FINEST CUISINE, GERMAN WINES

DIE QUADRIGA, its chef and the wine cellar.

"Each top-quality and natural ingredient has its own ambrosial taste. And it must absolutely never, ever be covered up." This is the inalterable credo of the chef at BRANDENBURGER HOF. Bobby Bräuer calls the shots in the Michelin-star kitchen of the QUADRIGA restaurant, and he has been known to serve baked calf sweetbread rounded off with vanilla, or Pauillac lamb complemented by lavender and Fleur de Sel.

Bobby Bräuer is one of the most talented chefs in the country who learned his craft from Dieter Müller, Eckart Witzigmann and André Jäger. With a passionate penchant for all things Mediterranean, the outgoing QUADRIGA chef is the imaginative designer of one of Berlin’s finest restaurants. His exquisite combinations find a most suitable atmosphere in the aquamarine SALON OROFINO as well as in the red festive ambience SALON KÖNIGSSTUHL.