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Our chef´s recommendation

Our chef Erik Kliemt recommends this week....

 

 

 

 

 

 

 

 

… his new summer composition: Venison pie with chanterelles and wild herb salad, Sole roll with crayfish, radish and green pea mousseline, Blackberry sorbet with sea salt-rosemary brittle, saddle and leg of lamb, sweet corn croquettes, grilled bell peppers and “Blaufränkisch Jus”. As dessert, Erik Kliemt presents a variation of wild berries.

Saddle and leg of lamb, sweet corn croquettes, grilled bell peppers
and “Blaufränkisch Jus”

 

Bon Appétit!

 

To view our menu, please click here.

 

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