With 26 Michelin stars, numerous street food markets and producers, and nearly 15,200 gastronomic businesses: Berlin is Germany’s food metropolis number one. From September 17-23, the Berlin Food Week will show what’s currently culinarily trending in the city, from lobster brioche to chocolate-pistachio tart.
Ever heard of kakambo? Sounds a bit weird, and it is: Kakambo is a “cold brew cocoa” and currently very popular. It is made from just three simple ingredients: Water, agave syrup, as well as fair-trade cocoa beans that are initially fermented and roasted and then cold brewed. The hip refreshment drink from the Berlin-based chocolate factory “Candide” is also the main ingredient of the Berlin Food Week signature drink: a piña colada version. Premium cocoa is thus twice as trendy. The most diverse food festival in Germany presents the capital’s culinary trends. And Berlin is once again Germany’s food metropolis number one.
For the fifth time, the Berlin Food Week will take place in the metropolis on the Spree River. And 70 companies from the metropolitan gastronomy scene are joining in. For seven days, September 17-23, the scene’s shops, restaurants, startups, and established gastro-brands throughout the city will offer up offbeat food and produce. First and foremost, it is all about enjoyment. “Enjoy everything that goes on the plate” is the motto of this year’s festival. But “ethics, quality awareness, and German kitchen culture,” aren’t falling by the wayside, as the festival organizers, Schröder + Schömbs PR agency and Alexander van Hessen, emphasize.
The central marketplace of the Berlin Food Week is Bikini Berlin in Charlottenburg. For seven days, there’s purely food trends here: Gourmets and foodies can find out about the latest trends on the ground floor or sample and shop at the stands of around 60 exhibitors on the open-air roof of the concept mall. Outside, food trucks offer tasty food for discovery and testing.
Berlin-wide, 70 Berlin restaurants are also participating in the “city menu.” Under the motto “Roast Trip,” they’re each offering a special weekly menu inspired by American cuisine, since the partner country of the Berlin Food Week this year is the USA. Fans of offbeat cuisine can discover and test a lot of new things on their culinary trip through the many different locations in Berlin. Offbeat creations are served such as “corn foam soup with maple syrup, grapefruit, and smoked popcorn,” “green tomato compote with coriander, buttermilk, and pecan,” or “Berlin Lobster Rumble:” Lobster in a brioche roll.
Another highlight of the Berlin Food Festival is the “Miele Cooking School.” At the Unter den Linden Miele Experience Center, workshops offer opportunities to gain cooking knowledge through meal preparation and cooking. Berlin cake queen Cynthia Barcomi gives baking enthusiasts practical tips on chocolate pistachio tarts or oatmeal cookies. Chef Sebastian Frank from the Kreuzberg star restaurant “Horváth,” Berlin Master Chef 2017, and named “Best Chef in Europe” in January 2018, provides insights into the art of plating. In turn, Daniel Grothues, operator of the successful “Daniel’s Eatery” supper club in Prenzlauer Berg and culinary project space “The Hidden,” shows how to create hip hybrid pastries. This mega-trend from New York is also the subject of Aaron Caddel from San Francisco. On Tuesday, as part of the “Berlin Food Night,” the founder of the artisanal bakery “Mr. Holmes Bakehouse” will discuss how he triggered worldwide hype with the “Cruffin,” a hybrid pastry made from a croissant and a muffin.
The Berlin Food Festival will be rounded off by the specialist conference, which will take place on Tuesday afternoon at the Kunstgewerbemuseum. The various lectures here are about “The Future of Food.” A central issue for the Capital. Because one thing is clear: The avantgarde of food cooks and creates in Berlin. It’s no coincidence that the renowned restaurant guide Michelin chose Berlin as the German gourmet capital in 2018. The metropolis now has 26 Michelin stars, awarded to six two-star restaurants and 14 one-star restaurants. The city also offers food professionals and hobby chefs from all over the world great culinary diversity and the freedom to test themselves without limits.
You can also just relish it in one of the capital’s nearly 15,200 culinary establishments. For example, over a Norwegian dish with an Asian twist or enjoying a real Berlin classic, the currywurst. In short: Everyone can discover Berlin’s creative diversity at the Berlin Food Week. And enjoy a cool drink with it. Maybe even a kakambo!
Find out more at www.berlinfoodweek.de
For me, culinary Berlin is creative, modern, but at the same time traditional and down to earth.
Image source: Berlin Food Week 2018