Pullman Berlin Schweizerhof - BLEND berlin kitchen and bar

BLEND berlin kitchen and bar


Berlin – pulsating, eclectic and cosmopolitan. Home to free spirits from all over the world, where tradition and modernity fuse. Local culture is spiced with international influences. Inspired by the city’s multi-ethnic inhabitants, BLEND berlin kitchen and bar mirrors the spirit and soul of Berlin. Contemporary, urban, creative. A synthesis of flavours, cultures and cuisines. Where regional products and seasonal ingredients merge to form a unique culinary experience.
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The “Melting Pot” concept creates dishes that infuse Berlin’s culinary trends with innovative ideas – without ever over-seasoning. Guests are inspired, but not overwhelmed. Familiar flavours and cooking methods mingle in new ways to delight the palate.

BLEND is a snapshot of Berlin’s constantly changing food scene. It reflects the culinary richness of the German capital and the world. Steffen Sinzinger and his team create dishes that stimulate all of the senses.

The innovative interior design by Sundukovy Sisters also blurs boundaries. Taking inspiration from the wildlife across the street, zebra motifs and natural timbers pay tribute to the Berlin Zoological Garden. Behind the bar, where guests start their evening with a cocktail or Grand Cru, the space opens out to the restaurant. The renowned interior designers have been shaping Moscow’s hotel and restaurant scene since 2004. They set trends on four continents with a style that’s both chic and forward-looking, unconventional and welcoming. Just like Berlin.

Enjoy a visual appetiser in our picture gallery, or visit our restaurant’s website.

Opening hours: every day, noon to 2pm and 6pm to 11pm

The chef


Steffen Sinzinger began his career at the Michelin-starred restaurant of Hotel Palace Berlin. It was there, under the direction of Matthias Buchholz, that he got to know French cooking from the ground up. His break with tradition followed with Japanese crossover cuisine at Shiro i Shiro, before he developed his own style as head chef at Restaurant Le Faubourg.

The Chef

Chef’s interview:

The are lots of things which can give me inspiration for new recipes, whether it’s a cookbook, an advertising poster or just a walk in the forest. A great idea usually comes gradually. The creation of a new dish is a long process that seldom has a clear beginning or end.

My own style is also continually evolving. Meat used to always be the focal point, but nowadays it’s different. Fish and vegetables are incredibly flexible. And I love to work with different textures to give a course complexity and suspense.

As a cook I always try to take into account regional ingredients and seasonality. It’s not just a trend, but rather the basic philosophy of my cooking. And I find it stimulating to work with familiar flavours. I like to reinvent classic dishes to recreate childhood memories and make a meal surprising.

I don’t want to lecture our guests. I want to make them feel welcome and to enjoy their time with us. That’s why I live and work according to the quote from Philip Rosenthal:

“If you stop getting better, you’ve stopped being good!”

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Accessaddress

Pullman Berlin Schweizerhof
Budapester Strasse 25, 10787 Berlin
GERMANY
Tel: +49 30 2696 0
Fax: +49 30 2696 1000
Email: h5347@accor.com

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