International cuisine in Berlin

The International Cuisine shows you the peculiarities and contrasts of the food culture of different countries, their inhabitants and their culture in an impressive way. You will embark on a culinary world tour through five continents: American cuisine is characterized by the North-South divide. It ranges from Canada and the states with seafood, turkey, primerib, burgers and steaks to Mexican cuisine with corn, tortillas, avocado, salsa and tacos to the Caribbean  with its specialities flying fish and sea snails as well as rice, pepperpot and chicken. For many years Australian cuisine was characterised by the bad reputation of the English cuisine, but in the meantime the cuisine has moulted and concentrated on its regional characteristics: Fresh fish and seafood directly from the catch to the table, great wines, great lamb and beef steaks, sausages roll meat pie as well as fresh vegetables and fruit, which is very aromatic due to the climatic conditions.
The cuisine of Asia is characterized by Chinese, Indian, Japanese and Thai influences. In addition, there is a little less dominant Vietnamese and Mongolian cuisine. The preparation methods in the wok are just as varied as the stews, sushi and meat dishes.
On the African continent, North African cuisine is influenced by oriental and French elements, in South Africa mainly characterised by the different cultures of the immigrants. The European styles from the colonial era play a major role in this: English, Dutch, French and German. European cuisine is also varied and versatile. After the Second World War, the separation of Eastern Europe over many years did not result in such a strong mixing of eating cultures, and so smaller kitchen directions such as Bohemian, Czech, Polish, Russian, Hungarian and Croatian were established alongside the major eating cultures such as France, Spain, Italy, Greece and Germany.