CULINARY HOTSPOT ALERT BERLIN - PAPILLON AND SCIROCCO BRASSERIE
We’ve long been familiar with the delights of Papillon Berlin. Now, Scirocco Brasserie has joined the ranks of our favorites, spoiling us with its innovative flavors and fresh and exquisite dishes.
Scirocco Brassesie
The Scirocco Brasserie has recently opened its doors in the heart of the iconic Ku'damm, blending European classics with modern international cuisine. The brasserie’s success begins with its name: ‘Scirocco’ refers to the Mediterranean winds from the Sahara, known for transforming into powerful tropical storms in North Africa and Southern Europe during summer. Reflecting this dynamic, the diverse offerings of Scirocco's international kitchen team, led by Nadav Kundel, Culinary Director of Peak Hospitality, span North Africa, the Middle East, and Southern Europe, resulting in unique and vibrant flavor combinations. For those who favor more traditional fare, classic dishes are also available on the menu.
True to the spirit of a classic brasserie, Scirocco offers a range of small and large starters, main courses, sides, and desserts, serving high-quality dishes from breakfast through dinner. The focus is on fresh, locally sourced ingredients, with a particular appreciation for seasonal fruits and vegetables. One of the highlights is the food-sharing concept, encouraging guests to share and enjoy dishes in a convivial, family-style atmosphere, whether dining in small or large groups.
Since mid-May, Scirocco Brasserie has been welcoming guests with a menu brimming with Mediterranean favorites. From halibut fillet with warm Jerusalem artichoke and chard salad to perfectly triple-fried chips, there’s something to delight every palate.
Papillon Berlin
Not far off in the heart of West Berlin, Papillon invites guests to rediscover the glamour of the 1970s infused with contemporary elegance. This summer, the popular dinner and dance experience is elevated by a brand-new spring-summer menu, designed to create unforgettable moments in the warm evening breeze.
The new dishes feature fresh, light flavors, often highlighted by fruity notes and a hint of citrus, perfectly reflecting Papillon’s Mediterranean-inspired cuisine masterfully blent with modern twists. “At Papillon, every guest should feel seen and individually catered to, regardless of their preferences,” says Executive Chef Nadav Kundel, introducing the new vegan menu. Kundel’s approach emphasizes simplicity paired with bold, experimental combinations, resulting in memorable culinary creations.
Papillon Berlin
Not far off in the heart of West Berlin, Papillon invites guests to rediscover the glamour of the 1970s infused with contemporary elegance. This summer, the popular dinner and dance experience is elevated by a brand-new spring-summer menu, designed to create unforgettable moments in the warm evening breeze.
The new dishes feature fresh, light flavors, often highlighted by fruity notes and a hint of citrus, perfectly reflecting Papillon’s Mediterranean-inspired cuisine masterfully blent with modern twists. “At Papillon, every guest should feel seen and individually catered to, regardless of their preferences,” says Executive Chef Nadav Kundel, introducing the new vegan menu. Kundel’s approach emphasizes simplicity paired with bold, experimental combinations, resulting in memorable culinary creations.
Unlike many other restaurants, Papillon doesn’t merely offer vegan alternatives to its main menu but instead crafts entirely original vegan dishes. This season, Nadav Kundel’s starter features crudo—a raw fish dish served with a zesty blood orange sauce, kaffir oil, chives, and sesame seeds. Another highlight is the Oysters on the Rocks, ice-cold oysters paired with a vibrant passion fruit sauce.
In line with the season’s light and fresh spirit, Papillon offers a Spring Salad with seasonal berries, sugar snap peas, goat cheese, and almond brittle as an entrée. For lighter appetites or sharing, the menu includes fries served with refreshing lime and chili mayonnaise.
The main course showcases a Pan-Seared Duck Breast, accompanied by a citrus-infused duck jus, parsnip purée, apple, and sugar pea salad. The vegan menu shines with a cauliflower steak, served alongside lentils, caper sauce, pine nuts, and fresh herbs.
To conclude the dining experience, Papillon’s dessert menu features a Strawberry Mille Feuille, a puff pastry delight with strawberry rose caramel, mascarpone cream, and almond sorbet, as well as a classic lemon tart with tangy-sweet lemon cream—a perfect ending to the season’s delightful offerings.