The former bohemian architecture got a new interior-concept

Since yesterday it’s cooking time in the capital: 50 Berlin top restaurants prepared for the ‘Berlin Food Week’. Under its given motto ‘Kraut-Wende’ (in English: ‘herb-change’) sizzles Berlins gastro-scene until the 4th of October respectively individual herb-creations to spoil the demanding palates of the foodies. One of the participating restaurants is ‘The Quadriga’ in Charlottenburg. Under the regime of its chief cook André Haufler is the offered cross-over-kitchen already well-known. The former star restaurant now belongs to the hotel group Dormero, which lately took over the former hotel ‘Brandenburger Hof’ and is now called ‘Domero Berlin Ku’damm’ – even though the sympathetic Boutique Hotel actually resides in the Eislebener Strasse.

Die Quadriga: The quality of the dishes is accompanied by a selection of excellent wine

MyStylery was allowed to have a pre-look into the ‘Quadriga’-pots and was not only delighted by the delicious culinary art but also by the friendly service. I start with my favorite champagne, a glass Roederer Cristal Rosé – and just see what happens next with the ‘Kraut-Wende’-menu. The Quadriga restaurant appeals very intimate with its 24 seats, so that every guest feels well supervised. What I personally don’t really like is the newly created ambient in the former Wilhelmine town house. The central theme is slightly missing. But this is – as always in life – a matter of taste.
What I really like about chief cook André Haufler: he doesn’t have consideration for conventions and just mixes together whatever he feels like. For example from his last holiday he brought some hibiscus-flowers, which the guest can now find on his plate. He describes his Mediterranean-Asian inspired engagement with a ‘touch of international chaos’. I say: it’s simply brilliant. BvH

Reaching for the stars

André Haufler (2nd from right in frontrow) and his team spoil with a Mediterranean-Asian kitchen by using regional products

Tip:
‘Die Quadriga’-dishes can be ordered one by one á la carte or in a less expensive menu

The appetizer of the ‚Kraut-Wende‘-Menu: Scallops with chickpeas, pointed cabbage and honey tomato

For the main dish sea bass with sorrel, elder and butternut-pumpkin: delicious! …

… Followed by a cattle-flank with waldspitz, savoy cabbage and blood sausage. To round of the menu: milk with orange, vanilla and hazelnut … yummy!

Contact:
Die Quadriga
Dormero Hotel Berlin Ku’damm
Eislebener Str. 14
10789 Berlin–Charlottenburg

www.quadriga-restaurant.com

The aim of the restaurant is the recovery of the Michelin star

Infos about the Berlin Food Week:
Within the scope of the Berlin Food Week, the food avant-garde meets the former cogeneration plant in the Köpenicker Strasse in Berlin Mitte, to celebrate the ‘Food Clash Canteen’. 32 top Berlin chefs, catering-autodidacts and star cooks of international reputation cook up to six different themes, so that interesting orders of courses emerge, whose courses are all differently created, each by another cooking expert. ‘The Quadriga’ is represented since the 2nd of October under the motto ‘FeinOst’ (‘FineEast‘) with the desert variation ,Matcha – Wakame – Ricotta – Tempeh‘. Bon Appetit!

www.berlinfoodweek.de/bfw2015/

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Room with a view: The Skykitchen in Berlin

This cannot be the place, I’m thinking whilst driving into the underground car park of Andel’s Hotel. An unspectacular new building located on Landsberger Allee in Berlin-Lichtenberg in a likewise unspectacular neighbourhood next to Velodrom and Burger-King. I’m on my way to Skykitchen, one of todays hippest addresses in Berlin’s restaurant-scene, hurry through the hotel lobby, passing tourists in Birkenstock shoes, in search of the elevator that should bring me up to the twelfth floor. At the top my thoughts only change when the door of the Skykitchen opens and a friendly staff brings me to my seat.

Beautiful material- and furniture mix: This could be my dining room

Since last December resides the Skykitchen over the sky of Berlin and offers the observer an excellent view over the city.

The Skykitchen: super cozy and downright cuddly

Before I deepen myself into the menu I have a look around. I like the interior a lot. Concrete floor meets wood, velvet-covered sofas and chairs in petrol- and grey tones invite in different formations to chill on a total of 55 seats. In front of the chairs are tables with plates out of rough wood, framed by matt brass. An old apothecary’s cabinet – found at a flea market – hosts glasses and carafes. Great, I think to myself, this is a skilful and unexpected (when I think of the hotel lobby) material- and colour mix.

A rich blend of modern materials such as screed, copper and tiles

A Voyage Culinaire  in the Skykitchen

The seating areas are casual and all offer a great view over the capital

If the “modern interpreted dishes of the German-Berlin-Kitchen” convince likewise, then nothing can go wrong tonight. Indeed. First I cannot decide which dish to choose. Everything sounds somehow tempting, even the vegetarian offer. I make a choice out of one of the three menus – lobster followed by quail. As a dessert I take a Berlin Musli. I also order a white wine from Austria, before the Amuse Gueule is being served: when was the last time I had such a delicious cream of pumpkin soup?

I enjoy the view and the exquisite dishes and go very happy back home. Head cook Alexander Koppe has rightly cooked himself his first Michelin star. BvH

… and I’m going to enjoy the same!

Tip:
I advice an early reservation.
Also, as of now the Skykitchen serves “Oma’s Brunch”.
Contact:
Skykitchen
Landsberger Allee 106
10369 Berlin

+49 30 453 053 2620

www.skykitchen.berlin

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