Oster-Brunch im Frederick's

FREDERICK’S takes a different approach to Easter brunch than most: no buffet, no set menu, but an extensive à la carte menu from which guests can freely compose their brunch. Chef Nicolas Gémin combines classic brunch ideas with seasonal accents. The avocado toast on toasted sourdough comes with Bloody Mary gel and crispy buckwheat, and can be extended with egg or trout caviar upon request. Eggs Royale with smoked salmon and hollandaise sauce are on the menu, as are Eggs Benedict on homemade English muffin or the vegetarian Eggs Florentine with spinach.

Those who prefer something heartier will find a bacon and egg sandwich on an English muffin or Morteau sausage with scrambled eggs and a homemade waffle. On the sweet side: vegan strawberry and blueberry pancakes with white chocolate, brioche French toast with toffee sauce and toasted almonds, homemade waffles with chocolate sauce. Classic brunch drinks are also available: Mimosa, Bloody Mary, sparkling wine, and coffee specialties of your choice. href=”https://www.fredericksberlin.com”>Reservations at fredericksberlin.com →

About Frederick’s
Housed in the legendary Kaisersaal of the former Grand Hotel Esplanade, Frederick’s at Potsdamer Platz combines modern European sharing cuisine with the glamorous spirit of the Roaring Twenties, crystal chandeliers, and Berlin street art. The historic building has recently undergone extensive renovation, with the design remaining true to its Belle Époque heritage while integrating modern elements such as murals by Berlin street artists. The kitchen under Nicolas Gémin operates with a French-modern influence.