Restaurants

Chef Buchholz's light and aromatic cuisine receives star treatment with elegant white-gloved service at first floor (one-star Michelin, 18 points GaultMillau and five cutlery) restaurant in Berlin.

Having lunch at Facil (one-star Michelin, 16 points GaultMillau, and four cutlery) on a sunny day in Berlin was pure magic.

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.

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.

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 ®.

Schokoladen Restaurant opened on September 15, 2006 in Berlin, Germany, and is the first and only chocolate restaurant in Europe.

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.

Traditional Afternoon Tea is a gracious formal affair in the Tea Room at the Kempinski Hotel Moika 22 in St. Petersburg, Russia.

The Bellevue Brasserie on the ninth floor at the Kempinski Hotel Moika 22 offers guests a panoramic view of Saint Petersburg, Russia and a relaxing, casual ambience where they can enjoy lunch, dinner, or cocktails.

The Beau Rivage at the Kempinski Hotel Moika 22 in Saint Petersburg, Russia, provides guests with a romantic ambience combined with the culinary artistry of French Executive Chef Philippe Bossert.