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Traveling is one of the greatest pleasures of people around the world. Traveling means crossing borders and deeply knowing a lot of things, until now, unknown such as the culture of a country or region, the customs and traditions, the language on some occasions, the way of being of the inhabitants, the tourist attractions, the key points of the place and even the gastronomy.

For many people, traveling means discovering new aromas, flavors and recipes that are many years old. For this reason, a food tour Berlin is always a good idea to learn in detail each of the secrets of gastronomy regarding the ingredients used, where they come from, how they are grown, how the recipes are passed down from generation to generation and how, with the passage of time, they may be modified or modernized, but they maintain their essence.

In the XVIII century, the French and Austro-Hungarians put their own mark on an extremely traditional and simple cuisine. The gastronomy had these characteristics because the soils of the region were always very poor and the climate was harsh.

Added to this situation is the important fact regarding the distance from the sea and that the nearby forests were no longer the appropriate refuge for some species of animals such as wild boar and deer. The consequence was that this type of meat increased its price and could only be consumed by a certain sector of society.

Another fundamental detail is that Berlin is known because this is a city especially of workers and gastronomy was designed only with the objective of filling stomachs and providing strength to them and gastronomy was not seen as an excuse for a moment of enjoyment and meeting. Food for pleasure was not on the agenda of people who lived in the city.

The people who arrived over time brought recipes and another cultural relationship with food and this can be seen because, currently, the inhabitants enjoy the moment of food more and they do not only eat because they have to eat. Globalization and the recovery of some traditions that were lost made it possible for Berlin's gastronomy to be attractive.

Berlin is a city that is characterized by loving its local products and, some of them, are the central star in the typical gastronomy of the region. For lovers of travel and gastronomy, there is nothing better than a for them to discover the aromas, spices and flavors that make food a unique and fascinating moment.

• Asparagus: Asparagus was brought by the French centuries ago and the most popular are those that come from a city located southwest of Berlin. During the spring months, asparagus cannot be missing from the recipes of the city's food places and there is an interesting variety in the way it is prepared. Asparagus is central in soups, as accompaniments or as a main dish;
• Teltower Ruebchen: This is a radish that comes from Poland and Finland. Teltow is a town located south of the city and, for this reason, these radishes are called this way. With them an exquisite cream is prepared that adds flavor and texture to local gastronomy dishes;
• Pickles: pickles in brine are the favorites of many people to accompany some regional foods;
• Strawberries: strawberries are the fruit of the region and are sold in stalls in the city and surrounding areas mainly in the summer months. Blueberries, raspberries and cherries are also popular fruits and among the most consumed by residents. They really enjoy the afternoons in the parks while eating some of these fruits.

Berlin's gastronomy is known because it is very caloric. The food is designed for the coldest months of the year and to provide strength and energy to people who do hard work, for this reason it is common to see that pork, potatoes and chickpeas are the center of the recipes. But, for some years now, this situation has been changing and restaurants have given a twist to classic cuisine.

• Berliner knuckle: this dish is a pork leg cured with mashed chickpeas. This is one of the first dishes that visitors should try on their food tour Berlin, although it is not recommended for dinner because it is somewhat heavy to digest;
• Kasseler: these are porcini chops accompanied by sauerkraut and served with roast potatoes;
• Bulletten: These are the classic Berlin meatballs that are so famous;
• Pea soup with bock sausage: popular legend says that this sausage made with beef is the work of a Jewish butcher so that his customers would consume sausages. This is similar to the Frankfurt, but it is thicker and its flavor is more intense;
• Teltow turnip soup: this recipe is not available everywhere, but this cream is made from regional radishes and this is a specialty whose flavor is very different from other preparations;
• Berliner luft: for those travelers who love sweet things, this delight is a cream on a white wine base;
• Rote Grutze: this is a compote of red forest fruits and is usually accompanied with vanilla sauce.

Thanks to the food tour Berlin, tourists can discover the city's traditional dishes and the influence of other cultures that has made Berlin an interesting proposition when it comes to eating.

It doesn't matter if you visit street stalls, family businesses or the best restaurants, in each of them visitors can enjoy a wide variety of menu options and unique flavors and textures.

One of the advantages of this tour is that people visit emblematic or historical points of the city while tasting the typical recipes and learning legends, anecdotes and secrets of the city and its cuisine.

Another important fact is the local economy grows thanks to visitors who visit its stores, markets and different types of stores that sell typical products of the region or country.