Eating Well in Berlin

Top-end restaurants can easily import fresh ingredients from other European countries, but some rely on farmers close to home. 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). Stands near subway stations sell spicy Currywurst, a chubby frankfurter served with tomato sauce made with curry and pepper. Turkish food is an integral part of the Berlin diet. On almost every street you'll find narrow storefronts selling Döner kebab (grilled lamb or chicken served with salad in a flat-bread pocket).