Berlin Hotels
Kitkatgo's travel blogs:
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Slow Start to Berlin
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Well, we woke up at 3 am, got up at 4:30 after unsuccessfully trying to go back to sleep. We had a great breakfast at the hotel restaurant (Intercontinental Berlin).
It was a buffet, of course. The scrambled eggs were delicious, not that horrible creamed eggs the British and French do. The bacon was good, as well as really good Black Forest ham. Lots of lovely breads, though I didn't have any...DH did though. I did have a gluten free bread (I'm allergic to wheat). They had an amazing selection of gluten free items on what I would call a health food/allergy-free table. I was very impressed. Any way, it was a nice buffet.
Then we went walking around at 7:30 am. Everything was still closed.
We got DH checked in at the conference at the Palace Hotel by 9 am. I went walking around a bit more, but everything was still closed, so I am now back at the hotel. Will write more later...
OK, it is now March 30, but I will continue my report about yesterday. I had thought maybe I would get a spa treatment, but the spa menu was all in German, and I was too tired to worry about getting it translated so I scrapped that idea. Took a nap instead until DH came back. We then did a little shopping, but here again, the jet lag was just kicking my butt, so I didn't feel like trying much on. Didn't buy a single thing. DH went back to the conference, and I took another nap. Pried my eyeballs open, got up, got ready because DH said we had to meet for the dinner at 5:30. *Well* turns out, we didn't have to meet until 7:40. I was so mad, because I was just dragging and could have kept sleeping. So that's what we did, came back to our room and took ANOTHER nap.
Then went to the conference dinner in East Berlin via bus.
The restaurant was called Altes Zollhaus, and we had the entire upper floor. Started with sparkling wine with a calvados apple in it. First course was a salad with Havelriver pike perch in sesame-nut crust that was quite good. To drink, a Cuvee Horcher red wine (Portugieser, Regent), Weingut Horcher Palatine. To cleanse the palate: Berliner Weibe Sherbet made from raspberry, strawberry, and black currant.
The entree was farm duckling from Brandenburg with savoy cabbage and potato cake. I'm not usually a fan of duck, but it was quite good. Then for desert, pumpkin seed parfait with marinated strawberries.
It was a wonderful dinner, and we had a great time talking with another American, who we found out had been at the conference we went to in Vail at the Hotel Cordillera. And a couple of people from Holland and one from New Zealand in our section. It was quite fun talking to them. After the dinner we went back to the Palace Hotel and had a drink with the guy from New Zealand and chatted with him for awhile. It was quite a fun evening!
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