This exclusive experience in the Restaurant Vivaldi stands for the slogan "Brandenburg meets haute cuisine". Chef Volker Fuhrwerk will spoil you with a four-course menu, which includes regional products. The menu is accompanied by corresponding wines. Water and coffee are also included.

A unique kitchen party with chef Kevin Nathan awaits you at the Châlet Suisse. You and your guest will have the whole restaurant exclusively for your own. The whole evening you can remain in the kitchen and look after the cooks pots. Typical Swiss specialties such as cheese raclette, Wuurscht-Chääs salad, Zurich veal fricassees with potato cakes and many more will be served for you at various stations.

Chef Danjiel Kresovic offers an exclusive cooking course about the kitchen of his home country. There will be fish and lamp who will stand in connection with a lot of herber. The 4-course meal cooking course. witch will take palce in the show kitchen of the hotel, includes wine and mineral water. The aperitif will be served at the chef's kitchen of the Restaurant 44.

In this special "flying dinner", chef Sven Albrecht presents his own interpretation of Berlin and Brandenburg cuisine. The products from the region are served in an exciting and gastronomically appealing manner. 8 courses and 8 German wines are offered as part of this exclusive experience. Mineral water and coffee are also included.

Chef Sven Albrecht invites you to a very special kitchen party in the Zander restaurant. Join the Zander kitchen team in preparing three exclusive courses, rounded off by selected cheese specialities. The menus are of course adjusted for the season. Wine, mineral water and coffee are included.

At this exclusive event, you will be served a 5-course meal with original Piedmontese specialities. These are so individual that the products are largely unknown as culinary delicacies. Every guest is certain to discover something new. Wines from small family winemakers in the Piedmont region complete each course. Including mineral water and espresso.

Chef Carsten Obermayr prepares first-class crustacean and shellfish menus accompanied by selected champagnes and an excellent Pouilly Fuissé.