Cinco at Das Stue

When Das Stue opened in2013, Berlin wasn’t quite sure what had hit it: the one-time Danish embassy – all classical marble and grand staircases – eclectically hipped up into boutique-hotel perfection, with a pearly-white spa, animal motifs à gogo and maverick modern interiors by Patricia Urquiola. One thing that everyone was sure of, however, was that chef Paco Pérez’s elegant restaurant Cinco was set for greatness. They weren’t wrong… 

His avant-garde experience menu is a sensation of molecular gastronomy – designed to tickle all five senses…

Gourmet credentials – It's hardly surprising that Cinco bagged a Michelin star within a year of opening – master chef Paco Pérez had already chalked up four when he arrived. This may be Catalan-born Pérez’s first culinary outpost away from Spanish shores, but Cinco’s avant garde dishes have palpable Iberian influences. The menu is heavily slanted toward fresh fish and seafood (sea cucumbers are a signature), plucked from the waters of Cap de Creus, close to Perez’s renowned Miramar restaurant. Diners, especially those opting for the 25-course tasting menu, are treated to a culinary firework display. Expect foams, powders, jus and colour-rich dishes that could pass as artworks.

Top tipple – Reflecting Das Stue’s location and influences, the wine list is skewed toward German and Spanish labels, with around 400 to choose from. Das Stue’s stylish, sceney bar prides itself on its selection of rare spirits, with bourbons and whiskies particularly well represented. The cocktail menu is also a corker – order a sparkling royale or fruit-spiked martini and sit back and watch the ostriches (the bar overlooks Berlin zoo).

Highlights

– 25-course tasting menu

– Maverick Michelin-starred cooking

– 'Best Newcomer’runner-up at the Smith Awards 2013


Rates per a night from £167

To book this hotel visit mrandmrssmith.com

Food photos © 2015: tommas@foodphotography.cc

Recipes from this chef