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.