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GNTB 2018 Marketing Theme – “Culinary Germany” – Traditional German Cuisine

Photo: ‘Guten Appetit!’ © Dr. Patrick Patridge

There is no better way for coach holiday groups to explore Germany and its regions than 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 other 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. 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 over 290 Michelin-starred restaurants offer many opportunities and excitement for visitors. In addition to this, there are an amazing range of restaurants and beer gardens together with thousands of regional wine, food and beer festivals where visitors can engage with the locals.

Germans enjoy eating rich, hearty and wholesome meals. Pork, beef and veal are popular in traditional German dishes and seasoned in many ways. ‘Schnitzels’ are thin, boneless cutlets of pork or veal coated in breadcrumbs, served in umpteen variations in most local hotels and restaurants. Game is also eaten at certain times of year, often as ‘Ragout’. Potatoes are a staple food and each region has its favourite 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’, ‘Currywurst’ and ‘Weisswurst’. Steaming ‘Eintopf’ soups and stews are common, especially enjoyed after skiing, walking, sailing or cycling excursions.
Locally produced cheese, cereals and dairy products also play important roles in traditional German cuisine. Throughout the country, desserts made with apples, red forest fruits and plums are very tempting. Mouth-watering 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.

Further information:


Annette Heinemann
Phone: +49 2244 90 33 33
Facsimile: +49 2244 87 74 22

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