Jungbluth — Restaurant in Berlin

I've been pretty disappointed with most restaurants I visited in Berlin. We walked pass Jungbluth and saw the Michelin sign (we are aware that they are have no stars, but still) and decided to give it a go. However, it's just another proof that the MICHELIN Guide is no longer a reliable reference.

It's hard to believe the genuineness of an honest positive Michelin review of such mediocre food, right from the ingredients, cooking to the aesthetics (check out the photo!). One would also expect more thoughts to be put in the toilet setup and cleanliness in a slightly upscale restaurant. The restaurant might have the right vision, but the journey to the goal is still far.

The 2 stars go to the service and the wine.

EDIT: You seem really salty, just like your food! Your aggressive response has taken away my 1 star to the service of your good staff. Judging from your attitude, would our food be any better if we complained to a person who can't take criticism, which would then even ruined the mood of our evening? And of course it was eaten up, given the small portion of all dishes, if not just about not being wasteful. It's pretty delusional to think that your customers were "pleased very much" just because they finish the tiny dishes. Great that you mentioned the "wildwater gambas with pike, saffron and bouillabaise", which again, was a "nice" try to put something "OK" together, but I didn't say that because my partner liked it. And you know what? When asked if the food was ok, most people said YES, just to be polite. Not everyone is so confrontational like you. But it doesn't mean that they have no right to share their honest reviews on the internet, so that like-minded people can avoid possible unpleasant experience on-the-spot and afterwards like us!

I put my review on Google too, because for some weird reasons (maybe you can tell me why), my review wasn't allowed to go public on the Fork ;) And apparently, you only accept positive reviews. Likewise, you seem to have a problem with me not enjoying some restaurants in Berlin. Well, I guess that's understandable. Given your attitude and food quality, your restaurant won't get such good reviews if it's in some other big cities, for sure. Please know that some of your customers have travelled extensively, tried good and bad food around the world, and really know what they're...

I’m Going to tell you a story… in fact six stories.

Meals happen every day. But an experience remains.

We just had the most memorable meal of a life time.

The last time my taste buds were tantalized like this, was in Venice when I was 12 years old and I enjoyed my first REAL dining experience.

It began with a greeting from the kitchen consisting of an onion panna cotta. Now don’t ask me how you make onion panna cotta but it was glorious. The true essence of the onion was clear yet delicate. And the texture was mouth watering.

Following this we had a smooth paprika soup. The Smokey taste of the paprika was combined excellently with the velvety soup.

Next up was a crunchy fried piece of pig belly that made my mouth water. Combine with the Soya sesame reduction, I was immediately transported to cloud 9.

As if things weren’t already good enough, we were then greeted by a piece of salmon with peas and asparagus. The fish melted in my mouth as it should, and the asparagus was cooked to perfection.

The main course consisted of a piece of lamb back, with spinach, and potato gratin. The lamb could be cut like butter and was seasoned to perfection. The gratin was warm and soft on the inside, with a delicate crunch on the outside.

By this point we were stuffed, but were greeted by the finale: a finely curated cheeseboard, along with a chocolate mousse with hard exeterior and hazelnut ice cream. They were the proverbial cherry on the cake.

During our dining experience, we drank the accompaniment of wines that the team paired superbly with each course.

I cannot speak highly enough of what Andre and his team are doing at Jungbluth. It is the epitome of fine dining, and they find the perfect balance between experimentation and traditional tastes: harmonious like a...

It was a decent meal, professionally executed, from high quality produce. However, there were too many minor points stopping it from rising to a fully satisfying dining experience. Some of the flavour combinations were not bold enough and seemed to play down to the safe side (for instance the panna cotta was too bland even with the toppings) while others were a bit too pronounced and could have benefited from a surer hand in the kitchen (for example the red rice base of the main that was salty to a point that made it over power the finer ingredients instead of accentuating them). But the main point that stopped it from rising to a truly special dining experience was a lack of passion: there was no guidance or recommendation for choosing from the menu and when the plates arrived, the "story" of the food was not presented (where did ingredients come from, why this direction was chosen? etc.) as you'd expect with this type of cuisine. In fact with a few of the dishes the staff did not even say what was being served but simply left our order on the table, which at this level is disappointing. All in all, nice concept of concentrating on a few well sourced and well executed dishes, fair pricing, but could certainly do better and rise to the next level. I look forward to that...