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
Berlin citizens learnt two things from history:
- 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)
- 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
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,
restaurants in Berlin – as well as Indian
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