Grilling in the Tiergarten is over, the format has moved indoors — and one of the prettiest examples sits on Hasenheide.
The wooden tables carry built-in electric grills and become private grill stations. Brick walls, copper pipes and wine crates from the ceiling. Red fez hats, open kitchen. The evening opens with raki and meze: aubergines in garlic-yoghurt sauce, sautéed peppers, Mediterranean starters as a shared appetiser mix. Then the question — lamb fillet, chicken or Black Angus steak. The answer is usually all of it, marinated with herbs and flatbread. Rice with chickpeas on the side, the rest cooked DIY on your own tabletop grill.
