The former US president returned to Germany to appear alongside Angela Merkel at the Kirchentag, Germany's Protestant Church congress. Obama praised Merkel - and made a thinly veiled reference to Donald Trump.
Borussia Dortmund take on Eintracht Frankfurt in the German Cup final on Saturday. There have been several standout finals over the years, here is a look at the best of them.
At the Berlin café Lola was here run by sisters Evelyn and Julia Csabai, the goulash is served in the colors of the Hungarian flag with homemade spaetzle noodles and cucumber salad.
The "Gault Millau" gourmet guide named Alexander Koppe the "Greatest Ascender" in 2016. He's had a "Michelin" star since 2014. The executive chef of Skykitchen presents his recipe for cauliflower with poached egg yolk.
In Central Mexico, the Aztec eating traditions are combined with Spanish influences. Aztec soup is only found in Mexico - and in Paco Franco's restaurant Agüevo! in Berlin Friedrichshain.
Dried cod in mayonnaise is a Basque specialty. The autonomous Basque region in northern Spain is known for its excellent cuisine. That's something Ager Urigüen Uribe shares in his restaurant Txokoa.
Israeli cuisine is as colorful as the country itself. Mediterranean, European, American and Arabian influences show themselves in this dish, served at Glass, a restaurant run by Gal Ben Moshe.
Denmark is known for its good licorice. It's eaten as a sweet and used as a spice - just like in these oatmeal cookies by Ulla Skaaning Mathiesen, which you can enjoy in her Café East & Eden.
Passion fruit mousse is one of the most beloved desserts in Brazil. There are more than 500 different types of passion fruit in Sabine Hueck's old homeland. In her Atelier Culinário, she's happy to share that passion.
Translated, Bibimbap means "mixed rice," which is the main ingredient in this dish that can be eaten either vegetarian or with meat. Young-Mi Snowden-Park serves it up at her restaurant, Kimchi Princess.
Russians love herring. In this recipe, it's smothered beneath a thick layer of vegetables. Julia Gutsch from the restaurant Grüne Lampe shows us this culinary classic from Russia.
There's more to Austrian cooking than Wiener Schnitzel or pastries, something Johanna Nußbaumer showcases in her Berlin restaurant Nußbaumerin. She cooks Salzburg Bierfleisch using her grandmother's recipe.
Chicken soaked in white wine is a specialty of Luxembourgian cuisine, which is strongly influenced by its French neighbors. With his restaurant De Maufel, Luc Wolff brings the Luxembourgian lifestyle to Berlin.
Ground melon seeds give this traditional West African stew its name and a lightly nutty flavor. Nigerian Frank Anyangbe serves it with spinach and turkey at his restaurant Pan Africa.
Polish cuisine? Of course pierogies are well-known, but Żurek? The sour rye soup is Karol Kasierski's favorite meal. That's why it's on offer at his Berlin restaurant Tak Tak - a Polish deli.
A traditional Chilean dish, Pastel de Jaiba is a crab casserole with cheese that comes originally from the capital, Santiago de Chile. Just like Francisco Javier de la Parra, head of La Tía Rica in Berlin.
French cuisine is known the world over for its distinguished dishes. Berlin, in comparison, is quite modest. With his Brasserie Lamazère, Régis Lamazère brings a bit of Paris to the German capital.
Argentinians love their pastry pockets filled with a variety of different ingredients. Every year, one lucky person is announced as the best baker in the province of Tucuman. The best empanadas in Berlin are at Gloria.
"Sayur" means vegetables; "lodeh" is the sauce - something which, in this favorite dish from Indonesia, means coconut milk. At his restaurant Tuk Tuk, Christian Adelius cooks authentic Indonesian cuisine.
Fried plantains, also known as 'patacones,' are served on many occasions in Colombia. With beef, they are Jorge Rodriguez's favorite food, which is why they're on the menu at Macondo.
The days of poor English cooking are gone. New British cuisine is international, as Caroline Grinsted, owner of Berlin's Muse restaurant, proves. Her recipe for Chicken Tikka Masala might just be England's national dish.
Tagine is a standard in the Moroccan kitchen: both as a dish and as a cooking tool. In his "Moroccan salon," as Driss Haggoud calls his restaurant Kasbah in Berlin, there are, of course, tagines.
Fried eggplant strips with walnut paste are a favorite appetizer in Georgia. In their restaurant Schwiliko, Rusudan Gorgiladze and her daughter Inga explain the subtleties of Georgian cuisine.
This Laotian national dish combines four different flavors: papayas and sugar provide sweetness, fish sauce for salt, sour lemons, and spicy chilis. That's how Hao Nguyen serves papaya salad in her restaurant Chez Dang.
© 2017 Deutsche Welle |
Legal notice |
| Mobile version