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The Albergo can be described as a temple of luxury right in the heart of Western Berlin?s Wilmersdorf district. Don?t get confused by the name of this former Russian Orthodox cathedral that refers to a small guesthouse in Italian, for the handsome, dignified building has an interior that is in complete contrast to its rather austere Venetian red façade. Artists from Florence have transformed this unique hotel into a gallery and the rooms into works of art.

Every detail, from the Florentine murals and terrazzo floor to thirty-six stylish red and gold bedrooms, baroque wall mirrors and individually produced cherry wood period furniture pays tribute to Italian renaissance.

The charming atmosphere of the Albergo restaurant with its sumptuous breakfast buffet offers a wonderful start to the day.

Santini is often referred to as the culinary heart of Albergo. Whether you wish to enjoy a relaxing lunch in the terrace garden or dinner in the opulent interior of a gourmet restaurant, the venue represents Italy?s love of life in its purest form.

After having fresh pasta or a delightful three-course meal, you could retire downstairs to the wine cellar and sample the large selection of Italian wines sitting by the fireside. Dining at Santini may well turn out to be an experience to remember.

The most striking feature of Uma is probably its location; in close proximity to the majestic chariot horse topped Brandenburg Gate, one of Europe's most famous landmarks and the former entryway from East to West Berlin. A close second, is the fact that it is situated within the charming and elegant Adlon Kempinski Hotel that has been one of Berlin's most luxurious destinations for over a century.

Uma's luxurious interior is designed by renowned German lifestyle designer Anna Marie Jagdfeld; walls made of carved jade, ceiling high wooden elements by the window, dark stone floors and sleek sliding doors covered in silk - resembling ancient Japanese tea pavilions - welcome customers, and like the neighbouring Ma Tim Raue, you'll find the Chinese Han dynasty's clay horse there.

The menu presents contemporary Japanese cuisine, all created by using regional ingredients, and instead of the classical starters, main course and dessert menu, the dishes served at Uma are categorised according to the style of preparation. Culinary Director Tim Raue and Sous Chef Steve Karlsch ensure customers experience flavours that are new and different but at the same time absolutely fresh and flavoursome. Get set to sample interesting sashimi, yaki, salads, fish and seafood blended with homemade sauces and marinades.

Start with a salad of tomatoes in a passion fruit marinade with coriander and jalapenos or oysters with ponzu juice and young ginger. Proceed to sashimi of halibut with apple that comes to the table with rice wine vinegar and a vegetable salad; hot and spicy tuna tartar served with flying fish roe and cucumber wasabi sauce, or wild salmon that appears on frozen carrots in a mandarin marinade with caviar and spring leeks.

Grills or yaki dishes could include Japanese style beef with spinach and jus or codfish in soja marinade. Wheat soba noodles can be had either with truffle, cress and bonito flakes, or green tea powder, beetroot and heavy sour cream with herring caviar.

End your magical journey into the orient with a lemony dessert of exotic tofu cheesecake, lemon custard, lemon peel, lemon balm and yuzu fruit ice cream. The small but attractive wine list concentrates mainly on German wines and was made to complement the flavours of Uma's dishes.

The most striking feature of Restaurant Gabriele is probably its location. In close proximity to the majestic chariot horse topped Brandenburg Gate, one of Europe's most famous landmarks and the former entryway from East to West Berlin it almost appears as if Gabriele's style and elegance pays tribute to this 16th century landmark of peace.

The interior is designed by renowned German lifestyle designer Anna Marie Jagdfeld and you cannot help but feel pleasantly overwhelmed upon entering this restaurant situated within the Adlon Kempinski Hotel. The bright red glasses on the crisp white linen dressed tables complement the burnt sienna leather banquettes and black chandeliers. The bold classic art works add to the charm of the place.

Gabriele offers diners flavoursome modern Italian dishes created with passion and lots of flair by Chef de cuisine Björn Alexander Panek. From the various sections on the menu there are some wonderful creations to remind you of the flavours of the Mediterranean. Among starters, pigeon breast is paired with a fresh green pea and asparagus salad and accompanied by mint oil; lukewarm anchovy appears with Sicilian bread and olives, while a delightful green asparagus and tomato broth comes to the table with Burrata cheese and tarragon.

Great care is taken with presentation, illustrated in a colourful first course of marinated duck with artichokes and mustard. Pasta lovers will rejoice with the tagliolini that could appear either with garlic and peppers, or leek, grapefruit, sea bass and herring caviar; farfalle with tuna, quail egg and anchovy cream, or a wonderfully fresh lobster served with cannelloni and a salad of fennel and pepper.

The second course could include a tender fillet of beef with foie gras, truffle, artichoke cream and Borettane onions; juicy monkfish, which is among Chef Panek's favourites, comes to you with herb sauce, chanterelle mushrooms and salty lemon, and turbot in sour broth is accompanied by octopus in yoghurt garnished with flakes of pepper.

The wine list includes carefully chosen numbers such as Gavi Etichetta Nera, Barolo Cerequio and Terre Franciacorta Chardonnay; the sommelier will be glad to help you choose wines to complement each stage of your culinary journey.

Meals could end with an exotic cream of mascarpone cheese with reed fruit jelly, coffee and tangerine sorbet or a soup of elder berry and strawberries in cider vinegar.

Meals at Gabriele are always a delight and its not surprising that this lovely restaurant is a much loved part of the great city of Berlin.

Located directly on the famous Kurfürstendamm Boulevard, the lovely Kempinski Hotel Bristol Berlin is counted amongst the city's grandest destinations and is unmistakably eye-catching with its striking semi-circular swung façade. Guests from all over the world appreciate the comfort, service, cuisine and cultural highlights in the hotel. Placido Domingo thanked them after one of his stays because he felt so much at home there.

It is not surprising that the Kempinski feels the best way to fill a hotel with life is most certainly with excellent cuisine. Among the many delightful venues to enjoy a meal in, one place called Reinhards im Kempinski has remained special. Honey-coloured wooden shelves and chequered tablecloths welcome visitors in to the restaurant's lovingly designed brasserie like interior. The spacious summer terraces or the house café and espresso bar, filled with the aroma of fresh biscuits, chocolate and apple strudel, are other areas where you could relax and spend time.

The menu at Reinhards is inspired by regional as well as French and Italian culinary styles. Guests can begin their day with a country house cuisine buffet as early as 6:30am or take advantage of the a la carte breakfast that is served till 1pm. Classics such as a steak called 'mystery of the emperor' and 'Mata Hari' salad with fried chicken breast, bacon slices and fruits, have pleased palates for more than 15 years.

If you visit Reinhards at lunchtime, look out for starters such as smoked salmon with hash brown and apple horseradish, carpaccio of beef with Parmesan, basil and foam, or a straightforward fish soup with rouille sauce, to help you begin a wonderful meal. Among mains you could find grilled saddle of suckling pig on Bavarian cabbage with bread dumplings, steaks, chops and tafelspitz, an Austrian delicacy of well-aged rump boiled with root vegetables and potato.

Dinner is served till 1am and so is a very relaxed affair where marinated beef back with warm kohlrabi salad and tomato semolina gnocchi, or pike fillets with a lemon and caper risotto can be preceded by galantine of corn fed chicken with artichoke salad, or homemade quiche of quail.

Among desserts crème brûlée with cassis sorbet competes with the likes of strawberry and lavender tiramisu or dark chocolate mousse with fresh figs. Most dishes on the menu are paired with wines from a list that complements the food well, and if you do come across something which is not, the attentive Reinhard staff will wish to know.

Turkish immigrants may well deserve credit for pioneering the döner kebab business in Berlin but Hasir is not your average kebab joint; it's where Berliners and tourists alike could just get a little slice of Turkey. This family run business with six outlets across Berlin has been introducing customers to a riot of flavours in all their dishes from the grilled lamb fillet to the mandatory humus and kuver.

The one at Mitte takes the cake for resembling a glamorous market with shimmering gold effect walls and subdued brown tints. While Hasir in the Adalberstraße is where it all started and at the Ocakbasi next door, meat dishes are char-grilled before serving. Pop a question to the chef in the open kitchen just in case curiosity gets the better of you. At Wilmersdorf, the décor is replete with Oriental touches and draws in prominent people from the world of politics, culture and business. The interior at Schöneberg is designed in a Turkish style with large murals and chequered floors while at Spandau it's all mellow with soft lighting and earthy hues.

The buzz in the restaurant is reflected in the kitchen where chefs are busy crafting Turkish delights such as lamb chops with rice, fried potatoes and salad, medallions of veal with mushroom sauce. Chicken schnitzel is roasted in a pan with tomatoes, sweet pepper, onions and mushroom and served in a clay pot.

Grilled delicacies include minced meat served on pita bread covered with a spicy sauce and topped with yogurt and herbs, and beyti, minced lamb barbequed on a skewer, seasoned with slices of radish, spicy onions, parsley, pepperoni and grilled tomato. Seafood is not forgotten on the menu; expect to see poached sea bass with tomato sauce, green pepper and garlic and giant prawns with mushrooms in a white wine sauce.

Desserts include Middle Eastern favourites like pastry of dough threads in honey syrup and nuts filled with almond crème and the Turkish rice pudding, while those who are less adventurous could settle for a very special crème brûlée.

The Berlin Plaza's recent face lift has transformed it into a posh and swanky hotel, and needless to say, the Restaurant Knese that is right next door, belonging to the same owners, has also changed in tandem. Located in the well known Kurfürstendamm, a haven of fashion and glamour, this restaurant serves a fascinating selection of renowned German specialities along with some local dishes which give their menu its much talked of twist.

The refurbishment performed on Restaurant Knese has created a marvellous and luxurious space where you could sit down and enjoy some great food. The décor is somewhat reminiscent of whisky enrobed chocolate, all dark woods and mellow lights while the service is as you would expect, friendly and helpful.

Typically expect to find dishes such as beef consommé with semolina dumplings; potato soup with sausages and baked black pudding ravioli on a ruccola salad amongst the starters. Other favourites in this section include loin of pork with wholemeal toast, buttered mushrooms with herbs, and pickled Scottish salmon with whisked horseradish and fried mashed potatoes.

If you're looking for a dish that is distinctive to Berlin, then you might wish to try the Koenigsberg meatballs with buttered potatoes and seasonal salad; knuckle of pork with sauerkraut or lamb stew with onions and green beans. An eclectic international section includes delicacies such as fried breast stripes of duck with sweet and sour root vegetables and ribbon vermicelli; pork and rump steak with roasted rosemary potatoes and mushrooms or veal schnitzel with warm chive and potato salad.

A meal at Restaurant Knese would be incomplete if you did not try some of their desserts such as baked camembert with cranberry-pepper pear and buttered toast, apple strudel, or summer pudding, both with fresh fruits, ice cream and whipped cream. A stein of cold beer to go along with any of the dishes seems the perfect accompaniment and you could choose from some of those on tap or a draught  beer, while a selection of fine wines, fruit juices and other beverages are also present if you so prefer.

Meetings, business events or celebrations can be held in the restaurant and it seems to be an ideal spot, whatever the occasion.

Berlin's Kurfürstendamm is home to a number of boutiques by leading designers, drawing fashionistas by the hordes, while the hotels and restaurants in this upscale boulevard are equally popular with locals and visitors alike. In the midst of all these trendsetting shops is the Austeria Brasserie, an elegant and very chic French-inspired restaurant, where you could indulge in some of the best oysters, lobster, fish and other delicacies.

As you enter Austeria Brasserie, the serene atmosphere sets to work, lulling your senses, helping you to fully relax and enjoy the fabulous food on offer. The plush furnishings, warm lighting fixtures, and eclectic murals on the walls create an ambience that is quietly refined. You could choose to sit in the restaurant over an elaborate meal with coffee and cocktails later in the stylish lounge or if you just want a snack, say a homemade pie, then the bistro will suffice, providing you with a number of options for some light enjoyment.

For oyster lovers, there are well known names in the menu that will trigger a keen sense of anticipation whilst those who prefer lobster could try it grilled, with tarragon mayonnaise, cream and chervil vinaigrette. The boiled version, served cold, with garlic and cocktail sauce also makes a handsome dish, while butter poached langoustines with noodles and Newburg sauce is a veritable treat indeed.

Amongst the appetizers, the choices are numerous, and you could try out the pot roast goose liver with pear and Mesclin lettuce salad; spaghetti with cherry tomatoes, basil, parmesan, garlic and chilli, or pumpkin cream soup with saffron and crayfish. Moving on to the more substantial dishes, the sea bass in salt crust with spinach and parsley potatoes; a large sole meunière with glazed vegetables or the oven roasted dorade filled with Provençal herbs and served sautéed with fennel, all deserve special mention.

Austeria Brasserie also has some specials lined up, and you could treat yourself to Russian caviar, served with crème fraiche and foil potato or different variations of smoked salmon with red horseradish and sour cream. Desserts are not left behind in this quest for culinary excellence and a mere sampling will prove that they have hit it spot on. Whether it is the crème brûlée, delicately sprinkled with brown sugar, or the mousse au chocolat with Valrhona chocolate, kumquat compote and vanilla cognac foam, or the sorbets and homemade tarts, these confections are almost bound to afflict you with calorific amnesia of a high order.

Not content with just a selection, Austeria Brasserie has an entire walk in wine cabinet with over 140 choices from across the world. Two different temperatures are maintained, ensuring that the optimum level is retained consistently. 

While this idyllic restaurant is well suited for a meal with friends or family, their business lunch menu has some delicious options and is just the thing over which to spend some quality time with your associates.

Ma is a Chinese word for horse and with a century old clay horse standing majestically in the middle of the room, made during the Han dynasty in China, you don't have to look too far to see how the restaurant got its name. Located at the rear of Hotel Adlon Kempinski, Tim Raue's new venture at this upmarket spot demonstrates that he has come a long way since his days at Restaurant 44 in Swissôtel Berlin, where he honed his culinary skills.

The Asian inspired interior of slate, bronze, jade and cashmere fabrics add character to the place; while the cosy brown and yellow sofas may help you linger a little longer. Look outside and you might notice an abundance of creepers descending down the glass windows, lending an earthy and bright feel.

Raue's passion for freshness and harmony of flavours is reflected in his food. He manages to achieve that delicate balance by combining the natural sweetness of fruit with a bitter note of fresh herbs and plants in meat, fish and vegetables dishes. To help guests understand how the tender Kobe-style beef comes only with a fork and spoon watch the chefs in the open plan kitchen slice the well-marbled meat, which is then slightly blanched and immersed in soy broth poured from a teapot.

There's foie gras with shiso herbs, red grapes and Sichuan pepper and soft shell crab with leeks and ginger amongst starters. Watch taste and textures combine in main courses of fish maw and scallops with green paprika and coriander; lobster with cinnamon blossom pink lady and apple jelly, and ox tongue with mustard, pear, kohlrabi and cumin. Pigeon is cooked Cantonese style with jus from dried mushrooms and green beans.

Sweet treats include raspberry tapioca with milk ice and tarragon foam and Mallorquin peach with passion fruit, basil and raspberry ice cream. The cordial service by Anne-Marie Raue and her team sustain the warmth and friendliness of this place, which could appeal to just about anyone - whether it is a guest at Hotel Adlon Kempinski, a tourist or just about any Berliner.

Oranium is a café that mixes traditional and contemporary elements to provide a pleasant venue to enjoy, amongst other things, long idyllic brunches in the heart of Berlin. Set in the corner of the street in a stone building, the façade features large windows that allow guests to get a good view of the activities outside and allow ample sunlight. The interior houses plush leather settees and makes room for seating on two levels. Soft, warm lighting takes over in the evening providing a warm, relaxed ambience. The cuisine is international, the service friendly and unobtrusive.

If you visit there for breakfast the options include raw minced pork with onions and marjoram, pickles, fresh rolls and butter, fresh croissant with cream cheese, honey or jam, a boiled egg, garnished with fruit and butter, and small Spanish omelette with potatoes, fresh peppers and red onions served with Serrano ham.

More variations spring up in the form of Waldorf salad with smoked turkey, scrambled eggs with mozzarella, tomatoes, basil, Italian country ham, and cream cheese with fresh herbs, garnished with fresh fruits, jam, rolls and butter, and a wholesome Oranium brunch of grilled pork with tomato hollandaise. Smoked salmon with cream horseradish, Camembert baked in a sesame dough with cranberries, chicken peach salad with shrimp, a cream cheese ball topped with stewed apples, sugar and cinnamon, or scrambled eggs with bacon and sausages, served with jam, croissant and butter add to the fine range of options.

Among starters you can try an aperitif trio, black and green olives filled with cream and Corsican goats' cheese, served with fresh baguette and Norwegian smoked salmon served with creamed horseradish, butter and toast. A classic goulash soup with beef, onion and peppers could be a good accompaniment.

Salads are represented by Oranium salad, a crisp and fresh salad with tomatoes, cucumbers, boiled egg, corn, radishes, sprouts and a dressing choice which includes ginger-curry, honey-mustard-dill, yoghurt-basil-lime, vinegar and Caesar dressing, and a curry chicken salad of grilled chicken garnished with exotic fruits and mango chutney.

If you are in the mood for a quick snack order the tuna submarine sandwich with aioli, red onions, peppers, pickles and tomatoes and a fruity chicken wrap of chicken breast strips mixed with pineapple, orange, peppers and a hot, fruity curry sauce.

People who prefer pizzas can opt for crispy crust with flavoursome sour cream, au gratin with cheese topped with Parma ham and arugula, and shrimp and fresh mango. A range of tapas and finger food are also available.

Mains could consist of rump steak with glazed onions, capers and crispy fried potatoes and pork medallions in a spicy tomato and olive stew with a hint of Garlic, served with baked potato and sour cream. Fresh strawberries with mascarpone sweetened with brown sugar and amaretto and a homemade tiramisu serve to round off your meal with a touch of elegance.

The most striking feature of Shochu is probably its location in close proximity to the majestic chariot horse topped Brandenburg Gate, one of Europe's most famous landmarks and the former entryway from East to West Berlin. A close second, is the fact that it is situated within the charming and elegant Adlon Kempinski Hotel that has been one of Berlin's most luxurious destinations for over a century.

Shochu is the name of a Japanese alcoholic beverage and there are no prizes for guessing that Japanese bartending is more of a celebration at this stylish bar. Enlivened by bar specialist Matthias Reeder and his team, this concept follows Japanese philosophy and way of life and is poised on the crossroads of tradition and modern trend, as ever so present in Japan.

The interior is designed by renowned German lifestyle designer Anna Marie Jagdfeld and you cannot help but feel like a king upon entering Shochu. The walls are covered in a combination of rare, ceiling-high, gold-plated panels carved in traditional Chinese style as well as bronze coloured silk. Dark wood, leather, slate and black lacquer turns the bar into an intimate place. The bright bar itself is decorated with jade-mosaics and yellow marble. A big fireplace, open to both sides, divides the room into several small sections.

The menu is divided into two categories; under the section titled 'emergence', it offers classic recipes from over 200 years of cocktail history. The 'teachings' section presents exclusive Shochu creations blended with flavours such as nashi pear, sesame, green tea and jasmine flowers. Take the refreshing chugoku, for example, created with Shochu, grapes, jasmine tea and elderflower sugar.

Fresh and new creations inspired by Tim Raue, Adlon's Food Director and the man behind Shochu Bar, add flair to the menu. Restaurants Uma and MA Tim Raue focus on providing diners with some of the finest Japanese and Chinese dishes and Raue's obvious passion for freshness, new flavours and the harmony between food, the body and spirit is clearly reflected there; his creations vitalize as he does not use carbohydrates like white sugar or refined flour.

The classy bar has definitely set new standards both in Berlin and internationally. Shochu warmly welcomes customers till 2:00am.