With the 2026 Berlin E-Prix of Formula E, the world’s leading all-electric racing series returned once again to the grounds of the former Tempelhof Airport. Teams, media representatives, partners, and motorsports fans from around the world gathered to experience top-level sports, innovation, and sustainable mobility. For the second year in a row, we had the privilege of providing culinary services for this international event, handling both crew and media catering as well as managing two exclusive hospitality lounges.
In the crew and media area, we ensured reliable catering throughout the entire race weekend. The selection shown here from one day of the event illustrates the culinary range of the concept—from freshly made sandwiches and fresh fruit in the morning to lunch dishes such as roast beef with garden herb mousse, saffron risotto, or roasted cauliflower, all the way through to afternoon snacks. At the end of the day, the crews gathered for a dinner together. Chicken fricassee with rice and peas, as well as a plant-based alternative featuring Brew Bites, provided a hearty meal after an intense race day, while a salad bar and cheesecake with mandarin oranges rounded out the buffet.
At the same time, we managed two exclusive hospitality lounges and provided a bespoke catering concept for Formula E guests, partners, and stakeholders. Starting in the morning, sourdough bread with pastrami and garden cress, brie with apple and bacon-onion jam, and breakfast trifles with marinated fruit and yogurt ensured a high-quality start to the day. As the day progressed, the focus shifted to international classics and Berlin-inspired interpretations. The Berlin Cheese Steak with braised beef brisket, bell peppers, and truffle cheese sauce, as well as the Berlin Burrito with chipotle cream, corn, and chicken, were complemented by plant-based alternatives such as the Vegan Cheese Steak and Vegan Burrito. The menu was complemented by arancini with saffron and pine nuts, as well as various hot dishes such as brasato, zander with dill cream, or plant-based fricassee. The sweet finale featured cassis tart with blackcurrants and white chocolate, fruit tart with Tahitian vanilla and fresh berries, and the vegan Dubai tart with pistachios and crispy kataifi. The result was a diverse hospitality experience that provided culinary delights for international guests throughout the entire event day.
We would like to thank Formula E and WWP Deutschland GmbH for their trust and excellent collaboration. It was a weekend that impressively demonstrated how top-level sports, innovation, and hospitality come together on an international stage.
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