Enjoy Berlin from above and know where it comes from? Sounds like a great idea! At the Berlin TV Tower, we focus on quality, regionality and real taste. That’s why we work with selected producers from the surrounding area – like Landhof Rahlf.
This is where we source the meat for our legendary Königsberger meatballs or our crispy broiler – from animals that are kept in a species-appropriate manner. Because our claim is the best ingredients, sustainably produced and full of flavor.
Not only do we work closely with farmer Torsten Rahlf and his team, Tim Raue does the same. A close and trusting cooperation was extremely important to all of us and, above all, both Tim and we had to be convinced of the quality and that is only possible if you try it yourself! In this way, we can guarantee great quality with a clear conscience and know exactly how the meat from Farmer Rahlf gets to your table!
Torsten Rahlf, his family and his team have been running the Landhof since 2009, when they decided to get their meat from their own pigs and cattle and their eggs from their own chickens.
Dreissigacker is synonymous with top German wine. Jochen Dreissigacker took over his parents’ winery 20 years ago and gradually led it into the modern age. Dreissigacker’s philosophy is characterized not only by a return to old values and sustainability, but also by innovation, foresight and forward thinking. This is how Jochen Dreissigacker managed to catapult the winery to the top of German viticulture. As the owner of one of the first wineries to sell selected wines via NFTs, he is once again demonstrating his pioneering role in the industry. Dreissigacker wines can be found not only in Germany, but internationally on the best wine lists in top gastronomy.
Dreissigacker has been cultivating the vineyards in Bechtheim and Westhofen for more than 20 years. During this time, there have been some outstanding and challenging years – because nature writes its own rules. As a winegrower, he adapts to these and tries to prepare the vineyards and vines as best he can for what may come. He believes that only healthy and strong plants can withstand the weather conditions, which is why the team invests the majority of its work in cultivating the vineyards. Almost 1000 hours of manual labor are invested in one hectare of vines each year. He relies on time, because in the end it is time that gives his Rieslings their full splendor.
Dreissigacker wines are definitely not “everybodys darling”. They polarize and therefore have a large fan base, but also many critics for whom the wines are often too atypical. They do not conform to any pattern, cliché or any other stereotype, but Dreissigacker clearly tries to make independent, unadulterated and unique wines. This is why he has made it his mission to transport the soils and the single-vineyard sites in particular into the bottle as naturally and gently as possible. So you could say that sustainability, closeness to nature and, ultimately, time are what make Dreissigacker wines what they are.
Since 2014, BRLO has stood for craft-brewed beer, creative gastronomy and a clear attitude. Founded by Katharina Kurz, Michael Lembke and Ben Pommer, BRLO has developed from an idea among friends into an integral part of Berlin’s beer culture. The name “BRLO” comes from the old Slavic language and is the origin of the name Berlin – a reference to the deep connection to the capital.
With the BRLO BRWHOUSE at Gleisdreieck, a brewery restaurant built from 38 overseas containers, the team has created a place that combines the art of brewing, culinary delights and urban design.
Today, BRLO operates several locations in Berlin, including BRLO CHICKEN & BEER in KaDeWe, KASCHK in Mitte and a gastropub in Charlottenburg.
The beers – from classic Hellen and Pale Ale to Berliner Weisse – are not only available in the capital, but also internationally in over 15 countries. With the motto “Challenging Stereotypes”, BRLO focuses on diversity, sustainability and social commitment – and proves that beer can be more than just a drink.
The name Mampe stands for high-proof Berlin history since 1831. What once began as a medicinal bitters against cholera developed into one of the best-known liqueur brands in Germany. The herbal liqueur “Halb & Halb” in particular became the company’s flagship product and is still a popular classic today. After eventful decades, Mampe has been experiencing a renaissance since 2012. Today, handmade spirits are once again being produced in the glass factory in Kreuzberg’s Bergmannkiez district – from traditional herbal liqueurs to individually configurable gin.
The trademark, the white elephant, once again adorns every bottle and is a reminder of the brand’s long history. With guided tours, tastings and events in the historic distillery, Mampe invites you to experience Berlin’s drinking culture up close. The Berlin television tower and two of Berlin’s most famous landmarks come together like a pot and a lid.
Mitten in der historischen Altstadt von Strausberg, am Markt 6b, lädt die Kaffeerösterei Patrizier seit Mai 2023 zu einem besonderen Genusserlebnis ein. Was als “Whisky House” begann, hat sich zu einem Ort entwickelt, an dem Kaffeeliebhaber und Genießer hochwertiger Spirituosen gleichermaßen auf ihre Kosten kommen.
Die hauseigene Rösterei verarbeitet ausschließlich 100 % Arabica-Bohnen aus nachhaltigem Anbau, wobei der “Straussee-Kaffee” mit seinem ausgewogenen Aroma besonders hervorsticht. Neben frisch geröstetem Kaffee bietet das Patrizier eine beeindruckende Auswahl von über 700 Spirituosen, die in der sogenannten “Genussbibliothek” entdeckt und verkostet werden können.
A coffee, handmade with heart and regionally by the owner Patrick – we couldn’t have chosen anything better for the Berlin TV tower!
Dittel Architekten is an office for architecture and interior design in Stuttgart. Together, we create unique spatial experiences that inspire and create places that promote encounters, exchange and community. We stand for aesthetically clear designs and have a deep understanding of the needs of users. Through intensive analysis and dialog, we develop solutions that are sustainable – in terms of use, design and quality. This results in individual architecture that is convincing today and will endure tomorrow.
We have been working passionately for the success of our customers every day since 2005. Our expertise includes the design of sustainable spaces for hotels and restaurants, working environments, retail, cultural and educational facilities. From the first sketch to the final implementation, our team of 60 employees provides holistic support for every project: reliable in the planning, transparent in the process, precise in the implementation.
Our approach: Good architecture speaks for itself. It is clear, aesthetic and durable. We design spaces that both inspire today and endure tomorrow. We always think of interiors and exteriors as a unit and support all service phases – from the feasibility study through to use.
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