Restaurant Fiore is located on the ground floor of the 4-star Am Jaegertor Hotel. It serves up an international cuisine blended with regional flavors.
The restaurant has recently garnered 14 points (0ut of 20) from the 2011 Edition of the Gault Millau culinary guide. That's about 0.75 Michelin star after doing the quick math.
The dining room is predominantly decorated in white and red. Outdoor seating is available on the patio although on a typical August afternoon, it's probably a bit too windy to sit outside.
The amuse bouche of the day was a local white fish with a slice of pineapple. The portion was so generous that it could very well be served as an appetizer in some restaurants (5/10).
Wild garlic cream soup and roasted quail, 6/10
Next up was a glass of hot wild garlic cream soup with two small pieces of roasted quail. The soup was as rich and creamy as advertised and the wild garlic flavor was nicely balanced with blended spinach.
Tartar of yellow fin tuna, 4/10
Our first impression on the yellow fin tuna tartar - the presentation needed a bit of re-work. Looked as if it's been made out of clay.
But the taste was perfectly okay. It was nicely served with fried sweetbreads, pea-mint cream and passion fruit. Too bad it was let down by its poor appearance.
Loup de Mer, scallops, passion fruit risotto, mussel-vanilla nage, 3/10
Our main course kicked off with a loup de mer, or seabass served with a pan-seared scallop on top of a bed of passion fruit risotto.
I didn't get this part about the passion fruit risotto combining with a mussel-vanilla nage at all. Very sweet in taste and extremely sticky ruining a dish that was otherwise nicely designed and prepared.
I didn't get this part about the passion fruit risotto combining with a mussel-vanilla nage at all. Very sweet in taste and extremely sticky ruining a dish that was otherwise nicely designed and prepared.
Spring chicken two ways, leg and roll in white foam, 6/10
Spring chicken was prepared in two different ways, first with its leg roasted and then followed by a roll made primarily with chicken and spinach.
Both the chicken leg and the roll proved to be very tender although I liked the roll a little bit better. The addition of a puree of turnips and carrot along with a potato cake provided plenty of contrasting flavor to the dish.
We could appreciate the effort put into the design and preparation of each individual dish. Although there is still room for improvement, chef Rene Tinz and his team are well on the right track.
Food Rating: 5.5/10
Price: €€€
Address: Hotel Am Jägertor, Hegelallee 11, D-14467, Potsdam, Germany
Tel: +49 331 2011100
Tel: +49 331 2011100
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