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Although households had to be economical long after the end of the wars of liberation, the hospitality industry soon experienced a considerable upswing. While the long-established first-class hotels already offered the best accommodation and the restaurants, pastry shops and wine bars that often existed before 1814 also offered the pampered guest good cuisine and good wine, the gastronomic offerings multiplied from the 1820s onwards.


Dronke was able to remark in 1840 that “… Berliners like to have everything served “decently”. ... The Berliner puts aesthetics above all else, and he even knew how to combine it with wheat beer. But no matter how addicted to pleasure the Athenian of the Spree is, pleasure will never become his actual instinct; He enjoys the same with reason, with discrimination, with criticism and with beer, of course, because beer and pretzels are to him what the Asian is his Pillaf, the African is his couscous. He knows no enthusiasm before he examines the matter with the probe of criticism.”


From the late 1940s onwards, the rise of Viennese-style cafés began and large dance halls, as well as beer and garden taverns were founded, the latter mostly located outside the city walls.


Gastronomy experienced a tremendous upswing after 1870, supported by the euphoria of the victory over France and fueled by the millions of gold taken from the defeated enemy. Hotels and restaurants were founded that took into account the desire of the higher nobility and the wealthy bourgeoisie for a sophisticated life at the end of the century.

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