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.