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Good Food

Experience Berlin Cuisine

From poor peasant kitchen to culinary world metropolis.

History tells the story that Prussia had to save money because soldiers, wars and administration were expensive for this poor country. The land was meagre and sandy and all this is reflected in the development of Berlin style kitchen.

Berlin citizens learnt two things from history:

  1. Make use of everything – this is the origin for some dishes that you don’t find in other German regions (e.g. lentils with prunes)
  2. All available influences and ingredients will be assimilated. The triumph of potatoes in German countries started in Prussia and all immigrants left their traces in Berlin agriculture and cuisine (e.g. asparagus, cauliflower and peas from French Huguenots).

Solid and satisfying

In old times, as well as mostly today, eating in Berlin means getting a strong feeling of satiation. You can find classic German or Prussian cuisine in lots of places in Berlin, but you have to look closer to find it with good quality as well. Some examples of this traditional kitchen are meat balls, cooked blood and liver sausages, knuckle of pork with sauerkraut, Konigsberg meat balls from Prussian Baltic heritage.

Some of these dishes (e.g. meat balls, pickled gherkins, bread with lard, pea soup) you can get in most traditional pubs in good quality. These dishes are thought of as being a great starting base for beer and schnapps, which are standard drinks in German pubs. Good wine also arrived in Berlin, but mostly in quality restaurants and bars.

Currywurst – New Berlin tradition

The currywurst is famous for its special sauce and spices. The innovation (mostly told) made some Herta Heuwer around the Stuttgarter Platz in Charlottenburg. This is a topic of philosophical discussions in Berlin as well as the question which sausage is the original style (with or without sausage skin).

One thing holds beyond any doubt: the best currywurst is served in Berlin! At lots of places and around the clock.  You can expect to find a good tasting currywurst at places were lots of hungry people pass by, e.g. nearby big stations and bus stops like Bahnhof Zoo. For quite some time now there is even organic quality currywurst.

More than 50 years of influence from foreign workers

Since the 1960s Berlin cuisine has also been influenced by the immigration of workers (mostly from Turkey, Italy, Spain, Greece). They came as guests, stayed and became natives and brought with them ingredients and cooking styles. Therefore there is a plurality of great and authentic restaurants with cuisines from mostly all European countries, but also from all over the world (e.g. Ethiopia, South Africa, Australia, Georgia, India).

Berlin is also called the Doner Kebap capital of the world - a Turkish meal, developed in this form in the early 1970s from immigrants in Berlin that made its victory back into the inventor’s home country.

Charlottenburg is also called Charlottengrad and Chinatown because around the Stuttgarter Platz and along the Kant Street are lots of great and authentic Russian and Chinese restaurants.

There are lots of great Turkish, Greek und Spanish restaurants in Berlin – as well as Indian food.

Contemporary development for better quality

A great trend is that some restaurants, hotels and cooks are specializing in using regional and organic high quality products and with this trend Berlin cuisine finally gets some glory. The region around Berlin has lots of lakes and rivers. It is not a wonder that regional fish is a specialty. Meat is sufficiently available as organic free range stock, as well as farmers grow organic fruits and vegetables. From molecular cooking, to new aroma, tastes and creations, Berlin cuisine nowadays is great for loving and enjoying food – even in star-honored restaurants and organic restaurants. Good restaurants with German cuisine are mostly found in the hip-districts of the last decades (Mitte, Prenzlauer Berg, Charlottenburg).

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