In our new German Street Food in Berlin Video we present you a real Classic of German Cuisine: The Königsberger Klopse (Königsberger Meatballs). One of the most famous and authentic Meat Dishes in Berlin is the legendary Königsberger Klopse. Whether Veal, Beef or Pork - opinions are divided today. But traditionally, Königsberger Klopse consist of Ground Veal in a Creamy Bechamel Caper Sauce. The Veal Meatballs are traditionally served with Boiled Potatoes and Beetroot.
Kartoffelatze`s Königsberger Klopse are 100% Veal from the Butcher you trust - even Halal and freshly prepared every day. He reinterprets the traditional German Königsberger Klopse Plate Dish with Potato Gratin as a base and a large Königsberger Klops with Gravy as a topping, which is filled with Beetroot in the meat core, it makes it a hearty and delicious street food dish based on Old German Cuisine.

[1] Kartoffelatze / Spandau, Berlin

*"Kartoffelatze" means "Potato Brother" ;)

- Monday, Tuesday and Thursday at Fehrbelliner Platz (Street Food Market)
- Wednesdays at the farmer's Market in Spandau, Old Town
- Friday & Saturday always in Spandau at the Weekly Market

For current locations follow „Kartoffelatze“ on Social Media:

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Facebook: Kartoffel Atze

[2] Koenigsberger Klopse / Koenigsberger Meatballs

The Recipe for Königsberger Klopse as we know it today only developed in the 18th Century in what was then East Prussia. Because there the "Soßklops" or "Saure Klops", as it was called there, was only served on Sundays or public holidays. Immanuel Kant not only made the University of Koenigsberg a center of Idealistic Philosophy in the 18th Century, but also allegedly frequently treated his guests to Meatballs and made the Dish known. However, Kitchen Helpers from East Prussia, who came to Berlin or Munich and brought the Home Recipes with them, helped the culinary rise of the "Soßklops" in the rest of Germany. As a result, the Meatballs kept appearing on the Menus of Berlin Restaurants. There they were given the Name of the Prussian City of Königsberg, which today belongs to Russia and is called Kaliningrad.

[3] Special of the Day "Chicken Fricassee"

The Fricassee originally comes from French Cuisine and was first mentioned 700 years ago. It is a "White Ragout". That is why only White Meat is used. The word "fricassee" is made up of "frire" and "casser" - to fry and cut. Chicken Fricassee has long been a very popular dish in Germany.

[4] Eggs in Mustard Sauce

Eggs in Mustard Sauce are a simple and traditional Egg Dish in German and Neighboring Cuisines and are usually served with Boiled Potatoes or mashed potatoes. Eggs in Mustard Sauce is a Dish that has been around since at least the early 1800s. Henriette Davidis described it in her “Practical Cookbook” from 1845. The Recipe originated in Northern Germany, from where it spread to large parts of Germany as a Cheap Meal.

[5] Potato Gratin

Potato Gratin is French Cultural Heritage and a Creamy Potato Dream from the Oven. And this dream has spread all over the world and has been part of German Cuisine for a very long time. The Potato Gratin is the basis of every dish at “Kartoffelatze”. Selected Potatoes are freshly prepared and fried on site in a Spicy Cream Sauce. The Casserole is gratinated with a Cheese Mixture of strong Mountain Cheese and Mild Mozzarella for a spicy and cheesy taste.

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