At Berlin restaurant Glass, chef Gal Ben Moshe updates the kid's candy bag with his modern table side dessert, 'The Candy Box.' Almost too pretty to eat, it's a decadent celebration of his childhood memories and impressive background. We got a behind the scenes look at his plating process, including a liquid nitrogen smoke fest.
'Berlin' on Serious Eats
Berliners savor every moment of the oh-so-short summer, and a daily trip to the ice cream cafe is a must. Here are 6 if the city's top ice cream shops for tasting this sweet treat.
At Berlin's Wald Konigsberger Marzipan, Ralf Bentlin makes marzipan the Old World way, using a recipe passed down three generations. The recipe is top secret, but the master craftsman recently showed us how to shape his marzipan into their fancy shapes.
Berliner's love their jelly-filled pfannkuchen, but the city's streets are lined with bakeries boasting a variety of other delicious treats. Here are 5 other traditional pastries you should try while in Berlin and our favorite spots for getting them.
While you can find doughnuts at nearly every bäckerei, corner store, and train station in Berlin, including an unfortunate proliferation of Dunkin' Donuts, we suggest skipping the tourist stands. Instead try these five family-run bakeries which are a true step above the rest.
A brother-and-sister duo are seeking to dispel the myths about Berlin's cuisine (or, more importantly, its lack thereof) and show people exactly why they love Berliner food. They presented five variations on classic Berlin dishes, subtly and not-so-subtly updated.
We attended a meal by Björn Schmidt, a Swedish ad agency refugee turned Berlin supper club chef. Together with a few friends, he operates one of Berlin's more popular clubs, RollinRestaurant. "My mission is to open the eyes of Germans to Scandinavian cuisine. When I say Scandinavian or Nordic, people say 'Well, I tried that at Ikea,' and that is not how I want Scandinavian cuisine to be defined."
When you think of German food, certain things tend to come to mind. Cabbage, potatoes, sauerkraut, schnitzel, potatoes, bread, pickles. But these things don't tend to travel well. Luckily, Germany is home to a whole host of other foods that can make the journey home just fine. And people will thank you.
American-run burger and steakhouse The Bird claims to make Berlin's highest-quality hamburgers, and seems to have the credentials to back it up. But there's trouble in paradise.
Burgermeister occupies a building under the train tracks near U-Bahnhof Schlesisches Tor formerly used as a public restroom. Yeah, don't ask. The point is, now it's a damn fine hamburger restaurant.
Berlin isn't the first city that comes to mind when thinking of Europe's rich culinary traditions. But hidden behind the thousands of döner shops is a hearty, affordable food scene, drawing from Berlin's multikulti landscape. Here are 10 cheap eats—currywurst, schnitzel, falafel, and more.
This might look like an oversized ravioli, taste like ravioli, and it's even prepared and cooked like ravioli. But don't be fooled; this isn't ravioli, this is Maultasche (literally translated into Mouthbag). Maultasche is a distinct German dish typical of the southwestern region of Baden-Württemberg, known as Swabia, on the border of France and Switzerland.
Arguably the most famous and iconic Berliner street food dish is the currywurst. Few German dishes are so popular and have inspired so much controversy. The traditional currywurst is a fried, scalded sausage with a fine texture cut into thick slices and seasoned with a ketchup-curry powder sauce. The sausage (wurst in German) is served with or without casing, an existential choice for devoted currywurst fans, and may be accompanied by either fries (pommes) or a bread roll (brötchen). An indisputable must-try at any of the hundreds of street food stands (imbiss) throughout Berlin.
Peter Lardong is a record producer in Berlin, but probably not the kind you're thinking. He produces records (that actually play music) from chocolate. After losing his job at a brewery he thought, maybe I should experiment with edible vinyls. "At first I tried to make records out of ice cream, beer, cola, sausages, cheese and even butter...but none of those things quite made it," Lardong explains in the video. And yes, apparently you can eat them after rocking out. Watch him make them after the jump....
[Photograph: Punxatawneyphil on Flickr] The New York Times has a quick piece on Berlin's grillwalkers, who sell sausages from portable grills that they wear—gas on the back; hot, hot bratfest on the front. The innovative apparatus sprang up in 1997, when inventor Bertram Rohloff devised it as a way of skirting city street-vendor permits in the city. Without permits, "neither the grill nor the sausages could touch the ground." As he worked on the invention, Mr. Rohloff considered everything from burning charcoal to hooking the grill up to a car battery — which he rejected because it would run down in just 10 minutes — before settling on propane. He designed it with an automatic cut-off mechanism for the...
Hi guys! Long-time listener, first time caller. I just got back from a trip to Berlin where I was taken to a restaurant called The Bird. It was described as an American place with burgers and steaks. Normally when...