Margaux |
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| Address |
Unter den Linden 78 / Eingang Wilhelmstraße
10117 Berlin
Germany > Berlin > Berlin > Berlin City
number of seats: 70
number of employees: 16
SKZ (Service Index) 0.229
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| Staff |
Hoffmann, Michael (Chef de Cuisine)
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Phone
fax |
+49 (30) 22652611
+49 (30) 22652612 |
email
Homepage |
info ( at ) margaux-berlin.de
www.margaux-berlin.de |
| Opening times |
Closed: Sunday
Open: 19h - 22.30h |
| Prices |
à la carte: ø € 24 - € 60
Menu: € 95 - € 165
7 course menu 165 €
price per course = 23.571 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
61
83.8
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38
88.2
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34
88.7
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45
88.1
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
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(17.2)
(17.0)
(16.2)
(17.5)
(17.5)
(17.3)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
17.00 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
318 |
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| Guest Rating |
| current quality | 18.20 |
| class | Outstanding |
| user Toques | |
| Number of reviews | 6 |
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| Culinary highlights |
Famous for his use of over 40 different kinds of herbs and old-fashioned vegetables. |
| Starter |
Duck liver with mackerel, medlar and ashes of spruce-sprouts: marinated and dried mackerel with soy sauce and ginger, salad of pickled medlar with beetroot, relish of apples with candied ginger and raisins. |
| Main dish |
Char, salmon, honey and kohlrabi: sous-vide cooked, marinated and candied beetroots with lovage, sauce of kohlrabi and cucumber, marinated chin of salmon, smoked and chorizio of salmon with horseradish and garden orache. |
| Dessert |
Using seasonal produce we create a variety of dessert dishes. |
| Seminars |
€ 360 per person incl. menu, drinks, recipes |
| Wine List |
between € 30 and € 250 |
| Number of bins |
340 |
| What is special about the restaurant? |
Vegetarian menus |
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