Einstein unter den Linden
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If you need quiet, concentration, and diverse food options walk a few blocks North to Einstein unter den Linden where you can find fried chicken and beef roast alongside some interesting but hearty dishes like like winter cod with green bean seeds, and even thoughtful vegetarian dishes, “stew of red and white turnips with buckwheat dumplings and spinach” and “truffeled celery dumplings” (€17-€26).
Menu
À la carte
VORSPEISEN / Starters
Getrüffelte Sellerieteigtaschen
in der Champignon-Brühe
Truffeled celery dumplings
in champignon broth
Erdäpfel-Lauch Samtsuppe
mit Belper Knolle
Potato-leek cream soup
with Belper tuber
Ochsenfilet Tatar Spezial
auf geröstetem Sauerteigbrot
Ox filet tartar
on roasted sourdough bread
Marinierter Spitzkraut
mit knusprigem pikanten Hendl
Marinated cabbage
with crispy spicy chicken
Heimische Käseauswahl
Local cheese selection
Sautierte Jakobsmuscheln
mit grünen Bohnenkernen und Fenchelsalat
Sauted scallops
with green bean seeds and fennel salad
Hausgebeitzter Lachs
mit Rahmgurken, roter Linsenmarinade und Meerrettich
Pickled salmon
with cream cucumbers, red lentils marinade and horseradish
Kopfsalatherzen
mit Blauschimmel-Dressing und gedünsteter Birne
Lettuce hearts
with blue cheese dressing and braised pear
Roh mariniertes Rinderfilet
mit Senfmayonnaise und Petersilienöl
Raw marinated beef filet
with mustard mayonnaise and parsley oil
18,00
HAUPTGÄNGE / Main Courses
Wiener Schnitzel
Kleines Wiener Schnitzel
Small Wiener Schnitzel
Petersilienerdäpfeln, Preiselbeeren und Gurkensalat
/ parsley potatoes, cranberries and cucumber salad
Wiener Backhendl
mit Erdäpfelsalat
Traditional fried chicken
with potato salad
Alt Wiener Tafelspitz in 2 Gängen serviert
1) Kraftbouillon mit Fritatten
2) Tafelspitz mit Schnittlauchsauce, Apfelkren und Crème-Spinat „de luxe“
Old Viennese Tafelspitz served in 2 courses
1) Beef boullion with thinly cut pancakes
2) Tafelspitz with chive sauce, apple-horseradish and cream-spinach „de luxe“
Feine Kalbsleberscheiben
mit Salbei, Speck und Essig-Zwetschgen
Fine slices of veal liver
with sage, bacon and vinegar plums
Rinderbraten vom Hüferschwanzel
Esterhazy
Beef roast from the hooved tail Esterhazy
Winter Kabeljau
mit Ragout von grünen Bohnenkernen
Winter cod
with stew of green bean seeds
Roter Venere Reis
mit Oktopus
Red Venere rice
with oktopus
Eintopf von roten und weißen Rüben
mit Buchweizenknödeln und Spinat
Stew of red and white turnips
with buckwheat dumplings and spinach
DESSERT
Einstein Apfelstrudel
mit Vanillesauce
8,00
Homemade apple strudel
with vanilla sauce
Zarte Orangen Palatschinken
mit Tonkabohnen Sauce
9,50
Orange Palatschinken
with tonka bean sauce
(Austrian crêpe)
Topfenknödel
mit Holler-Zwetschgenragout
9,00
Cured cheese dumplings
with elderberry and plum sauce
Topfensouffle
mit Preiselbeeroberst
9,00
Cured cheese soufflé
with cranberry cream
Kaiserschmarrn
mit Zwetschkenröster
9,50
Kaiserschmarrn
with plum compote
2 Personen
/ for two
16,00
Auswahl von Alpenkäse
mit Liptauer und eingelegtem Rettich
16,00
Selection of Alpine cheese
with Austrian cream cheese and pickeled radish
Lunch menu
Lunch menu on restaurant's webpagehttp://einstein-udl.com/Einstein-Unter-den-Linden-Tageskarte.pdf
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Location
+49 30 20 43 632
http://einstein-udl.com/
office@einstein-udl.com
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