For over two decades, the Lorenz Adlon Esszimmer at the Hotel Adlon Kempinski Berlin, awarded with two Michelin stars, has delighted guests with its finest gourmet art and luxurious ambience. Now this dining experience is set to reach new heights. Responding to overwhelming demand from loyal patrons and discerning aficionados of refined haute cuisine, renowned Swiss celebrity chef Reto Brändli and his team are reintroducing the most popular dishes from past Adlon menus. In addition to the restaurant’s seasonally changing and meticulously crafted six-course menu, gourmets will have the opportunity to indulge in up to six additional favourite dishes or curate their own bespoke menu from twelve delectable options now available.
Acknowledging the growing desire for individuality and flexible menu design among guests, the Lorenz Adlon Esszimmer has introduced a new, supplementary à la carte option, which is now a rarity in gourmet kitchens due to the high gastronomic effort involved. The expanded dinner menu promises a culinary journey featuring beloved French classics such as crab with buttermilk, radish and crystal caviar, Jean Claude Miéral quail with celeriac, Australian winter truffle and Piedmont hazelnut. A highlight of the comeback is the flambéed dessert sensation: the Omelette Surprise, prepared at the guests’ table, featuring cloudberries and poppy seeds, complemented by the delicate hazelnut aroma of Ossietra caviar for an extraordinary burst of flavour in the mouth. Guests may indulge in these six classics individually or opt for a complete menu experience priced at EUR 525.
The current summer menu at the gourmet temple by the Brandenburg Gate continues to showcase the creative cuisine of the two-star restaurant, featuring dishes such as Ike Jime salmon trout La Goonery, Portuguese Carabinero Rosso with mango, coconut and kaffir lime and Breton turbot with kohlrabi, beef tongue and horseradish. The complete six-course menu is priced at EUR 295, while the five-course option is offered at EUR 275 unless guests opt to exchange courses for classic dishes, which may vary in price. Caviar lovers will also be delighted with Reto Brändli’s curated selection of exclusive varieties, including Transmontanus caviar, Baeri caviar and the rare Golden Ossietra caviar, each served in 50 g portions with blinis, egg and sour cream.
Another notable addition to the Adlon experience is the availability of culinary excellence from the Lorenz Adlon Esszimmer in the hotel’s entire event area. Unique events for two-star quality can now be hosted not only in the Lorenz Adlon Esszimmer itself, which features a real fireplace, or the adjoining library, which is artfully decorated to accommodate up to 40 guests, but also in the newly opened elegant salons overlooking Berlin’s most famous landmark, Pariser Platz, which can accommodate up to 120 guests. Larger events of up to 300 people will also benefit from the expanded catering concept, enjoying the Swiss master chef’s creative cuisine adapted to banquet settings in all Adlon event rooms, including the hotel’s ballrooms.
‘My team and I are thrilled to be able to share our passion for haute cuisine with a growing circle of guests at the Adlon, as we have previously done for individual top events by special request’, says Reto Brändli. ‘Catering to larger groups and exploring new venues allow us to present our culinary creations as flying buffets in exclusive mini portions at glamorous receptions or balls, in addition to classic set menus, which is particularly exciting for us’, reveals the two-time Michelin-starred chef. Reto Brändli’s modern aromatic cuisine and the personalised service of the top restaurant team, which has already impressed international guests of state visits and Hollywood stars with its award-winning cuisine, are now accessible for celebrations of Berliners or hotel guests seeking a truly exceptional venue for particularly memorable gastronomic experiences.
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