The German capital is good for traveling both on its own and in the company of chic Paris, free Amsterdam and refined Vienna. The visitor sees a picture of a beautiful city that managed to rise from the ashes and ruins, rebuild many architectural monuments. Locals have managed to preserve the identity, which is now vividly demonstrated by museums, galleries and the best restaurants in Berlin.
At the mere mention of German cuisine, every traveler draws himself a picture of a chic, plentiful table. In the center of this gastronomic paradise - stewed pork ribs, surrounded by an army of smoked sausages and squads of glasses of delicious beer. But the capital of Germany can offer not only traditional dishes, there are also opportunities for tasting national cuisines of different countries and creative experiments of modern chefs.
German traditions
The best place to start your gastronomic acquaintance with Berlin is the Zillemarkt restaurant, where they cook according to old local recipes. The institution has already celebrated its centenary, so we can say with confidence that it has a long tradition. The restaurant got its name in honor of the famous German photographer and graphic artist Heinrich Zille, whose creative experiments the Germans regard with great respect.
The scent of time
Nante-Eck - another famous metropolitan restaurant with German cuisine invites you to travel through the pages of history. Interior design in the style of European salons of the late 19th - early 20th centuries. The menu includes dishes and drinks typical of the Berlin region:
- the most tender veal liver in Berlin style;
- mouth-watering spreewald fish pan;
- pork leg with stewed cabbage is the hit of the season.
A glass (two, three) of Berlin white beer is a great addition to each of these dishes.
As tasty as possible
Such associations appear among the guests of the restaurant with the interesting name Maximilians. No one leaves hungry or disappointed, and the cheerful atmosphere prevailing here on weekends and holidays encourages the emergence of new loyal fans of the institution.
The chefs are well aware that no foreign dishes and recipes can compare with fried pork, sausages or ribs prepared according to traditional Bavarian recipes. And only few of the world's drinks can compete with German beer, and even those lose both in quality and in quantity.
