Inside the listed building on Oranienplatz, Philipp Vogel runs an open kitchen — a refinement of the elementary, few ingredients and clean lines.
The centerpiece is the XBerg Duck, a Berlin take on Peking duck: dried for days in a 300-degree oven and finished with crisp red skin. It comes in four acts — a dashi broth with dim sum from the offal, then the skin with wheat pancakes, hoisin and cucumber. The grilled breast follows with pak choi, and finally the leg folded into fried rice with a raw egg yolk. A sharing menu runs in parallel, product-led plates with a focus on high-grade meat. Six nights a week someone plays the Steinway on the Orania.Stage.
