FINE WINES
Germany’s 13 winegrowing areas are as different as the wines they produce. The most popular wine in international gourmet restaurants is Riesling. In terms of world production, 60% of these particular grapes are grown in Germany. Other important German types of grapes are Silvaner, Rivaner, grey and white burgundy for white wine. In the case of red wine, which accounts for a third of Germany’s wine production, the late burgundy takes first place. German wines are typically light, crisp and fruity.
POPULAR BEER, MORE POPULAR WATER
Beer used to be called “liquid bread”. After all, it too is made from grain. And there is an even greater medley of German “barley juices” than the different types of bread and bread rolls: about 1,300 breweries throughout the country use their own recipes for that marvellous mix of water, malt and hops. But Germans are now drinking less and less beer and more mineral water instead. This is no doubt attributable to today’s health and fitness trend, but also to the wide choice of over 500 different types of German mineral water.
REGIONAL CUISINE
Each region has its own specialities. The varieties of landscapes are complemented by an equally great diversity of culinary delights, ranging from red fruity Rote Grütze in the north to green-herby Grüne Sosse in Hesse and red-cabbage or Blaukraut in the south. And yes, of course there’s lots of fish on the coast, but it’s worth going inland to taste fresh trout in Franconia, whitefish from Lake Constance or pikeperch from the River Oder.
FRUITS OF THE MONASTERIES
Praying, working – enjoying: monasteries have always valued creature comforts. Today you can savour their many products without having to take vows. Some monasteries hold market days, sell their liqueurs, wines or jams and preserves in little shops, and some even have their own restaurants, like the Andechs Benedictine monastery in Bavaria. Here they serve not only their famous brew, Klosterbier, but also such delicacies as goat’s cheese with acacia honey and fresh herbs on lamb’s lettuce. Heavenly!
AMBITIOUS HAUTE CUISINE
Following France, Germany has the most restaurants with at least one Michelin star, the distinctive sign of quality that puts a twinkle in every gourmet’s eye: the country has 230 such restaurants. There are also two culinary clusters that have been around for years. They’re located far from the madding crowds in Baiersbronn, Baden-Württemberg and Bergisch Gladbach in North Rhine Westphalia. Each has two three-star establishments that transport their guests’ palates to the pinnacles of pleasure. Claus-Peter Lumpp, Harald Wohlfahrt, Nils Henkel and Joachim Wissler are the stars at the stoves. They all opt for regional products and light cuisine.
ECOLOGICAL HEAVEN
The organic food boom in Germany continues: in recent years the number of people working in the organic food sector – producers, processors, importers and retailers – has steadily increased to a total of 26,820 enterprises. Organic food farming now occupies around 5% of Germany’s arable land. Germany is Europe’s biggest market for organic foods: every supermarket stocks a large variety of organic foods produced in keeping with strict regulations.
WONDROUS WEEKLY MARKET
A well-stocked supermarket is great, but shopping becomes a real experience at a weekly market: the wondrous scents of fruits, vegetables and herbs stimulate the imagination and cooking ideas. Almost every town and city district has markets for local producers. There are often daily markets a well, for instance the Viktualienmarkt in Munich, the Kleinmarkthalle in Frankfurt am Main or the Jugendstil market hall in Stuttgart. And Hamburg’s fish market is simply legendary, but you have to be a very early riser or a lively night owl to enjoy it: it’s open from 5 a.m. to 9.30 a.m. – on Sundays, of all days.
