"Accommodation" Restaurants in Berlin
With a view of the Brandenburg Gate, the Lorenz Adlon dining room serves sophisticated dishes created by chef Jonas Zörner. His menus focus on outstanding products.
A visit to Facil is a complete package: the dining room radiates tranquillity with its view of the green terrace, while Michael Kempf's cuisine takes you on a culinary journey in a class of its own.
A top-class dinner above the rooftops of Berlin - only available on the twelfth floor. Chef Sascha Kurgan's menu takes you from the Alps to sunny coastal regions. Simply heavenly!
The 14th floor of the Hotel InterContinental is home to this place for sophisticated, modern dining. Chef Eberhard Lange provides culinary experiences with his French cuisine.
At Hotel Indigo Berlin between the East Side Gallery and the Mercedes-Benz Arena. Stylish and bright with a view over historic Berlin and the Spree River. Drinks from the Golden Twenties like a "Shimmy" or from Mexico like a "Titty Twister" with Mezcal - what more do you need?.
In Berlin-Lichterfelde, "The Knast" has found its home in a former women's prison. Head chef Michael Zscharschuch brings his experience from renowned establishments such as Schloss Elmau and the "4Eck" restaurant in Garmisch-Partenkirchen to the table. His cuisine combines classic French techniques with modern Asian influences and creates surprising, precisely composed worlds of flavor. It starts with an amuse of celery cream, amaranth and pickled plum - creamy, crunchy, fruity. And this play with textures runs through all the dishes: a beef tartare is given unusual depth by chili and salted blackberries. The pickled char appears fresh, melting delicately in the mouth, supported by wasabi mayo and bright green parsley oil. Even a strong beef essence is not classically nostalgic, but surprisingly playful - accompanied by a hearty meat praline. The big surprise of the menu is the playful corn composition with polenta, popcorn, sweet cream and a sorrel sorbet, which adds a wonderful freshness between all the notes. The main course is then hearty: Werdenfelser venison from Bavaria, cooked sous-vide and deep-fried in a crispy crust of sesame and shake bread, meets parsley root in three textures - as a chip, cream and essence - as well as pickled sea buckthorn berries. For dessert: a herb granité with yoghurt-raspberry ice cream and puffed white chocolate, accompanied by a glass of Madeira. The crowning glory is the deceptively real porcini mushroom made from ganache refined with porcini mushroom essence.
Asian-Californian fusion cuisine is served at Grace in the Hotel Zoo on Ku'damm. The sharing plates can be enjoyed in a glamorous and elegant ambience that exudes New York vibes.
The Orania.Berlin restaurant in the hotel of the same name is known for its reinterpretation of Peking duck. The à la carte dishes, which combine different national cuisines, are also a culinary delight.
French brasserie cuisine at Hotel Das Stue. Guests can enjoy hand-cut beef tartare, for example, in an upscale, cozy atmosphere. In summer, they can also enjoy the terrace with a view of the Tiergarten.
The latest culinary highlight from Kantstrasse mafia boss The Duc Ngo takes us into the relaxed world of the brasserie: excellent French cuisine in the best artisan quality without the chichi.
French fine dining cuisine in Berlin: Lukas Hackenberg cooks traditional French cuisine in the glamorous restaurant in the Dorint Hotel. The extensive wine list complements the dishes.
German dishes such as Königsberger Klopse or roast pork are reinterpreted with a creative approach at POTS. The restaurant at The Ritz-Carlton, Berlin is stylishly chic.
Osteria Centrale is a classic neighborhood Italian restaurant in Charlottenburg. The family-run business serves classic Mediterranean dishes prepared simply from high-quality ingredients.
The hotel restaurant not only makes guests from the Grand Hyatt happy. Head chef Hugo Thiébaut creates an exciting mix of creative European cuisine and authentic Japanese sushi.
The Duc Ngo, creator of numerous successful gastronomic concepts in Berlin and elsewhere, shines here with classics of Chinese cuisine to which he adds a French twist.
NENI Berlin sits like a kind of greenhouse at the very top of the Hotel 25hours Bikini Berlin. As for the food, chef Haya Molcho likes it international: Persian, Russian, Arabic, Moroccan, Turkish, Spanish, German. Small portions according to the "sharing is caring" principle.
Local organic produce is combined with down-to-earth Berlin cuisine in the Michelberger restaurant. Fresh ingredients from the restaurant's own farm in the Spreewald are served.
Fresh, unfiltered and natural beers that retain their full content of vitamins, minerals, active yeasts and other valuable vital substances. Light Star or Dark Star are the ideal accompaniment for the entrecôte of Simmental beef or a curry sausage.
The stylish restaurant serves street food favourites from Israel with a creative twist. Sabich is served on challah, shakshuka on bread, shawarma made of fish. Later in the evening, there may well be dancing on the tables to live DJ music.