The Casual Restaurant at Hotel SO/ Berlin Das Stue

We love the Hotel SO/ Berlin Das Stue in Tiergarten! With its uniquely beautiful interior and private atmosphere, it sets stylish contemporary standards and invites you to linger forever. This is also the case in the exclusive hotel restaurant, The Casual, where the new head chef, Alessio Landi, serves excellent fusion cuisine.

The bar, which discreetly adjoins the equally intimate reception area, is like a large living room for art-loving friends. Nothing here gives you the feeling of being in a hotel. Even the rooms and suites seem like private rooms for good friends who don't want to go home in the evening.

Now, the restaurant at SO/ Berlin Das Stue has a new head chef who, together with his team, serves truly outstanding fusion cuisine with Italian influences. So it's time to put the hotel in Tiergarten back on the gastronomic agenda. And to get straight to the point: Alessio Landi can cook. And how!

Soft music welcomes us to The Casual. The interior here is also familiar and ingenious. Designer Patricia Urquiola has created a cosy, cool place behind wooden slats with sumptuous furnishings, pleasant lighting and excellent acoustics. The perfect place to sit together with friends for hours or spend a first date.

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We start the evening with a drink from the bar and study the menu: starters, main courses, pasta and desserts. There are also vegan, gluten-free and lactose-free options. A straightforward menu that whets the appetite. To start, we order the mackerel with carrot variation, dashi and ginger and are served a beautifully designed plate, topped with crispy carrot straw.

The main course is a perfectly steamed cod fillet with wild broccoli, broad beans and parsley. We rave about it to the skies. We are also very enthusiastic about one of the allergen-free dishes: a kind of risotto made from riso orzo pasta with wild cauliflower, tarragon, pickled beetroot and rosemary. Really wonderful!

The desserts, a beautifully stable saffron mousse with honey, pollen and (ingenious!) wood sorrel, and a deconstructed tiramisu made from homemade sponge fingers, a heavenly hazelnut purée and cocoa, really got us raving. The espresso is first poured at the table and then melts into the fluffy biscuit from the outside in. We would come back just for that.

Well-fuelled, we don't want to leave for a long time yet. It's too cosy. Late in the evening, we leave The Casual through the elegant lobby and the long corridor. The heavy door lets us out into the Tiergarten, the lights twinkling on the wet street. It was nice!

Constanze Hallensleben

Founder Creme Guides