Traditional Berlin Food
Cuisine is an integral part of any local culture, and no trip to Berlin is complete without tasting the traditional Berlin food. This directory offers information about the traditional dishes and drinks available in Berlin to help visitors better understand the local food culture and make an informed decision when trying them.
- Brötchen: a bread roll.
- Eierkuchen (Pfannkuchen): large, and relatively thin pancakes that are usually served with sugar, jam or syrup.
- Hackepeter: raw ground pork that is spiced with salt and pepper, garlic and caraway.
- Knödel (Klöße): large round poached or boiled potato or bread dumplings, made without yeast.
- Leberwurst: liver sausage.
- Potato pancake: or Kartoffelpuffer, are grated potatoes mixed with eggs, spices and other ingredients, portioned and fried in a pan.
- Rollmops: pickled herring fillets, rolled around slices of onion or other filling.
- Schmalzstulle: lard sandwiches.
- Speckpfannkuchen: large, thin pancakes with diced, fried bacon.
- Bohnensuppe: bean soup.
- Kartoffelsuppe: a traditional German potato soup.
- Linseneintopf (Lentil Soup or Stew): lentils, potatoes, bacon and greens.
- Löffelerbsen: a particularly lush, thick version of the pea soup from the Berlin kitchen.
- Gurkensalat mit Dill: cucumber salad with dill.
- Herring Salad: matjes herring with sour cream, mayonnaise, apples, onions and black pepper.
- Potato salad: potato salad prepared with vinegar, rather than mayonnaise, and bacon bits and served warm.
- Bollenfleisch: braised traditional Berlin dish made of lamb and onions.
- Bratkartoffeln: fried potatoes.
- Cabbage roll: stuffed cabbage.
- Eisbein mit Sauerkraut (pork knuckle on sauerkraut): heavily marbled meat covered with a thick layer of crispy fat.
- Hendl: whole grilled chicken marinated with pepper and other spices.
- Huesenziwwi: Jugged Hare.
- Jägerschnitzel: This is a variety of schnitzel that is prepared of veal or pork and served with a mushroom sauce.
- Kassler: a salted (cured) and slightly smoked cut of pork often served with sauerkraut and mashed potatoes.
- Königsberger Klopse: a Prussian specialty of meatballs in a white sauce with capers.
- Matjes: brined herring.
- Pellkartoffeln: potatoes boiled or steamed before peeling, served with Quark and linseed oil, butter, or as a side dish with e.g. herring).
- Rinderbrust Berliner Art (Beef Brisket Berlin style): cooked, deboned beef brisket with horseradish sauce.
- Rouladen: a meat roulade usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked.
- Salzkartoffel: boiled potatoes.
- Sauerkraut: shredded cabbage that has been fermented by various lactic acid bacteria.
- Schnitzel Holstein: veal cutlet with fried egg, usually served with fish slices and toasted white bread.
- Schweinshaxe: roasted ham hock.
- Suckling pig: roasted piglet.
- Weihnachtsgans: a roasted goose that is traditionally consumed on Christmas Eve.
- Baumkuchen: a kind of layered cake usually made of butter, eggs, sugar, vanilla, salt, and flour. It may be covered with sugar or chocolate glaze.
- Berliner: a doughnut made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually topped with icing, powdered sugar.
- Amerikaner: a fine baked cookie made from flour, sugar, egg, fat, milk or water.
- Lebkuchen: traditional German Christmas cookies with the main ingredient being honey. They range in taste from spicy to sweet.
- Marzipan: a confection consisting primarily of sugar and almond meal.
- Rødgrød: fruit pudding.
- Spritzkuchen: cream puffs.
- Schwarzwälder Kirschtorte: cake made with cherries.
- Schweinsohren: sweet pastry made of puff pastry.
- Stollen: a loaf-shaped cake containing dried fruit, and covered with sugar, powdered sugar or icing sugar.
- Bratwurst: sausage made of ground pork and spices.
- Buletten: a kind of German burgers.
- Currywurst: finely ground sausage link cut up and smothered in curry ketchup and topped with curry powder.
- Strammer Max: a slice of bread fried in butter and covered with ham and fried egg.
- Bockwurst: a type of German sausage.
- Doner Kebab: lamb meat, lettuce salad, thin lavaş.
- Schnitzel Wiener Art: a breaded pork tenderloin.
- Café au Lait: coffee with hot milk added.
- Fassbrause: a non-alcoholic German drink made from natural fruit and spices and malt extract, traditionally stored in a keg.
- Schorle: a drink made from diluting juice or wine with lightly carbonated water.
- Spezi: generalized trademark for a soft drink made with cola and orange soda.
- Beck's: beer.
- Berliner Weisse: a cloudy, sour wheat beer.
- Jever: beer.
- Korn: German colorless spirit that is usually made from fermented rye but may also be made from corn, barley, or wheat.
- Rotkäppchen Sekt: a brand of German sparkling wine.
- Schierker Feuerstein: a herbal half-bitter liqueur with 35% alcohol by volume.
- Schultheiss: beer.
- Warsteiner: beer.
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