Luxury holidays in Berlin
When to go
There’s never a bad time to visit Berlin. In the balmy summer, there are all kinds of alfresco delights to indulge in; in winter, it may be cold and up-to-your-knees snowy, but it’s also incredibly atmospheric. And there’s glühwein on sale everywhere to warm you up.
From the blog
Tales from our travels
PlanesThere are two airports in Berlin. Berlin International, better known as Tegel is the most likely arrival point for visitors from the US. It’s about six miles north of the city centre and is well served by transport links. Schönefeld is equally easy to get to and from. For information go to www.berlin-airport.de.
TrainsDeutsche Bahn (www.bahn.de) is Germany’s national rail service, and operates cross-country links, as well as routes to other European cities. Berlin’s metro system – the U-bahn – runs from the early hours of the morning until just after midnight; and all night at weekends.
AutomobilesDon’t bother. Parking places in central Berlin are difficult to find | and very expensive when you do…
TaxisYou’ll find taxi ranks all over the city, and you can also call Taxi Fon (0800 8001 1554) to get one sent to you. When you get into a cab, the meter will always be set to €2.50. Expect to pay €1.50 a kilometre after that.
As you might expect from a chef who trained under Ferran Adrià, Paco Pérez creates dishes that could pass as artworks, colourful culinary portraits painted in foams, jus and powders. But these are not just hollow theatrics – Pérez has a gift for combining flavours that has bagged him a quintet of Michelin stars over the years. Miramar, the seafood-slanted restaurant he set up with his wife in his hometown of Llançà, near Girona, has become a site of gastronomic pilgrimage (sea cucumbers are a speciality). Peréz has not confined himself to Spain, however. When he opened Cinco at the Das Stue in Berlin in 2013, expectations ran high. Within a year, its technically accomplished, Iberian-inflected, 25-course tasting menu had added another Michelin star to his CV.