Berlin’s Best Spätzle:
Where to Find the Ultimate Swabian Comfort Food
Spätzle, a cherished culinary delight from the Swabian region of Germany, has found a special place in Berlin's diverse gastronomic landscape. This article delves into the origins of Spätzle, its journey to Berlin, and highlights some of the city's top spots to savor this hearty dish.
The Origins of Spätzle
The exact origins of Spätzle are somewhat nebulous, with various regions laying claim to its inception. Historical records trace the tradition of making Spätzle back to the 18th century, though some medieval illustrations suggest an even earlier existence. In 1725, Rosino Lentilio, a councillor and personal physician from Württemberg, referred to "Knöpflein" and "Spazen" as "all the things that are made from flour." During that era, spelt was widely cultivated in the Swabian-Alemannic area. The grain thrived on poor soils and was popular among the region's small-scale farmers. Due to its high gluten content, spelt flour allowed for dough preparation without the need for eggs, making it a staple during times of scarcity. Consequently, Schwäbische Spätzle (Swabian Spätzle) were predominantly made from spelt. As industrialization progressed and prosperity increased, Spätzle transitioned from an everyday sustenance to a culinary specialty enjoyed during festive occasions. By 1937, Spätzle were described as a festive food in Swabian farming villages. Today, they are largely considered a Swabian specialty and are closely associated with the German state of Baden-Württemberg.
Spätzle's Etymology
The term "Spätzle" is the Swabian and Alsatian diminutive of "Spatz," meaning "little sparrow." Before the advent of mechanical devices, the noodles were shaped by hand or with a spoon, resulting in forms that resembled small sparrows. This resemblance likely led to the name. In Switzerland, they are called "Spätzli" or "Chnöpfli," while in Hungary, they are known as "Nokedli" or "Csipetke." The Slovak equivalent is "Halušky." The dish's nomenclature varies across regions, reflecting its widespread popularity and regional adaptations.
Spätzle in Berlin: A Culinary Migration
Berlin, renowned for its rich and diverse culinary scene, has embraced Spätzle, integrating it into its array of offerings. The city's status as a melting pot of cultures and cuisines has facilitated the introduction and adaptation of regional dishes like Spätzle. Over the years, Berlin has seen an influx of individuals from various parts of Germany, including the Swabian region. These migrations have contributed to the city's culinary diversity, bringing traditional dishes to the forefront of Berlin's food culture.
Authentic Käsespätzle (Cheese-Spätzle) Recipe (Serves 4),
a delicious Swabian comfort dish similar to mac and cheese but with a richer, heartier taste.
Ingredients:
For the Spätzle:
- 300g (2 ½ cups) all-purpose flour
- 4 eggs
- 125ml (½ cup) water or milk
- ½ tsp salt
- ¼ tsp nutmeg (optional)
For the Dish:
- 200g (7 oz) grated cheese (Emmental, Gruyère, or Bergkäse)
- 2 medium onions, thinly sliced
- 2 tbsp butter
- Freshly ground black pepper
- Fresh chives, chopped (for garnish)
Instructions:
Prepare the Spätzle Dough:
- In a bowl, mix the flour, eggs, salt, and nutmeg.
- Gradually add water or milk while stirring until the dough becomes smooth and elastic.
- Let it rest for 10–15 minutes.
Boil the Spätzle:
- Bring a large pot of salted water to a boil.
- Use a Spätzle press, colander, or board to drop small dough portions into the water.
- Cook until they float to the surface (about 2–3 minutes).
- Remove with a slotted spoon and set aside.
Caramelize the Onions:
- In a pan, melt the butter over medium-low heat.
- Add sliced onions and cook slowly for 15–20 minutes until golden brown. Set aside.
Assemble the Käsespätzle:
- Preheat the oven to 180°C (350°F).
- In a greased baking dish, layer Spätzle and grated cheese. Repeat layers until all ingredients are used.
- Bake for 10–15 minutes, or until the cheese is melted and bubbly.
Final Touch:
- Top with caramelized onions and fresh chives.
- Serve hot with a side of salad or enjoy as is!
Top Spots to Enjoy Spätzle in Berlin
For those eager to indulge in authentic Spätzle, Berlin offers several establishments that serve this Swabian delicacy:
- Repke Spätzlerei
- Peter Schlemihl
- Die Feinbäckerei
- Schwarzwaldstuben
- Joseph-Roth-Diele
- Gasthaus Krombach
- Die Dicke Wirtin
- Schneeweiß
- Sissi Restaurant
- Kindl Stuben
- Heisser Hobel
- Thüringer Stuben
Spätzle's journey from the Swabian region to Berlin underscores the dynamic nature of culinary traditions and their ability to transcend regional boundaries. In Berlin, Spätzle has found a new home, embraced by both locals and visitors seeking to experience the rich flavors of this traditional dish. Whether you're a longtime admirer or a curious newcomer, Berlin's diverse culinary scene offers ample opportunities to savor authentic Spätzle.
by
Bastian Schwithal
Berlin Food Tour