The Lorenz Adlon (one-star Michelin, 17 GaultMillau points, and five cutlery), in Berlin, Germany provides a romantic setting that complements Chef Thomas Neeser's French haute cuisine.
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Dinner at 44 (one-star Michelin, 18 points GaultMillau and three cutlery) in Berlin, with the evolutionary cuisine of Executive Chef Tim Raue, Germany's Chef of the Year 2007.
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Chef Michael Hoffman, Chef and Owner of Margaux (one-star Michelin, 16 points GaultMillau and four cutlery) in Berlin, takes guests on a Menu Voyage de Cuisine with his Cuisine Avantgarde Classique ®.
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Schokoladen Restaurant opened on September 15, 2006 in Berlin, Germany, and is the first and only chocolate restaurant in Europe.
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The Palace SPA at the Hotel Palace Berlin treats each guest like visiting royalty.
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Chef Markus Walder of Schokoladen-Restaurant in Berlin, Germany, shares his enticing recipes for a complete chocolate menu beginning with the first course and ending with dessert.
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Chef Thomas Neeser of the restaurant Lorenz Adlon in Berlin, (one-star Michelin, 17 GaultMillau points and five cutlery), shares his recipes for an exciting three-course menu.
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Ein Deutsch, rezepts von Chef Michael Kempf von Facil (einem Michelin stern, 16 punkten GaultMillau) ein Berlin.
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Chef Michael Kempf is the youngest Michelin-star chef in Berlin at Facil (one-star Michelin, 16 points GaultMillau and four cutlery). He shares his passion and his recipe for an exciting Scallops recipe.
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Ein Deutsch, rezepts von Chef Matthias Buchholz von first floor (einem Michelin stern, 18 punkten GaultMillau) ein Berlin.