Main

Beamtenstippe

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

Drink

Berliner weisse

Berliner weisse (german: berliner weiße, pronounced [bɛʁˌliːnɐ ˈvaɪ̯sə] (listen)) is a cloudy, sour beer of around 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.

Main

Buletten

Flat meatballs, made with beef, pork

Side, Snack, Appetizer

Currywurst

Currywurst (german: [ˈkœʁiˌvʊɐ̯st] (listen)) is a fast food dish of german origin consisting of steamed, fried sausage, usually pork (german: bratwurst), typically cut into bite-sized chunks and seasoned with curry ketchup, a sauce based on spiced ketchup or tomato paste topped with curry powder, or a ready-made ketchup seasoned with curry and other spices. the dish is often served with fries.

Breakfast

Eierkuchen

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

Side, Snack, Appetizer

Hefeplinsen

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. 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 jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Main

Ketwurst

Ketwurst is a form of hot dog created in 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 appropriate 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 actually rarely seen outside the berlin city center.

Side, Snack, Appetizer

Knieperkohl

Knieperkohl is a pickled cabbage dish similar to sauerkraut. it contains not only white cabbage but also collard greens (or leaves of red cabbage) 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.

Dessert, Sweet

Kopenhagener

Danish pastry

Drink

Kottbusser

Drink

Kristallweizen

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 (made with wild yeast), berliner weisse (a cloudy, sour beer), and gose (a sour, salty beer).

Side, Snack, Appetizer

Milbenkäse

Milbenkäse ("mite cheese"), called mellnkase in the local dialect and often known (erroneously) 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 is said to taste similar to harzer cheese, but with a bitter note (increasing with age) and a distinctive 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. the traditional method of making milbenkäse, which dates back to the middle ages, was nearly lost by 1970, with only the elderly liesbeth brauer knowing the technique. local science teacher helmut pöschel was taught the proper way to make it and together with his associate, christian schmelzer, succeeded in revitalizing the tradition. a cheese mite memorial was later erected at würchwitz to celebrate the renaissance of milbenkäse production.

Drink

Ratzeputz

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 that 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.until several years ago ratzeputz was distilled in the centre of celle. the reason why the strong smell in the town at weekends has gone is due to the transfer of its production to an industrial estate in westercelle. the sales outlet immediately next to the distillery (between neuer straße and zöllnerstraße) in the town centre has also been closed and the number of different bottle sizes has been reduced. the original products are still easy to obtain, however, at least in celle. a mix of ratzeputz with the herb-based spirit heidegeist under the name 108er is especially common in the lüneburg heath, its name being derived by adding their alcohol contents of 58% and 50% together.there are several bars in germany which specialize in serving ratzeputz, the most notable of which is 'ratzeputz bar' on weserstrasse, neukölln, berlin.

Side, Snack, Appetizer

Räucheraal

Smoked eel, used in soups, salads, sandwiches

Drink

Schorle

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). large bottles of schorle can be found at most grocers, stores, supermarkets and anywhere else where carbonated drinks are sold, next to the soda. 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. typical proportions are half seltzer in a high glass and half juice or wine. in the palatinate, in germany, a wine schorle may consist of considerably less than 1/2 water if it is ordered 'fett' (german for 'fat').

Main

Schwarzsauer

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

Dessert, Sweet

Spritzkuchen

A cruller () is a deep-fried pastry like a doughnut popular in the us and canada often made from a rectangle of dough with a cut made in the middle that allows it to be pulled over and through itself, producing twists in the sides of the pastry. the cruller has been described as resembling "a small, braided torpedo". some other cruller styles are made of a denser dough somewhat like that of a cake doughnut formed in a small loaf or stick shape, but not always twisted. crullers may be topped with powdered sugar (sometimes mixed with cinnamon) or icing. a french cruller is a fluted, ring-shaped doughnut made from choux pastry with a light airy texture. the german spritzkuchen is very similar, while the dutch and belgian sprits is baked instead of being fried.

Drink

Wurzelpeter

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 (wurzel in the german language).