Sunday, 4 January 2015

Michelin Two Experience @ Fischers Fritz Restaurant, Berlin

Germany has a total of 11 three-stars, 37 two-stars, 226 one-stars, and 452 Bib Gourmands Michelin rated restaurants as of 2014. Which is quite a lot if you ask me, but I suspect more will come.  And we look forward to trying out more in 2015 :-)

Our first Michelin star restaurant experience in Germany took place in Berlin.  It was something I´ve bookmarked for a while and coincidently, it was just around the corner from the hotel we were staying in last month.

Fischer´s Fritz, a Michelin Two star restaurants is apparently well known in Berlin.  Located inside the legendary and opulent The Regent Hotel, Berlin - it is nothing short of perfection and luxury.

We had ...

A welcome bread basket of six variation, served with decadent salted butter - like how I eat my toast every morning, simply and delicious ...

































Amuse bouche of Crayfish and Saffron on Bed of Seasonal Root Vegetables ...

Fresh, slightly tangy with deep saffron flavour ... to open up the appetite.

















Next came our appetiser of ...

Crispy baked Onsen egg with black chanterelles, cauliflower purée with lemon salt and lobster bisque ...
(Knusprig gebackenes Onsenei mit Herbsttrompeten Püree von Blumenkohl mit Zitronensalz geschäumte Hummerbisque)

Sublime.

All the flavours were in harmony, chanterelle were smoky and yet, retaining its juice and slight chewiness.  Lobster bisque lent a wonderful, light foamy texture and onsen egg were marvelously fresh.  It was fried to perfection, golden in colour so breaking the egg was a feast to the eye :-)  It is a popular appetizer among guest and I can see why ...

































Hub who detest seafood or fish decided to do fish for main course!  That´s a first :-)

Steamed Fillet of sea bass with Escabèche vegetable. (Gedämpfter Wolfsbarsch Escabèchegemüse)

He was please with it, which is good ...  and I take it as well done sign from Fischers Fritz.

From visual point, it won me over 100%. 

































I, on the other hand had an ...

Iceland sea trout, chanterelles and green pea emulsion. (Island Lachsforelle, Trompetenpfifferlinge und Erbsenemulsion)

Perfectly cooked sea trout.  Moist and silky, warm, and fresh ... of course. Paired again with chanterelles like our first course and worked.  Green pea emulsion colour that appeases the eye with its contrast but more importantly, its subtle light taste paired well with the Iceland sea trout.

Fish and green pea are good friends ain´t it? :-)

































A sweet ending of something Christmassy was the perfect icing on the cake.

Thank you Fischers Fritz for the lovely Chestnut Sorbet, Hazelnut Spiced Syrup ... a spoonful of delectable deliciousness is all one need sometimes ...

















Our last visit to Michelin Star was around 2012 in Mallorca and it was for a 9-10 course tasting menu.  Hubby and I agree that our experience here in Fischers Fritz is more to our taste ... less courses that we could remember each and every one of them ...

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