REGIONAL DELICACIES OF GERMANY
Bratwurst, currywurst, and beer may come to mind when you think about Germany. But there’s more to the country’s cuisine than just grabbing a pint and eating sausage for breakfast, lunch, and dinner.
While farm-to-table might be all the rage these days, the regional delicacies of Germany have been locally-sourced for centuries.
Get ready to test your palate (and stretch your pants) with these food, drink, and activity must-dos that will help your client truly experience all the culinary nuances of the country.
Pairing our destinations with local foods and beverages is not only delicious, it’s a great way to get a whole new experience of the country.
A rich diversity of regional foods
We have the Romans to thank for another German specialty – wine – which they brought to the Mosel near Triernearly 2,000 years ago. Today, vineyards line the banks of Mosel, Saar and Ruwer Rivers, as well as the Rhine from Wiesbaden to Koblenzand beyond.
Wine also plays a major role elsewhere. For instance in Freiburg, at the heart of Baden’s wine-growing region, you can savor a quarter-liter goblet of the nectar of the gods, accompanied by mouthwatering specialties such as Black Forest ham, locally grown white asparagus (between mid-April and mid-June), Black Forest trout, and game dishes.
Germany’s way of socializing at Farmers’ markets
The best opportunity to experience and buy regional groceries is to visit a typical farmers’ market. It almost seems as if time stood still: men and women stroll comfortably and without haste across the market square, chat among each other or to the market women and get inspirations for their lunch from the wide range of freshly harvested fruit and vegetables and homemade cheeses and sausages from organic farming.
If one cannot decide from the wide selection, the stand operators are happy to support the decision-making with small samples. In addition to the good atmosphere, the air is filled with the scents of many different products. It smells deliciously of fresh baked goods, tangy cheeses, flowers and even the vegetable stands can be identified by their own fragrance.
MEET THE CHEFS!
ENJOYING TOP QUALITY
Double Michelin star chef Wolfgang Becker stands for a clear and straightforward cuisine in Becker’s Restaurant (Trier). Dirk Seiger creates perfect balanced and creative cuisine experiences in Lübeck Travemünde (Buddenbrooks Restaurant) and a wind of change has blown through the classic Würzburg restaurant “Reisers am Stein” ideally situated amid the vineyards: Bernhard Reiser is producing french inspired cuisine paired with its Franconian roots.
The restaurant “Die Ente” (The Duck) is located in the 5-star hotel “Nassauer Hof” in Wiesbaden. In 1979, the restaurant was awarded with a coveted Michelin star which it has retained ever since. The restaurant’s young head chef, Michael Kammermeier, presents his very own interpretation of exquisite, straightforward classic European cuisine with a very personal touch.
Gourmets, enjoying top quality, organic, hand selected ingredients and who are willing to try unusual food compositions have to visit the restaurant “August” of Top Chef Christian Grünwald in Augsburg. Guide Michelin as well as Gault Millau mentioned the two-star restaurant benevolently.
In Würzburg, Daniel Schröder produces his mouth watering menus in Kuno 1408 restaurant – named after one of the owners of the “Rebstock” hostelry (established in 1408).
Mario Sauer uses very best in ingredients for his fine, creative cuisine in Heidelberg (Restaurant Le Gourmet). Located in the most famous Heidelberg castletop chefs Martin Scharff’s restaurant “Scharff’s Schlossweinstube” boasts various historic dining rooms and a lovely terrace with a view of the castle courtyard.
© Image Rights: Top Chef images – KUNO 1408/BEST WESTERN PREMIER Hotel Rebstock GmbH