts
Potato cream

The double sole was almost too rich, but also prepared to perfection. A short trip through the cheese trolley and a quick look at our dessert followed before the last train to Hamburg called for departure, interrupting the wonderful evening a bit too abruptly.

We were absolutely thrilled by the cuisine and service of the Fischers Fritz and we will certainly come back, if only to make up for the missed dessert – and to taste again the terrine of foie gras with the Havelaal…

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