My food has to be real and authentic - a carrot should taste like a carrot. The dishes I create are beautiful, light and whimsical. They perfectly echo the extravagant style of the Bülow Palais, which made a big impression on me when I first arrived. After working as a Sous-Chef at the La Mer restaurant on Sylt, I developed a real passion for fish, which I combine with my other passion, which is French Mediterranean style cooking.
Menus 76-108 EUR s.i.
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Baroque architecture and modern interiors form the backdrop for many surprises.
Award-winning chef Benjamin Biedlingmaier has created a vegetarian alternative to foie gras as a stand against the traditional practice of production. This ‘Faux Gras’ has the same creamy consistency and typical aroma of its predecessor yet contains no meat.