Currywurst
The ultimate Berlin icon, invented in 1949 by Herta Heuwer. It consists of a fried pork sausage (with or without skin) sliced and topped with a sauce made of ketchup and curry powder. It is typically served with fries or a bread roll.
Eisbein (Pork Knuckle)
A classic Prussian dish, Eisbein is a pickled ham hock that is boiled or cured rather than roasted (which is more common in Bavaria). It is traditionally served with sauerkraut, pea purée (Erbspüree), and boiled potatoes.
Berliner Pfannkuchen (Berliner)
Known simply as a "Berliner," this is a traditional deep-fried sourdough pastry similar to a doughnut but without a hole. It is usually filled with plum jam or strawberry marmalade and dusted with powdered sugar.
Königsberger Klopse
Although originally from Königsberg, these meatballs became a staple of Berlin home cooking. They are made of minced veal or pork and served in a creamy white sauce with capers, usually accompanied by boiled potatoes and beetroot.
Schnitzel Holstein
While the Wiener Schnitzel is Austrian, the "Holstein" variation is a Berlin original created for diplomat Friedrich von Holstein. It is a breaded veal cutlet topped with a fried egg, anchovies, and capers.
Kartoffelpuffer (Potato Pancakes)
A beloved street food and home-cooked favorite, these shallow-fried pancakes are made from grated potatoes, flour, and eggs. In Berlin, they are often served at Christmas markets with applesauce or savory garlic cream.