Fabrics at Nhow Berlin (Berlin, GERMANY) ★★★☆☆

Nhow is a music-themed boutique hotel situated by River Spree in Berlin. The architectural concept here was really unique, creative and one of a kind.



Right before dinner at Fabrics, the hotel's signature restaurant, we took a walk along their outdoor gallery. There were pieces of the Berlin wall remains there with the Oberbaum Bridge far in the background. 



Restaurant Fabrics, like the rest of the hotel was predominantly decorated in the color of pink. The cool interior design took advantage of using colorful upholstery and furniture to create a bit of a "cyber" look.

   




First up was a collection of bread in different flavors (original, wasabi and tomato). Sea salt was provided in a test tube like container.



Then a slice of ox tongue with a creamy sauce was served as our amuse bouche. The ox tongue tasted like as if it's been just taken out of the freezer. Stone cold and lacking flavor (2/10).



High Technology Egg, 4/10
Head Chef Patrick Rexhausen loves to mix a bit of molecular gastronomic twist into his cooking and the "High Technology Egg" was a product of such avant garde cooking.

The "artificially made" egg had egg yolk sauce inside along with a fluffy foam-like egg white on the outside. It tasted very much like a souffle.



Scallops with mosseline of parsley with balsamic texture, 3/10
I had the pan-seared scallops with parsley purée and balsamic vinegar. Although the design of the dish was fairly creative, the outcome left something to be desired. For starters, the taste of the parsley purée along with the other seasonings was just too overwhelmingly strong.



Ravioli of lobster, 5/10
Things were looking up when we were presented with our main courses. The ravioli with lobster meat was a fairly decent choice. Miniature vegetables and a watercress foam helped to provide additional flavor and texture.

Pralinées of Ikarimi salmon, white halibut and Breton lobster, 7/10

What saved the day for us was our last dish - the pralinées of Ikarimi salmon with white halibut and Breton lobster.

After a few subpar dishes, this provided something for us to cheer about. The trio of tartare made with Ikarimi salmon, white halibut and Breton lobster was made in the shape of a sushi. I particularly liked the halibut and lobster for its sweet and delicious taste.

Food Rating: 4.5/10

Price: €€€

Address: Stralauer Allee 3, 10245, Berlin, Germany
Closest Metro Station: Warschauer
Tel: +49 30 2902990

Website: www.nhow-hotels.com/berlin/en/node/113