Pearlossol reframes caviar inside the KaDeWe — as a bar, not a tasting-menu set piece.

Sixth-floor food hall, counter seating, and the flights are meant to be shared rather than performed. The operation belongs to AKI out of Hamburg, third-generation caviar trade — enough heritage to drop the ceremony entirely. The menu runs on two tracks: classic tastings with Siberian, Ossetra and Beluga, served with blinis and crème, cleanly portioned for two. Alongside, bar snacks that define the format — Rösti Pizza with crème fraîche and caviar, Baked Potato with topping, Kaviar Bites on toasted brioche. The Adlon Stulle is the first-visit pick.