Advent and Christmas menus to suit all tastes

Whether for brunch, lunch or dinner - goose, truffles and other culinary festivities are on the menu at any time of day.

At eins44, Advent will once again be celebrated in 2024 with a special Advent feast. On all four Sundays in Advent - 1, 8, 15 and 22 December - the restaurant opens its doors from 12:00 noon and invites you to enjoy a festive 3- or 4-course menu at lunchtime. Guests can look forward to a sophisticated menu featuring carpaccio of eagle fish, consommé of duck and duck with red cabbage and dumplings, rounded off with a buckwheat sponge cake with spruce ice cream. The prices start at 74 euros for 3 courses (without consommé) and 89 euros for 4 courses. The last possible time to book is 14:30. Reservations can be made via OpenTable, by e-mail to info@eins44.com or by telephone on +49 (0)30 62 98 12 12.

The cold season is particularly cosy at the Jäger & Lustig restaurant with its seasonal local cuisine. To get you in the mood for the festive season, the popular classic goose with red cabbage, kale, dumplings and chestnuts has been available in various versions since 1 November: as a ‘Jäger's goose plate’ with breast or leg for 49 euros, as a whole goose for four people for 139 euros or as a menu with a double forest broth to start and Baumkuchenspitzen for dessert for 37 euros. Chef Sven Jahn's recommendations on the seasonal menu also have a festive character - including wild duck breast (22 euros), peppered venison steak (26 euros) and ox cheeks (23 euros). The restaurant has been awarded the Bib Gourmand for its claim to always offer the best quality at fair prices. The goose season lasts until 30 December. The restaurant is open daily from 11:30 to 24:00, only on 24 December the Jäger & Lustig is closed. Reservations can be made at +49 30 29 00 99 12 or info@jaegerundlustig.de. Further information: https://jaegerundlustig.de/

From 1 November, the Entenbraterei will bring a pre-Christmas atmosphere to the maritime restaurant Fischer & Lustig. Head chef Holger Mootz and his team rely on tradition and the finest craftsmanship to create a glamorous take on the poultry classic. So

two people can enjoy a whole Oldenburg country duck with braised apple, red cabbage and potato dumplings for 69 euros. If you don't want to share, choose breast or leg as a platter dish with red cabbage and potato dumplings for 29 euros. Fischers Ententopf’ (16 euros) is a duck bouillon with roots and Lorraine bacon tartlets. Roast duck liver with elderberry sauce and lamb's lettuce with potato and bacon dressing and apple and shallot salsa rounds off the duck roast for 18.50 euros. Another highlight on the additional menu is the ‘Fischerin’ fillet of beef. It presents itself refined on

unstuffed goose liver ‘Happy Foi’, winter truffles, Madeira sauce and young vegetables for 99 euros. For the 2nd Advent, on 8 December, Holger Mootz and sous-chef Denny Seifert have created a 5-course gourmet menu. With a wealth of experience and at the highest level, the top chefs Ike Jime present char from the Müritz fishermen, a variety of flavours from the forest, smoked eel, veal fillet and Piura 75% chocolate. The menu - including including table water, espresso and wine accompaniment costs 99 euros per person. The restaurant is open Monday to Saturday from 11:30 to 24:00, Sundays from 11:30 to 23:00. On 24 December the Fischer & Lustig is closed. Reservations under +49 (0)30 568 299 90 or by e-mail: info@fischerundlustig.de. Further information can be found at https://fischerundlustig.de/

The roast goose season at the reopened Prater Gaststätte started on 11 November. Until 22 December, you are guaranteed a delicious meal in a beautiful ambience reminiscent of the good old days. The festive feast is served as a portion for 39 euros: very traditional with red cabbage, kale, potato dumplings, fine gravy and baked apple. Four people will be happy with the whole goose as an oven-fresh and crispy roast. This delicious experience, which is also served with red cabbage, kale, potato dumplings, fine sauce and baked apple, is available for 149 euros - but only if ordered in advance by telephone. The Prater restaurant is open Monday to Friday from 17:00 and on all Advent Sundays from 12:00 noon. The restaurant will be closed from 23 December and will reopen regularly on 1 January 2025. Reservations and whole-goose pre-orders on +49 (0)30 448 5688. Further information:

The festive season at the charming Ganymed Brasserie began on 11 November. Since then, everything has been ready to savour the wait for Christmas in the best possible way. From the classic St Martin's goose with apple and plum stuffing for 4 people (€160) to crispy duck à l'orange for 2 people and turkey with pumpkin and apple stuffing for 6 people (€210) to turkey for 6 people (€280), the Ganymed Brasserie has everything you need for the festive season. The side dishes are traditional. The Christmas menus (from 49 euros for three courses) start with a French fennel and celery cream soup and end with Bûche de Noël. The main courses are game ragout ‘French style’, vegetarian roast in port wine jus,

two kinds of Barbarie duck, salmon fillet and roast leg of goose. The 4-course menu also includes fried goose liver on lamb's lettuce as an intermediate course for 14 euros. The Ganymed Brasserie is open daily from 9:00 to 0:00. Reservations can be made by telephone on + 49 (0)30 28599046 or by e-mail reservierung@ganymed-brasserie.de. Pre-orders for goose, turkey and turkey and further information at

https://www.ganymed-brasserie.de/events/weihnachtsessen/. All dishes are also available for delivery throughout Germany: https://shop.ganymed-brechts.de.

‘Oh merry, crispy Christmas time!’ has been the motto at Brecht's Steakhaus since 11 November. Varied menus, dishes to share and classics create a festive atmosphere. Whether it's St Martin's goose with apple and plum stuffing, red cabbage and kale, apricot napkin dumplings, goose jus and beurre noisette for 4 people (160 euros), turkey with pumpkin and apple stuffing, apricot napkin dumplings, glazed carrots, sugar snap peas and poultry jus for 6 people (210 euros) or turkey with pumpkin and apple stuffing, sweet potato puree, cornbread, snake beans and cranberry sauce for 6 people (280 euros) - all of which bring the flavours of Christmas to the fore. Alternatively, a Chateaubriand for 2 people (95 euros) or a steakhouse platter - (89 euros) both to share - are on offer. The menus (3 courses from 49 euros) are served with black salsify cream soup to start and speculoos tiramisu for dessert. The main courses include roast duck breast, confit goose leg or vegan goose leg. As an option for the fourth course, we recommend a skin-on roasted pike-perch (14 euros). Brecht's steakhouse is open daily from 12:00 to 24:00. Pre-orders for goose, turkey and turkey by e-mail to reservierung@brechts.de. Table reservations by telephone on +49 (0)30 2 757 2 037 or online:

https://brechts.de/kontakt. All offers are also available as cookery boxes with nationwide delivery: https://shop.ganymed-brechts.de.

On both Christmas holidays, the sensual restaurant The Knast will be showing its particularly sophisticated side. The festive menu starts with a red cabbage consommé and a tender venison tartare. The intermediate course is a mushroom paté with blackcurrants. The menu reaches its provisional climax with a confit, crispy leg of Barbary duck with bean cassoulet. To round off the meal a homemade apple tart will tantalise your taste buds. The 4-course menu costs 89 euros - including a glass of Cremant. The culinary festivities, which are open to adults only, will begin at 19:00 on 25 and 26 December. Reservations can be made via https://theknast.de, for groups of 4 or more by telephone on +49 30 27 90 990 61.

Throughout the pre-Christmas period - from 25 November to 26 December - guests can enjoy crispy goose from the Le Faubourg kitchen. As a ‘goose to go’, the classic dish prepares a festive meal for four people at home. For 199 euros, the freshly prepared goose from the oven is served with potato dumplings, breadcrumbs, homemade red and green cabbage and Christmas gravy. On request, speculoos mousse can be ordered as a dessert for 10 euros per person - a bottle of wine is included as a gift. The oven-fresh goose for four people is served in the restaurant as a ‘Goose in peace’ (229 euros). For 48 hours' notice is required for this small feast. There is a set menu on Christmas Eve - see below. Restaurant Le Faubourg will be closed on the two Christmas holidays, 25 and 26 December and 29 December. The team will be available for lunch and dinner on 27 and 30 December, and the restaurant will be open in the evening on 28 December. The regular opening hours of Le Faubourg are Monday to Friday from 12:00 to 15:00 and Wednesday to Saturday from 18:00 to 23:00. For reservations, please call +49 30 80 09 99 77 00 or send an e-mail to lefaubourg@dorint.com.

With Sticks'n'Santa, Berlin's three Sticks'n'Sushi restaurants are ringing in the most wonderful time of the year from 25 November. The menu with new creations and tried-and-tested favourites

festive mood. Bites, sushi and sticks are available for two people for 130 euros. The bites are festively represented with ‘Robusuta & Kani Soba’ with lobster bisque, snow crab, marinated trout roe and buckwheat soba noodles, ‘Wagyu Sando’ with grilled wagyu from Kyushu and yuzu kosho in toasted brioche and ‘Hotate Ceviche’ with scallops, lime-coriander dressing and yuzu miso. The sushi served is ‘Ebi Panko’ with tempura prawns, ‘Hell's Kitchen’ with tempura prawns, avocado and hot sauce, ‘Hiramasa Yaki’ with flamed Hiramasa Kingfish and ‘Shake’ with salmon. ‘Aspara Goma’ with grilled asparagus, “Iberico Secreto” with Iberico pork marinated in miso marinated Iberico pork and ‘Gindara No Miso’ with black cod sticks round off the Sticks'n'Santa range. The seasonal highlights - ‘Robusuta & Kani Soba’ (17 euros), ‘Wagyu Sando’ (25 euros) and “Aspara Goma” (9.90 euros) can also be ordered separately. The wintery cocktail Kōto (14 euros) expresses the feeling of Christmas in a creamy way: with dark rum, matcha powder and gingerbread syrup. The specialities are of course also available to take away. All Berlin restaurants are open daily from 12:00 noon, including on 26 December. All three restaurants will be closed on 24 and 25 December.

will be closed. Further information: https://www.sticksnsushi.com/de/de/restaurants/

The brunch at Bistro Mitte promises Christmas classics and modern moments of indulgence. In an atmospheric setting - with selected Christmas decorations and an open fireplace - the team presents a wide selection of delicacies to suit all tastes and preferences. In addition to fresh bread are accompanied by fine regional sausages and cheeses from Italy and France, goat's cheese cream with walnuts, cranberries and parsley as well as various vegan spreads. Also vegan are The parsnip soup with hazelnut and herb pesto, roasted cauliflower and pumpkin with soya cream and young chard and the kale salad with apple, grapefruit, oranges and seeds are also vegan. Leg and breast of Brandenburg duck come ‘from the tube’ - with kale, red cabbage and cranberries. Guests can also look forward to salmon Wellington with spinach, chestnuts, orange veloutè and fennel as well as the vegetarian main course Quinoa Tricolore with beetroot, Brussels sprouts and walnut-apple sauce. The in-house patisserie offers sweet specialities such as stollen, cranberry cheesecake with walnut praline and Christmas biscuits. Guests will find another highlight at the live station: vegan cinnamon oat ice cream topped with cinnamon bun croutons, roasted plums and oat crisp. Coffee and tea specialities, soft drinks and champagne are served with the Advent offer. The Advent brunch takes place on 8 and 22 December from 12:00 to 15:30 and costs 110 euros per person - including buffet and drinks. Reservations can be made by telephone on +49 30 2553 1527 or by e-mail to bistro-mitte.berlin@hyatt.com.

On Christmas Eve, chef Lukas Hackenberg and his team will be serving a special menu with creative combinations and plenty of Christmas flavours on the plates. To start, there is a beef fillet tartare, which is unforgettable with confit egg yolk, truffle mayonnaise, herbs and brioche. This is followed - just as impressively - by smoked eel with beetroot, sour cream, apple and potato croquette. The traditional main course with a fresh approach is two kinds of oatmeal goose with jus, Brussels sprouts, pomegranate seeds, breadcrumbs and dumplings. The French classic Bûche de Nöel is reinterpreted with almond, baked apple, milk chocolate and mandarin sorbet. The 4-course menu costs including wine, water and coffee - 205 euros per person. It starts on 24 December at 18:00. The regular opening hours of Le Faubourg are Monday to Friday from 12:00 to 15:00 and Wednesday to Saturday from 18:00 to 23:00. For reservations, please call +49 30 80 09 99 77 00 or send an e-mail to lefaubourg@dorint.com.

For the creative Christmas menu on Christmas Eve, chef Hugo Thiébaut and his team present seasonal vegetable highlights and classics. For starters, kohlrabi is served with Jerusalem artichokes and black truffles, while the classic Vox lobster soup is served as an intermediate course. The main course is a feast thanks to veal blanquette with parsnip and black truffle. After the refreshing gin and lemon sorbet with a glass of Crémant, the dessert finishes with very Christmassy flavours: candied chestnuts with black walnut and wood ice cream. The menu costs 199 euros per person - including alcoholic and non-alcoholic beverages and hot drinks - and starts at 19:00 on 24 December. A purely vegan option is possible, but must be ordered in advance when booking. Reservations can be made by telephone on +49 30 2553 1772 or by e-mail to vox.berlin@hyatt.com.