Berliner Bahnhof Stylish all-day bar at Deichtorhallen

Next stop: Deichtorhallen. At the place where the trains to Berlin once left, you can now enjoy exquisite drinks and small delicacies. Berliner Bahnhof is a restaurant and a bar at the same time. Before or after a visit to the exhibition, as an after-work event or on a date - the all-day bar is a place of lightness, creativity and liveliness.

Berliner Bahnhof was founded by four renowned restaurateurs Thorsten Gillert (Artisan), Rainer Wendt (founder and former operator of Café Paris), Klaus-Peter Popp (former manager of Café Paris) and Jörg Meyer (Le Lion-Bar de Paris).

Whoever enters the restaurant through the glass door stands in a large room - is it already a hall? Modern and with a straight edge, materials. Marble, stone and brass, for example, are combined here. The light wood of the bar and the grey upholstery of the seating create a good contrast and invite you to linger. A large brass clock that runs the entire length of the first bar catches the eye - no one should miss their train.

A second bar, a rectangular island, is the centerpiece at the back of the restaurant. Those who want high-quality cocktails will get their money's worth here: the signature cocktail is the Berlini with pear, Chinotto Nero and Crémant. If you're hungry, the menu offers small dishes such as sandwiches, salads, pasta and wine pairings.

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We drink a Crémant as an aperitif and try a leek and chickpea soup with sage and croutons and a caponata with aubergine and peppers, sultanas, pine nuts and almonds. Glass number two is filled with a dry white wine: Santi Lugana Folar 2020. By the way, "folar" in the Veronese dialect refers to the immersion of the pomace (i.e. the layer of skins, seeds and stems) in the must during fermentation to enrich it with the aromas and colours from the berry skins.

We taste the porcini ravioli with sage-garlic butter and pecorino for the next course. Very spicy, very tasty! A radicchio salad with citrus marinade, red onion, oranges and walnuts also lands on our table. Personally, I sometimes find orange flavouring difficult, as it can become too dominant. In this case, the sweet and sour note works wonderfully as a counterpart to the bitter radicchio. Our last stop is a gorgeous pannacotta with strawberry puree and an espresso to go with it. I'm already looking forward to the next stop in this great location!