Our team members are experienced event experts. This is why they also know of other unique places for extraordinary events in Berlin. Leave it to us – we know where to wine and dine. We can also offer the full AXICA service at other selected locations in Berlin. We’ll take care of organization, furnishing, technical supply and catering – it’s all in one hand.



Our kitchen is mobile, our team is flexible. We can make everything happen: the reception as a get-together, club or with a lounge concept. A perfectly staged and arranged AXICA Gala Dinner. We’ll make room for your conference, we’ll create an atmosphere for your presentation – with a menu, buffet or finger food. Everything according to AXICA’s premium standards.


Catering TYPES

Gala Dinner  Dinner Show  Club  Lounge  Get-together  Business-Catering


We offer the perfect location for your events in Berlin.
We look forward to hearing from you!
PHONE: +49 30 200086-0


For further information please check out the references, look at the catering presentation (PDF) or watch the video on an AXICA Catering Event.


Nelson Mandela´s cook

Xoliswa Ndoyiya from South Africa has cooked for Nelson Mandela for 19 years, spoiling many guests with his favorite dishes. For the gala evening at the World Money Fair on 3 February, she cooked together with the AXICA Catering Crew and chef de cuisine André Steuer, recipes from her published cookbook. Partner country of the World Money Fair this year is South Africa and with the evening the 50th birthday of the Krugerrand coin was celebrated. The menu would have tasted Nelson Mandela:

Patak-Curry-Soup with Okra and Yams, as the main course injean (stew), sherry, carrot, leek and celery sauce and as dessert trifle of pomegranate and banana, pistachio biscuit and orange parfait. The gala evening with 280 guests took place in the Bolle Festsäle and the decoration was entirely in gold - appropriate to the 50th anniversary of the Krugerrand coin.



More references: AXICA BLOG. EXPECT


Leftover cooking at Berlin Food Night



AXICA CATERING was present at the Berlin Food Week for the first time this year and provided the culinary opening of the industry event at the Berlin Food Night held at Kraftwerk Mitte on 28 September 2015.


Gorden Peter, AXICA CATERING‘s Executive Chef de Cuisine, together with The Taste winner and TV chef Felicitas Then, up-and-coming star Anton Michel (“Anton kocht”), the banana bread bakers from “be bananas”, Ash Lee from the Chinese supper club Chi Fan, and ORA’s Christoph Mack, created a “flying service” menu which both showcased the strengths of each chef and did justice to the evening’s intention to avoid food waste entirely.


The temporary team of chefs met back in the summer at AXICA’s professional kitchen to work together on ideas for “leftover cooking”. The result was a menu in which each of the young chefs was responsible for one course:

The first course was a spent grain bread with carrot by Christoph Mack. The handmade bread was baked with spent grain, a residual product of the brewing process. In the second course, Ash Lee’s pigs’ ears with watermelon, only the white of the watermelon was used in the salad, along with finely sliced pigs’ ears – piquant, with Chinese seasoning.

Anton Michel prepared a trout à la meunière for the third course, using both the whole fish and lemons, potatoes and parsley in their entirety. For the fourth course, fried stewing meat with celeriac by Felicitas Then, the stewing meat was formed into balls and deep-fried, then served on a celeriac puree with celeriac greens. For the banana bread with avocado ice cream – be bananas’ fifth course – Lars Peter and Tim Gudelj used only bananas which wholesalers can no longer sell to the retail market because of minimal bruising. The same was true of the avocado for the ice cream.


The 600 invited guests from the catering, hotel and events industries thus enjoyed a varied and innovative menu from which there was literally nothing left over.


photos: AXICA/Thomas Rafalzyk

More references: AXICA BLOG. EXPECT


Event spring with 6 kind of best friends

6zbF Keyvisual blanko

EVENT Spring 16. April 2015

6 kind of best friends teamed up for the "Event Spring 2015" in the German capital. The Umspannwerk Alexanderplatz opened its doors, AMANO Hotels mixed cocktails, Ambion provided event technology, Party Rent set up furniture, Blumen Damerius did the decorations and the AXICA. CATERING took care of catering for the guests.

THE AXICA kitchen crew devoted itself to the current trend "Beak to tail". This is all about making use of the whole animal and plant so that every part of a product is served. The chicken was the theme and could be enjoyed in its entirety: for example as chicken stock with braised spicy giblets, wings marinated in three textures, breast as schnitzel with the (obligatory) asparagus, and a chicken "ketwurst" 

(East German variation of the hot dog).

250 guests from the Berlin event scene attended - to celebrate the spring in all its culinary, decorative and festive aspects. And so the guests experienced the creations of their friends taking part first hand - true to the AXICA Motto: Expect the unexpected.


You find our foto galery here



More references: AXICA BLOG. EXPECT


HEAD to HEAD: The DZ BANK Panel Discussion

Case Study: Conference & Meeting / Award Ceremony

Organizer: DZ BANK


Several controversial opinions. One debate. This concept sees top politicians discuss topical subjects in the DZ BANK branch at Pariser Platz. AXICA has been the venue for this panel discussion since 2010. The event is followed by a get-together in the Foyer and the Auditorium.

More references: AXICA BLOG. EXPECT