Catering and meals

Our communal rooms on the ground floor, including the lounge with an open fireplace and the hotel lobby can, at any time of the year, provide an elegant atmosphere and space for your own suggestions.

A formal / celebratory lunch or evening meal in Maastricht and Amsterdam seminar rooms (up to 40 persons) or in our dining conservatory (up to 60 persons) can be arranged; also we can prepare stand-up receptions (up to 100 persons) in accordance with your wishes and ideas. On request, it is also possible to arrange for the garden to be used.

Conference package fees at EAB

the Standard package
  • hire of seminar room corresponding to number of participants
  • one break with coffee / tea in the morning
  • one three-course meal (lunch or evening meal)
  • one break with coffee / tea and freshly-baked cake or cookies in the afternoon
  • mineral water provided in the seminar room
  • use of conference equipment: (projection screen, flipchart, pin board, overhead projector,  LCD projector)
  • free wi-fi

Other items may be booked in addition:

  • facilitators’ kit
  • portable interpreting equipment
  • simultaneous interpreting equipment
  • computer workstation
  • table name plates / name badges
  • badges
  • evening meal / snack
  • drinks reception
  • floral arrangements
the Active package
  • hire of seminar room corresponding to number of participants
  • one break with coffee / tea,  wholegrain biscuits, yogurt and bite-sized fruit in the morning
  • one three-course meal (lunch or evening meal)
  • one break with coffee / tea and freshly-baked cake or cookies in the afternoon
  • mineral water provided in the seminar room
  • use of conference equipment: (projection screen, flipchart, pin board, overhead projector,  LCD projector)
  • free wi-fi

Other items may be booked in addition:

  • facilitators’ kit
  • portable interpreting equipment
  • simultaneous interpreting equipment
  • computer workstation
  • table name plates / name badges
  • badges
  • evening meal / snack
  • drinks reception
  • floral arrangements
the Business package
  • hire of seminar room corresponding to number of participants
  • one break with coffee / tea, sweet and savoury bites in the morning
  • one three-course meal (lunch or evening meal)
  • one break with coffee / tea and freshly-baked cake or cookies in the afternoon
  • mineral water provided in the seminar room
  • use of conference equipment: (projection screen, flipchart, pin board, overhead projector,  LCD projector)
  • notepads and pens
  • facilitators’ kit
  • free wi-fi

Other items may be booked in addition:

  • portable interpreting equipment
  • simultaneous interpreting equipment
  • computer workstation
  • table name plates / name badges
  • badges
  • evening meal / snack
  • drinks reception

Whether it is part of a package fee or at any kind of celebration – our experienced cooking and table service team ensures using fresh products that the food provided is full of variety and yet balanced. In our conference centre you can enjoy culinary products with wide variety. Sit back and let us treat you well.

Some ideas in our buffet products

Flying Buffet – variant no. 1
  • avocado cream with grilled prawns in a small glass
  • canapé with smoked trout
  • bouchée ( flaky pastry case with filling)
  • miniature wraps with smoked salmon and dill cream cheese filling
  • canapé with Tête de Moin cheese and fig mustard
  • tomato and mozzarella cheese on a skewer with pesto sauce
  • oriental couscous salad with smoked turkey breast

Dessert

  • chocolate mousse
Flying Buffet – variant no. 2
  • exotic cream of tomato soup with shrimps
  • canapé with goats’ cream cheese, fig and walnut
  • melon boats with serrano ham
  • miniature meatballs on a skewer served with mustard and mixed pickle
  • smoked salmon tartar served with creamed horseradish sauce in a small glass
  • Italian pasta salad with pork fillet pieces
  • chicken-pineapple sticks served with a mango dip

Dessert

  • lime yogurt cream served with seasonal fruit

Entrée

  • mozzarella  cheese with cherry vine tomatoes and basil pesto
  • seasonal salads served with two dressings
  • fresh-baked baguette bread
Warm buffet

Salads and side dishes

  • arugula salad with parmesan cheese shavings
  • tomato carpaccio with balsamic vinegar
  • red bean salad with feta cheese
  • selection of various types of bread

Served from the grill

  • salmon package
  • marinated turkey steaks
  • grilled PORK sausage, relishes and mustard

Dessert

  • fruit salad served with a vanilla sauce
Italian buffet

Entrée

  • mixed antipasti
  • vitello tonnato (turkey breast meat)
  • tomato, mozzarella cheese and basil (caprese)
  • seasonal green salads served with two dressings
  • fresh-baked baguette bread

Main course

  • pork medallions in gorgonzola cheese sauce
  • grilled zucchini served with tomato, olives and parmesan cheese
  • tagliatelle

Dessert

  • tiramisu
  • Italian cheese board served with fig mustard
Summer buffet

Vorspeise

  • Gurken-Minzesalat mit Mascarponecreme
  • Rucolasalat mit Ziegenkäsetalern und gerösteten Pinienkernen
  • ofenfrisches Baguette
  • Spargelcremesuppe

Main course

  • roast pork fillet served on bed of carrot and leeks
  • rosemary baby potatoes
  • steamed fillet of red perch
  • chervil herb sauce
  • tomato rice

Dessert

  • lime cream served with stewed strawberry and rhubarb
Buffet ideas for the package arrangements

Variant no. 1

  • salad bar
  • fillet of chicken breast served with paprika sauce
  • broccoli with almonds, baked potatoes

Dessert

  • vanilla mousse served with fresh strawberries

Variant no. 2

  • salad bar
  • poached wild salmon served on a bed of creamed spinach and lemon tagliatelle

Dessert

  • cherry crumble served with cream

Costs included in the seminar package arrangement

Winter buffet

Entrée

  • mixed kinds of smoked fish served with
  • oranges and cream of horseradish sauce
  • frisée green salad with caramelised pears,
  • nuts and gorgonzola cheese
  • fresh-baked baguette bread
  • choice of soup

Main course

  • venison goulash served with wild mushrooms and cranberry
  • red cabbage
  • Swabian herb pasta

Dessert

  • baked plum and poppy seed dish served with cinnamon sauce

Your points of contact

Petra Günzer und Beate Blasum
reception office management
Phone: +49 30 89 59 51 0
email: rezeption@eab-berlin.eu