Travel Reference
In-Depth Information
The organic, slow-food and locavore movements have inspired a new generation of Berlin
chefs to let the ingredients trifecta of seasonal, regional and organic steer their menus. This
has added pizzazz to classic, time-tested recipes by making them lighter, healthier and more
creative. Many chefs now travel to Brandenburg, the rural region surrounding Berlin, to
source apple-fed pork from the Havelland, fish from the Müritz Lake District or wild boar
from the Schorfheide. Menus increasingly champion traditional (and long underrated) in-
gredients such as heirloom vegetables, old-fashioned grains like barley and buckwheat, and
game and other meats like
Blutwurst
(blood sausage),
Zickleinleber
(baby goat liver) or
Ochsenbäckchen
(ox cheeks).
FOOD TRUCKS & STREET FOOD
The food-truck phenomenon finally started making a splash in Berlin in 2013. The colourful
mobile kitchens can be spotted throughout the city, usually at parties, events or open-air
markets, with exact dates and locations posted on their Facebook pages.
There are also a growing number of roving food-truck gatherings staged by local culinary
Badeschiff on the Spree River and also behind the Platoon Kunsthalle in Mitte. Every two
which has a residency at Prince Charles club on Moritzplatz.
Beer&Beef
(
www.facebook.com/BeerBeefFestival
), a wild party combining street food, beer, a gourmet
market featuring local products, and live bands, made its debut at Urban Spree in Friedrich-
shain in 2014. Check the website for dates.
If there's no event while you're in town, you can still sample top bites at the weekly
Street Food Thursday at Markthalle Neun, a historic market hall in Kreuzberg.
See (
Click here
)
for the low-down.
