Regional cuisine in Berlin

In the regional cuisine, the traditions and culture of the population are taken into account and, together with eating habits and agricultural conditions, merged into a fixed kitchen direction. External influences such as trade relations and immigration also play a role that should not be underestimated. Areas with the same conditions are referred to as regional cuisine, which can vary greatly within a federal state.
The Berlin-Brandenburg cuisine is hearty, meaty and rustic. The portions have always been designed to be sated, less to enjoy...
The slogan itself: "Feeding as with nuts underlines this...
For centuries, Berlin cuisine has been influenced by immigrants from Prussia and Pomerania, Silesia and Bohemia as well as the numerous Huguenots and their cooking traditions. The typical dishes still characterise the menu today: pork, goose, knuckle of pork, peas, cabbage, potatoes (brought to Berlin by Frederick II). Königsberger Klopse, Buletten, Sol-Eier, Hackepeter, Kartoffelsalat, Blut- und Leberwurst, Kartoffelpuffer as well as Rollmops are still very popular.
The Brandenburg cuisine complements the above programme with some specialities such as Spreewälder Gurken, Beelitzer Spargel and Teltower Rübchen. Kitchen classics are also boiled potatoes with quark and linseed oil, fish from the numerous lakes and the Fürst-Pückler ice cream.
Today, the term "regional cuisine" often refers to the use of products from certified organic cultivation and animal husbandry, which are freshly prepared and gently prepared on the table.