Cuisine of Berlin describes different aspects of Berlin's culinary offerings. On the one hand, it means the traditional Berlin cuisine of Berlin households with dishes from the German cuisine. On the other hand, often a rustic pub and snack kitchen, which has become increasingly international due to many migration waves since 1945 and 1990. After 2000, numerous top-class restaurants have evolved in Berlin.
History
Until the end of the 19th century, the Berlin kitchen was a simple kitchen, which emphasized hearty taste and saturation rather than refinement. In the 17th century, numerous Huguenots settled in Berlin and brought their cooking traditions with them. The Prussian-Protestant kitchen integrated these influences essentially through simplification.
Typical ingredients were pork, goose and fish such as carp, eel and pike, cabbage, legumes such as peas, lentils and beans as well as beets, cucumbers and potatoes. What is striking – from today's perspective – is the frequent use of the noble crayfish, which made it possible to catch fish rich in Berlin in the 18th and 19th centuries.
With the founding...
Jens Ohlig
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