Traditional German cuisine is rich and hearty, but it is also extremely delicious. German cuisine also differs widely during the year. Mushrooms, game, vegetables, they all have their season. It is the secret of many German dishes that they are cooked with local and fresh ingredients.
Germany is famous for its variety of bread and sausages – they are very often the alternative for meat in daily meals. Weisswurst is a typical Bavarian specialty. It is available from butcher shops everywhere in Germany these days, but you will hardly find a restaurant outside Bavaria that serves Weisswurst. Although Currywurst was invented in Berlin, it is now a favorite fast food throughout Germany.
Spätzle, Maultaschen and Black Forest Cake are the top hits in Baden-Württemberg. Rheinischer Sauerbraten (North Rhine-Westphalia and Rhineland-Palatinate), Thuringian Bratwurst and Handkäs mit Musik (Hessen) are well-known in Germany’s central states.
In the northern states seafood abounds, but there are also famous meat dishes like Königsberger Klopse and Grünkohl mit Pinkel. Labskaus consists of corned beef, potatoes, beetroot and herring.
Soups play an important role on the German menu. Light soups as a starter, or hearty soups and stews as the main dish, Germans love their soups.
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