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Lorenz Adlon Esszimmer

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Lorenz Adlon Esszimmer

Lorenz Adlon Esszimmer Mesmerizes Dining at Lorenz Adlon Esszimmer in Berlin is the culinary journey of a lifetime. Even kings and queens would be humbled by the magnificent service and grandeur at this Two Star Michelin Rated restaurant. The sumptuous setting hosted fantastic cuisine with artistic presentations that would make Michelangelo proud. This meal will be one of the greatest gastronomical gifts you can bestow upon yourself.Chef Hendrick Otto's Quintessence II menu was enthralling. I elected the full eight courses along with the suggested wine pairings. With all the extra goodies they bring, it ends up being closer to 15 courses. Chef Otto is a sweet and incredibly talented maestro who exudes an affable & humble energy. Growing up his ****** grew fruits and vegetables, instilling a reverence for fresh ingredients and learning sensational *** ****** recipes. His goal is to stimulate all of your senses and take you on riveting *** flavor adventures, which he accomplishes in a grandiose fashion.While the entire experience was exceptional, it was the staff that placed the figurative bow on this gift. Their performance was a synchronized ballet full of smiles and laughter. They were exceptionally *****, warm and accommodating throughout the four-hour grand tasting.The evening commenced with an arrival of pre-course goodies: prawns drenched in chicken liver, a delightful peach and pear champagne libation, Parmesan breadsticks and so much more. Each dish was presented as if it belonged in the Louvre and made me swoon in bliss.The bread over rocks in the Garden of Eden was the most exquisite bread presentation I have ever ever witnessed. The crispy yet soft varieties were heightened with a truffle mayonnaise as well as a tomato and celery sauce.The Goose Liver / Frozen & Raw, a captivating foie gras ice cream, was an *** piece in taste, appearance and execution. I was savoring every mind-blowing bite as dust from the cracker gleefully puffed from my mouth. The ginger, almond, raspberry, green peppercorn and orange peel gracing the top of the cracker swirled together in a symphonic fashion. The sweet ****** wine paired with this decadent dish was perfectly balanced and complemented the foie sensationally.The Pork Shoulder cooked table side on a diminutive backyard grill was quite tasty, but it was the Chef's ******'s ****** potato side dish that was my favorite part, creating a ********* interpretation of “meat and potatoes.”The soft and salty bread with Camembert & Perigord truffle sauce blew my palate to smithereens. I still fantasize about this plate. The cheese and truffle combination in a warm cream contrasted against the spongy bread in a heavenly manner.Even the coffee presentation was rare and gorgeous.In preparation for dessert, they presented an uncommon palate cleanser beginning with foaming tangerine-scented dry ice. This was coupled with a dish comprised of tangerine, gin & tonic chunks and grapefruit sorbet. A truly innovative and sublime way cleanse the palate.Both the Coconut Mango (******* fruit, caramelized skin of ****, ***** tea, rose, basil) and Chocolate Air and Cream (blackberry, sea buckthorn, hip, oat flakes, buffalo ****, lavender) desserts were outstanding. The composition of the diverse ingredients added enchanting layers of flavor to every blissful spoon.While those two desserts were divine, it was the Carrot Cake with Dill Ice Cream & Rosemary Cotton Candy which blew my mind. The cake was immersed in a celestial apple and carrot sauce topped with phenomenal dill ice cream. The flavor composition was breathtaking. It was accompanied by rosemary cotton candy with a white chocolate bon bon at the base that was unique and exquisite. It was one of the most epic desserts I have ever devoured.There are a select ***** of special restaurants around the globe that are capable of delivering a mesmerizing dining experience that will be permanently etched into your memory and Lorenz Adlon Esszimmer is definitely among them.  This haven is located in the ***** Adlon Kempinski, which is a feast for the eyes. The impeccable and entertaining service is fit for nobility. Add that to the aesthetically ravishing dishes that are packed with intense delectable flavors and you have one of the most paramount dining experiences of your entire existence.Pics at hedonistshedonist.com/bl…
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Lorenz Adlon Esszimmer

Chef de Cuisine Hendrik Otto and world-class Maître Boris Häbel bid you a cordial welcome to the 2-Michelin-Stars-awarded Lorenz Adlon Esszimmer.”Exciting, expressive, European-inspired cuisine” – that’s the motto of Hendrik Otto. Inspired by the varied influences and finest traditions of European cuisine, Otto masterfully creates dazzling interpretations of ******* haute cuisine. Exquisite culinary delights and superior wines complemented by spectacular views of the Brandenburg Gate make the heart of every gourmet beat a little faster. The Lorenz Adlon Esszimmer thus offers a fabulous dining experience that exceeds even highest expectations.
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Lorenz Adlon Esszimmer

Questions & Answers Here’s what previous visitors have asked, with answers from representatives of Lorenz Adlon Esszimmer and other visitors 4 questions Ask a question nicksmith95 Northallerton, United Kingdom Can you pay on your room bill 8 months ago Problem with this question? Show all answers Answer FastWagon Saint Louis, Missouri I will be eating there next weekend.. Could someone please tell me acceptable dress for an evening meal? I would hate to pack clothes I won't wear.Thanks in advance. over a year ago Problem with this question? Show all answers Answer See all questions Questions? Get answers from Lorenz Adlon Esszimmer staff and past visitors. Posting guidelines Get notified about *** answers to your questions. Ask Typical questions asked: Do you have gluten-free options? Is there a dress code? Do you allow dogs on the ******* patio?
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Here’s what previous visitors have asked, with answers from representatives of Lorenz Adlon Esszimmer and other visitors 4 questions Ask a question nicksmith95 Northallerton, United Kingdom Can you pay on your room bill 8 months ago Problem with this question? Show all answers Answer FastWagon Saint Louis, Missouri I will be eating there next weekend.. Could someone please tell me acceptable dress for an evening meal? I would hate to pack clothes I won't wear.Thanks in advance. over a year ago Problem with this question? Show all answers Answer See all questions Questions? Get answers from Lorenz Adlon Esszimmer staff and past visitors. Posting guidelines Get notified about *** answers to your questions. Ask Typical questions asked: Do you have gluten-free options? Is there a dress code? Do you allow dogs on the ******* patio?
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My boyfriend and I are fans of fine dining, so on our last Europe trip, we wanted to visit at least one fine dining place at every city we stopped by. Lorenz Adlon Esszimmer was the place for us on our stop in Berlin. The place has a great view of the brandenburg gate (if you want a view from the table, request it in advance). The restaurant is on the second floor of the Adlon *****, and it has two dining room. We were seated on the inner dining room that's decorated like a library. I opted for a 6 course meal while my boyfriend got 7 courses. The bread was super memorable because it was served in a plate of *** rocks. My favorite dish of the meal was the lobster soup/bisque. It was super delicious. In terms of “fine dining”, it was probably the more sophisticated meal we had on our trip (imo better than Restaurant Gordon Ramsay in London, which was one of the more disappointing meal). Highly recommend it for anyone who loves fine cusine!
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Description Following the opening of the ***** in 1907, the restaurant was immediately successful in setting *** standards for the culinary world. The most famous recipes of that splendor of time remain on the menu – including the Adlon sole filet and the world-famous Canard a la presse, which are still savored by connoisseurs today.The Lorenz Adlon Esszimmer is not only reminiscent of that time of tradition, luxury, and grandeur – today the restaurant remains a trendsetter that indulges guests with culinary delights, served with genuine *******.
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Following the opening of the ***** in 1907, the restaurant was immediately successful in setting *** standards for the culinary world. The most famous recipes of that splendor of time remain on the menu – including the Adlon sole filet and the world-famous Canard a la presse, which are still savored by connoisseurs today.The Lorenz Adlon Esszimmer is not only reminiscent of that time of tradition, luxury, and grandeur – today the restaurant remains a trendsetter that indulges guests with culinary delights, served with genuine *******.
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I am dedicating my 1800th review to one of the **** evenings of my life, dining at the fabulous Lorenz Adlon Eszimmer in Berlin The Adlon Kempinski ***** is a grand *** ***** with a prime location next to the Brandenberg Gate. Over the fireplace in the restaurant, there's a bust of the emperor dating from 1907 when the dining room opened In a ***** with a bewildering number of restaurants, the Eszimmer is their 2 Michelin starred flagship where Chef Hendrik Otto creates dishes to live up to his motto of 'exciting, expressive, European-inspired cuisine' It's the sort of place I knew would be great from the moment I arrived. As I headed towards the restaurant for my 7pm booking, greeter Dagmar and maitre d' Boris Häbel waved me in, addressing me by name before I even had a chance to identify myself. I continued to be addressed by name by different members of staff throughout the evening and it's touches like these that make guests feel special and unique I think I was given the **** table in the magnificent dining room, affording me a direct view of Brandenberg Gate throughout my meal The staff gave good guidance on the menu and drinks. On learning that I was teetotal, they concocted a lovely personalised non alcoholic cocktail based on what flavours I enjoy. Boris even substituted a dish on the tasting menu I had selected with one of his personal favourites – they then reprinted a personalised menu for me with this substitution on it so I could follow the meal as it unfolded! Marc, the head waiter was phenomenal, making sure every guest felt they were the number 1 priority. We had numerous chats about food. He made sure the pacing of my meal was ok, casuing me to have a wise little break in the middle. As I was dining alone, I was even offered reading material, which caused a little pile of ****** food industry magazines to collect on my table. I was pleased to see that the atmosphere wasn't stuffy despite the ornate surroundings My 8 course tasting menu was augmented with multiple amuse bouches, pre-desserts and post-desserts. For some reason, they spoilt me with extra courses that I noticed other tables not receiving. Thanks, guys! These extra dishes were plated with the same attention to detail and intricacy that graced the main dishes. In fact, some of the my favourite things were in these extra dishes – an unctuous goose liver lollipop wrapped in chocolate dipped in nuts with popping candy, a truffle dipping sauce for the bread and the lightest cheesesticks 1. Amuse plate 5 elements including the aforementioned goose liver lollipop, crayfish parcel & tasting of cucumber 2. Amuse 2 Marinated halibut, carrot and exotic cream 3. Goose liver, brioche cream, parfait, orange, coffee & polenta The goose liver came in different guises but my favourite was in a sphere with truffle – an explosion of flavour as you burst it 4. Freshwater crayfish, warm cocktail sauce, apricot gel, spinach, coconut In the style of 2012 fine dining, a lot of dishes were finished at the table with Marc carefully pouring sauces in a lovely patterns. Nice re-interpretaion of prawn cocktail with little accents of ****** melon 5. Mild smoked silver salmon, white bean fumé, jellied salt water, mango What a wonderful umami hit from caviar and sea urchin sauce 6. Scallop, pork belly, curry emulsion, banana, fennel, artichoke, ******* fruit Reads like the creation of a madman, eats like the creation of a genius. A lot of dishes came with a bonus side dish – fennel salad in this case 7. Pigeon, olive sauce, onion rings, pistou, garlic Perfectly cooked pigeon breast with **** mini rings 8. Nebraska beef, goulash sauce shallots, beetroot, almond A bonus of crispy cake on the side 9. Twitched goat cheese, jellied gazpacho These came with a tomato basil and sponge cake, crispy sweet onion slivers & powerful mint leaves to bring it together 10. Pre-dessert Excellent palate cleanser of lemon sorbet, carrot sponge, orange foam, blackberries 11. Chocolate, buttermilk pumpkin ice cream Chocolate came as ganache and bubbled cake. There were fennel stones, sea buckthorn, **** mousse & rosehip in another successful mixing of unlikely partners 12. Petit fours Candy floss. Apple ring beignet, 'Coffee to eat' (deconstructed tiramisu), buttermilk ice cream, ******** Snickers, raspberry macaroon Finally, Alexander offered me a choice of pralines from a giant box – the flashing full sign on my stomach & decorum allowed me to choose only spiced pear & ******* fruit Marc talks about delivering the package to guests and it really was the complete package tonight. If you're in Berlin and you have the means to pay for it, do come and spend an evening here. You won't be disappointed

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