A summer evening on the banks of the Spree, the smell of barbecues, clouds of mist from ice-cold nitrogen - the perfect backdrop for a special event. The summer party of a leading aviation company took place in the Bridgestudios - a unique island location between the Hohenzollern and Westhafen canals. With 7000 m² of event space, a spacious terrace with a view of the water and a private jetty, it provided the ideal setting for 300 guests.
We relied on live cooking with fire and smoke. Our Ofyr Innovation BBQ took center stage - a barbecue concept in which our chefs prepared Thuringian grilled sausage, Italian salsiccia with fennel seeds and char siu neck cooked for 12 hours over an open flame. Flambéed mussels, egg fried rice and vegetarian alternatives such as grilled halloumi with Mediterranean vegetables or our vegan “No Bratwurst” made from pea protein. Another highlight: our Pinsa Paradise Station with crispy baked pinsas topped with prosciutto, San Marzano tomatoes or fresh figs and burrata. The grand finale? Lemon sorbet, frozen live with liquid nitrogen.
A big thank you for their cooperation and trust. Berlin Cuisine loves to charge events with energy and flavor - and that was exactly the program here.
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