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It's a breathtaking restaurant located at The Ritz-Carlton Berlin. A large, wide and relaxing restaurant inspired by old markets from around Europe. A ceiling decorated with stripes, dimmed lights and chandeliers, wood, lots of it, wine barrels and mirrors... I couldn't stop looking around.
The place is inspired by French boulangeries. The market place, the scale, the vegetable display and some tables on which bottles sit. An open kitchen cooks your dinner and French music plays in the background. Around the restaurant burgundy sofas surround the tables, rectangular tables made of old brown wood set on a parquet floor.
Now for the walls, all decorated with pictures and mirrors, making the place look bigger and wider. Dimmed lights but enough for you to see what you're eating and for me to take beautiful photos. The service is impeccable, even extraordinary, served by Thomas, he lived in London for several years and speaks perfect English with fine English manners. Details, it's all about the details.
You should have seen me smiling while writing this review. I was in wonderland. The menu at Desbrosses is simple and not complicated. A chef's special for two people. Three classic appetizers, two entrees, two soups they call liquid gold, two fish plates from the water, from the countryside comes the chef's recommendation which is a veal chop for two. Three desserts follow.
Freshly cut bread lands on the table with sticks of individually wrapped butter. Mini pretzels, brown bread and toast. Draft beer to accompany my meal and the experience started.
To start we had the Brandenburg buffalo burrata with wild tomatoes and basil. Followed by the baked chicken wings with tartar sauce and coleslaw. The chicken feels broasted without being too oily. An outer, crunchy breaded envelope and a juicy heart of moist chicken. The burrata is excellent, made like a bag, moist and tender inside served with basil sauce and cherry tomatoes cut in quarters.
As a main plate I chose the white halibut served with mini fennel, tomato vinaigrette, pulpo and mussels. A chunk of fish, a light golden envelope, lying on a bed of vegetables, some mussels and chunks of cooked octopus. Lemony, juicy and full of taste. Diced tomatoes and crunchy fennel, lots of lemon and surely extra love. A delicious plate up to fine dining standards.
Ritz Carlton chocolate cake: Don't be shocked when you receive it, because it's tiny, like in a fine dining restaurant and not a brasserie. Chocolate chips, dark and crunchy, two balls of passion fruit mousse, raspberries to decorate it and the cake. A thin cake that's not chewy or soft, not juicy nor moist, made of layers that crumble as you try to pick at them with the fork. Dark chocolate but lacking intensity; it's a deceiving dessert.
Loved the hotel and its restaurant as well.
