125 years of culinary art

This year, as we celebrate our 125th anniversary, we take time to reflect on our journey which began in a small Berlin Delicatessen and wine store. Throughout our long, rich history, we have stayed true to our European roots and nowhere is our heritage more strikingly apparent than in our restaurants and cuisine.

Our founder, Berthold Kempinski, took pleasure in delighting his loyal clientele with new and inventive approaches to food and drink. Today, our talented chefs throughout the world continue this tradition, serving innovative dishes that skilfully combine European influences with local flavours and ingredients.

Eating should be a memorable, multi-sensory experience. At Kempinski, the plate becomes a canvas upon which its talented chefs create works of culinary art to be enjoyed visually as well as by the tastebuds, taking gastronomy to another level.

As well as imaginative produce and ingredients, M. Kempinski & Co. served its loyal clientele with the finest wines. Today, Hans-Martin Konrad, sommelier at two Michelin star restaurant, Lorenz Adlon Esszimmer at Hotel Adlon Kempinski Berlin, takes inspiration from Berthold’s legacy when selecting wines. “I always try to think about what Berthold would have chosen,” he says. “I truly believe he would have approved of these excellent local labels which represent the current gold standard of German wine".

Unatama Don: chargrilled freshwater eel, sansho and onsen egg sauce, spring onions. This stunning dish beautifully showcases local flavours and ingredients. For example, the eel is farmed in Bedugul, Bali. Chef Budi takes the dish to another level with his exquisite presentation which exudes a beauty and modernity reminiscent of the precision and simplicity of Japanese art. Restaurant: Izakaya by OKU at The Apurva Kempinski Bali · Chef Budi

Risotto with chervil pesto, mushrooms, and goat's cheese. Chef Maike Menzel has given this traditional Italian dish a truly local flavour using ingredients from regional suppliers – including the nearby forest! The rice is Bavarian and the flavourful, tangy goat's cheese is from Munich cheese shop, Tölzer Kasladen. Bringing a real taste of nature, different varieties of mushrooms come from regional producer, Zoller. The herbs are also from local greengrocers and suppliers. Restaurant: Schwarzreiter Tagesbar at Hotel Vier Jahreszeiten Kempinski Munich · Chef Maike Menzel

Dominican mahi mahi ceviche: mahi mahi fish, avocado (from the chef’s own garden), chili pepper, lemon, lime, lemongrass, chadon Beni, plantain, coconut, and lettuce. Embracing local character and culture, Chef Selvaraj’s recipe is an explosion of mouth-watering flavours and riotous colour, synonymous with the relaxed free spirit that typifies the Caribbean. Chef Selvaraj completes his creation with a presentation that resembles a work of art on a plate. Restaurant: Kweyol Beach Bar at Cabrits resort & Spa Kempinski Dominica · Chef Sasikumar Selvaraj