Restaurant Hackescher Hof
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Modern German Cuisine in a Historic Courtyard Setting
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Oxtail soup | Irish coffee foam | potato chips
Two kinds of black salsify - tempura & braised - | Freshwater algae | passion fruit - vegan -
Fillet of pikeperch from Brandenburg -regional- | shallot crust | Cauliflower ‘Polonaise’ - roasted | butter crumbs | egg | lemon zest - | Bergamot-Buerre blanc | Venus clams | Risotto Venereey risotto
Breast & leg of guinea fowl - roasted & baked - | Cauliflower ‘Polonaise’ - roasted | butter crumbs | egg | lemon zest - | ramson farce | cherry tomatoes | Risotto Venere
Empress Sissi violet dessert | - Panna cotta | gel | sauce & ice cream from violet blossoms - | violet praline & chocolate crumble
Cheese variation of Affineur Kober | caramelized walnuts | pear chutney
2 course menu
3 course menu
½ dozen Oysters - Fines de Claire Nr. 2 v. David Hervé - | marinated shallots | coastal butter crostini
Spaghetti Vongole | Venus clams | white wine | garlic | chilli | pikeperch bottarga
Raviolo with cream cheese | smoked pointed pepper ragout | powder | espuma
Tagliata of roast beef - 3 months dry aged - | rocket | sliced Parmesan cheese | cherry tomatoes | balsamic vinegar
2 kinds of homemade pickled Matjes herring - tartare and fillet- | apple | white onions | cucumber caviar | roasted almonds
Caramelised buffalo mozzarella from Brandenburg - regional - | fig | orange fillets | honey | coriander seeds | lavender gel
Cœsar salad | Romaine lettuce | cœsar dressing | croutons | Grana Padano
Carpaccio of meadow beef | chilli cream | roasted nuts | Grana Padano
Green pea cream soup | mint foam | beetroot falafel
Club sandwiches | fried chicken breast | bacon | Dijon mustard-mayonnaise | egg | mixed lettuce
Dry aged Beef - Burger | Merguez Style | 21 days aged by Rico Schlegel | reserved Cheddar | fig - jam | pommes julienne | smoked aioli
Bouillabaisse | fried fish fillets | mussels | prawns | cuttlefish | vegetable julienne | Crostini | Rouille | Aioli
Ramson gnocchi | young peas | baked carrots | cherry tomatoes | herbs | ramson essence
Vegan potato dumplings | confit of Roscoff onions | red lentils | creamy leek | panco crumb
Prime boiled rump of veal from Brandenburg - regional - | root vegetables | apple - celery puree | parsley | consommé
Coq au vin from free-range chicken | Pinot noir | shallots | bacon | mushrooms | herb potato mousseline
Wiener Schnitzel | veal from Brandenburg | potato salad or fried potatoes
Homemade apple strudel | raisins | almonds | vanilla-ice cream or vanilla sauce
Duo of crème brûlée - Bourbon vanilla & dark chocolate - | Wild berry ragout | Meringue
Truffled cauliflower cream soup | roasted Pancetta | herb oil
Beetroot tartare | yellow beetroot | orange | Veta - vegan -
Fried fillet of halibut | saffron risotto | orange fennel | pickled kumquat | Riesling foam
Roasted saddle of venison - medium - | demi-glace | 3 kinds of pumpkin - puree | pickled | roasted -
Kefir ice cream | dark chocolate ganache | blood orange | spiced crumble
Cheese variation of Affineur Kober - Fougerus | Munster | Comtè | Morbier | Reblochon - | caramelised nuts | fig mustard
2 course menu
3 course menu
½ dozen Oysters - Irish Oysri No. 2 - | marinated shallots | lemon | herb baguette
Beef tartare 150 g | pickled egg yolk | Julienne fries | Truffle mayonnaise
Winter salad - braised chicory | frisée | radicchio - | orange dressing | pickled raisins | caramelised nuts | soft goat's cheese
Linguine Vongole | Venus clams & mussels | root vegetables | white wine | tarragon
Braised pointed cabbage | black garlic | white Cannellini bean purée | parsley pesto | miso
Grilled beef fillet 200 g -| Pommes Anna | two types of beans - Needle & Bianchi di Spagna - | shallot jus
Cœsar salad | Romaine lettuce | cœsar dressing | croutons | Parmesan cheese
Caesar Salad - vegan - | vegan dressing | almond flakes
Carpaccio of meadow beef | meadow herbs | truffle cream | Grana Padano
Grilled octopus | beetroot glaze | bean cassoulet | Chimichurri | Chorizo jam | rice crisps
Creamy Mozzarella Stracciatella | braised red wine figs | olive soil | wild herbs
Parmesan foam soup | braised tomato | parsley pesto
Club sandwiches | fried chicken breast | bacon | Dijon mustard-mayonnaise | egg | mixed lettuce
Dry aged Beef Burger | reserved Irish Cheddar | tomato relish | herb cream cheese | julienne fries | chilli mayonnaise | coleslaw
Bouillabaisse | fried fish fillets | mussels | prawns | octopus | Julienne vegetables | Crostini | lemon aioli
Homemade gnocchi | fried wild mushrooms & roasted king oyster mushroom | marjoram foam | wild herbs salad
Cauliflower from the oven | Sweet potato mash | caramelised almonds | tahini espuma - vegan -
Prime boiled rump of veal from Brandenburg - regional - | fresh horseradish | mashed parsnips | yellow and ringed beets | consommé
Wiener Schnitzel | veal from Brandenburg | potato salad or fried potatoes
Homemade apple strudel | raisins | almonds | vanilla-ice cream or vanilla sauce
Duo of crème brûlée - Bourbon vanilla & dark chocolate - | Wild berry ragout | Meringue
Wild mushroom Praline | truffle | old Balsamic
Duck liver crème brûlée | Morello cherries | Brioche chip | cornichons
Porcini consommé | oxtail Raviolo
Torched scallop | lobster glace | caviar | parsnip cream
Celeriac sorbet | green celery | pear Verjus
Pan-fried halibut fillet | Beurre Blanc | buttered carrots | roasted leeks | Pommes Anna
Two kinds of beef | 18 Hrs. short Rib & grilled roast beef | Demi-Glace | buttered carrots | roasted Leeks | Pommes Anna
Gianduja nougat ice cream | salted caramel | blood orange | hazelnut
Wild mushroom Praline | truffle | old Balsamic
Duck liver crème brûlée | Morello cherries | Brioche chip | cornichons
Porcini consommé | oxtail Raviolo
Torched scallop | lobster glace | caviar | parsnip cream
Celeriac sorbet | green celery | pear Verjus
Pan-fried halibut fillet | Beurre Blanc | buttered carrots | roasted leeks | Pommes Anna
Two kinds of beef | 18 Hrs. short Rib & grilled roast beef | Demi-Glace | buttered carrots | roasted Leeks | Pommes Anna
Gianduja nougat ice cream | salted caramel | blood orange | hazelnut
Truffled cauliflower cream soup | roasted Pancetta | herb oil
Beetroot tartare | yellow beetroot | orange | Veta - vegan -
Fried fillet of halibut | saffron risotto | orange fennel | pickled kumquat | Riesling foam
Roasted saddle of venison - medium - | demi-glace | 3 kinds of pumpkin - puree | pickled | roasted -
Kefir ice cream | dark chocolate ganache | blood orange | spiced crumble
Cheese variation of Affineur Kober - Fougerus | Munster | Comtè | Morbier | Reblochon - | caramelised nuts | fig mustard
Pumpkin sorbet | curry coral wafers | pumpkin ragout | lemon foam | cocoa crumble - vegan -
2 course menu
3 course menu
½ dozen Oysters - Irish Oysri No. 2 - | marinated shallots | lemon | herb baguette
Beef tartare 150 g | pickled egg yolk | Julienne fries | Truffle mayonnaise
Rocket salad & Antipasti | marinated wild mushrooms | dried vine tomatoes | olives | artichoke cream | pine nuts
Linguine Vongole | Venus clams & mussels | root vegetables | white wine | tarragon
Braised pointed cabbage | black garlic | white Cannellini bean purée | parsley pesto | miso
Grilled beef fillet 200 g -| Pommes Anna | two types of beans - Needle & Bianchi di Spagna - | shallot jus
Cœsar salad | Romaine lettuce | cœsar dressing | croutons | Parmesan cheese
Caesar Salad - vegan - | vegan dressing | almond flakes
Carpaccio of meadow beef | meadow herbs | truffle cream | Grana Padano
Grilled octopus | beetroot glaze | bean cassoulet | Chimichurri | Chorizo jam | rice crisps
Creamy Mozzarella Stracciatella | colourful tomato salad | olive soil | basil pesto | Focaccia chips
Carrot curry soup | coconut foam -vegan-
Club sandwiches | fried chicken breast | bacon | Dijon mustard-mayonnaise | egg | mixed lettuce
Dry aged Beef Burger | reserved Irish Cheddar | tomato relish | herb cream cheese | julienne fries | chilli mayonnaise | coleslaw
Bouillabaisse | fried fish fillets | mussels | prawns | octopus | Julienne vegetables | Crostini | lemon aioli
Homemade gnocchi | fried wild mushrooms & roasted king oyster mushroom | marjoram foam | wild herbs salad
Cauliflower from the oven | Sweet potato mash | caramelised almonds | tahini espuma - vegan -
Prime boiled rump of veal from Brandenburg - regional - | fresh horseradish | mashed parsnips | yellow and ringed beets | consommé
Wiener Schnitzel | veal from Brandenburg | potato salad or fried potatoes
Homemade apple strudel | raisins | almonds | vanilla-ice cream or vanilla sauce
Duo of crème brûlée - Bourbon vanilla & dark chocolate - | Wild berry ragout | Meringue
Wild mushroom Praline | truffle | old Balsamic
Duck liver crème brûlée | Morello cherries | Brioche chip | cornichons
Porcini consommé | oxtail Raviolo
Torched scallop | lobster glace | caviar | parsnip cream
Celeriac sorbet | green celery | pear Verjus
Pan-fried halibut fillet | Beurre Blanc | buttered carrots | roasted leeks | Pommes Anna
Two kinds of beef | 18 Hrs. short Rib & grilled roast beef | Demi-Glace | buttered carrots | roasted Leeks | Pommes Anna
Gianduja nougat ice cream | salted caramel | blood orange | hazelnut
Hokkaido pumpkin cream soup | coconut milk | ginger foam | watercress - vegan -
Gin and Tonic salmon - Loch Duart Scotland - | Wasabi - mango | pointed cabbage
2 kinds of Paderborn chicken - Breast cooked sous vide with vanilla & crispy leg with maple & curry glazed - | braised savoy cabbage | rose water | Pommes Anna
Grilled fillet of sea bass | Amalfi lemon Risotto | king oyster mushrooms | Beurre blanc
Pears - coconut Panna cotta | wild berries ragout | Tonka bean crumble - vegan -
Cheese variation of Affineur Kober - Fougerus | Munster | Comtè | Morbier | Reblochon - | caramelised nuts | fig mustard
Crème brûlée - Bourbon Vanilla - | fresh mint | roasted almonds
2 course menu
3 course menu
Beef tartare 150 g | pickled egg yolk | Julienne fries | Truffle mayonnaise
Salade niçoise | tuna Tataki | lettuce hearts | quail’s egg | green beans | olives | anchovies | capers
Oysters - Fin de Claire No. 2 - | marinated shallots | lemon | pumpernickel cream cheese bread | ½ dozen
Baked pumpkin | Fleur de Sel | herbs | parsnip puree | marinated vine-ripened tomatoes - vegan -
Porcini Risotto Arborio | Parmesan foam | wild herb salad
Glazed lamb shank | pomegranate | Ratatouille | Burgundy Jus | La Ratte potatoes
Fillet steak of Angus beef - pasture rearing 250 gr. - | truffled potato mousse | roasted wild broccoli | Sauce Béarnaise
Cœsar salad | Romaine lettuce | cœsar dressing | croutons | Parmesan cheese
Caesar Salad - vegan - | vegan dressing | almond flakes
Slices of marinated rump of veal | pear - fennel salad | pumpkin seed oil | fine chervil
Grilled octopus | tomato sugo | Grenaille potatoes | aubergine | courgette l melted cherry tomatoes
Flambéed goat cheese | flamed with rosemary and wild honey | caramelized nuts | Focaccia
Berlin potato cream soup | marinated crayfish tails | fresh marjoram
Club sandwiches | fried chicken breast | bacon | Dijon mustard-mayonnaise | egg | mixed lettuce
Dry aged Beef Burger | reserved Irish Cheddar | tomato relish | herb cream cheese | julienne fries | chilli mayonnaise | coleslaw
Bouillabaisse | fried fish fillets | mussels | prawns | octopus | Julienne vegetables | Crostini | lemon aioli
Pumpkin gnocchi | baked pumpkin wedges | celery - turmeric foam | braised Boskop apple
Fregola Sarda | braised orange fennel | carrots julienne | candied hazelnuts - vegan -
Prime boiled rump of veal from Brandenburg - regional - | fresh horseradish | mashed parsnips | yellow and ringed beets | consommé
Wiener Schnitzel | veal from Brandenburg | potato salad or fried potatoes
Homemade apple strudel | raisins | almonds | vanilla-ice cream or vanilla sauce
Mousse au chocolat | ragout of the Williams Christ pear | star anise
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