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.
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.
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.
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.
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…
