Chicago Restaurant Week is one of the highlights of our year here at The Berghoff. It allows restaurants of all sizes and culinary styles to unite and celebrate our shared passion: food. We also love it because it gives us an opportunity to showcase some of our favorite menu items and combinations, giving diners a prix fixe menu that we think gives them the best taste of the Berghoff. Still, this menu features more than one option for every course, allowing guests to customize their menu to best suit their tastes. It also offers our items at a discounted rate in honor of this special week. A bonus is that many of the prix fixe choices are gluten-free, or can easily be tailored to accommodate a gluten-free diet. Come one, come all!

We will be hosting these special menus for the duration of Chicago Restaurant Week (which actually extends over a period of two weeks), so head into the Berghoff until February 12th and delight in our featured Restaurant Week menu, which hosts a $22 lunch and $33 dinner. And don’t worry if you can’t make it before then, because we will be extending our prix fixe menu through out Chicago Theatre Week (February 12th – 22nd). Some of the items include our delicious house salad, our Bavarian specialty, Weiner Schnitzel (which you can choose to enjoy my favorite way, a la Holstein, meaning with a fried egg on top!), and our tasty salted caramel cheesecake, among several others.

One of my personal favorites on the Restaurant Week menu is the Berghoff Whitefish. It is a delicious fish prized for its tender white flesh and delicate flavor. Because it is native to the Great Lakes, it has become a Chicago favorite…perfect for the city’s annual Restaurant Week! Whitefish is certainly a crowd-pleaser here at the Berghoff, where our dish is seasoned with a dill-caper butter sauce and paired with roasted vegetable napoleon and jasmine rice timbale. Another great way to enjoy whitefish is with basil relish and sautéed spinach, a recipe I included in The Berghoff Family Cookbook and would like to share here with you! This way, diners can enjoy the whitefish done right in two different ways at the restaurant and at home. Don’t worry if you can’t make it to The Berghoff during Chicago Restaurant Week: our whitefish is a menu staple, and is featured year-round as one of our most popular Old-World entrees. Enjoy bringing my whitefish recipe to your dinner table! Prost!

Whitefish with Basil Relish and Sautéed Spinach

Basil Relish


  • 3 cups diced fresh Roma tomatoes
  • ¼ cup diced sweet onions
  • ¼ cup chiffonade-cut fresh basil (a fine julienne)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and ground black pepper


  • In a lidded container, mix the tomatoes, onions, basil, balsamic vinegar, and oil together.
  • Season with salt and pepper.
  • Cover and refrigerate at least 2 hours to allow the flavors to develop before serving.
  • To serve, bring to room temperature.


Note: Whitefish is a delicate, bright-skinned fish and should be handled minimally. The fillet should be firm to the touch.


  • 8 (8-ounce) fresh whitefish fillets
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • Salt and ground black pepper


  • Preheat the oven to 375 degrees.
  • Place the fillets on a lightly-oiled baking sheet.
  • Lightly brush the fish with 2 tablespoons of olive oil and season with paprika, salt, and pepper.
  • Bake for 8-10 minutes, depending on the thickness of the fillets, or until completely cooked through.

Sautéed Spinach


  • 2 tablespoons olive oil
  • 1 cup diced sweet onion
  • 2 pounds fresh spinach, washed well and trimmed
  • Salt and ground black pepper


  • While the fish is cooking, heat the olive oil in a 12-inch skillet.
  • Add the onions and sauté until transparent, approximately 2 minutes.
  • Add the spinach, in batches, and sauté for 2-3 minutes, or until tender and just cooked.
  • Remove from the heat and season with salt and pepper before serving as directed.
  • Place ¼ cup of the spinach mixture in the center of each plate to form a mound.
  • Place one cooked whitefish fillet on top of the spinach and ladle 1/3 cup of the relish on top of and around the fish.
  • Serve with French bread, if desired.