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Le FaubourgSofitel’s Brasserie in Charlottenburg

Le Faubourg Restaurant Sofitel Hotel Berlin Interieur
Opening Times

Monday till Saturday
11.30-15.00 + 18.00-23.30
Business Lunch
Monday till Friday 11.30-15.00

Map
Address Le Faubourg
Augsburger Straße 41
10789 Berlin-Charlottenburg
How to get there
Contact
+49 30 800 999 7000
lefaubourg.berlin
price level€ € 

As on each of our visits to Le Faubourg on Augsburger Str. in Charlottenburg, I’m once again captivated by the bronze-coloured lamps on the ceiling of the wonderfully decorated restaurant. They float like works of art above the elegant interior, dominated by dark tones, and create a cosy ambience with their light.

Tables of various shapes contribute to the room’s relaxed atmosphere and we take our seat, as usual, in one of the wonderfully intimate corners. Primarily German and French wines, brought together by head sommelier Mathias Brandweiner, can be found in the ritzy, illuminated wine rack leading to the kitchen.

Head chef Felix Mielke, who’s led the team at Le Faubourg since February 2014, has remained loyal to French cuisine and creates a new menu every three months using regional and seasonal products, consisting of diverse, enticing appetisers to share and five main dishes, each with a classic and ‘nouveau’ interpretation.

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To our delight, four fine appetisers arrive in sets of two on colourful plates: "Steak Ceviche" with fermented garlic, wild herbs, and portobello, along with a fantastic "Mackerel" with crispy puffed rice, wheatgrass granitée, and small rice paper rolls with apple and kohlrabi. The mix of textures, the crunch from the rice, and the sharpness of the wasabi are simply brilliant.

The other two appetisers are just as all-around harmonious. The "Scallop" with sesame salt comes on a paper-thin tomato jelly slice alongside avocado, a girasole crisp, and girasole purée, the "Beetroot Catfish" with cucumber foam, beetroot algae, and buckwheat.

While my companion is served her third incredible wine paired with her very rich, very delicious main of "Devilfish" on spinach creme with endive, mushroom, and black pudding wonton, Mr. Brandweiner brings me a yellow pepper juice, refined with a touch of lemon and agave syrup.

It pairs fantastically with my wonderfully crisp and finely made "Lemon Chicken" with romaine lettuce, asparagus tips, parsley root, and a heavenly lemon sauce. I practically lick my plate clean, and leave hardly any room for the spectacular "Beetroot Dessert." We lean back in the upholstery, completely serene — Excellent, once again!

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