The steakhouse at the JW Marriott Berlin, which also offers food for vegetarians, vegans and fish lovers, has now opened.
The new restaurant JW Steakhouse Berlin at the Hotel JW Marriott Berlin is still known to Berliners as the Hotel Maritim. Friedemann Heinrich is the steakhouse’s executive chef and is responsible for the hotel’s entire food service operation. Regional meats are served, including 21-day matured tomahawk from Hamburg Ems cattle, rib eye from Bergsdorfer meadow cattle or filet mignon from Suckower Aubrac. In addition, international cuts are also offered. not only meat lovers will be happy here, because there are just as surprising vegetarian as vegan options or even fish specialties on the menu. The restaurant provides an extravagant ambience with red opulent velvet armchairs, dark high-quality wooden walls and nostalgic Art Deco lamps.
At first glance, the interior of JW Steakhouse Berlin is reminiscent of a luxurious nostalgia train. Always in view are the steaks in the two maturing refrigerators. The menu at JW Steakhouse Berlin features both classic and innovative dishes made with high-quality, certified prime beef in a variety of sizes, including 21-day-aged tomahawk or T-bone from Hamburg Emsrind, filet mignon from Suckower Aubrac or rib eye from Bergsdorfer Wiesenrind. Guests will also be delighted by Brandenburg lamb karee and half Mecklenburg chicken roasted in the Josper oven. To bring excellent meat to the plate, it takes time and know-how. In the Dry Ager maturing refrigerator, the meat is hung to dry and mature on the bone for an extended period of time. All this happens right in front of the guest, in the heart of the restaurant. But it’s not just the high-quality meat that is meant to fascinate, the spicy baked primeval carrots, the indulgent JW Steakhouse Parmesan fries or the Rottstocker fish meatball with pickled fennel and herb salad are also meant to delight the guest. Vegetarians are also catered for! They may look forward beside numerous vegetarian soups and hors-d’oeuvres up-to-date also to a Bärlauch pearl barley Risotto with buffalo Burrata from Kremmen, refined with raspberries. Guests will find at their table the olive oil ART OF OIL, made exclusively from organically grown olives of one of the most famous Spanish olive varieties: the Arbequina.
Meat is not meat. And not all steaks are the same. Executive Chef Friedemann Heinrich (35) also sees it that way. He and his team share with guests their knowledge of steak culture and the origins of steak choices. Each cut has its own story. After ten years working in the Middle East, most recently at The Ritz-Carlton, Doha, where he delighted guests with pan-Asian, French cuisine as well as steakhouse art, Friedemann Heinrich brings his passion for spices and appreciation of the products and individual components of the dishes to JW Steakhouse Berlin.
“I identify strongly with the brand’s philosophy, which is based on mindfulness, well-being and healthy awareness, and I’m excited to bring this to life in all culinary aspects,” Friedemann Heinrich explains in a Gourmet Report interview. “We focus on high-quality products that are characterized by sustainability and regionality. Each dish stands on its own and is created for discerning guests who appreciate quality, products as well as preparation.” Heinrich on his suppliers: “I’d rather use a locally produced, ancient type of grain than, for example, quinoa that has to be flown halfway around the globe,” says the 35-year-old chef, originally from Ribnitz-Damgarten at the Baltic Sea. “Without compromising on quality, we carefully select our partners to offer our guests a unique culinary experience.”
Guests are served craft beer from the Lemke Berlin craft brewery. Whether classic or international, barrel-aged or not, each beer goes perfectly with the various dishes on offer.
Opening hours: Daily 12 to 10 p.m.