Berlin leaves plenty of room for new ideas. That's why the currywurst was invented here and new interpretations and combinations have been created ever since. Interesting for those of us who are sometimes looking for a bit of variety.

The golden currywurst

Berlin's renowned Hotel Adlon, known for its celebrity guests, luxurious atmosphere and unique location at the Brandenburg Gate, serves what is probably the capital's most expensive currywurst. The luxury currywurst is refined with an extraordinary detail that sets it apart from all others: It is artfully garnished with real leaf gold. The gold is sprinkled over the currywurst in the form of a fine powder, making it a very special visual treat. Although the leaf gold gives the dish a unique and extravagant look, it does not change the taste - it is more of a visual statement than a taste experience. Nevertheless, this detailed presentation fits in perfectly with the Adlon's aspirations, where even the simplest things are reinterpreted with a touch of sophistication and style. Snack culture for gourmets who value details and an experience of a special kind.

The champagne currywurst

Currywurst and champagne seem to be two worlds that couldn't be more different. Although champagne seems to be more suited to high-end gourmet restaurants and less so to the more traditional snack bar, for some it is still the perfect combination. If you like it sparkling, you can enjoy your currywurst with real champagne at Bier's Kudamm 195 or CURRY WOLF, for example. Celebrities such as Costa Cordalis, Boris Becker and Gerhard Schröder have also discovered this pleasure for themselves and treated themselves a currywurst with champagne here in Berlin. So, are you interested? Then pop the corks and let the tingling begin!

The cocoa currywurrst

We all remember cocoa or chocolate milk from our childhood. But cocoa is not only a good drink for a school break, it also goes perfectly with a spicy currywurst. This is because products containing milk help to counteract the spiciness and neutralize the burning sensation on the tongue.

Even pop singer Frank Zander is a clear advocate of this combination, saying in a Facebook post: “Well, a currywurst is nice and spicy. Of course, cocoa is good for the tongue, because a beer really heats it up.”

The comments under the post are also unanimous: “Definitely”; “Currywurst, fries, mayo + bottle of cocoa, way to go”; “For sure, that's the classic menu, currywurst (without casing) and cocoa.”

The currywurst on a stick

Yes, it's real: at Krasselt's Imbiss in Steglitz, currywurst is served without the casing in a practical way - on a toothpick! It is simply cut in half and put on a toothpick at both ends. Perfect for anyone who likes it uncomplicated or wants a currywurst on the go. Don't worry, it is of course still served in a paperbowl so that the delicious curry sauce doesn't get lost. And if the stick is too inconvenient for you, simply reach for the classic poke - after all, Berlin currywurst is always fun.

Conclusion

Whether with leaf gold, champagne, cocoa or on a toothpick - the Berlin currywurst has many variations and combinations. But in the end, only one thing counts: it is simply a true classic that has something to offer everyone.