The new foodie hot-spot in the German capital is a true delight for meat-lovers and vegetarians alike.
Heavy curtains fall on the dark herringbone parquet, the dim lighting by nostalgic Art Deco lamps create an extravagant ambience and feel-good atmosphere, all in a perfect symbiosis with the dark red velvet opulent armchairs. The finest aromas ignite the senses, even before the first course is served. In the Dry Ager maturing refrigerator, the meat is hung to dry and mature on the bone over a longer period of time, right in front of the guest, in the heart of the restaurant.
The recently opened JW Steakhouse Berlin restaurant at the JW Marriott Berlin hotel has the potential to become the new foodie hotspot in the German capital and welcomes guests with an authentic, stylish noblesse.
The menu features both classic and innovative dishes, with high-quality, certified prime beef and an exquisite selection of the finest cuts, including 21-day-aged tomahawk or T-bone from Hamburg Emsrind, filet mignon from Suckower Aubrac or rib eye from Bergsdorfer Wiesenrind – a great match with a glass of the White Burgundy by winery Knewitz.
But it's not just steak lovers who will be delighted, as there are equally tempting vegetarian and vegan options or fish specialities on the menu: a huge selection of soups and starters, such as a wild garlic pearl barley risotto with buffalo burrata refined with raspberries; spicy baked primeval carrots; indulgent Parmesan fries or the Rottstocker fish meatballs with pickled fennel and herb salad create genuine moments of culinary pleasure.
Dessert lovers will also get their money's worth: from JW profiteroles with salty caramel mousse, hazelnuts and dark chocolate cream to vegan pancakes with apple compote and ice cream or a delicious crème brûlée. Our highlight and favorite dessert was the cheesecake, the ultimate indulgence.
Executive Chef Friedemann Heinrich (35), who is responsible for JW Steakhouse Berlin and the entire gastronomy of the hotel, is the visionary and creative head of the culinary concept. Having trained and worked in Switzerland, Austria, Lebanon, Jordan and Qatar, most recently at The Ritz-Carlton Doha, where he delighted guests with pan-Asian and French cuisine as well as steakhouse art.
The 35-year-old hosted kings and heads of state and now brings his appreciation for foods and spices to the heart of Berlin. One truly feels his passion for each cut and single dish, when he shares his knowledge about food culture and the origin of each piece with his guests.
Mindfulness is elementary for Heinrich, as is his appreciation of regional producers of fruit, vegetables, meats and spices: “I focus on the responsible and appropriate use of the entire product and on high-quality products that are characterized by sustainability and regionality.”
Executive chef Heinrich is committed to a close relationship with suppliers, visiting most of them personally and regularly with his dedicated and international team. “The regional origin of the products, their sustainable production and seasonality play an important role for us. I'd rather use a locally produced ancient grain than, say, quinoa that has to be flown halfway across the globe,” added the 35-year-old.
In line with the concept of locality and sustainability, the hotel also harvests its raw and unprocessed sweetener from 38.000 tiny employees located right on top of their roof, home to 16 beehives. Herbs are grown in the hotel garden and right next to the tables. It doesn't get any fresher than this.
Starters
From the charcoal oven
Main courses
Desserts
