Guests have already started asking when the new summer menu will arrive. Their curiosity is well-founded, as head chef Norman Pontzen and his team present culinary surprises four times a year. One thing can be revealed in advance: once again, there is plenty to discover and enjoy – with and without meat – starting Thursday, June 12, 2025.
The classics, the Capitol Bowl and the Blockbuster Burger, are among the guests’ “bestsellers,” but have been slightly reimagined. The Capitol Bowl is available on its own or optionally with char or a lamb loin fillet. The Blockbuster Burger, featuring premium Wagyu beef from the Wittgenstein region, is now served with crispy potato wedges and a fresh citrus dip.
“Buffalo mozzarella, tomato, bread” may sound simple as one of the starters, but it offers a surprising twist when prepared and presented. The same goes for the corn cream soup with popcorn. “It’s an idea inspired by the cinema setting – I enjoy experimenting and playing with ingredients,” says Norman Pontzen. So: definitely give it a try – it’s worth it.
The journey of discovery continues with the main courses. “Gnocchetti, leek, chard, edamame, Parmesan” – a pasta dish featuring a variety of summer vegetables. Gnocchetti are small, shell-shaped pasta typical of Sardinia, known for their rough surface that pairs perfectly with sauces.
A highlight among the meat dishes is the lamb loin fillet with baked potato, sautéed vegetables, and chanterelles. Another delicacy: “Guinea fowl supreme, sherry sauce, chanterelles, polenta.” Guinea fowl is considered one of the finest poultry options, especially in French cuisine. As a fish dish, the kitchen team serves char with fennel and “forbidden rice.” This name originates from China, where the rice was once reserved exclusively for the emperor due to its labor-intensive cultivation. At the New CAPITOL, however, “forbidden rice” is available to everyone.
Also featured is a favorite from the CAPITOL team: cinema manager Kai Winterhoff requested chili con carne with beans and rice. “It was one of my favorite dishes as a child, and I still enjoy cooking it today,” he says.
The “credits” – the desserts – are, as always, refined: lime brûlée with strawberries and basil, or sour cream pastry with berries and saffron ice cream.
With every new menu, Norman Pontzen experiments with ingredients down to the smallest detail, sometimes just a pinch of spice to perfect the flavor. “And then I listen carefully to what the guests say.” The kitchen and service team also taste and discuss each dish during internal tastings, when all meals are prepared and served along the long counter. “A special moment for our team,” says Norman Pontzen.