Currywurst can be found all over the city, served steaming on a paper tray with a mound of fries and an adorable little plastic fork.
Bratwurst im Brötchen
Schnitzel at Fleischerei Domke
Huge portions and low prices ensure that the same loyal customers, mostly working-class Germans, turn up day after day to stand at the bar-like counters eating staples like pickled red cabbage, potatoes, and of course, pork. The pork schnitzel is crunchy on the outside and perfectly juicy inside, while the tangy Rotkohl and hearty potatoes make this a perfect cold-weather meal.
Fleischerei Domke, Warschauer Straße 64, Berlin-Friedrichshain
Falafel Sandwich at Falafel & Falafel
Falafel & Falafel, Skalitzer Straße 102, Berlin-Kreuzberg
Rotisserie Chicken at City Chicken
But what sets this place apart from the dozens of other rotisserie chicken places in Berlin are the two pools of sauce that decorate every plate: freshly made hummus and a silky, pearly white garlic sauce. Its cloudlike texture and lemony spiciness takes this chicken to the next level.
City Chicken, Sonnenallee 59, Berlin-Neukölln
Foccacia Romana at Garda Pizza
Garda Pizza, Crellestraße 48, Berlin-Schöneberg
Higher-Quality Pizza from I Due Forni, Il Casolare, and Il Ritrovo
Pro-tip: In the summer, go to Il Casolare in Kreuzberg and order your pie to-go, then enjoy it sitting in the sun next to the canal.
I Due Forni, Schönhauser Allee 12, Berlin-Prenzlauer Berg
Il Casolare, Grimmstraße 30, Berlin-Kreuzberg
Il Ritrovo, Gabriel-Max-Straße 2, Berlin-Friedrichshain
Cheeseburger and fries at Burgermeister
Burgermeister, Oberbaumstraße 8, Berlin-Kreuzberg
It's light, not too sweet, and nicely bubbly. Don't worry—the alcohol deficiency can be circumvented by ordering one at a bar, having a few sips, and handing it back to the waiting bartender, who will gladly fill it back up with vodka or rum.
Some döner places elaborate on it, adding fried vegetables to the usual mix of sliced cabbage, cucumber, and tomato, or they make a small departure from the holy trinity of döner sauces—garlic, yogurt-herb, and spicy—but, as the city's thousands of döner chefs will surely tell you, innovation isn't necessary to sell döner. It's more a matter of being close to one.