Different style – Scube Hotel / Berlin / Germany

Different strokes for different folks. House & Hotel Magazine loves this nice experience, innovative sleeping culture and sustainable.

A SCUBE is a mobile hotel room for up to four persons. The combination of high-quality wooden construction and extraordinary locations in the middle of nature creates a unique overnight stay.
SCUBE Parks can be put up at flexible locations. Regardless if it’s a swimming pool or a cycle track, the mobile rooms perfectly fit their sourroundings and close the gap between tent and hotel room. In the middle of life- outdoors at home.

You want to have a different Berlin experience?

Come over and enjoy a stay in the world’s first SCUBE Hotel, especially for urban gypsies and sophisticated guests.

Check in : Scube Parks

New resto tip in the hotel: LABANCA, a bit of “stylish bella Italia” in Berlin-City.

The new restaurant by Chef de Cuisine Jörg Behrend is located in the groundfloor of Hotel de Rome. The dining room is just cool. Tables are generously spaced, set with good quality linen tablecloths. The kitchen is well staffed. We tried during the opening the whole menu, eight small courses of tasting menus, including vitello tonnato, Watermelon with thunfish, caprese, Gnocci with Parma ham, Saltimbocc with spinacah, seebass. Everything was perfect, most of the vegetables on the menu came from local gardens.

The wine list has coverages from France, Germany, Italy and Spain in particular, with some rare wines as well. We tried Chardonnay by Alois Lageder South-Tyrol and a lovely Riesling from Anthony Hammond, Rheingau.

This worked well with the food, the textural contrast of the different kind of foods was delicious effective and everything tasted very fresh.

The food was attractively presented and also the Barbecue meat had a pleasant meaty taste, but the itself had a slight chewiness of texture, which I was not expecting.

The vegetables had excellent flavour.

The seabass with artichokes, was an unusual dish, tasty and well balanced.

Dessert came in three stages. Classic Pannacotta, Tirami Su and a lovely chocolate bar.

This is a restaurant that can produce genuinely top class dishes, and the control of balancing flavors was impressive. Yummy.

I am in love with LABANCA, even Sir Rocco Forte (with his daughters) joined the opening.

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