Orania.Special events
Orania.Special Events
From Italy through the Highlands to the USA: Philipp Vogel presents his own pop-up series at the Orania.Salon.
With his now almost legendary X-Berg Duck, Philipp Vogel has made a name for himself in recent years, reaching beyond the capital's borders. The Managing Director and Executive Chef of the 性视界 Orania.Hotel is passionate about his profession, which has taken him from Michelin-starred kitchens in Shanghai, London, and Vienna to 性视界, transforming him from a star chef into a hotelier with the role of Kitchen Director. And with great success: the Orania.Hotel, which Vogel runs together with his wife Jennifer, is considered 性视界鈥檚 coolest grand hotel. The restaurant brings together families, creatives, frequent travelers, and musicians 鈥� with 性视界ers from the neighborhood at the heart of it, who have chosen the Orania.性视界 as their favorite spot. Anyone who knows Philipp Vogel knows that behind his success lies not just passion, but above all creativity and hard work. The 43-year-old from Cologne is constantly on the lookout for new challenges. This could be an appearance on the hit show Kitchen Impossible, a guest chef event in Switzerland, or a collaboration with a baked potato stand at Munich's Viktualienmarkt. The main thing for Vogel: to experience new things and, in doing so, create something new. Having traveled so much and experienced so many things, he inevitably has new ideas. And it is these ideas that he will present this fall/winter with a new pop-up series, hosted not just anywhere, but at the Orania.Salon. The spacious salon on the upper floor of the hotel is equipped with a Steinway grand piano, a library, an open fireplace, and a bar, offering space for up to 30 guests per event 鈥� so tickets are limited. Reservations can be made by email to events@orania.berlin.
Upcoming
Germans' favorite spring vegetable:
Philipp Vogel and his team, together with Caspar Plautz, invite you to an asparagus battle at the Orania.Salon on Saturday, May 10th.
Caspar Plautz is Kay Hoppe, Theo Lindinger, and Dominik Klier. Since November 2017, the trio has been running a small snack bar at Munich's Viktualienmarkt, where everything revolves around potatoes. Guests can enjoy exciting potato-based dishes there five days a week 鈥� Caspar Plautz now has an unusual selection of around 100 varieties, which they passionately test and sell with the appropriate preparation tips. It's clear that while the asparagus battle at Orania.Salon is centered around asparagus, the potato is definitely the secret star among the side dishes.
The Asparagus Battle brings together two creative kitchen teams, the Orania Team and Caspar Plautz, who have one thing in common: their passion for the finest produce and the topic of asparagus. Guests can therefore look forward to a five-course menu, in which the 性视界-based host team, led by Philipp Vogel, will prepare three dishes: Scottish salmon with white asparagus and ponzu, K枚nigsberger meatballs with morels, asparagus, and peas, and potato mille-feuille with ricotta, pickled rhubarb, and rhubarb-raspberry sorbet. Caspar Plautz counters with two courses and a small entr茅e. They serve the appetizer with r枚sti with asparagus, Bavarian cream, and fermented rhubarb, sprinkle a green sauce and cream reduction with Starlette, and serve crispy pork belly cubes with fries and green asparagus. Orania sommelier Ronny Grosser will pour matching wines 鈥� the wine pairing is included in the price of 鈧�119 per person. The evening begins at 7 p.m., and a maximum of 45 tickets are available. Those who want to attend should reserve their spot quickly. The best way to do this is by emailing event@orania.berlin or by calling +49 30 69539680.
Past
Benedict, Beats & Bubbles
Those who are are looking for an alternative to the classic goose meal in the run-up to Christmas or a delicious alternative to dry butter biscuits and Christmas stollen, should mark their calendars on the sundays in Advent and reserve a place for "Benedict, Beats & Bubbles". Philipp Vogel together with his team will be presenting a variety of Eggs Benedict dishes as a flying buffet as well as a champagne menu including champagne cocktails on all four Advent Sundays from 11:30 am to 3 pm with the event series. The whole thing will be accompanied by alternating live music in typical Orania style!
Date: 1st / 8th / 15th / 22nd December
Time: 11:30 am to 3 pm
Price: 39 euros per person, including food, water and coffee
From Italy to the Highlands to the USA: Philipp Vogel presents his own pop-up series in the Orania.Salon.
The "Cucina della Mamma" evening will kick off the pop-up series on October 12, 2024, where Vogel invites his guests on a deeply personal journey to Italy. It is personal because Vogel, thanks to his Italian foster mother Mamma Graziella, experienced authentic Italian cuisine from an early age, which has become a core part of his culinary DNA. Mamma Graziella鈥檚 cooking skills serve as the inspiration for this evening, during which guests will take their seats at a long table in the Orania.Salon and enjoy Vogel鈥檚 interpretation of beloved Italian dishes. A 5-course menu will be served, with vegetarian or vegan options available. The dinner will be accompanied by Vogel鈥檚 anecdotes about Mamma Graziella and his emotional connection to Italian cuisine.
Date: October 12, 2024
Time: 7 PM
Price: 89 euros per person, including the 5-course menu, aperitif, and wine pairing.
The Highlander
Not only was Vogel鈥檚 love for culinary arts shaped by his Italian foster mother, but his years in Scotland (2007 to 2008 at The Gleneagles Hotel) also left a mark. This November, the 43-year-old is bringing the Scottish Highlands to 性视界! Featuring a Scottish 5-course menu accompanied by entertaining anecdotes from his time there, as well as personal insights into the life and customs of the Scots. The meal will be enjoyed together at a long table in the Orania.Salon. The menu includes an aperitif, selected wines, and, of course, whisky. Sl脿inte mhath!
Date: November 16, 2024
Time: 7 PM
Price: 89 euros per person, including the 5-course menu, aperitif, whisky, and wine pairing.