GRACE on Berlin's Ku'Damm has long been a hotspot for foodies in the German capital. Probably the most beautiful rooftop bar in all of Berlin, GRACE treats guests to excellent drinks in a cozy yet cosmopolitan atmosphere every day. Especially in summer, guests flock here for BBQs and sundowners. The GRACE Restaurant scores with unique signature dishes under the direction of Executive Chef Martin Bruhn. Whether you prefer fish, meat, vegetarian or vegan options – you'll be spoiled for choice regardless. Bruhn travels the globe in search of culinary inspiration.

Hotel Zoo Berlin's roooftop bar GRACE is the summer hotspot for connoisseurs and trendsetters. © Hotel Zoo Berlin

The menu of the trendy restaurant recently got a paradisiacal update: after a trip by Martin Bruhn to the Maldives to the internationally known luxury resort Soneva Jani in November 2021, guests can now look forward to a unique combination of GRACE x Soneva inspired dishes. Bruhn explains in a Falstaff TRAVEL interview what exactly is on the menu and what makes the kitchens at GRACE and Soneva different.

Where did you get the idea to check out the cuisine and food concept at SONEVA?

In February 2020, I met Sobah, Chef at Soneva and winner of the "Best Chef in the Maldives" award, at GRACE Restaurant. We immediately got to talking and I was very inspired by our exchange and his style of cooking. Shortly after, I received an invitation to come visit him at Soneva Jani. Unfortunately, Corona got in the way, but in November 2021, the time finally came.

What was the SONEVA experience like? What left the biggest impression on you?

At Soneva, every experience is in tune with the rhythm of nature. That, of course, is quite breathtaking in such a dreamlike place. In addition, Soneva knows how to combine sustainability and luxury. You'll find that throughout the resort, but also in the kitchen. As a destination for highly awarded chefs, many great colleagues are flown in, such as Kenji Grotten (Japan) or Christian Le Squer (France). Fine dining is particularly exclusive at Soneva and an extraordinary experience for me as a chef. The number of guests per evening is limited, which allows for an absolutely intimate atmosphere, and the restaurants are located in the middle of the herb garden, out in the jungle, or directly by the sea.

Bruhn learns about sustainable cuisine on the island of Soneva Jani. ©Hotel Zoo Berlin

What did you learn personally and what aspects will you implement at GRACE in the future?

The experience taught me about a more conscious use of resources and the topic of healthy food. GRACE is increasingly becoming a place for high-quality, health-conscious cuisine. Vegan and vegetarian options must-haves, but high-quality meat and fish dishes will of course continue to be on the GRACE menu. Soneva has once again heightened my personal perception and awareness.

How would you characterize the food at SONEVA?

The dining options are consistently characterized as gourmet menus exclusively made from high quality ingredients. Fresh produce, lots of herbs – Soneva Jani has its own herb garden and it's amazing what grows there: fennel, arugula, sugar cane and much more. The portions are smaller and mostly based in conscious, healthy cuisine with Maldivian, Indian and international influences.

Healthy, sustainable fare is on the menu at the Shades of Green restaurant. ©Soneva/Julia Neeson

And how would you characterize the food at GRACE?

The cuisine at GRACE Restaurant is cross-culturally influenced by Asian and European flavors. In recent years, we've established some classics such as our Creamy Rock Shrimp and our interpretations of Wagyu Beef and Maine Lobster. I always need new ideas for the reinterpretations and traveling helps me incorporate new elements.

What can guests at GRACE look forward to on the new menu?

The new dishes on the menu at GRACE promise a fresh and summery explosion of flavors, such as Hamachi Crudo with Yuzu and Green Olives or Baked Pointed Cabbage, Truffle Vinaigrette and Sesame. Furthermore, since the end of May, we've had Rib Eye Tepanyaki, Gouchuyang & Peanut and Ca The Vietnam, Coffee Ice Cream, Sour Cherries and Dulce de Leche.

Will the SONEVA-inspired dishes remain on the menu permanently, or will they only be offered for a limited time?

The most popular ones will become our "signature dishes" and will continue to evolve with each menu change. So far, I can't say whether a dish of Maldives-Soneva-inspired food will catch on in the long run. We always keep the menu up-to-date, integrate new trends and like to try new things.

GRACE Berlin
Kurfürstendamm 25, 10719 Berlin, Germany
grace-berlin.com

Hotel Zoo Berlin
Kurfürstendamm 25, 10719 Berlin, Germany
hotelzoo.com