Top 5 unusual dishes to try in Berlin, Germany

Spargel. From FB https://www.facebook.com/lamazere.berlin

Our piece starts not exactly with a dish but with a very peculiar ingredient called Spargel, or asparagus. Normally, around the world, people enjoy this humble vegetable in green color, but in Berlin, during springtime, you will find white asparagus as the star of every restaurant menu. It is such a beloved product, especially from March to June, that sometimes the country needs to import the vegetable from Spain to meet its demand.

Germans have dedicated an entire event to it called Weisser Spargel Fest, which runs annually from April to mid-June and is a great reason to visit the countryside to buy the freshest produce from the farmers directly and also relish scrumptious white asparagus dishes cooked in the form of soup, stew, casseroles, salads, as well as poached and served along with ham or roast beef. So if you happen to be in Berlin around this time, you know what delicacy to request.

For a quintessential French gastronomic experience in the heart of Charlottenburg, visit Lamazère, a brasserie with a charming and welcoming bistro setting. It is a place to enjoy classic cuisine in the form of a seasonally changing prix fixe offering. The decor oozes an elevated yet laid-back atmosphere, complete with red leather banquettes and stunning floor-to-ceiling wine racks.

The only printed card you will receive is for their superb Old World vintages, while the dining menu is written on a communal chalkboard hanging on the wall. Get ready to savor scrumptious dishes, such as charred cod served with seafood bisque, lobster tail with pickled radish, confit of pork with slivers of artichoke, grilled beef with caramelized onions, duck foie gras with cauliflower florets, and crispy sole with white asparagus in a mustard foam. In desserts, try fondant au chocolat and rice pudding with salted caramel and candied almonds, and your taste buds will rejoice.

3-course prix fixe – €60.00

Frikassee Berliner. Photo by Bakd&Raw by Karolin Baitinger on Unsplash

Frikassee is a ragoût of meat in a white creamy sauce, usually accompanied by rice, potatoes, or bread – a steaming bowl of food, best enjoyed during the autumn and winter seasons. The hot brew of comfort was created by an innkeeper named Schlüter when he served crab with the traditional stew. It quickly became a popular meal as the bountiful Spree River was full of these crustaceans, and everyone could afford to buy them and make a protein-rich dish.

The original recipe was made with morels, sweetbreads, and veal tongue for the ragoût which was sprinkled with capers and presented on a bed of stuffed crab. The earthy and tangy flavor of this must-try specialty is a pleasant discovery contrasting the mustard and mayo duo, frequently garnishing the plates here.

Though you will find Frikassee Berliner style at many places in the city, we recommend dropping by the Nante-Eck restaurant located a few steps away from Brandenburg Gate. It is a rustic spot where guests can experience the old cuisine and culture of the city while feeling like visiting their dear friend’s cozy home.

Nante-Eck takes you on a culinary journey back in time to around 1900. Sample hearty offerings like veal liver, pork knuckle with Sauerkraut in black beer sauce, crab & veal meat Frikassee with garlic bread, schnitzel with creamy potato, and Prussian meat skewer with braised tomatoes. Complement your meal by pairing it with a glass of cloudy Berliner Weisse or go for Märkischer Landmann – slightly bitter, with pleasant caramel notes. While sipping on the hoppy indulgence, take some time to marvel at the interiors: they are not just designed like a restaurant, but a piece of Berlin history.

Average bill – €48.00

Senfeier. From FB https://www.facebook.com/DickeWirtin

What peanut butter and jelly sandwiches are to American kids, Senfeier is to young Berliners. It is a classic granny's plate of delicious richness: hard-boiled eggs served on a bed of creamy mustard sauce with mashed spuds. Often regarded as a comfort food, this satisfying nostalgic specialty is usually had during breakfast and lunch times.

Senfeier can also be considered a light dinner but not a full-on meal. It may sound simple but the simplest things can bring the most happiness. Plus, you will definitely find these filling mustard eggs everywhere: from high-end restaurants to casual brunch canteens, and the recipe doesn’t require much culinary knowledge, so you can recreate a piece of German culture at home as well.

What better place to try a childhood classic than an old pub that has been serving the community for a few decades? Dicke Wirtin is a historical Berlin bar situated at Savignyplatz in Charlottenburg. The name translates to plump in-keeper, referring to Anna Stanscheck – the original landlady of the establishment. She was a kind and wonderful woman, well known for her big heart, homely stews, and the affection she showed towards the students of the nearby University of Fine Arts.

Following her philosophy even today, Dicke Wirtin mainly caters to struggling artists, authors, actors, and other creative minds with good and tasty comfort food. Indulge yourself in gastronomic delights like strips of beef in mushroom cream sauce with herb Spätzle, meatballs with beetroot salad, currywurst with fries, Senfeier with parsley potatoes, and roast pork with red cabbage. Quench your thirst with their large selection of draught beers and Obstbrände on offer, for a true Berlin dining experience.

Buffet – €29.50

Holstein schnitzel. Photo by Bakd&Raw by Karolin Baitinger on Unsplash

Schnitzel – a traditional German and Austrian dish that has attained international fame – doesn’t seem to fit with our review’s theme at all. But what we would like to introduce to you is an unexpected variation of the classic breaded and fried meat in Berlin – Holstein schnitzel. Named after the Privy Councillor Friedrich von Holstein, on whose instructions the specialty was invented at the fancy Borchardt restaurant back in the 19th century.

According to the recipe, a veal escalope is topped with fried egg, smoked salmon, sardine oil, capers, and pickled anchovy filets, and served with toasted white bread – a rather uncommon combination, isn’t it? Holstein schnitzel sometimes also has fried potatoes and pickled cucumbers as an accompaniment. You need to be an adventurous eater to enjoy this heavy meal, as the peculiar fusion of ingredients takes a little getting used to. Nonetheless, it is a famous Berlin food that is worth a try, especially at the place where it was created.

Borchardt is a 150-year-old institution opened by a Huguenot wine merchant in the mid-19th century. The establishment was redeveloped as a Parisian-style brasserie in 1992 by West Berlin restaurateur Roland Mary, who fell in love with the cavernous dining space. Today, it is one of the best-known venues in the capital where you might run into celebrities and politicians. Its esteemed guest list boasts the likes of George Clooney, Leonardo DiCaprio, Madonna, and Barack Obama.

The lavish front of the house is upscale and Art Nouveau, featuring magnificent columns, stucco ceilings, large French windows, and elegant mosaics. The kitchen team drums up decadent delicacies, including schnitzel with potato salad, veal entrecôte with grilled artichokes, lemon garlic shrimp with arugula salad, beef tartare, smoked salmon with white asparagus, and crispy white fish with homemade pasta in a creamy sauce. Even if you are nearly full, it would be a sin to leave without having their heavenly chocolate mousse with fresh strawberries.

Average bill – €73.00

Bockwurst. Photo by Louis Hansel on Unsplash

They say that in Germany, people could probably eat their weight in Wurst and still feel like having some more. But in Berlin, there is one such dish that is equivalent to all sausages combined. Bockwurst was invented in 1889 by a local restaurant owner, who added pork to the classic veal mixture.

Do not be fooled by its size and proportion, it is a heavy and hearty fare served with mustard sauce and boiled potatoes or pickled cucumbers. Today, the specialty is made using a mix and match of different meats, including pork, lamb, chicken, and turkey. There is also a fish-only variation found at some seafood eateries. If you would like to eat this hefty food like a true German then pair it with a strong bock beer – a full gastronomic immersion is guaranteed.

Nestled on the Schlossbrücke in the Nikolai Quarter, Julchen Hoppe is an old Berlin inn and the best restaurant to enjoy Bockwurst with an ice-cold glass of wheat amber nectar. If you are looking for authentic home-cooked German cuisine, adding this spot to your foodie itinerary is a must. Not only is the fare comforting, but the decor is equally cozy and rustic like a living room, adorned with wooden cabinets, upholstered banquettes, and historic photos and drawings on the plastered walls.

They also feature a sun deck with al fresco seating during the summer season. At Julchen Hoppe, diners can relish specialty dishes like crispy pork knuckle, beef roulade, veal liver, fried trout with fresh vegetables, green asparagus wrapped in bacon, and potato fritter gratinated with fried egg and cheese. Finish your meal with their signature dessert item, Berlin Luft – an airy cream with a hint of lemons served with raspberry sauce.

Average bill – €42.20

German cuisine may be somewhat of an acquired taste for some people. But Berlin possesses a thriving culinary scene spiced up by international flavors and influences. Rest assured your discoveries here will be everything but monotonous and boring. While some items in this piece might sound a little bizarre, we encourage you to give them a try and don’t forget to share your unforgettable experience with our community in the comments below.

To plan perfect Berlin holidays, check out our selection of food & travel guides featuring the best highlights of the city.