Executive Chef Matthias Buchholz of first floor (one-star Michelin, 18 points GaultMillau and five cutlery) dazzles guests with his culinary artistry, and shares his recipes for an enticing five-course menu.
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Ein Deutsch, rezept von Executive Chef Fabrice Lasnon von Hotel Adlon Kempinski ein Berlin.
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The Hotel Adlon Kempinski in Berlin celebrates its 100th anniversary this year and Executive Chef Fabrice Lasnon has an exciting culinary vision for its future.
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Chef Tim Raue, Chef of the Year 2007, of 44 in Berlin, Germany, (one-star Michelin, 18 points GaultMillau and three cutlery) shares his vision and recipes for a tantalizing 2-course dinner.
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Chef Michael Hoffmann of the one-star Michelin, 16 points GaultMillau and four cutlery restaurant Margaux in Berlin shares his creative fish recipe.
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Ein Deutsch, rezept von Chef Michael Hoffmann von Margaux (einem Michelin stern, 16 punkten im GaultMillau) ein Berlin.
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Saint Petersburg, Russia, founded in 1703 by Peter the Great, is an architectural delight and the home of the world-renowned State Hermitage Museum.
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The restaurant Wein & Dein in Zurich-Höngg, Switzerland opened in 2002, and as one would hope when the restaurant is part of a vineyard, has an outstanding wine cellar and a menu to match.
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The Kempinski Hotel Moika 22, is a gorgeous little gem of a hotel housed in a former Saint Petersburg, Russia mansion built in 1853 by Basil von Witte.
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Traditional Afternoon Tea is a gracious formal affair in the Tea Room at the Kempinski Hotel Moika 22 in St. Petersburg, Russia.