At the Berlinale Dinner co-hosted by BERLIN CUISINE, 100 guests enjoyed an extraordinary dinner in the impressive, atmospherically lit Feuerle Collection, surrounded by fascinating works of art.
The evening began with the finest finger food, served as “edible art” in an artistic presentation that perfectly complemented the location. This included juicy Brandenburg melon with creamy kefir, grilled corn with chicory, and young vegetable creations that delighted guests from the very first bite.
This was followed by an artfully composed set menu: marinated kohlrabi with quince and caraway, presented in a way that impressively highlighted the aroma of the quince with multisensory effects – hot quince juice on dry ice created fragrant smoke that wafted atmospherically over the table. The menu was complemented by celery with black cabbage and winter truffles, as well as black salsify crunch – a harmonious interplay of flavors, textures, and colors. The crowning glory was a delicate tartlet with milk, apple, and hazelnut, accompanied by roasted nuts and salted butter ice cream.
The dark, elegant interior design, candlelight, and special art installations created an intimate, exclusive atmosphere that made the dinner an unforgettable experience for all the senses. This event exemplifies how culinary excellence and extraordinary locations merge to create unforgettable moments for partners and customers.
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