A culinary journey through Grüne Woche: The Food Trend Tour 2026

Duration: one day of the fair

Halls:

5.2 - Baden-Württemberg, Mecklenburg-Western Pomerania, North Rhine-Westphalia, Schleswig-Holstein

6.2 - Street Food Hall

7.2c, 8.2 and 10.2 - World Tour

20 - Lower Saxony & Thuringia

21 - Berlin, Brandenburg, Saxony

22 - Bavaria

27 - grünerleben/ ZERO theme island/forest, game, hunting and nature

Recommended entrances: Messe Süd entrance

Ticket recommendation: Day ticket

Tip: It's easy to walk 10,000 steps at the Berlin Exhibition Grounds – comfortable footwear is recommended.

Conscious enjoyment and new discoveries in Hall 5.2

Our food trend tour begins in Hall 5.2 with the German regions around Baden-Württemberg, Mecklenburg-Western Pomerania, North Rhine-Westphalia and Schleswig-Holstein. It starts off fruity: organic and vegan juices as well as aronia fruit spreads made from whole berries with their intense colour and full aroma make you want to take your first spoonful right away. Those curious about new flavour combinations will also discover fermented organic drinks made from herbs and berries with probiotic bacteria. For a light energy boost between meals, try a sugar-free, vegan mate coffee in organic quality.

Between lightness and tradition, Mecklenburg-Western Pomerania shows how versatile regional delicacies can be. In addition to classics such as fish and beer specialities, there are also new product ideas to discover here, such as aromatic nut and seed mixes or a mulled wine bread created especially for the fair. The hearty fare continues with roasted edamame in mango chilli flavour. Fat-free, with no added sugar and rich in vegetable protein, they are perfect as a snack between meals. Afterwards, it's worth trying the fresh bowl sauces and dressings, which accompany modern, conscious eating in an uncomplicated way – sometimes fruity and fresh, sometimes pleasantly spicy or creamy with a hint of umami.

Street food, sweet breaks and liquid trends in Hall 6.2

We continue on to the street food hall in Hall 6.2. Crispy corn dogs and crunchy chips provide familiar street food moments. Newly interpreted variations such as veggie corn dogs or corn and vegetables add fresh accents.

Time for a little break? Then it's time to sit down, take a deep breath and try something new. Brown sugar latte with tapioca or bubbles, fruity bubble tea variations and a strawberry matcha latte bring variety to your glass. If you're in the mood for something special, discover Abacaty Dry Spirit – a delicate green avocado spirit made from sun-ripened avocados with subtle rum notes and a hint of pineapple and lime.

For a sweet finish, enjoy pistachio croissants with creamy filling, moist New York-style rolls with blueberry pudding and banana bread cookies. Ice cream fans will also be in their element here: fresh natural ice cream made from 100% raw fruit and superfoods surprises with a wide variety of flavours. A special highlight is the classic desserts to drink, such as Black Forest gateau and cheesecake.

Taste your way around the world: on a world tour in Halls 7.2c, 8.2 and 10.2

Feeling wanderlust in the German winter? Then set off on a culinary world tour. The first stop is in Hall 7.2c, where juicy bifana or leitão à Bairrada sandwiches showcase the hearty side of Portuguese cuisine. Creamy Pastéis de Nata and artfully crafted Doce Fino from the Algarve provide a sweet complement.

The journey continues from south to north in Hall 8.2, where the natural flavours of Scandinavia and the Baltic await. Swedish moose sausages and moose burgers, as well as crispy seaweed crispbread, open the savoury section. Honey with forest cranberries from Estonia, strawberry roses with spruce tips and honey, and freeze-dried cheese snacks provide surprising moments of pleasure.

Refresh yourself with Nordic beverage specialities: Ängabackens Björksoda, a non-alcoholic, sparkling drink made from 100% pure Swedish birch sap, meets forest spritzers made from birch leaves and spruce shoots, Småland lingonberry spritzers and a rhubarb and grape tonic. Those with a sweet tooth can round off this stop with Santa's Own Ice Cream with Finnish blueberries, which were collected in the woods by the Finnish Santa Claus and turned into ice cream by Mrs Claus.

At the end of the World Tour, things warm up again. Hall 10.2 focuses on culinary delights from South America and Southern Europe. A special anniversary coffee edition from Colombia invites visitors to sample and linger. The range is complemented by green coffee tea and chocolate-covered coffee beans – an aromatic stopover before returning to the hearty regions of Germany.

Trend meets tradition: regional diversity in Halls 20, 21 and 22

Back in Germany, the regional halls show how creative and modern local cuisine can be. Hall 20 focuses on a true classic: the potato. From crispy potato waffles and hearty potato skewers to savoury potato roses, there are a multitude of creative variations to discover here. How about pairing them with Böttger's Cero, a non-alcoholic herbal elixir with delicate aromas, or a homemade quail egg liqueur?

Hall 21 is much greener. Crisp gherkins meet a refreshing cucumber soda, while crunchy muesli with matcha green tea and organic cucumber and lemon ice lollies add a sweet touch. Beer powder, which looks, tastes and foams like beer when mixed with water but is completely alcohol-free, is also sure to amaze. Those who prefer something more savoury can try Edelsülze or water buffalo liver sausage.

Sustainable enjoyment in Hall 27

For those who fancy one last stop, it's worth taking a detour to the ZERO theme island in Hall 27. Here, the focus is on sustainable enjoyment. Relax, refresh yourself with premium fermented kombucha with live cultures and try the freeze-dried fruit. If you still have an appetite, you should stop by the game classics – from game bolo to goulash or, for something really unusual, nutria bratwurst. This concludes the culinary tour of Grüne Woche with a full stomach and delicious impressions that are sure to remain in your memory for a long time to come.