Food isn’t everyone’s first thought when they think of Berlin. Must-eat lists are often reduced to some JFK-related doughnut joke and the pedestalling of a boiled sausage covered in powdery ketchup. But Berlin food is so much more than its currywurst. A vibrant international culture and generations of immigrants have brought some of the world’s best dishes to our fingertips. It’s trying them all that’s the real (albeit delicious) problem. Usually, you narrow them down through recommendations: the hidden spot your friend stumbled upon or
the cafe your colleague insisted you visit. But most of us have an online local foodie we trust. Yours is probably on this list. What our 18 foodies have in common – besides a bottomless appetite – is an interest in food beyond eating it, focusing on the stories and people behind every bite. And it’s this curiosity that often reveals something about their own stories, too. Tafelspitz at Jolesch “Comfort food done right” Chosen by Hanna of @wasissthanna After training in Michelin-starred kitchens, chef,
food stylist and recipe developer Hanna Reder works independently creating recipes, hosting food content and telling stories around seasonal, produce-driven cooking. It was in 2013 that she got to know Jolesch: a grounded and timeless restaurant her head chef told her she must visit. It’s one of those places that doesn’t try to reinvent itself constantly; it just does what it does really well. According to Hanna, “the Tafelspitz there is truly iconic.” If you don’t know, Tafelspitz is boiled veal or beef in broth.
Served in two courses, the process turns a classic into a small experience. First, you get a Frittatensuppe (kind of a pancake soup), the Austrian version of a Flädlesuppe, which is freshly poured over at the table with the rich broth from the Tafelspitz. It’s comforting, fragrant, and deeply satisfying. Then comes the Tafelspitz itself, served with creamy spinach and crispy fried potatoes. It’s simple on paper, but incredibly balanced: a traditional Austrian dish that feels special every time you eat it. Available at Jolesch,
Muskauer Straße 1, Kreuzberg, details PBERG Pizza at Gemello “A taste of Italy” Chosen by Claudi of @claudifoodierecs Claudi looks with deep curiosity at Berlin cuisine. For her, food is more than just a meal; it’s the most intimate way to know a new culture. Originally from Bolivia, she explores a diverse gastro scene through a Latina lens, celebrating “the immigrants and passionate artisans who make this city taste so good”. At somewhere like Gemello, you aren’t just getting a meal. You’re getting a piece
of someone’s heritage and story and a front-row seat to the creative pulse of Berlin. Gemello’s PBERG pizza proves that vegan pizza can be an elevated, creative masterpiece. While their combination of vegan sour cream, fresh rosemary and truffle oil is an absolute flavour explosion, any one of their creations will blow you away, whether you live a plant-based life or not. Instead of just making pizza without cheese, they experiment with complex, bold tastes you won’t find anywhere else. You don’t miss the dairy
at all because the ingredients are so high-quality and the combinations are so well-thought-out. Trust us, one bite and you’ll get the hype. Available at Gemello, Lettestraße 6, Prenzlauer Berg, details Plov at Taste of Samarkand “Keeping traditional alive” Chosen by Naomi of @naomisberlinfood It’s Naomi’s food world and we’re just living in it. She’s one of the youngest culinary content creators in Germany, having been in advertising and TV since she was five. In her popular videos, she brings her love of food and
family to life – a mission encapsulated by her chosen dish: plov. Naomi grew up with her Ukrainian grandparents’ cooking, and Taste of Samarkand comes pretty close! In her words, “The smell of slowly cooked meat, warm spices and aromatic rice instantly feel like home.” The dish itself is massive and super fragrant – slow-cooked beef, a few veggies and expertly seasoned rice. To Naomi, it’s important to keep traditional meals like this one alive. “Our generation cooks less, and with that, a lot of
culture risks being lost. For me, these dishes are real treasures. They carry memory, identity and history.” As Naomi’s mum often helps in the creative and filming processes, that’s partly why she chose Taste of Samarkand. Its welcoming, family-run vibe, traditional menu and hearty flavours bring Naomi’s practices together in one dish. Available at Taste of Samarkand, two locations, details Oranienstraße 187, Kreuzberg Reichsstraße 87, Charlottenburg Soft Serve with Olive Oil, Sea Salt and Shortbread at Gazzo “Forget everything you thought you knew about ice
cream” Chosen by My of @munchwithmy An original Berliner with Vietnamese parents, My experienced both German and Vietnamese cuisine growing up. She told us, “Asian parents are not really affectionate with words. Food was their way of showing love.” She’s always taken photos of food, even before everyone else on the internet, curious about food beyond eating it. She loved the stories behind restaurants: who runs it, where the produce comes from, what inspires them. That’s how she came across Gazzo’s soft serve. Growing up,
the only soft serve she knew of was from the machines at IKEA. While they weren’t bad, discovering a version made with real ingredients, such as creamy buffalo milk, changed her perspective of something simple. Last year, the combination of olive oil, sea salt and shortbread went viral thanks to Dua Lipa. But Gazzo had long perfected it already. Incredibly creamy and rich, it will make you rethink everything you thought you knew about soft serve ice cream. Available at Gazzo, Hobrechtstraße 57, Neukölln, details
Bistecca Fiorentina at To the Bone “The storytelling steak” Chosen by Ilaria of @hungry_in_berlin For Ilaria, food is deeply connected to people and culture. That’s why she curates eating experiences and natural wine tours across Mitte and Prenzlauer Berg – to connect. It’s a sentiment shared by one of her favourite restaurants. Just a few steps from lively Rosenthaler Platz, To The Bone feels elegant but not overdone, with an interior that speaks to its class: deep green velvet tones, carefully chosen design details and
striking wallpaper that beautifully frames the space. Illaria rarely eats meat, but when she does, “I want to know exactly where it comes from.” She expects only the best – and the best means To The Bone’s fiorentina steak. Enjoying this succulent meat feels like hearing a story told directly by Dario Cecchini, the famous artisan butcher from Panzano who supplies it. Cooked just right, with nothing excessive around it, this must-eat Berlin dish is exquisite simplicity on a plate. Available at To The Bone,
Torstraße 96, Mitte, details Vegan Mushroom Sando at Frühstück 3000 “The vegan sandwich of your dreams” Chosen by Angelika of @bonappetrip Angelika Schwaff explores the world through flavour. She’s travelled to 94 countries, sharing her findings through culinary documentaries, a column in DIE ZEIT and her food podcast Schnitzel & Stories. After three decades in Berlin, she’s one of the city’s most trusted voices on dining culture. For that reason, we have no doubt that Frühstück 3000’s vegan mushroom sando is a top dish out
there. Since the 90s, Berlin brunch culture has increasingly treated breakfast with the same technical precision and culinary ambition as a fine-dining dinner. Frühstück 3000 is a prime example. Coriander lovers, this one’s for you. With a meaty crunch of oyster mushrooms, a soft, pillowy brioche and the bold pairing of Tonkatsu sauce and Sriracha mayo, their vegan mushroom sando is a salty, spicy, savoury explosion. In Angelika’s words, “This sandwich is a total umami-bomb.” Available at Frühstück 3000, two locations, details Fromet-und-Moses-Mendelssohn-Platz 9, Kreuzberg
Bülowstraße 101, Schöneberg Goldies’ Smashburger, Fries and Champagne at KaDeWe “High-end street style” Chosen by Olya of @gastroberlin Your favourite dish doesn’t have to be anything fancy. The classics are classics for a reason. But sometimes, you can’t help but treat yourself. Olya nailed the balance with her choice: a Goldies smashburger, fries and champagne at KaDeWe. Why? It’s simple. KaDeWe: iconic. Goldies burgers: iconic. In Olya’s words, it’s “one of those places where history, atmosphere and food come together – timeless Berlin”. The pairing
works surprisingly well. Navigating the busy top floor of the famous department store – packed with shoppers, business people and tourists – brings a thrill of its own. Tucked away is Goldies Bar, complete with a diner-style chequered floor, booth, chrome countertop and Chuck Berry blasting from the speaker. The burgers speak for themselves, and paired with crispy, shoestring fries and a glass of bubbly, the controlled decadence has its own vibe. That’s Olya’s whole thing: curating some of Berlin’s best finds for iconic dining
places or under-the-radar gems. Available at Goldie’s Bar in KaDeWe, Tauentzienstraße 21-24, Schöneberg, details Deep-Fried Spreewald Pickles at Luna “Dangerously snackable” Chosen by San of @berlin.gal.eats While some eat to live, San Dudler lives to eat. She wrote cookbooks, eating and cooking her way across Europe, the US and Asia, before settling down in Berlin’s culinary scene. Now she tracks down great chefs, farmers, small-batch producers and local delicacies. One of those track-downs was an easy find: Luna. Their deep-fried Spreewald pickles in a tempura
batter are so shatteringly crisp, you should order them at least twice. They are truly addictive: tangy, briny, dangerously snackable, a little playful and one of the city’s most unique bites. Luna is located in the iconic Clärchens Ballhaus, an incredible landmark that feels frozen in time. From the moment you step inside, you’re pulled back to old Berlin and its faded-glory grandeur. It’s the kind of place where nostalgic ballroom dancers, hip young crowds, curious visitors and hungry locals all belong in the same
film. Just like San, you’ll find yourself asking, “Why would I ever want to eat anywhere else?” Available at Luna, Auguststraße 24/25, Mitte, details One Night Stands at FACTORY GIRL “Do something you won’t regret” Chosen by Mariona of @marywave_foodie “I’ve had one too many one night stands in Berlin… but not the kind that you think.” This was Mariona’s apt introduction to her favourite dish. One Night Stands is the name of FACTORY GIRL’s relatively-healthy-but-totally-addictive brunch plate. It has all the fixin’s, from the
lightly toasted bread that acts as the base of the dish to the loaded layers on top: truffle mayo, home fries, cheese and two eggs, sunny side up. If you love a good food porn moment, this dish has it all: a long cheese pull, oozing egg yolk and plenty of satisfying textures to sink your teeth into. Mariona is an athlete, community builder and content creator, and FACTORY GIRL’s menu, which offers quite a few healthy options, is perfect after a workout. It helps
that their locations in Prenzlauer Berg and Mitte are near to where Mariona’s running group, Running FOMO, meets. “Beyond its location, the menu strikes a thoughtful balance between indulgence and nutrition, offering dishes built around quality carbohydrates, lean proteins, and fibre.” FACTORY GIRL’s flexibility around dietary restrictions and preferences also make it stand out as the perfect place to bring a health-conscious group. Available at FACTORY GIRL, two locations, details Friedrichstraße 113, Mitte Rykestraße 39, Prenzlauer Berg Beef on Weck with Cheese at Bertie “The
shining-star sandwich” Chosen by Per Meurling of @berlinfoodstories Are you even a Berliner if you don’t know Berlin Food Stories? The man behind it, Per Meurling, is regarded as a – if not the – leading voice in the city’s gastronomy scene. A Swedish self-taught food critic, he built Berlin Food Stories into one of Germany’s most influential and widely read restaurant food publications. So when he says that Bertie’s Beef on Weck with cheese is one of Berlin’s greatest comforts, you better believe it.
A “shining star in the rare category of saucy sandwiches”, it starts with a house-baked bun – chewy yet fluffy – and goes into thin slices of impeccably cooked and incredibly juicy roast beef. This alone would make a perfect dish. But what shoots it to stardom is the insane gravy that covers it, transforming the whole thing into one a dish that blows your mind. Bertie is the high-end American diner we always needed, with one of the greatest chefs and best service teams
in Berlin. As Per rightly asks, “Who doesn’t like this restaurant?” Available at Bertie, Schwedter Straße 13, Mitte, details Yörük Tabağı at Pamfilya “The choose-your-own-adventure option” Chosen by Tutti of @foodtasterberlin Hidden in the depths of Wedding is one of Berlin’s best-kept secrets. Pamfilya is a Turkish restaurant that specialises in döner, but this isn’t the kind of döner you’d expect. When you walk up to the restaurant, the first thing you see is a giant Spieß, rotating with a stack of huge cuts of
sizzling Kalbfleisch. Unsurprisingly, what sets the restaurant apart, among other things, is the high quality of the beef. Tutti is one of many who’s convinced by the intense flavour that makes this place unique. Having found her love of food through baking, she began looking outwards to the food scene in Berlin, starting her popular Instagram page in 2016. She recommends combining the Yörük Tabağı – or nomad plate – with a homemade Ayran poured straight from the tap. The dish is made up of
Pamfilya’s classic veal, fresh vegetables and freshly baked bread made on site. You assemble the meal yourself and choose your toppings. Sauces are also served on the side, but try eating the nomad plate without them, since they distract from the flavour of the meat. Yes – it’s that good! Available at Pamfilya, Luxemburger Straße 1, Wedding, details Leberkäse-Sandwich with Gribiche Sauce at THEKE “A Michelberger classic” Chosen by tipBerlin food editor Clemens Niedenthal Over his ten years as the food editor at tipBerlin, Clemens
has broken away from the more traditional, dish-centric critic angle. Instead, he approaches food from a cultural studies perspective, considering each bite within a wider societal phenomenon. He is a member of The Berliner Meisterköche jury, which stands for Berlin’s culinary range on an international scale and has awarded more than 140 prize winners. Clemens knows good food. He knows that the Leberkäse-sandwich with Gribiche sauce at THEKE is beloved for a reason. This German version of what is essentially a meatloaf sandwich reinterprets soul
food, with high-quality Leberkäse, a toasted bun and Gribiche sauce: a cold, creamy egg sauce classically refined with pickle, capers and herbs. As part of the Michelberger family, THEKE prioritises a high-quality experience with relaxed, friendly vibes. It’s the perfect spot for a dependably delicious lunch or leisurely aperitivo dinner. But our recommendation? Enjoy their signature sandwich on their beautiful terrace while basking in that warm Wedding sunset after work. Available at THEKE, Seestraße 13, Wedding, details Patatas Bravas at Alaska “Pure potato bliss” Chosen
by Sophia of @sophia_sofire You can’t go wrong with fried potatoes, but to have them as your favourite dish in Berlin? That must mean something special. Alaska’s patatas bravas truly are that something. Sophia has been in the food scene since 2014, when she got her start as a restaurant critic. Since then, she’s been working in social media, photography and journalism, developing creative yet refined recipes, co-founding Shemesh Kitchen and releasing a cookbook of the same name. She knows her stuff and she loves
potatoes. She even has two potato tattoos. So what’s so special about the potatoes at Alaska? According to Sophia, “They get that balance just right – perfectly crispy on the outside, soft on the inside, and the sauce and crispy chilli oil add just the right amount of heat and depth.” It doesn’t hurt that the restaurant provides the perfect space to enjoy delicious, simple food. A cosy interior boasts just the right amount of kitsch, stuffed to the brim with quirky knick-knacks, upholstered chairs,
couches and a disco ball. It’s bursting with personality. Sophia is such a fan that she named her cat – adopted from Spain – after the restaurant. A photo of Alaska even hangs on one of the walls of Alaska, watching over you as you enjoy their delicious vegan tapas. Available at Alaska Bar, Reuterstraße 85, Neukölln, details Spitzkohl at Nomad “Cabbage gets a glow-up” Chosen by Vivi of @whatvivieats Cabbage is making a comeback. Nomad’s simply named Spitzkohl packs a serious punch. Braised cabbage
sits on a bed of bright green spinach soubise. But the real surprise is what’s inside: layers of cabbage leaves hide rich, creamy lentils, all topped with chive oil for a smooth finish. Nomad takes simple ingredients and elevates them to a mind-blowing level. Simple elegance pairs perfectly with the atmosphere: cosy yet chic, attentive but not-too-attentive staff and a menu filled with unpretentious ingredients, assembled in a way that makes each and every one shine. Vivi chose the dish partially because she’s a huge
cabbage fan and partly due to its surprising flavour. She enjoys fine dining and Nomad’s forté is simple dishes seasoned well. Coming from Greifswald, there wasn’t a huge restaurant scene growing up, but her Chinese upbringing inspired a love of food (her mom’s food, especially). She moved to Berlin nine years ago to study and found that her subject, science, pairs surprisingly well with baking, which is why she opened a second account @whatvivibakes. Available at Nomad, Borsigstraße 28, Mitte, details Ali Nazik at Adana
Grillhaus “License to grill” Chosen by Naz of @berlingastronomy There’s something about seeing food cooked over an open flame that just makes it taste better. That’s part of the concept behind Turkish ocakbaşı culture, a style of dining where you watch food being prepared right in front of you. For Naz, it’s been difficult to find in Berlin – that was, until she discovered Adana Grillhaus. Directly in the front of the restaurant, you can watch as chefs prepare fire-roasted red peppers, eggplants, lamb and
beef skewers and even fire-grilled bread. Originally from Istanbul, Naz loves showcasing a wide range of restaurants but the Ali Nazik is a dish that keeps her coming back. Part of what attracts her, besides the flavour, is the deeply rooted tradition it embodies. She explains, “Ali Nazik is a very layered dish. It has roots in traditional Anatolian cuisine and dates back to the Ottoman era.” Tried and true, the tender grilled lamb that makes the base of the dish is something people have
loved for ages. In this iteration, the lamb meat is served over a bed of yogurt mixed with fire-roasted eggplant and gets topped with browned butter. Rich, creamy, smoky and tender, this dish packs a serious punch. There’s also a nostalgic element to it. “For me, this dish is also emotional – it connects me to my roots while living in Berlin. It reflects exactly what I love about the city: how different cultures come together and create something meaningful through food.” If this is
how people eat their emotions, count us in! Available at Adana Grillhaus, multiple locations, details Brandenburgische Straße 32, Charlottenburg Skalitzer Straße 105, Kreuzberg Vegan Loaded Poutine Fries at Neue Republik Reger “A Canadian classic turned vegan” Chosen by Antea of @theveganberlin Original Berliner Antea has always loved food and always loved animals. What began with questioning her eating habits and the way we treat animals led to going vegan eight years ago – and she’s never looked back. At the beginning of 2026, life threw
her a personal challenge (to put it mildly): she was diagnosed with a brain tumour. Having recently had surgery, it will remain part of her life for a while, but one thing that has helped her through it is food. For Antea, the vegan loaded poutine fries at Neue Republik Reger in particular is “the ultimate guilty pleasure”. It’s quite shocking how loaded these fries really are. With delicious pulled seitan smothered in a rich gravy, it’s pure comfort food. The place itself has a
strong alternative, left-leaning vibe with fair prices and a friendly 100%-vegan attitude. More than a restaurant, it’s a political space that hosts great events: “To me, it’s a true Berlin institution.” Available at Neue Republik Reger, Bouchéstraße 79A, Treptow, details Triple Garlic Ramen at Kuma Ramen “Because you can never have too much garlic” Chosen by The Berliner food editor Nóra Nemes of @nemesnora_dacota Having studied anthropology, Nora has always been intrigued by the anthropological side of gastronomy. She’s followed the exciting journey of worldwide
cuisine over the past 20 years as a food writer, writing two cookbooks and working as a restaurant critic in Budapest. Arriving in Berlin, she realised that there’s no lack of great ramen, but it’s the triple garlic ramen at Kuma Ramen that really stands out. Located in Markthalle Pfefferberg (a great place to write about in itself – a laid-back food hall perfect for chill summer evenings), they offer rich, flavourful, umami-packed broth, homemade noodles and chashu pork that melts in your mouth. Nora’s
top tip? Sit by the counter. “That’s where you’ll find fermented ginger, roasted garlic, lemon, chilli and garlic vinegar, as well as a paste-like Vietnamese chilli oil, which you can use to further shape the flavours.” Available at Kuma Ramen, Schönhauser Allee 176, Prenzlauer Berg, details If you’re looking for some more food tips, check out our guide to Berlin’s Best Restaurants.
Berlin food, must-eat, currywurst alternatives, Tafelspitz, vegan pizza, plov, soft serve olive oil, vegan sandwich, smashburger, Berlin restaurants