A Proper Duck Dinner for the Dark Months
The bleak months in Berlin are basically their own season. Every shade between grey, greyer, and positively funereal. We do, quite selflessly, have a suggestion to help you make peace with late-autumn Berlin grimness: an evening at our long counter with proper German end-of-year cooking. And for exactly that kind of comfort, we’re serving our very special Nobelhart duck every Monday to Thursday in December ahead of Christmas.
The star of the show is a hefty, magnificently grown Peking duck from Lars Odefey – the foster father of the finest poultry in the northern half of the republic. We prepare it so traditionally that any German grandma would be filled with pride: duck jus, red cabbage, bread dumplings. You’ll get a quarter duck per person (breast plus a confit duck leg). It also comes with Domberger bread and our legendary homemade butter made from Erdhof Seewalde milk. As always, you’re more than welcome to order whatever tickles your fancy from our current menu.
So what’s the Peking duck thing all about, then? Quite simply it’s the name of the breed which indeed does hail from China, but thrives in our climes. At Lars’s farm in Uelzen, the ducks get to spend most of their 14-week lifespan outside in a mobile barn. 14 weeks is rather a ripe old age for a Peking duck, by the way: the breed tends to grow and put on fat quickly, but Lars is careful not to overfeed and lets them snack on grass, snails and move around more than is usual for a duck of this variety. Once their time is up, the ducks are slaughtered and processed on the farm. All of this ensures that the meat turns out particularly aromatic and smooth – it’s a truly excellent product whose qualities really get to shine thanks to the expert preparation by our kitchen team. Find out more about what makes it so special and get yourself your own duck or two.
What:
A Nobelhart duck dinner
When:
Monday through Thursday in December before Christmas
6 p.m. – 8:15 p.m.
9 p.m. – end
Price:
€ 75.00 per person for a quarter duck (breast/confit leg), including red cabbage, duck jus, bread dumplings and bread and butter. You’re welcome to order any other dishes from our current menu.
Booking:
Via the link
Of course, you’re welcome to bring your vegetarian friends. We’ll find something else from the menu for them and they won’t have to go home hungry. The same goes for guests with gluten, lactose, or egg allergies or intolerances: the duck itself is fine, but we’ll swap out the sides according to your needs. Let us know in advance and we’ll be happy to work it out.
Drinks:
Our drinks menu is vast, our cellars full, and we’re always happy to recommend something – we’ve got our choice of bottles lined up and ready! There are alcohol-free options too, such as apple / spruce juice or the amazing new “Ruby Beets” by Fields Blends.
A Proper Duck Dinner for the Dark Months
The bleak months in Berlin are basically their own season. Every shade between grey, greyer, and positively funereal. We do, quite selflessly, have a suggestion to help you make peace with late-autumn Berlin grimness: an evening at our long counter with proper German end-of-year cooking. And for exactly that kind of comfort, we’re serving our very special Nobelhart duck every Monday to Thursday in December ahead of Christmas.
The star of the show is a hefty, magnificently grown Peking duck from Lars Odefey – the foster father of the finest poultry in the northern half of the republic. We prepare it so traditionally that any German grandma would be filled with pride: duck jus, red cabbage, bread dumplings. You’ll get a quarter duck per person (breast plus a confit duck leg). It also comes with Domberger bread and our legendary homemade butter made from Erdhof Seewalde milk. As always, you’re more than welcome to order whatever tickles your fancy from our current menu.
So what’s the Peking duck thing all about, then? Quite simply it’s the name of the breed which indeed does hail from China, but thrives in our climes. At Lars’s farm in Uelzen, the ducks get to spend most of their 14-week lifespan outside in a mobile barn. 14 weeks is rather a ripe old age for a Peking duck, by the way: the breed tends to grow and put on fat quickly, but Lars is careful not to overfeed and lets them snack on grass, snails and move around more than is usual for a duck of this variety. Once their time is up, the ducks are slaughtered and processed on the farm. All of this ensures that the meat turns out particularly aromatic and smooth – it’s a truly excellent product whose qualities really get to shine thanks to the expert preparation by our kitchen team. Find out more about what makes it so special and get yourself your own duck or two.
What:
A Nobelhart duck dinner
When:
Monday through Thursday in December before Christmas
6 p.m. – 8:15 p.m.
9 p.m. – end
Price:
€ 75.00 per person for a quarter duck (breast/confit leg), including red cabbage, duck jus, bread dumplings and bread and butter. You’re welcome to order any other dishes from our current menu.
Booking:
Via the link
Of course, you’re welcome to bring your vegetarian friends. We’ll find something else from the menu for them and they won’t have to go home hungry. The same goes for guests with gluten, lactose, or egg allergies or intolerances: the duck itself is fine, but we’ll swap out the sides according to your needs. Let us know in advance and we’ll be happy to work it out.
Drinks:
Our drinks menu is vast, our cellars full, and we’re always happy to recommend something – we’ve got our choice of bottles lined up and ready! There are alcohol-free options too, such as apple / spruce juice or the amazing new “Ruby Beets” by Fields Blends.