21.11.2008 – Sailing boats silently cut across the navy blue water, now and then a steamer chugs past and in the background the breeze rustles in the trees.

 

By Gerd Hartmann

On the table, under a large sun shade, a cream puff with blackberries beckons. This idyllic terrace is really not too difficult for day trippers to find: Take the »Schwarzer Weg«, continue deep into the woods and then take a sharp turn left. A navigation system would find it under »13505 Berlin« because the Seepavillon is almost located in the capital city.

Directly on the bank of the Tegel lake, Dussmann Service operates a small oasis of peace, aside from the tumult of the city. The generous terrace and the intimate bar-restaurant for cooler days offer visitors a breathtaking view over the chain of lakes along the Havel river and culinary delights.

 

This is one side of the spacious pavilion. The other is reserved for very special visitors: »Dear Students, Please hand in your canteen card before you leave the country,« requests one notice near the cash desk. A part of the building functions as the canteen for the Foreign Service Academy of the Foreign Ministry. Nearby on the Reiherwerder peninsular is the academy where young German diplomats are trained and international colleagues receive additional training. Nearby, on the banks of the lake, stands the Foreign Ministry’s guest house: the Villa Borsig.

Dussmann Service provides meals to the future German diplomats every working day – from breakfast to evening snack. Food is freshly prepared and every day has a different theme: For the »Garden Party« there was carrot & orange soup with coriander for lunch; »Completely Curry« included filet of fish with Chinese vegetables. Students can check the weekly meal plan with a mouse click. 

When high-ranking government representatives meet in the Villa Borsig, the Dussmann team is on hand. Both Angela Merkel and foreign minister, Frank-Walter Steinmeier have been guests there. 

The establishment of the diplomats’ college was not without its problems. In October 2005, shortly before the planned opening, a fire caused substantial damage to the pavilion. The canteen was forced to move to the cellar of the Borsig Villa more or less overnight. But the Dussmann team coped with all difficulties.

The buildings on the Reiherwerder peninsula have had a fairly turbulent history since their construction. The neo-baroque Villa Borsig was built by a rich industrialist of the same name in 1913 as a prestigious summer residence, visible from his empire; you can still see the red brick spires of the Borsig towers on the other side of the lake, once the administrative center of the largest steam engine manufacturer in Europe. 

French officers used to dine here 

Following the Second World War, the commanding officers of the French occupying army moved into Borsig’s grand villa and remained there until the fall of the wall – as long as West Berlin was occupied by the allied administration. One of the city commanders obviously wanted to provide his men with a little French flair away from home, and in 1958 the »pavillon du Lac« – the present Seepavillon – was built as an exclusive officers’ mess. The gourmet temple boasted a winter garden and a lobster tank and enjoyed an almost mystical reputation among the West Berlin population, largely because hardly anyone was permitted to enter the legendary restaurant. Fine dining à la française was only possible in military company and it was whispered that it was a favorite meeting location for spies. 

Today, it is not only the exteriors that have changed. The white land house with its tiled roof has been converted into an extravagant grand pavilion with a completely wooden façade on the lakeside. The aluminum roof glistens in the sunlight.

Sunset and torch candles 

The atmosphere in the areas open to the public is still very international, particularly in the evenings. Academy students and visiting parents mix with local visitors as they all enjoy the sun set. In the light of the torch candles, waitresses carry splendid cocktails to guests relaxing in basketwork chairs as the evening draws on. Lobster is no longer on the menu. Andreas Uster, Area Manager Catering, Dussmann Service describes the culinary style as »unpretentious but first-class«. You can order Grilled Entrecôte on Red Wine Shallots or Tofu in Honey & Sesame Crust with Wok Vegetables. The classic favorite, Fish & Chips, is so artfully arranged on several plates and dishes that guests have been known to make photographs before tucking in.

Every month, the cuisine takes on a new style. »We want to surprise our guests« is the kitchen’s motto. The excellent service is also a very pleasant surprise; special requests are willingly noted and fulfilled by the friendly service staff. It makes even ordering a relaxing activity.

Kitchen and service are presented with an additional challenge at the numerous special events. Around 50 events are already confirmed for this year and the number is growing because coincidental visitors to the attractive location often fall in love with it over afternoon tea. Weddings, birthdays and other occasions are celebrated here and up to 150 guests are entertained, not only with good food. Would you like to order superb flower arrangements, chair coverings with red ribbons? Certainly. Even a shuttle service with the establishment’s own bus can be reserved.  

If you need a DJ, the Dussmann team can help with suggestions but that is all. Everybody has a different taste in music and that is better selected by the host him or herself. Because if everybody wants to dance to ABBA and nobody wants to dance to Madonna, the moon over Tegeler lake has to work very hard to make the party swing.

 

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