Ever wonder what Berlin was like when Pils and bratwurst played starring roles in the city’s menus, and post-meal digestive schnapps were a requirement, not an afterthought? When Charlottenburg was today’s Mitte, people congregated at Diener to discuss the latest production at Schaubühne and enjoy savory plates like Königsberger Klopse (meatballs in white sauce with capers) or Eisbein mit Sauerkraut, Erbspuree und Kartoffeln (pickled pork knuckle with sauerkraut, mashed peas and potatoes).

Today, Diener’s stands exactly as it did 20 years ago, a typical Berlin ale house and a West Berlin instituiton.