Since 2016, two Berlin hospitality industry stalwarts have been quietly working together to up the stakes for exquisite and personalized culinary creativity. For your next dinner celebration, birthday party or work function, note the name Purgal & Kelm and prepare for your mouth to water. Cze Purgal, former owner of Tin and consultant for Grill Royal and Beuster Bar, and Henning Brauer, previously chef at Tin, Horvath and Sage Restaurant, work their expert magic with fresh, regional ingredients for myriad dining situations, from intimate dinners to finger food for crowds of 500. Then there are monthly supper clubs, hosted in a secret location. The round we attended, based on Asian spring flavours, saw us feast on king prawns, cubed mango, papaya and pureed wild herbs, with a dessert of coconut, lemongrass and cashew. Presented with service that is at once effortlessly professional and genuinely personal, the Purgal & Kelm experience is a secret we can’t help but share — and drool over, again and again. (Text: Anna Dorothea Ker / Photos: Purgal & Kelm)
Purgal & Kelm private dining, catering and supper clubs
Dates, times and more info on Facebook or the Newsletter
