A Sausage Has Two: Real German Food

The Brandenburg Gate with cyclists in front of it in summertime with the sun setting behind

How Berlin is blazing a trail in zero-waste, sustainable food (National Geographic Traveller Food)

by Christie Dietz

In October, I travelled back to the German capital for the first time in almost exactly a year to explore Berlin’s sustainable dining options for National Geographic Traveller magazine. The…

Regional Specialties: the Bergische Kaffeetafel

German cookbooks: five favourites

German potato soup | Kartoffelsuppe (recipe)

Luisa Weiss’s Dark Chocolate Cherry Cake | Dunkler Kirschkuchen (Recipe)

Stuffed cabbage leaves | Kohlrouladen (recipe)

German Sausage Guide: An Introduction

Seasonal Eating Guide: What to Eat in January

What's new?

I’ve launched a travel newsletter!

German Advent Calendars for Food and Drink Lovers

Drink more M!LK! #BreastCancerAwarenessMonth

Unusual places to stay in Germany: the Sleeperoo sleep cube

Support winemakers in the Ahr Valley following the floods

German cucumber salad (Gurkensalat)

Winery picnics to go: German vineyards offering hampers (Map)

5 German wineries with outdoor dining

What to drink with white asparagus

Recent Publications

How Berlin is blazing a trail in zero-waste, sustainable food (National Geographic Traveller Food)

Travel Germany Podcast

European Food Trails: chocolate in Switzerland and Riesling in the Rheingau (National Geographic Traveller Food)

Recipe Journal: BBQ dishes (National Geographic Traveller Food)

Gourmet Traveller: Berlin (Food and Travel magazine)