There is no better way for you to explore Germany and its regions than by eating German food and drinking German beers and wines.
Something special is available for every occasion and palate – from authentic locally sourced fresh food to high-end Michelin-star cuisine.
Traditional German cooking varies in menus and style from one city and region to the next and is great value for money. Its diversity is a result of Germany’s history and colourful landscapes, each region having its own traditional food restaurants and delicious homegrown recipes.
Background numbers open windows of gastronomic taste, opportunity and excitement for you - 13 wine regions, 1,350 breweries and 6,000 beers, 1,500 varieties of sausage, 300 types of bread, 500 great tasting mineral waters and 308 Michelin-starred restaurants.
Add to this an amazing range of take-aways, bistros, restaurants and beer gardens together with thousands of regional wine, food and beer festivals where you can converse and engage with the locals.
You will most definitely be spoilt for choice!
Traditional German Cuisine
Germans enjoy eating rich, hearty and wholesome meals. Pork, beef and veal are popular in traditional German cooking and seasoned in many ways. ‘Schnitzels’ are thin, boneless cutlets of pork or veal coated in breadcrumbs, served in umpteen variations in most local eateries. Game or Wild is also eaten at certain times of year, often as ‘Ragout’.
Schnitzel with Grüne Soße or Green Sauce is a healthy and delicious option if and when available. Frankfurter Grüne Soße consists of sour cream, oil, vinegar, mustard and seven fresh herbs - parsley, chives, chervil, cress, borage, sorrel and salad burnet.
Potatoes are a staple food and each region has its favorite ways of preparing them. ‘Knödel’ or potato dumplings are served with many meals, especially in the north. In the south, ‘Spätzle’ (soft egg noodles) and pasta are more common.
Fermented cabbage or Sauerkraut is probiotic-rich, full of vitamins and often served with Wurst (sausage) – of which there are 1,500 regional varieties. The most popular include Bratwurst - served with either Senf (mustard) or tomato ketchup; Weisswurst - a staple in Munich's Viktualienmarkt (open air food market); and Currywurst - a must if visiting Berlin.
Fish has also gained in popularity throughout Germany in recent times. Forelle (baked, fried or steamed trout) being the most common dish. Bachsaibling (brook trout) is also a good alternative in Alpine regions.
Fischbrötchen (bread rolls) are a must if visiting the Altonaer Fischmarkt in Hamburg, the Baltic coastline or North Sea resorts. They contain either fried white fish with remoulade sauce, smoked cod, or hering filet with cucumber.
Schollenfillet (plaice fillet), Seeteufel (monkfish) and Dorade (sea bream) are regular staples in most seaside restaurants, served up with either boiled or fried potatoes and fresh seasonal vegetables.
Locally produced cheese, cereals and dairy products also play important roles in traditional German cuisine.
Throughout the country, desserts made with ice-cream, yoghurt, apples, red forest fruits and plums are very tempting. Mouthwatering cakes such as ‘Apfelstrudel’, chocolate or Black Forest cherry cake are served with afternoon coffee or tea, while beer, wine, apple juice and / or mineral water accompany most dishes as a beverage.
German Michelin Star Restaurants
With over 300 Michelin-starred restaurants, you are invited you to experience the boundless imagination and creativity of Germany’s world-famous chefs. Explore Germany’s award-winning kitchens and discover exceptional cooking alive to the joys of culinary delight and warm hospitality - from romantic castles to downtown hotels, and from Black Forest retreats to broad Baltic strands. Savour gourmet dining and new interpretations of traditional cuisine. Relax and discern, eat with your eyes and enjoy exquisite meals filled with blissful aromas and heavenly flavours.
German Gourmet Cuisine
Ten three-star Michelin restaurants make Germany the second most decorated fine-dining country in 2020 in Europe (of a total of 100 worldwide); 43 high-end restaurants currently have two stars and another 255 have one star.
One of the reasons for this award-winning success is a special emphasis on training and apprenticeship. This guarantees consistent quality and perfect delivery of gourmet chefs’ great food ideas. In German kitchens, the head-chef is very much part of a well-organized team, whose ultimate goal is the production of enchanting dishes and excellent customer service.
Many Michelin restaurants serve a sophisticated blend of cuisine with original variations of regional classics and exciting new recipes - sometimes inspired by Germany’s neighbouring countries. Seasonal ingredients are highlighted and a ‘lighter’ side of German traditional cooking featured, including international crossover, vegetarian and vegan options.
Others present sophisticated French nouvelle and European cuisine with eye-catching artistic presentations.
See also Blog Posts by @DrPatridge on GERMAN WINES and GERMAN BEERS
German Cuisine, Wines & Beers - A Brief Introduction is now available to purchase from all Amazon KindleUnlimited Stores, amazon.com for example:
© 2020 Dr. Patrick Patridge - https://www.patrick-patridge.com
