Berlin

Thin crepe-like pancakes, serve with fruit, jam, Nutella, sugar, cinnamon

Danish pastry

A cruller is a deep-fried pastry popular in parts of Europe and North America. In Europe it is typically either made of a string of dough that is folded over and twisted twice to create its signature shape or is formed from a rectangle of dough with a cut in the center allowing it to be pulled over and through itself to produce distinctive twists in the sides of the pastry. In North America, it is typically a form of cake doughnut made in a small loaf or simple stick shape or, in the case of the "French cruller", extruded in a ring from choux pastry. Crullers are typically topped with cinnamon sugar, dipped in plain icing, or served plain.

Berliner Weisse is a cloudy, sour beer of around 3.5% alcohol by volume. It is a regional variation of the wheat beer style from Northern Germany, dating back to at least the 16th century. It can be made from combinations of malted barley and wheat, with the stipulation that the malts are kilned at very low temperatures or even air-dried to minimise colour formation. The fermentation takes place with a mixture of yeast (Saccharomyces cerevisiae and Brettanomyces) and lactic acid bacteria, a prerequisite that creates the lactic acid taste, a distinguishing feature of Berliner Weisse. By the late 19th century, Berliner Weisse was the most popular alcoholic drink in Berlin, with up to fifty breweries producing it. By the late 20th century, there were only two breweries left in Berlin producing the beer. Most beer authorities trace the origins of Berliner Weisse to an unknown beer being produced in Hamburg which was copied and developed by the 16th century brewer Cord Broihan [de]. Broihan's beer, Halberstädter Broihan, became very popular, and a version was being brewed in Berlin by the Berlin doctor J. S. Elsholz in the 1640s. An alternative possibility, given by Protz among others, is that migrating Huguenots developed the beer from the local red and brown ales as they moved through Flanders into Northern Germany. Some sources, such as Dornbusch, give the date 1572 as being the earliest record of the beer being brewed in Berlin.

Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German Weizenbier and Belgian witbier; other types include Lambic , Berliner Weisse (a cloudy, sour beer), and Gose (a sour, salty beer). Weißbier (German – "white beer") uses at least 52% wheat to barley malt to make a light-coloured top-fermenting beer. Witbier (Dutch – "white beer") uses flavorings such as coriander and orange peel. Belgian white beers are often made with raw unmalted wheat.[citation needed]

Ratzeputz is a schnaps, a type of spirit popular in Germany, which contains extracts and distillates of root ginger. The fresh ginger it contains is said to be beneficial to the stomach. Ratzeputz today (2006) only contains 58% alcohol; whereas higher proportions of alcohol used to be common. The ingredients, which are found by most consumers to be sharp, are intended to leave a long aftertaste in the mouth and throat. Ratzeputz was first created in 1877 by Peter Weidmann, a distiller in Celle. In the town, the Lüneburg Heath region and its surrounding area, Ratzeputz is a well-known, high-alcohol spirit-based speciality. Its strong but delicate ginger flavour has helped it gain considerable international attention as well. Originally bottled by C.W. Baland & Langebartels in Celle, it is now made under licence by Schwarze and Schlichte in Oelde.

Schorle is a German beverage made by diluting juice or wine with carbonated water or lemonade (lemon-lime soda). The most common variety is Apfelschorle (made from apple juice and sparkling mineral water). Bottled Schorle can often be found alongside soft drinks at restaurants and grocery stores. Due to its dilution it is less sweet or alcoholic than the original beverage, making it better suited as a refreshment on hot summer days or as an alternative to beer at the biergarten or weinstube [de]. Typical proportions are half seltzer in a high glass and half juice or wine. In the Palatinate, in Germany, a wine schorle may be almost all wine, with water considerably less than 1/4 of the total. There is no specific word for Schorle in the English language. However, Spritzer is very similar with the slight difference of Schorle typically being a freshly mixed drink and not usually sold in cans or bottles as spritzers sometimes are.

Wurzelpeter is a Kräuterlikör-type liqueur produced in Germany. It is flavoured with a variety of herbs, bark, and roots: its name references the latter . Production was started in 1935 in Berlin-Mitte by Paul Pöschke and Walter Heyer. The recipe was claimed to be documented as far back as 1875. Pöschke, a cycling enthusiast, organised sponsorship of cycling events by the company. In 1949 Heyer resigned, but the company was leased by Max Finke and continued in operation. From 1961, when Pöschke departed for West Germany, production of Wurzelpeter was taken over by the state enterprise VEB Bärensiegel Berlin in Berlin-Adlershof. This company had its administrative headquarters in Berlin-Lichtenberg, on the Josef-Orlopp-Straße, where there was also a production branch. Wurzelpeter gradually gained some status as a cult drink, and was considered to be the East German counterpart of Jägermeister. With limited production, it had a reputation in the GDR as Bückware, scarce goods available 'under the counter' through bartering or to favoured customers.

A ground meat sauce with tomato paste, onions, that is commonly served with potatoes, beamtenstippe can be either a dark meat sauce or a white roux

Flat meatballs, made with beef, pork

The ketwurst is a form of hot dog originated from the German Democratic Republic . The word "ketwurst" comes from a combination of Ketchup and Wurst (German for "sausage"). Its preparation involves the heating of a special Bockwurst, larger than regular hot dogs, in water. A long roll is pierced by a hot metal cylinder, which creates an appropriately sized hole. The sausage is then dunked in ketchup and put inside of the roll. The Ketwurst was invented at the State Gastronomical Research Center — like the Grilletta, a hamburger-like meatball-in-a-bun — around 1977–1978. At that time, restaurants at the Berlin TV Tower were incapable of handling the large numbers of visitors, so a take-away food was needed. It is often considered the archetypical East German fast food, but until German reunification, it was rarely seen outside the city center of Berlin.

Soup made with blood or blood pudding, vinegar, vegetables, dried fruit, meat, spices

Currywurst is a fast food dish of German origin consisting of sausage with curry ketchup. It was invented in 1949 by Herta Heuwer, who began selling it at a food stand in West Berlin. The Deutsches Currywurst Museum estimated that 800 million currywursts are eaten every year in Germany, with 70 million in Berlin alone.

A crêpe or crepe is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. The French term "crêpe" derives from crispa, the feminine version of the Latin word crispus, which means "curled, wrinkled, having curly hair."

Knieperkohl is a pickled cabbage dish similar to sauerkraut. It contains not only white cabbage but also collard greens and kale, as well as grape leaf and cherry leaf. Knieperkohl is considered a representative dish of the historical region of Prignitz, now part of Brandenburg in Germany. Knieperkohl is commonly served as an accompaniment to cured pork, such as Kassler, or sausages. Kohlwurst is a type of German sausage generally eaten with Knieperkohl. Potatoes are another typical accompaniment.

Milbenkäse , called Mellnkase in the local dialect and often known as Spinnenkäse ("spider cheese"), is a German speciality cheese. It is made by flavouring balls of quark (a type of soft cheese) with caraway and salt, allowing them to dry, and then leaving them in a wooden box containing rye flour and cheese mites for about three months. An enzyme in the digestive juices excreted by the mites causes the cheese to ripen. Milbenkäse tastes similar to Harzer cheese, but with a bitter note (increasing with age) and a zesty aftertaste. Mites clinging to the cheese rind are consumed along with the cheese. Historically, the cheese was produced in the Zeitz and Altenburg districts of the Saxony-Anhalt / Thuringia border region; today it is produced exclusively in the village of Würchwitz, in the state of Saxony-Anhalt.