The Grand Dining under Chandeliers

The Grand has been around for five years now and in that time they've certainly made a name for themselves. Recently, they've even been labeled one of the best places for grilled meat in Berlin – so we decided to check it out for ourselves.

In what used to be a school building in 1842, the flair of old grand hotels has been brought back to life, bringing old and new together in an innovative, exciting way. The interior provides a wonderfully unique ambience with much to discover.

Lively, but nonetheless intimate and – thanks to the subtle lighting – very cosy. Waiters in black trousers and white shirts hurry from table to table, providing diligent attention to the numerous guests at the classically laid out tables.

The menu is extensive. Along with a variety of the finest beef from their Southbend Grill, including the legendary Kobe steak, and every thinkable side dish, each course also has countless meat-free alternatives.

Appetisers, soups, and salads can be counted amongst intermediate courses, oysters, and seafood, followed by fish and other meat dishes as well as vegetarian and vegan mains.

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For our appetiser we enjoy two scallops au gratin in their shell with mushroom ragout, which leave a thoroughly satisfying aftertaste. Just like the tagliatelle with fresh truffle and mange tout that follows, which my companion was particularly taken by.

For myself, I chose a very puristic dish: eight rose-coloured prawns, cleanly served on a fine bed of ice with a touch of aioli and cocktail sauce… as simple as that may sound, I loved it!

My companion found favour with the grilled beef of Husum cow with butter "Café de Paris", chunky chips, and crispy baby spinach with ginger and lime.

Through the extreme heat of the Southbend Grill (temperatures can reach 800° Celsius!), the fibres in the meat contract so quickly that a delicious, almost caramelised crust develops, under which the meat stays tender and juicy. Perfect!

Constanze Hallensleben

Founder Creme Guides