When it comes to German cooking, you can most definitely expect the wurst… Pardon the pun, but it is, of course, true that sausage in all its infinite varieties is a staple on German menus. And so are roast pork, sauerkraut, potatoes and cabbage. Gut-busting, artery-clogging fare best washed down with a mug of foamy beer. That's what German food is all about, right? Well, not exactly.
Sure, there are still restaurants clinging to the clichés but you don't need to look very hard to discover that German cuisine has solidly arrived in the 21st century. Nowhere in the country is this more apparent than in cosmopolitan and trendsetting Berlin where next-gen chefs like Tim Raue of La Soupe Populaire have made dishes lighter, healthier and more refined without sacrificing authenticity.
The organic and locavore trends have also made huge inroads. More often than not ingredients that end up in pots and pans follow the seasons and are hunted and gathered regionally. Rather than Argentine steak or Australian lamb, menus are more likely to feature apple-fed pork from the Havelland, pike-perch from the Müritz Lake District or duck from Neuruppin. The ample use of rediscovered heirloom vegetables such as parsnips, turnips and Jerusalem artichokes ensures that there are also plenty of meatfree modern takes on the culinary past.
But don’t worry if you’re more the traditional type - there's no shortage of places in Berlin where you can still indulge in rib-sticking classic German cooking, Max und Moritz and Zur Letzten Instanz being among them.
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