Last week, I was invited for a dinner at Richard, a fairly new restaurant on Köpenicker Straße, just off Eisenbahnstraße… This area is certainly not known for upscale restaurants and thus the choice of location might be astonishing. But the space is actually one of the oldest restaurants of Berlin and has been remodeled for Richard. Of course they kept the carved wooden ceiling and the beautiful big windows facing the street adding some contemporary art and fancy bubble chandeliers.
The kitchen is oriented towards a French concept of Haute Cuisine with a contemporary seasonal twist. Every dish consists of several tasty, beautifully arranged parts, many of them very elaborate and fragile, like the baked fresh egg or the millefeuille with sweet chestnuts. The vegetarian menu was delicious, the used produce of exceptional quality with the highlight being the perfectly cooked risotto with dainty mushrooms. Though I have to admit it wasn’t as complex as the meat and fish menu. Yet, my carnivore companion uttered only praise for the crayfish ravioli with parsnip cream, the partridge poached in spiced milk, the Wagyu beef with lemon and mizuna and the trout tartar.
As a noteworthy extra they serve a sweet amuse-gueule, meaning a small dessert just before the real dessert, in our case mini-chocolate cake with a roasted plum.
Richard is a beautiful addition to the upscale restaurant scene of Kreuzberg and very worth a try.
Trout tartar with baked egg and sauce gribiche.
Crayfish ravioli with parsnip cream.
Wagyu beef with lemon and mizuna.
Risotto with mushrooms.
Partridge poached in spiced milk with salsify and date condiment.