Berlin offers every kind of international cuisine and, at last count, 19 Michelin-starred restaurants. As for the local culinary tradition it’s fairly basic and very filling. Typical Berlin dishes include grilled or pickled herring with onions, fried potatoes, and bacon; pickled or roast pork (Schweinefleisch) or pork knuckles (Eisbein) with red cabbage and dumplings; meatballs (Buletten) with boiled potatoes; and pea soup (Erbsensuppe). A plate with various cold meats is called a Schlachteplatte. Game like venison, duck, and wild boar appears seasonally, as does goose; carp and trout often are available. Fancier restaurants often serve what’s called neue Deutsche Küche (New German Cuisine), which uses the old standbys as a starting point but dresses them up with unusual ingredients and international touches. Berlin is a city that likes street food, too, especially the ubiquitous currywurst, the fast-food of choice for many Berliners; it’s a sausage (usually cut into bite-size pieces) in a spicy sauce with curry powder sprinkled on top. Note: If a restaurant bill says Bedienung, then a service charge has already been added, so just round up to the nearest euro.

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