What is in season in Berlin. and what to order when the market changes.
Spring
- Beelitzer Spargel (White Asparagus): Brandenburg's white asparagus arrives at Berlin markets in late April and runs to 24 June. The season ends on St John's Day by tradition, with a Spargelsilvester last-night meal at every restaurant.
- Wild garlic (Baerlauch): Wild garlic appears in Brandenburg forests and Berlin's organic market stalls from March through May. Used in pesto, butter and soups; disappears with the first hot weather.
- Fresh rye and wheat: Brandenburg's rye harvest begins in late spring and new-season rye flour reaches Berlin's bakeries by June, when the bread darkens noticeably compared to autumn-milled stock.
Summer
- Beelitz strawberries: Beelitz's sandy soil produces a short, intense strawberry season in June and July. Pick-your-own farms at Klaistow, 40km south of Berlin, are a summer Berlin ritual.
- Rote Gruetze (Red Berry Compote): Red currants, raspberries and cherries combine into Rote Gruetze at every Gartenrestaurant through July and August, served cold with vanilla cream.
- Havel zander (Zander) and crayfish: Spreewald crayfish and Havel pike-perch are the summer catch. Nobelhart und Schmutzig and other New German rooms build their summer menus around them.
Autumn
- Brandenburg mushrooms: Ceps, chanterelles and porcini arrive from Brandenburg's pine forests through September and October. Berlin's restaurant and market season peaks around the first autumn mushroom deliveries.
- Kurbis (Pumpkin and squash): Brandenburg squash fills the market stalls from September; Hokkaido, butternut and regional varieties appear on menus as soups, roasts and Spaetzle additions through November.
- Schlachtfest (pig slaughter season): October to November marks Schlachtfest in Brandenburg, when regional farmers slaughter and cure pigs. Berlin butchers and taverns run seasonal Blutwurst, Leberwurst and Eisbein specials.
Winter
- Gans (Goose) and duck: Martinsgans (St Martin's goose) arrives on 11 November and runs through Christmas, when roast goose with red cabbage and Kloesze is the canonical Berlin family meal.
- Berliner Pfannkuchen: The city's doughnut tradition peaks in December with Silvester (New Year's Eve) Berliner from every bakery; one in a tray is filled with mustard as a prank.
- Sauerbraten and Eisbein: The winter tavern season brings slow-braised Sauerbraten and cured-and-boiled Eisbein to the front of Berlin's kneipe menus, served with sauerkraut, pease pudding and rye bread.
Seasonal in Berlin, FAQ
When is the best time to eat in Berlin?
Peak food season in Berlin is year-round.
What time do people eat in Berlin?
Local dining hours: lunch around 12:30, dinner from 19:30.
How does tipping work in Berlin?
service is typically included; small extra is welcome but not expected.
What is the one dish to try in Berlin?
Ask the next local you meet what they would order. Berlin rewards trust.