This year we are particularly looking forward to October: From 1st to 8th of October the Berlin Food Week takes place – and we are part of it! It’s the third time for the Berlin Food Week and its motto this year is “smoke signal”. Therefore our chef Thomas Gotthardt created a 3-course-meal including the main ingredients smoked Ikarimi salmon fillet, haunch of venison cooked in hay and braised plums. There will be an aperitif before and bartender Michael Sehte picks up the foodpairing trend serving a shot creation matching the starter.

Please see further information about our “Stadtmenu” here – all information about Berlin Food Week here.

– Parker Bowles –

Tonight we launch our new dinner & aperitif menu! Chef Thomas and his team replaced some meals and changed others slightly, but we keep the classics and the individually combinable 3 course menus. Tapas, various sides and dips are available as well. The kitchen highly recommends teriyaki cod with jade sauce and ginger (tapas), beef fillet with chili mayo and homemade fries as well as beef tatar with quail egg, char caviar and black walnut (classics). Plus our seasonal specialities: asparagus is gone – but we’re looking forward to this year’s mushroom season!

A new aperitif menu comes along with these new dinner meals and of course “Parker Bowles” is our favourite: sous vide lemongrass gin with homemade pink grapefruit lemonade – tastes as good as it sounds! And what could be better than starting weekend already at 4pm with an aperitif? The bar opens from now on already at 4pm for after work drinks!

Happy weekend!
– Parker Bowles –