Mediterranean food in Germany reflects the country’s migration history: a large Turkish-German community (the result of Gastarbeiter labour agreements from the 1960s), a significant Lebanese diaspora from the 1970s civil war, and Greek migrants who have been part of German cities since the 1950s. The result is an embedded Mediterranean food culture far deeper than typical “ethnic restaurant” categorisations suggest.
Turkish Food
Turkish food in Germany has evolved well beyond the döner kebab that is its most famous export. Berlin has the largest Turkish population outside Turkey, and the city’s Turkish food ranges from Anatolian home cooking (Meze plates, cacık, borek) to regional specialties from southeastern Anatolia that are rarely found elsewhere in Europe. The Istanbul area in Berlin’s Neukölln and Wedding neighbourhoods — and Kreuzberg’s Oranienstraße — represent a genuine Turkish food culture rather than an adapted version.
Greek Restaurants
German Greek restaurants range from the tourist-facing souvlaki-and-tzatziki places near city centres to genuinely excellent neighbourhood restaurants serving food that reflects regional Greek cooking. Quality indicators: olive oil used liberally and of evident quality, fresh herbs, fish and seafood fresh (not frozen for souvlaki-chain fish), a wine list that includes Greek varieties beyond Retsina. The best German Greek restaurants are in neighbourhoods with established Greek communities — Munich’s Schwabing, Frankfurt’s Sachsenhausen, Düsseldorf.
Lebanese Food
Lebanon’s civil war (1975–1990) brought a significant Lebanese diaspora to Germany — particularly to Cologne, Berlin, and Hamburg. Lebanese food in Germany is among the best outside Lebanon itself: genuine mezze (hummus, baba ghanoush, falafel, kibbeh, fattoush) from scratch, fresh flatbread, and excellent grilled meats. The best Lebanese restaurants are often found in the same neighbourhoods as Middle Eastern grocery shops.
