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On the Menu
On the Menu
Surrounding this city is the rural state of Brandenburg, whose name often comes before Ente (duck) on a menu. In spring, Spargel, white asparagus from Beelitz, is all the rage, showing up in soups and side dishes. Berlin's most traditional four-part meal is Eisbein (pork knuckle), always served with sauerkraut, pureed peas, and boiled potatoes. Other old-fashioned Berlin dishes include Rouladen (rolled stuffed beef), Spanferkel (suckling pig), Berliner Schüsselsülze (potted meat in aspic) and Hackepeter (ground beef).
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