Traditional German cuisine is often simply summed up with one four-letter word: pork. The uniting factor throughout the current sixteen German states is that regardless of which restaurant you choose - if it describes itself as traditional - you are bound to find a propensity of the other white meat. Berlin is hardly different; the traditional cuisine here inspired by East Prussian cookbooks from the 18th and 19th century - and the millions of refugees that poured into the region at the end of World War Two. The regional delicacy of Eisbein (a boiled pork leg served with mushy peas and potatoes) being the perfect introduction. Like most traditional eats this too comes with a story, that Berliners once used to give their children the bone from this cut of meat to use as an ice skate.

Balance that however with Berlin status as the world's vegan capital - with a large number of restaurants, cafes and supermarkets not only preferring organic pesticide-free produce but invariably offering meat-less vegan alternatives.

The third wave coffee scene in Berlin is burgeoning; Berliners jokingly blame Australian expats for taking over the cafe scene. Israeli-Palestinian cuisine has become fashionable as Berlin now boasts the fastest growing Israeli Jewish population in the world.

Seasonal regional specialities, such as Spreewalder Gurkens, Brandenburg Strawberries and regional Chanterelle mushrooms are world renowned.

To sample the typical Berlin kitchen now is to rightly journey into the unexpected.

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Read This:50 Kitchens, One City by Stephanie Drescher and Julia Lorenz