Jen Murphy
March 10, 2009

Lately, chefs, writers and friends keep raving about Berlin and the word they’re using to describe the restaurant scene isn’t delicious or amazing or innovative but cool.  What makes a city’s food scene cool? I’m in Berlin this week for ITB, the world’s largest travel conference, and I’m on a mission to find out. I’ll be blogging daily and you can also follow me on twitter (jenfoodandwine) as I eat my way around Berlin with some of the city’s hippest food insiders.

A preview of my itinerary:
*Check out a handful of new organic, eco-chic hot spots, including Foodorama, a newly opened carbon-neutral restaurant (the first in Europe), and Gorilla, a new organic fast-food chain with a juice-making station and vegetarian sandwiches.

*Delve into the underground dining scene with a stop at Cookie’s Cream, a modern vegetarian restaurant hidden behind the traditional Westin Grand hotel and run by the city’s nightlife impresario Cookie.

*Meet the Foodists, the übercool Berlin-based catering company that combines food and art. It will be opening a new “hidden” restaurant next Wednesday behind the bar at Tausend, one of Berlin’s most stylish nightclubs.
*Eat at some of the trendy new places that have put an upscale spin on food stand–type foods. Bandol sur Mer, once a kebab stand, is now a tiny Provençal hot spot.

*Taste traditional German dishes (like bratwurst, curry wurst and Wiener schnitzel); eat at some much-buzzed about Michelin-starred restaurants (including Ma Time Rae and Fischers Fritz); and drink a few steins of German beer.

Tonight, I head to Weinschenke Weinstein, on a tip from my friend Braden Perkins of Paris’s Hidden Kitchen.

You May Like