Berlin boasts an exceptionally diverse culinary scene. From a café reminiscent of an F1® pit stop to a luxurious brunch with endless champagne, there’s something for every taste and mood. Today we have a very special tip for you: Right in the heart of Prenzlauer Berg, Börk’s Deli brings a slice of New York food culture to the capital. The small deli at Dunckerstraße 23 specializes in homemade pastrami and is making a splash, especially with an exceptionally generously filled sandwich.
A full 450 grams of meat goes into the New York Pastrami Sandwich. But it’s not just the impressive portion size that makes this deli special—it’s also the labor-intensive preparation process, which takes several weeks. At Börk’s Deli, the pastrami is made entirely in-house. The base is beef brisket, which is first cured for four weeks with salt and select spices. During this time, the meat develops its characteristic flavor and unique texture. It is then slowly smoked over wood for 16 hours, giving it its dark, aromatic spice crust.
But that’s not the end of the preparation process. To ensure the meat stays especially tender and juicy, the pastrami is freshly steamed every day. Only immediately before serving do the staff slice the warm meat by hand. Guests can watch firsthand as their sandwich is freshly prepared. With this elaborate preparation process, Börk’s Deli draws inspiration from traditional New York deli culture, which has become particularly famous for its generously loaded pastrami sandwiches.
The centerpiece of the menu is the New York Pastrami Sandwich. Between two slices of sourdough bread, you’ll find freshly sliced pastrami, homemade special sauce, sweet mustard, and coleslaw. It’s served with a large pickled cucumber, whose tangy flavor provides a contrast to the spicy meat. According to a promotional post by Berlin Food Society from September 2026, the sandwich is said to be topped with an impressive 450 grams of pastrami. However, the exact amount of meat is not explicitly confirmed on the official menu.
In addition to the classic pastrami sandwich, the deli offers other specialties. These include the Philly Pastrami Melt, which combines the meat with melted cheddar, onions, and chili. The menu also features various bagels with salmon or chicken, as well as vegetarian and vegan options. According to the deli, sides such as coleslaw and pickles are also homemade.
Behind Börk’s Deli is owner Berkhan, who places great emphasis on the artisanal preparation of his specialties. Under the motto “No Drama. Just Deli.,” the concept focuses on high-quality ingredients, traditional preparation methods, and generous portions. The menu is reminiscent of famous New York delicatessens like Katz’s Delicatessen in Manhattan, which has been known for decades for its lavish pastrami sandwiches.
The ambiance also blends American deli style with Berlin character. The interior is reminiscent of a former East German bakery from the 1970s. The result is a mix of New York sandwich culture and Berlin neighborhood vibes.
