Frank Hägele bought the Berlin Plaza and Restaurant Knese just a few years ago. He took a better-than-average hotel Berlin and turned it into a swank spot with a deluxe eatery.

Hägele replaced furniture, wallpaper, trim, artwork, doors and everything else outdated. He then hired Chef Ferdinand Lumendong, handed over a few secret recipes, and let his chef blend Arabic, Indian, Chinese, Dutch, Turkish and German influences into the renovated restaurant’s menu.

Restaurant Knese is nest to the Kurfürstendamn, one of Germany’s most famous shopping streets, one akin to California’s Rodeo Drive. Although the hotel and restaurant is located in what was once West Berlin, Hägele lives in what the former East in Willdenbruch. Before the wall came down in November 1989 it separated East and West would have prevented Hägele from even buying the hotel, let alone visiting or going to work there. With the elimination of the wall Hägele, like others, began purchasing and refurbishing properties, thereby changing Berlin’s drab landscape into a colorful vibrant city.

Last year, during Knese’s renovations Hägele hired Chef Lumendong, who has a master’s degree in cooking and 26 years working in various kitchens in Indonesia and Germany. Although the menu is varied, Hägele wants the food to reflect the traditions, seasons and events of Berlin. His potato soup and Könisgsberger Klöpse (a meatball covered in cream and caper sauce) are typical German fare at Knese. But, tostadas, champignons au buerre with fines herbs, prosciutto, steak and various French sauces also grace his menu.

Restaurant Knese now hosts pre- and post-theater dinners, treats shoppers after a hard day walking the shops on the Kurfürstendamn and continually welcomes local regulars and international guests staying or visiting the hotel or restaurant.

Berliner Potato Soup*Serves 4

1 tablespoon vegetable oil
2 onions, chopped
4 slices bacon, chopped
4 medium potatoes, peeled and cubed
1 bunch of soup greens chopped (any combination)
3 1/3 cups of vegetable stock
5 sprigs marjoram, 2 left whole and 3 with the leaves removed (reserve these)
½ cup heavy cream
Salt
Freshly ground black pepper

1. In a large skillet, heat one tablespoon of oil over medium-high heat. Add onions and 2/3 of the bacon and cook for a few minutes, until the bacon is thoroughly cooked but not crisp.

2. Add broth, potatoes, greens and two sprigs of marjoram. Simmer on medium heat for 15 minutes or until the potatoes are tender.

3. In a separate sauté pan, brown remaining bacon and transfer to a paper towel-lined plate to drain.

4. Remove marjoram sprigs and puree the soup in a blender or food processor until smooth. Return to pot. Add heavy cream and heat thoroughly on low. Taste and correct the seasoning.

5. Pour soup into bowls and top with crumbled bacon and marjoram leaves.

German Lamb Stew*Serves 4

3 tablespoons vegetable oil
2 pounds onions, peeled and sliced
2 pounds lamb shoulder, cubed
1 tablespoon garlic, crushed
Salt
Freshly ground black pepper
4 sprigs fresh thyme
2 cups water
2 tablespoon cornstarch
2 pounds potatoes, peeled and cubed
½ cup of hot milk
2 tablespoons butter

1. In a large Dutch oven or heavy bottomed pot heat 3 tablespoons of oil on medium heat. Add onions and cook until lightly browned. Add lamb chunks, crushed garlic, salt, pepper and thyme.

2. Add water and simmer approximately one hour, until meat is cooked and fork tender. Mix 1 tablespoon cold water with 1 tablespoon cornstarch. When blended drizzle and stir into the pot to thicken the sauce.

3. While the meat is simmering cook the potatoes in boiling salted water until tender. Drain and mash with hot milk and butter and mix well. Scoop a portion of mashed potatoes onto each plate and form a well in the center. Ladle stew into each well.

For more information:

Berlin Plaza Hotel
Restaurant Knese
www.restaurant-knese.de

Hotel Berlin on Squidoo

Recipes from Chef Ferdinand Lumendong
and Frank Hägele