You'll find BLEND in the bustling busy streets next to Berlin's famous Tiergarten. The cosmopolitan West Berlin is an energetic and quickly changing district where businessmen scurry the streets and neighbors pour in for shopping. The restaurant is connected to the Pullman Hotel Berlin Schweizerhof and caters to a perfect mix of local foodies and travelers enjoying not having to leave the hotel for some good food. Berlin's food scene is not one to be taken lightly. The German capital is setting the stage for being one of the fastest up and coming culinary cities in Europe. 

BLEND is known as a melting pot where modern European food is taken to the next level.  The creativity of the dishes are matched by its enticing and contemporary design. The modern design of the interiors catapult you into a futuristic and swanky realm. Björn Rauschenplat, a third generation restauranteur, began BLEND after a number of other leading restaurant conquests. I also had the opportunity to chat with Steffen Sinzinger, the chef at BLEND, who shared with me where his innovative gastronomy concepts came from. Whether it be something that he experienced during his travels or putting a new twist on a traditional dish- his creations are nothing short of revolutionary. 

The dishes are proudly served with only the best quality and regional ingredients with an ever changing menu based on seasons. Some of my favorite starter dishes began with the fresh Cucumber Salad with peanut tofu, marinated shiitake and wasabi Caeser cream. I also tested the Wild Garlic Soup with a side of citrusy marinated trout ceviche along with the Flambéed Halibut paired with leek, couscous, with smoked egg yolk cream. For the main courses we enjoyed the Beef Fillet au Gratin with calamari topped aubergine along with the the Lukewarm Salmon matched with Indian veggie balls, mint oil, and almonds. In addition, we snacked on some side dishes like the Potato Lime Mash and Olive Risotto. For dessert (and of course my favorite part of the meal) we had the Tonku Bean Pudding coupled with rhubarb compote, granola, and blossoms. We also had the Haupia with cucumber aloe vera sorbet and dried pepper melon of which I highly recommend. Lastly and also another favorite, we had the Roasted Peaches with Gorgonzola, vanilla yogurt and pistachio. What I found super helpful about the menu was the key at the bottom showing you what each dish contained- in case someone has dietary restrictions. 

The BLEND Bar is connected to the restaurant where their highly knowledgeable bar team are prepared to concoct ingenious cocktails for you. The restaurant is open from 12:00-14:00 for lunch and then again from 18:00-23:00 for dinner. Click here to reserve your table.

Caitlin Collinsblend Comment