Taking local to the next level and reflecting Hilton’s goal to double its investment in small, local and minority-owned suppliers by 2030, Hilton Berlin’s Mark Brandenburg restaurant offers a fittingly regional menu.
With a focus on sustainability and quality, the restaurant specialises in ingredients from the picturesque Brandenburg region, rich in produce such as asparagus, kale, beans, beets and mushrooms.
The contemporary-rustic interior overlooks one of the most beautiful squares in Berlin, the historic Gendarmenmarkt. It is the perfect setting for showcasing Executive Chef Michel Engling and Sous Chef Markus Silbernagel’s inventive dishes such as sturgeon with gooseberry, risotto, smoked ricotta, parsley and lime. Engling uses produce from traditional fishing farm ‘25Teiche’ (translated as 25 ponds) in Western Brandenburg where chard, trout, salmon trout and sturgeon are bred in natural, filtered water from a well shimmering with red and orange hues due to the high iron content.
The popular weekly changing 45-minute Business Lunch also packs a local punch. Dishes are marked Eat Local to guide diners through a menu peppered with mouth-watering dishes such as smoked char with shallots, lemon, char caviar and butter brioche.
Seasonal dishes on the menu this winter include local venison ham with red cabbage, black walnut, wild herbs & apple; leg of venison with herbal crust, fondant potato, vanilla, turnip & pear and deer saltimbocca with cranberry, savoy cabbage, hazelnut & bread dumpling.
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