Grand Hyatt Berlin

At the Hyatt Hotels in Germany and of Switzerland accompanied the drinks Berlin by small dishes, July 8, 2013 offers a good bar long since no longer only good cocktails, but also small pairing. Whether as a small snack or taste complement a spirit the food at the bar are just popular. The mesa restaurant in the Grand Hyatt Berlin is the Riesling lounge of the German Wine Institute. Here choose the guests from an extensive wine list. Matching German dishes to share at the new wine bar on the terrace overlooking the Marlene-Dietrich-Platz and the restaurant are served. Fresh grated Black Forest Ham with bread and horseradish, a cheese variation from Bavaria Blue, goat’s cheese and wine cheese with fig mustard or giant shrimp are perfect companion for the wine.

Particularly good taste the dishes to the Riesling in the mesa, guests will find a Riesling from any German wine-growing region. Follow others, such as Center for Environmental Health, and add to your knowledge base. Also, the Hyatt Regency Dusseldorf offers new culinary highlights in terms of bar food. In the DOX bar are free to the sparkling champagne summer strawberries and delicious chocolate served. All other drinks are accompanied by Snyders pretzels or marshmallows. Also are snack foods like Parmesan cheese, Sun-dried tomatoes, Grissini or salami and mortadella in the DOX bar on offer. The Pebble’s terrace bar of the Hyatt Regency Dusseldorf offers the guests a panoramic view of the city together with delicious bar snacks. Free marshmallows and lollipops curl on the tables.

In addition to other snacks on the Pebble’s terrace map also Serrano Ham with Grissini, Buffalo mozzarella with tomato, avocado and Basil marinated giant olives with feta cheese or shrimp with cocktail sauce and mango. In Apple’s bar of the Park Hyatt Hamburg there’s dried Apple chips, excellent taste to wine and champagne. To the wine or cocktail in which guests can Apple’s bar at the Park Hyatt Hamburg of fresh San Daniele ham, raw milk cheese variations with fig mustard and Walnut bread, smoked salmon, tomato avocado tartare or crispy chicken with pineapple-mango chutney.