On July 1st, the Kanne group from Heede will open the full gastronomic concept “Wilhelm Alexander” at the Humboldt Forum in Berlin. While deli Alexander has been open since late April, casual haute cuisine restaurant Wilhelm is now following suit.
Based on the tourism activities of its famous namesakes, the Humboldt brothers, “Alexander” offers an international concept and German-French cuisine “Wilhelm” á la carte.
Fabian Fiedler, who worked at Aqua (Chef Pârtissier) at the Ritz Carlton in Wolfsburg and Haerlin at the Hotel Vier Jahreszeiten in Hamburg, will be in charge of the kitchen.
Also responsible for the conceptual orientation is Patrick Jarosz, a multi-prize winner who made a name for himself not least through his presidency of the German Bocuse D’Or and book publications with Eckart Witzigmann.
An everyday concept of refined cuisine
Restaurant Wilhelm’s rich culinary history is celebrated with a casual fine dining concept that is based on Humboldt’s time in Paris, but also has a local Berlin influence. The German-French cuisine, whose dishes change regularly, is based on various exhibitions in the museum itself, as well as on regional and seasonal dishes.
The menu features many classic dishes such as Niçoise salad, Königsberg meatballs or sole. The wine list is also based on the German-French region.
Furnishing
“Restaurant Wilhelm” has a total of 90 indoor seats and around 100 outdoor seats at the Schlueterhof. The interior design features a lot of green and warm wood tones, as well as special elements such as golden palm leaves. It was implemented by the interior department of the Kanne Group family company headed by Irene Kanne.
In addition to the classic use for restaurant guests, the “Wilhelm-Alexander” location is also suitable for holding events. With the inclusion of large outdoor areas and separate smaller conference rooms, there are a variety of possibilities for Christmas parties, joint events or private celebrations.
(Kanne Group/SAKL)