FLORIS seasonal menus - gourmet lunches, stylish dining
Elegantly set tables, stylish decoration, the finest and most modern porcelain, delicate glasses. This is what a table should look like, where you would like to sit down and eagerly await our exquisite menus - vegan, vegetarian, with meat, with fish. Perfectly coordinated with the seasons, the compositions of our kitchen crew demand your attention.
Fancy an amuse-bouche?
Veal tartare with sauerkraut mayonnaise & coffee egg yolk on marinated frisée salad with caper vinaigrette
Beelitz asparagus cream with sweetbread praline and chervil oil
Fillet and cheek of pasture-raised beef with rich sour cherry jus, parsnips & nut butter, Brussels sprouts and carrots with walnut pretzel dumplings
White feather chicken breast stuffed with prawns on a ragout of peas, peppers & green asparagus with saffron foam and baked risotto balls
Flambéed asparagus in yellow pepper vinaigrette with wild broccoli tempura, shallot and port wine reduction and new potatoes
Wild garlic ravioli in lemon and Parmesan broth, pine nuts, safflower oil
Light lemon cake with iced quark and basil on a strawberry and almond salad
Champagne pear with basil sorbet on gianduja nougat mousse and strawberry caviar
By the way: In addition to the food, you can also book delicious drinks, friendly, international staff, exceptional locations, state-of-the-art technical equipment and sustainable, loving and occasion-related decoration through us.
FLORIS seasonal menus - gourmet lunches, stylish dining,
Elegantly set tables, stylish decoration, the finest and most modern porcelain, delicate glasses. This is what a table should look like, where you would like to sit down and eagerly await our exquisite menus - vegan, vegetarian, with meat, with fish. Perfectly coordinated with the seasons, the compositions of our kitchen crew demand your attention.
Fancy an amuse-bouche?
Veal tartare with sauerkraut mayonnaise & coffee egg yolk on marinated frisée salad with caper vinaigrette
Beelitz asparagus cream with sweetbread praline and chervil oil
Fillet and cheek of pasture-raised beef with rich sour cherry jus, parsnips & nut butter, Brussels sprouts and carrots with walnut pretzel dumplings
White feather chicken breast stuffed with prawns on a ragout of peas, peppers & green asparagus with saffron foam and baked risotto balls
Flambéed asparagus in yellow pepper vinaigrette with wild broccoli tempura, shallot and port wine reduction and new potatoes
Wild garlic ravioli in lemon and Parmesan broth, pine nuts, safflower oil
Light lemon cake with iced quark and basil on a strawberry and almond salad
Champagne pear with basil sorbet on gianduja nougat mousse and strawberry caviar
By the way: In addition to the food, you can also book delicious drinks, friendly, international staff, exceptional locations, state-of-the-art technical equipment and sustainable, loving and occasion-related decorations through us.