Berlin for The Food Pilgrims: a Friday-to-Monday weekend

The Friday market in the 1891 iron hall: Sironi's focaccia, Brandenburg cheese and the butcher who names the farm; eat something at every second stall.

The vegetable kebab the city queues for, roasted aubergine and feta in the bread; forty minutes in line is part of the dish.

The wine bar under a two-star kitchen, a flight of German Rieslings by the glass with the sommelier explaining the slate; book a counter stool.

The Saturday market at opening: Uckermark goat cheese, smoked fish from the Havel, and the bread stall that sells out by eleven.

A delicatessen with a teaching kitchen upstairs; four hours on a Berlin or seasonal menu, aprons and lunch included, booked ahead.

Michelin-starred and no bread: Peking duck in three services and wasabi langoustine, Raue's Asian menu in a plain room off Checkpoint Charlie. Book a month out.

A Viennese-style breakfast in a coffeehouse on Unter den Linden: soft eggs in a glass, Apfelstrudel and a Melange, with the newspapers on their sticks. Go early.

The Sunday Thai street-food market that began as picnics on the grass, now in a pavilion: papaya salad pounded to order, grilled pork, mango sticky rice.

Buletten with potato salad and a Kreuzberger Molle under a tin ceiling of 1902; the Berlin dish in the room it belongs to.

The cinnamon bun that spawned a queue, pulled from the oven while you watch through the glass; take two for the train.

Kreuzberg's other market hall, open on a Monday, with a cheese counter, Turkish grocers and the Bergmannstraße cafés on the square outside.

Organic Currywurst opposite KaDeWe, fries with the mayonnaise and ketchup both, standing at the counter before the U-Bahn to the airport.