For the 75th anniversary of the Berlinale, we provided the culinary accompaniment to the official opening reception at the Berlinale Palast - and developed a food concept for around 1,600 invited guests from the worlds of film, politics and culture that did justice to the international appeal of the festival and the special occasion.
The focus was on a vegan and vegetarian concept developed especially for the Berlinale with a focus on regional ingredients. The stations, from bowls and soul food to flying finger food and sweets, were presented in the look and feel of the evening, the Berlinale colors red and black.
In culinary terms, dishes such as the “Tartine Noir” with celery and truffles or the “Berlin Super Bowl” with marinated potato and wild herbs stood for our idea of modern plant-based catering. There were also flying formats such as the vegan Berlin Bulette with paprika cream and pickles, the Tartelette with goat's cheese and French radish or the Red Caesar with roasted beet.
Particularly popular: the live-frosted snowball “Berliner Luft” with cinnamon plums and golden Peta-Zeta - a kind of pop we remember from our childhood.
We would like to thank the entire Berlinale team for their trust and the opportunity to help shape this special evening - and we are already looking forward to next year, when we will be back at the Berlinale 2026.
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