Le Faubourg - London

Absolutely amazing! Real fine dining, food quality was perfect the combination of flavours was amazing as well. Service: Good (8/10) Decoration: Good...

Risotto was ok, customer service very pretentious. I didnt feel welcome here. Not coming back

Without a doubt the best meal I've had in Berlin. Delicious food, beautifully prepared and presented. Tasty and imaginative. I'll come back. Excellent...

With Felix Mielke, more than a breeze of fresh wind came to Le Faubourg, the native Berlin discovered his cooking passion at Ritz Carlton and is responsible for the cuisine of the restaurant in Sofitel Berlin. 5/5Pkt) Design culture: The complex impresses with a dynamic colour mix of warm tones in red, grey and orange, which it presents in fabric and benches. Wooden furniture in Bauhaus style besides the most modern shine. Other refined light sources share glass ceilings skillfully in an upper and a lower. Between this stylishly opened humor, also made of glass as partitions to the work area of the staff. In addition to the Berlin flair with works by German artists such as Junior Toscanelli, Katrin Kampmann and Markus Lüpertz, the Parisian graffiti artist “Miss Tic” lives. Food 5/5Pkt) and Service 5/5Pkt Successful start with seductive tingling from the Magnum. Then it begins with: spicy strong beef consommé with red beet 14), freshly poured into these optically so beautifully colored plates. A very successful lobster bisque with paprika caramel, lobster, lardo, almond 15) even after the sight of the generous part of the sea creature. Sommelier Matthias Brandweiner from Zwettl in the Waldviertel Austria) offers an excellent, very competent service like all other employees of the house. It is a real host who also experiences their own personality and not so often in another place to give a set, adrette hotelmarionette! We ladies enjoy a kind hearty Palatinate Riesling to the appetizers; a ancestors 2011 from the secret council Dr. Bassermann – Jordan. Some men go to the Red; a spicy but harmonious cuvée from Mourvèdre and Syrah in the 2006 Sarda-Male Terroir Mailloles Côtes du Rossillon. There is an interesting choice to report any main course; the guest decides between tradition, “a preparation for traditional recipes with classic ingredients that perfectly harmonize “ or “the preparation Nouveau, where exciting combinations are created with new discoveries with modern approaches.” All present were brave or do we call it more curious? The “N” stands for Nouveau! A perfectly delicate Challans duck “N” breast with pumpkin, China cabbage, edamame and sesame 31)! An excellent sole fillet) “N” Sous-vide pochiert, Calamaretti, Brokkoli, Sauerampfer, Risotto, Mandel, Mangold 37)! An ingenious vegetarian “N” spinach, egg, potato, truffle Créme Fraîche, red wine butter, mushrooms 24)! Between the corridors we donate the house from the wine tasting of the previous day 2011...N by Dorli Muhr and Dirk Van der Niepoort from Carnuntum Austria). This complex shows itself in the palate, but in the wines green Veltliners come together with Chardonnay and Riesling. During the Lord Sommelier he remarks: “The Dorli Muhr is a very interesting person...”. Unfortunately, I cannot give up his strong mouth here in the Scriptures. It was delicious, we had our pleasure! The evening tends so fast to the end; already the fine little seductors appear at the end. A poem, the lush lemon Arte 9) with crème, basil and sorbet! Fine, tonka bean and chocolate with caramel flan and white sesame 9) and extravagant, the mango passion fruit ravioli 9) with gin and milk chocolate ice cream! As a special treat, then an armagnac from the Marquis de Montesquiou Millésime 1989 14) and it goes home.

Restaurant well filled to lunch. Ultimately, however, this defines everything again above all the price. It is not the product quality that was neat. Instead of the willingness and skill of the kitchen: The Zander was good, but naked nature, for this the accompanying potato salad had too much of everything: especially salt, sugar and white pepper. Already the paved sea bass of the appetizer was not desalinated and was quite firm (cheek). So unfortunately only Hotel banquet level. Too bad. The routine service just smiled away. The open wine is revealed (there is hardly anyone in the middle of the day). Once there was the best business lunch in Berlin. Over and over.