Tastes of Spring at Restaurant Le Faubourg

A great restaurant knows the importance of keeping things fresh and dynamic and it is with this in mind that Restaurant Le Faubourg updates its menu every 3 months to reflect seasonal changes. The latest menu is a fascinating thing to read, with an extensive listing of ingredient focused options. This menu also encourages a more relaxed approach to eating with flexible and unique approaches that cater to all tastes and desires.

Fresh juices are a pre-starter, and leads into the soup course with a wild herb soup or a lobster bisque. The traditional entrée menu is abandoned with a communal ‘starters to share’ listing in its place. There is a heavy seafood focus including yellow fin mackerel, brown crab, scallop and marinated tuna with quail eggs. While pork cheeks, duck liver and tartar of veal offer heartier shared starter selections. Fresh seasonal vegetables are included also with roasted cauliflower, and pickled vegetables. Of course as is the case with every good French restaurant there is goats cheese.

Duck Liver Starter

Duck liver starter to share with rhubarb, asparagus, almonds and sherry onions

Brown crab & Ora King starter

Brown crab & Ora King starter to share with cress, radish, green apple, wasabi and cucumber


Some people prefer the traditional approach while others look for new and exciting things – to be surprised and inspired by food, prepared in ways that are less familiar. This diversity of preference is embraced at Restaurant Le Faubourg and a split menu of main courses is offered with traditional and nouveau options. Lamb, beef, codfish and char are prepared in two ways, while a herb risotto and a truffled polenta round out the vegetarian options.

Sauteed codfish

Sauteed codfish under beetroot crust, on fennel vegetables and brandade

Leg of Lamb

Leg of Lamb with bean cassoulet, confit potatoes and merguez


Of course its Spargel time so a side delight of Asparagus fresh from the Spargel heartland of Beelitz is available with this menu. The menu is enhanced by a carefully selected digestif menu, from the talented mind of our very own Mathias Brandweiner – Germanys youngest sommelier!

Mango & passionfruit ravioli

Mango & passionfruit ravioli with gin, and milk chocolate ice cream

If you still have room for dessert then enjoy the works of art that will be delivered to your plate! The mango and passionfruit ravioli is a highlight along with the Le Faubourg’s own version of Germanys obligatory apple based dessert – the Boksop Apple. In this case with caramel sauce, almonds and celery apple. If dessert is too much you can always finish with the eternally elegant choice – a selection of cheeses and a glass of wine.

For online bookings please select the ‘Menu’ or ‘Book’ options on the restaurant’s home page. You can also book through reception or call 030 800 999 7700.

Our next MeinWein by Mathias event is currently being planned! Save the date of June 11 for a delightful evening with Mathias, wines and conversation with the winemaker from vineyard Trimbach.


Melinda Barlow is an Australian freelance writer and editor, based in Berlin since 2012. Melinda works with print and online media and has a natural curiosity that informs her work. She is passionate about travel and great content. She loves to write most about the world, its people and why we all do what we do.