Eating out in Germany

When one thinks of Germany, the dish that springs to mind is sausages washed down with hearty proportions of beer. And it is no wonder, as there are over 1,500 types of sausages, such as the Frankfurters (milder), Nüremberg (small barbequed sausages, servings usually consist of three or six), Thüringer (served barbequed) and Bavaria sausages (white).

• But German cuisine offers many other possibilities such as smoked fish, sauerkraut, cheeses of the Mainz region, pies (especially strudel, the famous apple pie) and the varied recipes of the Saarland and Schwaben regions which combine German cooking with original French dishes.
• German food is characterized by its richness and high caloric content. Some unavoidable dishes include smoked pork chops, cabbage leaves stuffed with minced meat and small filets of minced meat called Frikadellen.
• In any case, gastronomic tastes differ according to the region. In Berlin, you will typically run into eels, sturgeon, wild boar knuckle, cooked pig's feet and the unforgettable different potato salads and meat balls.
• On the other hand, in Frankfurt a variety of different sausages are eaten, as well as smoked pork with sauerkraut, cheese with raw onions dressed with oil and vinegar and the famous cakes Frankfurter Kranz and Betmännchen.
• No German meal is complete without an appropriate drink. Depending on the type of the dish, this can be a typical German beer or a good wine.