In Zelter's Berlin, meals did not follow the French starter-main-dessert pattern but rather the rhythm of a working day. The morning begins with Brotzeit (compact bread, lard, cheese). At noon, Mittagstisch places a nourishing soup at the center of the table, followed by a braised meat served with its sauerkraut. In the evening, leftovers are nibbled with a hot drink. Sweets (gingerbread, honey pastries) do not close the meal: they accompany markets, festivals, and visits. Everything is dense, durable, made to satisfy the people of cold Prussia.

This small aromatic seed with a taste of bread and anise is the soul of Prussian cuisine. It is sprinkled on sauerkraut, rye breads, fatty meats: it awakens heavy dishes and aids digestion. Present from morning bread to evening schnapps, it is what marks the taste of Berlin under Zelter.