The role models for the Sophia’s s are Parisian neo bistros. The so called “Bistronomy” has been bringing a fresh flair to the culinary scene. The word is composed of “bistro” and “gastronomy” and refers to the fusion of upscale cuisine with casual atmosphere.
The times of stiff seating during exquisite meals is over. In the Sophia’s ties can be worn loosely despite the culinary ambitions. Chef Michael Hüsken understands the virtuous art of creating dishes with an individual authenticity from mainly regional products and exotic influences.
The menu features creations such as “Loup de mer with hokkaido, wild brokkoli and salt lemons” or “pan fried scallops with mascarpone-filled gnocchi and spinach”. He experiments with flavors, spices and herbs and continuously stages them anew.
The eight meter long bar with its cozy lounge in Moroccan style is located directly at the Old Botanic Garden – and accordingly follows a botanic concept. Drinks are mixed with herb essences as well as dried fruit and veggies and are called Sage Smash, Thyme Plane, Earl Pepper or Cucumber Fizz.
Architecture
Hilmer, Sattler & Albrecht, Berlin
Interior Design
Olga Polizzi, London
Design
Custom made
