Restaurant Facil

Crispy roasted Brandenburg duck, served with a delicate orange-lavender glaze, red cabbage, and potato gratin.

A refined take on traditional Berlin potato soup, enriched with black truffle slices and chive oil.

Herb-crusted rack of lamb from regional farms, served with asparagus and a light jus.

A classic German rhubarb crumble, served warm with homemade Tahitian vanilla bean ice cream.

Pan-fried pike-perch fillet from local waters, accompanied by a creamy Spreewald gherkin risotto and dill foam.

Homemade ravioli filled with seasonal forest mushrooms, tossed in a fragrant sage butter sauce and Parmesan.