Hotel Adlon Kempinski

Unter den Linden 77, 10117 Berlin, Germany

The Hotel Adlon Kempinski undoubtedly boasts the most distinguished location in the city—right on historic Pariser Platz, opposite the Brandenburg Gate. The original incarnation opened in 1907 with the blessing of none other than Kaiser Wilhelm II. Despite playing host to such illustrious guests as Tsar Nicholas II, Albert Einstein, and Franklin Roosevelt, the building was almost destroyed after World War II. A new hotel was eventually opened in 1997 and continues to draw celebrities, politicians, and the occasional aristocrat—in 2002, it was here that Michael Jackson notoriously dangled his nine-month-old son out the window.

Needless to say, the hotel is the last word in stately—if somewhat conservative—luxury, as heralded by its glamorous, balconied lobby, which greets guests with the sounds of live piano and a trickling fountain. The sumptuous rooms come with marble bathrooms, full-size work desks, and entertainment centers; the three restaurants include the two-Michelin-starred Lorenz Adlon Esszimmer, serving classic European dishes such as braised shoulder of lamb (there’s a four-week waitlist for reservations, so plan accordingly). A luxury spa and a range of boutiques offering everything from fine wines to jewelry to porcelain are also on-site.

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Asparagus Season in Germany

Spargelsaison. If that word isn’t familiar, then you probably have never visited Germany in late spring. For a brief few weeks, the entire country goes mad for asparagus at its peak moment. It can be found in abundance at farmers’ markets while dishes using both the green and more subtle white varieties crowd the menus of restaurants. Asparagus is famously delicate, its sugars turning to starch almost as soon as it is picked. For travelers headed to Berlin, the asparagus that many believe to be the country’s best is grown in nearby Beelitz. You’ll be able to enjoy it the same day it has been harvested. At the historic Hotel Adlon Kempinski, menus during asparagus season showcase the ingredient in classic preparations—served simply with hollandaise sauce, for example—and more innovative ones as well, like an asparagus chartreuse topped with caviar. To experience Hotel Adlon Kempinski, visit

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