Food & Drink
Currywurst and döner (both arguably invented here), the Berliner Weisse, beer gardens, Turkish markets and the street food of a hungry metropolis.
Part of Berlin
12 moments in this segment.
- — The Berlin beer garden. Prater, the city's oldest beer garden (1837), and the chestnut-shaded tradition of a Maß under the trees.
- — Berliner Weisse. The tart, low-alcohol wheat beer served with a shot of raspberry or woodruff syrup — "the Champagne of the North".
- — Buletten and Kartoffelsalat. The Berlin meatball — pan-fried, peppery, eaten cold with potato salad or in a roll with mustard.
- — Eisbein mit Sauerkraut. The hearty Berlin classic — cured, boiled pork knuckle with sauerkraut, peas and mustard.
- — The Berliner (Pfannkuchen). The jam-filled doughnut Berliners simply call "Pfannkuchen" — a New Year's and Karneval tradition.
- — The KaDeWe food hall. The legendary sixth-floor delicatessen of Europe's grand department store — a temple of food since 1907.
- — Currywurst. Berlin's defining street snack — sausage, ketchup and curry powder, invented by Herta Heuwer in 1949.
- — The Döner kebab. The grilled-meat-in-bread sandwich popularized by Berlin's Turkish community in the 1970s — now a national staple.
- — The Turkish Market. The Maybachufer market in Kreuzberg — vegetables, cloth, olives and the sound of a dozen languages.
- — The Späti. The late-night corner kiosk — beer, snacks and conversation at all hours, an institution of Berlin street life.
- — Club-Mate. The caffeinated yerba-mate soda that fuels Berlin's coders, clubbers and all-night creatives.
- — Mustafa's Gemüse Kebap. The Mehringdamm institution whose vegetable döner draws queues around the block — a modern Berlin legend.
