Cuisine of Berlin

Typical ingredients were pork, goose and fish such as carp, eel and pike, cabbage, legumes such as peas, lentils and beans as well as beets, cucumbers and potatoes.

perspective – is the frequent use of the noble crayfish, which made it possible to catch fish rich in Berlin in the 18th and 19th centuries.

[4] The Nazi regime and the Second World War of annihilation that followed put an end to this culinary diversity.

While in the eastern part, as the de facto capital of the GDR, the upscale gastronomy almost completely disappeared and international influences did not appear for decades, the restaurant scene in the west recovered slowly from this break.

During the division of Berlin, the delicatessen department of KaDeWe remained one of the largest of its kind in the world and is still very popular with city residents and tourists alike.

[5] The Berlin currywurst is said to have been invented in 1949 by Herta Heuwer from Königsberg, who was running a small snack stand in Charlottenburg at the time.

Turkish immigrants are said to have invented the doner kebab in Kreuzberg in the 1970s, which is now considered one of the most typical Berlin snacks.

[10] Breakfast is often consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice.

German pubs, Chinese, Thai, Indian, Korean, and Japanese restaurants, as well as Spanish tapas bars, Italian, and Greek cuisine, can be found in many parts of the city.