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THE ADLON CLASSICS

THE ADLON CLASSICS

Berlin, August 1, 2018. The idea was to add new dishes to the Lobby menu which not only had a connection with the hotel but were also typical of the region. These dishes also had to be popular, have an exciting story to tell and a distinctive twist in their preparation. The result is the Adlon classics – a new interpretation of some famous dishes.

ADLON Currywurst

The currywurst is quintessentially Berlin just like the Brandenburg Gate. However, there are also reports that it could have originated in Hamburg or the Ruhr area where the sliced boiled sausage with curry sauce also enjoys great popularity. One thing is sure however, the Berlin snack stand owner Herta Heuwer filed a patent for the “chillup” sauce she invented in 1959. Many variations of her sauce recipe have been served with the currywurst ever since. Hotel Adlon Kempinski has created its very own sauce recipe. The sausage is produced by Farmer “Rahlf” from Ahrensfelde on the outskirts of Berlin, also using the hotel’s own recipe.

ADLON Döner Kebab

The döner kebab - an undeniably successful import from Turkey, one may think. However, not many people know that the döner kebab in its current form was invented by the Anatolian guest worker Kadir Nurim in Berlin at the beginning of the 1970s. The Adlon has created its own very unique version of this classic dish with strips of veal loin fillet and truffle cream.

Berliner “Reuben Sandwich”

Like so many classics, there are a number of different stories concerning the origin of the Reuben Sandwich. Hotel Adlon Kempinski serves the sandwich with Kassler, a smoked and cured loin of pork
and Berlin invention of master butcher “Cassel” who ran a butcher’s and deli shop in Berlin around the turn of the 20th century. One could also call it the “Adlon Kassler” as Farmer “Rahlf” produces it exclusively for the hotel with a black pepper crust, reminiscent of the original pastrami.

Berliner Bulette

This dish was served to members of the French occupying forces under Napoleon who were in Berlin at the beginning of the 19th century. This explains the origin of the name “Boulette” or pellet which incorrectly ascribed its creation to the French. The Adlon’s buffalo meat from the countryside just outside of Berlin is refined with Italian cured pork belly. The pork belly provides a fine aroma and makes it meltingly tender.

Berlin Potato Soup with Bockwurst

Adlon’s potato soup is served with “bockwurst” which, according to tradition, originated in Berlin in 1889. At a party to celebrate the start of the winter semester, innkeeper Robert Scholz supposedly offered his guests these fine boiled sausages made by the butcher Benjamin Löwenthal. The “Tempelhofer Bock”, a regional dark beer, was served with these sausages.

Media contacts:

Sabina Held • Director of Public Relations
Hotel Adlon Kempinski Berlin
Unter den Linden 77 • 10117 Berlin • Germany
Tel +49 30 2261 1703 • Fax +49 30 2261 1061
Sabina.Held@kempinski.com

Stephanie Günnel • Public Relations Executive
Hotel Adlon Kempinski Berlin
Unter den Linden 77 • 10117 Berlin • Germany
Tel +49 30 2261 1944 • Fax +49 30 2261 1061
Stephanie.Guennel@kempinski.com

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