What to eat in Berlin
Berlin eats immigrant and street: döner, currywurst, falafel, Vietnamese noodles, Eisbein, Spreewald pickles, a long brunch and Berliner Weisse.

[ ] Eat a döner kebab
    Meat from the vertical rotisserie in toasted bread with salad, cabbage, onion and sauces. The Berlin version, with vegetables and three sauces, was invented here.
[ ] Try currywurst
    A fried sausage sliced into rounds under a tomato sauce dusted with curry powder, with chips or a roll. A post-war Berlin invention.
[ ] Eat Eisbein
    A boiled pork knuckle with sauerkraut, pea purée and mustard. Unlike the southern German roasted version, this one is poached: soft, without crackling.
[ ] Try Königsberger Klopse
    Veal meatballs in a white sauce with capers and lemon, served with boiled potato and beetroot. An East Prussian dish that stayed a Berlin classic.
[ ] Get falafel or sabich
    The Middle Eastern street food of Kreuzberg and Neukölln: falafel in flatbread with tahini, sabich with aubergine and egg, hummus plates. Cheap and open almost around the clock.
[ ] Eat Vietnamese noodles
    Pho, bun bo nam bo and summer rolls in the hundreds of Vietnamese places across the city. A legacy of two migration waves, eastern and western, whose cooking differs.
[ ] Go to Sunday brunch
    A fixed-price buffet from eight in the morning until mid-afternoon: cheeses, eggs, pastries, cured meats, sometimes sparkling wine. A Berlin institution that requires booking.
[ ] Try Spreewald pickles
    Lightly salted cucumbers from the region south of Berlin, with dill, horseradish and mustard seed. Sold loose from barrels at markets and in shops.
[ ] Eat a Bulette
    A flat fried patty with bread, onion and mustard, eaten warm or cold. The Berlin name for what the rest of Germany calls a Frikadelle.
[ ] Try the winter dishes
    Cabbage rolls in gravy, and Grünkohl, braised curly kale with smoked sausage, eaten only after the first frost.
[ ] Eat a Berliner
    A doughnut filled with jam and topped with icing sugar or glaze. In Berlin itself it is called simply Pfannkuchen; only outside the city is it a Berliner.
[ ] Have Kaffee und Kuchen
    The afternoon ritual: a slice of cake and coffee around four. Cheesecake, plum cake, strudel — every café has its own set.
[ ] Try Spaghettieis
    Vanilla ice cream pressed through a ricer into spaghetti strands, with strawberry sauce standing in for tomato and white chocolate for parmesan. A German invention of the 1970s.
[ ] Drink Club-Mate
    A carbonated yerba mate drink: bitter, barely sweet and high in caffeine. A Berlin subcultural staple, drunk from the bottle in bars and on the street.
[ ] Try Berliner Weisse
    A low-alcohol sour wheat beer, traditionally served with a shot of syrup — raspberry or woodruff — to soften the acidity.
[ ] Drink a Pils or craft beer
    Pils is the German default: dry and bitter, and Berlin has grown dozens of craft breweries over the past decade. A Kneipe is the old neighbourhood bar for the first, a taproom for the second.

Checklist from Unload: https://unloads.me/c/food-berlin