At Berlin Urban Hotel, we believe that every dish tells a story — one of flavor, origin, and creativity. This month, our Executive Chef unveils a signature recipe that captures the essence of refined Mediterranean cuisine with a modern, botanical twist: Seared Octopus on Celeriac Cream & Lesser-Calamint Artichoke.
This elegant plate begins with tender, slow-cooked octopus, seared to perfection for a caramelized outer layer that contrasts beautifully with its succulent texture. The octopus is delicately paired with a smooth and earthy celeriac cream, offering a subtle sweetness that balances the sea-inspired flavors.
Elevating the dish further is our seasonal highlight: artichokes infused with lesser calamint — a rare and aromatic herb that lends a fresh, minty undertone with hints of citrus. This unexpected element adds depth and brightness, enhancing each bite with layers of complexity.
Whether you’re joining us at the hotel’s restaurant or recreating this masterpiece at home, this dish is a celebration of ingredient-driven cuisine — where land and sea meet on a plate in perfect harmony.
Stay tuned to our blog for the full recipe breakdown and Chef’s tips on preparation, plating, and wine pairing. It’s time to bring a taste of Berlin Urban Hotel to your kitchen.