DIN­ING

Guten Ap­petit! Eat your way through ev­ery cor­ner of the na­tion.

Where Berlin - - CONTENTS -

When in Rome, they say, do as the Ro­mans do. And of course, when in Ger­many, one should eat as the Ger­mans do. With this month’s cel­e­bra­tions of the 25th an­niver­sary of Ger­man re­uni­fi­ca­tion, it’s the per­fect time to pay homage to the coun­try’s rich her­itage – and what bet­ter way to do so than by eat­ing your way through its culi­nary di­ver­sity?

Start lo­cal at Max und Moritz (Oranien­str. 162, www.max­und­moritzber­lin.de), a piece of Ber­lin drink­ing history in the mid­dle of Kreuzberg. Named af­ter a clas­sic chil­dren’s book, the pub opened in 1902 and has man­aged to pre­serve much of its orig­i­nal in­te­rior, such as wood-pan­eled walls and beau­ti­ful tiles. Be­fit­ting the old-timey feel, the menu fo­cuses on clas­sic Ber­liner dishes like Hop­pelpop­pel, a meat-and-pota­toes hash, and Eis­bein, roasted pork knuckle with sauer­kraut. Old maps line the walls at cozy

Mar­jellchen (Momm­sen­str. 9, www.mar­jellchen-ber­lin.de), which spe­cial­izes in the cui­sine of north­east­ern Meck­len­burg and Pomera­nia, plus tra­di­tional dishes from the eastern reaches of Prus­sia, land that now be­longs to Poland and Rus­sia.

Ost­preußis­che del­i­ca­cies in­clude smoked eel with pota­toes or the widely loved

Königs­berger Klopse, meat balls ina caper sauce.

Head to the south­west reaches of the Ger­man bor­der at Kurp­falz We­in­stuben ( Wilmers­dor­fer Str. 93, www.kurp­falzwe­in­stuben.de), a quaint wine bar spe­cial­iz­ing in the Palati­nate re­gion. If

Sau­ma­gen – stuffed pig’s stom­ach, a kind of Ger­man hag­gis – doesn’t ap­peal, try the

Flammkuchen, a pizza- like dish that uses crème fraîche in lieu of tomato sauce. The per­fect pair­ing to your meal is made sim­ple with the res­tau­rant's se­lec­tion of more than 40 re­gional wines.

The south­ern states of BadenWürt­tem­berg and Bavaria are home to some of the most well-known Ger­man del­i­ca­cies, like Spät­zle noo­dles, goulash, schnitzel, or Maultaschen, the last be­ing akin to big, over­stuffed ravi­oli. Good spots to get your feast on are Spät­zle & Knödel ( Wüh­lis­chstr. 20, www.spaet­zle­k­noedel.de) or Sch­warzwald­stuben ( Tu­chol­skystr. 48, www.sch­warzwald­stuben-ber­lin.com). Cap­ping off the meal with Kaiser­schmarrn, shred­ded pan­cakes with fruit sauce, is a must.

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