Fischers Fritz - Lunch at Hotel Regent Berlin on Gendarmenmarkt
A few weeks ago I had dinner at Regent Summer Lounge and enjoyed a high-end menu straight out of Fischers Fritz’ star-awarded kitchen. At an unbeatable price at that. And since that evening was so pleasant I decided to revisit Christian Lohse’s cuisine, this time for lunch.
Tourists, business people and shopaholics roamed the streets around Gendarmenmarkt on this late summer day, the sun was shining. The Regent’s elegant aura gives off a certain serenity and grandeur. Smiling faces all around welcomed and led us into the restaurant.
To start off we were offered champagne but we stuck with water and took a look at the lunch menu. The dishes change seasonally and you can choose between five appetizers, five entrées and four desserts. One creation sounds better than the next one. We finally decided upon ‘Onsen Tamago with Green Asparagus Tagliatelle and Basil Foam’ for starters and the fish entrée.
While we waited, we were served Mr. Lose’s amuse-bouche ‘Halibut on a Papaya Melon Salad’. Finished with fresh cilantro, this small culinary ingenuity really hit home. A basket filled with a great selection of bread followed, freshly baked by Hannover’s Gaues bakery, along with a few but no less tasty gluten free pieces and rolls. With it came some butter and olive oil. This was so exciting, I couldn’t stop smiling!
The Onsen tamago, one breaded in Panko, the other one plain, is named after the Japanese hot springs that it’s usually slow-cooked in. The long preparation process at steady low temperatures makes for a buttery flavorful texture in both, egg white and yolk. Lohse breads these eggs with panko, a Japanese breading of white bread crumbs, and fries them. A very delicate endeavour, because Onsen eggs, like their poached equals, are very sensitive. An aromatic asparagus salad was served on the side, with chervil and olive oil - excellent!
Towards the end, we were regaled with ‘Breton Plaice with Cauliflower and Black Le Puy Lentil Juice’ and an ‘Iceland Brown Trout with Chanterelles and Green Pea Emulsion’. The trout was prepared sous-vide and had a wonderfully boosted color. Combined with green peas, chanterelles and fresh herbs, it was pure joy! My friend was obviously satisfied as well. I was intrigued by how the black lentil jus underlined the overall food arrangement on her plate.
On a side note: Fischers Fritz is collaborating with the Seebüll Foundation on Jägerstraße. They’re organizing an event called ‘Art & Lunch’ on a regular basis that gets you a ticket to the current exhibition and a lunch at Fischers Fritz for a special price. It’s the perfect deal: culinary and fine art on the highest level. I’m afraid this will turn into a habit for me!