tulus lotrek

Dear God, please take me back!Berlin is a city of contrasts and this is also evident in the culinary scene. One evening before my visit to Tulus Lotrek, I was at ernst. Both evenings were great in their own way, but the difference between the two fine-dining concepts probably couldn't be greater.While ernst is thought-provoking and avant-garde, Tulus Lotrek is a place of unfettered indulgence. It embraces you and whispers in your ear: you are okay!So unbutton your trousers and get in on the fun. I had:- Crudité - oyster gillardeau no. 2"en tranches" & chutoro- Norway lobster & imperial caviar with seaweed butter sauce "beurre bordier".- Scallop with carrot sea urchin puree, yuzu and marigold- Grilled chicken with rum raisin sauce and sauerkraut velouté- Crispy roasted sweetbreads with morels and calf's head- Oxtail consommé with puff pastry bonnet- Grapefruit sabayon and N25 caviar- Pavlova with raspberry and lime, sheep's milk and tarragonIt's difficult to say which courses were the most special because everything was of an extremely high standard. I think for me it was the scallop and the oxtail consommé.The scallop was extremely seared and served with a carrot puree with sea urchin. The sweetness of the carrot, the nuttiness of the scallop and the spiciness were just wonderful. Perfect signature dish.The oxtail consommé was a tribute to Paul Bocuse. The consommé itself was full of umami and stuck to the lips. The puff pastry topping was wonderfully crisp and buttery. And above all, the dish had an important ingredient that is sadly rarely found in fine dining restaurants these days: Heat! What a great feel-good dish!At the end, we had the kebab from the vegetarian menu on the house! Thank you for such generosity. The service team deserves all the praise in the world anyway.