Orania Restaurant in Berlin has earned a stellar reputation, particularly for its unique take on the iconic Peking Duck, which has been reimagined as the X-Berg Duck.
Sourced through Otto Gourmet from Silver Hill Farm in Ireland, renowned for its humane duck farming practices, the X-Berg Duck Menu showcases the restaurant's commitment to quality and ethical sourcing. The five-course experience is an intricate journey through the flavors of the duck, allowing guests to savor every part of the bird.
The menu begins with a delicate duck dashi and dim sum, setting the tone for the exquisite courses that follow. The crispy duck skin is served in a thin pancake, drizzled with Hoisin sauce, creating a deliciously crunchy and savory bite. The main event of the menu is the duck breast, grilled to perfection and rich in flavor. A refreshing sorbet offers a light interlude before the final course—a flavorful fried rice featuring duck club meat and egg yolk, providing a satisfying and memorable conclusion to the meal.
In addition to the signature X-Berg Duck, Chef Philipp Vogel, along with Head Chef Kevin von Werthern, presents an à la carte menu that reflects their passion for blending diverse culinary traditions. The menu features an array of starters, intermediate courses, main dishes, and desserts, each showcasing the fusion of flavors from different cuisines. The restaurant’s exceptional service is overseen by Restaurant Manager and Sommelier Ronny Grosser, who ensures that each guest’s dining experience is complemented by a carefully curated wine selection.
Comments