Berlin has plenty of unassuming neighborhood restaurants serving old-fashioned German food but happily, the dining scene in this thriving city has expanded to incorporate all sorts of international cuisine, as well as healthier, more contemporary versions of the German classics.As in many other destinations around the world, eating locally sourced and organic food is more and more the
As in many other destinations around the world, eating locally sourced and organic food is more and more the rage in Berlin. Restaurants are beginning to understand that although they could import ingredients from other European countries, fresh farm resources are closer to home. Surrounding the city is the rural state of Brandenburg, whose name often comes before Ente (duck) or Schwein (pork) on a menu. In spring the WeisserSpargel, white asparagus from Beelitz, are all the rage, showing up as main courses with a variety of sauces, pastas, soups, and even desserts.
When it comes to international cuisine, Italian food is abundant, from relatively mundane "red sauce" pizza and pasta establishments to restaurants offering specific regional Italian delicacies. Asian food, in particular, has made a big entrance, with Charlottenburg’s Kantstrasse leading the way as Berlin’s unofficial "Asiatown." Turkish food continues to be popular, too, especially the beloved döner shops selling pressed lamb or chicken in flat-bread pockets with a variety of sauces and salads—always great for a quick meal, and a perennial late-night favorite. Wurst, especially Currywurst—curry-flavored pork sausage served with a mild curry ketchup—is also popular if you're looking for a quick meal on the go.
Old-fashioned German and especially Berlin cuisine is getting a bit tougher to find, as most restaurants aim to attract customers by reinventing the classics in the so-called Neue Deutsche Küche (new German cuisine) movement. But real, old Berlin classics are still lurking around town if you know where to look. 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), Hackepeter (ground beef), and Berliner Leber (calf’s liver with cooked apples and onions).
It's worth noting that Berlin is known for its curt, slow service, except at high-end restaurants. Also keep in mind that many of the top restaurants are closed Sunday.
As in many other world cities, Berlin has developed a discerning coffee culture. Artisanal coffee bars have appeared all over the city, brewing...
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