The gourmet's guide to Europe

Linden mony are given there. The Astoria Restaurant attached to the Carlton Hotel in Unter den Linden has become a popular Astoria, Unter resort. Lunch costs 2.50 marks, dinner den Linden 5 marks, supper 4 marks. The cooking at this restaurant is excellent, but the cellar does not merit unstinted praise. The Restaurants of the People Kempinski’s in the Leipzigerstrasse is a huge establishment, with dozens of rooms in it. The Kempinski’s, management will kindly give you a plan Leipziger- of the establishment as you enter, so strasse that you can find your way about the different floors. Its window, looking out on to the Leipzigerstrasse, draws a crowd, for there always is something sensational, or something amusing on show there. The last time I saw it, a little lawn of growing grass was there with everything laid for a picnic, and rabbits, stuffed ones, popping out of burrows and looking at the preparations. There was also a bottle — out of the bottle water poured — suspended by a chain. There were no visible means by which the water found its way into the bottle. There is much brass about the entrance to Kempinski’s, and it has a red marble face for two storeys. It has lamps of ground glass, and it is very gorgeous both inside and outside. On the ground floor the principal room is of light wood, elaborately carved, with veined marble above it, and i Berlin 225 has a vaulted roof. The first floor and the staircase leading to it are even more gorgeous than the ground floor. When Kempinski’s was first built, it so delighted the Berliners that a song was made in its honour and sung in the music halls. Kempinski’s is celebrated for its oysters, and for its excellent Holstein crayfish, and for its lobsters. The cook at this restaurant has an excellent manner of cooking lobsters, Homard Chaud au Beurre Truffe, It consists of chopped truffles, worked up into best fresh butter, rolled out, and then laid on the hot lobster. My own experience of ordering a dinner at Kempinski’s was not very happy. I took the longest dish I could find on the menu which had “ Krebs ” in it. What was brought me was a little metal dish with five depressions in it. In one of these was a little Trout eau bleu in two others were the meat of crayfish, and in the remaining two were spinach with a baked sardine on the top of each heap of vegetable. It was a curious combination, and it decided me for the future to eat my trout without accessories of any kind. I ate, however, an admirable crayfish salad, with eggs and points d'asperges and lettuce, which was decidedly better than the trout and baked sardine combination. Kempinski & Co. are wine merchants, and a vast amount of Kempinski’s Grenz-Sect is drunk in the restaurant. As a rule, a portion of any dish on the bill of fare at Kempinski’s costs 1 mark 25. As a proof that an excellent dinner is obtainable at Kempinski’s for a small price, I subjoin a menu which was composed by a friend, who knew the ropes of the place, for a little feast to whichTe ’invited me. Hors d’oeuvre. Consomme double a la Moelle. Homard chaud au Beurre Truffe. Escaloppes de Veau. P 226 The Gourmet's Guide to Europe Choux de Bruxelles. Faisan Roti. Salade. Fromage, Celeri. Cafe, Cigare. i Bottle German Champagne.