Food and Drink

Germany is a country full of culinary delights. From sophisticated confections and delicate baked goods, to the textured flavours of its many meat and vegetable dishes, German cuisine treats the palate to a broad spectrum of tastes. Contrary to wide-spread stereotypes, German food is not only rich and heavy. German chefs have adapted their cooking styles to a lighter cuisine, while still incorporating traditional foods. Traditional delicacies like Eisbein, Saumagen and Sauerkraut are still around, but its cuisine is not limited to this.

Curry 36 in Berlin

Berlin Street Food

Berlin boasts some thousands of imbissbuden (snack shops) selling quick food fixes from all corners of the globe. The döner kebab is by far the most popular, but the currywurst is a cult classic. 



For Berliners, the currywurst, or curried sausage, with its spicy ketchup sauce is more than just a fast-food snack: it is a means of survival, a tradition and a regional speciality. It comes in a number of variants: served with a bread roll or with chips (and perhaps a dollop of mayonnaise) or – for the absolute purists – on its own; the sausage with or without skin, served whole or cut into ready-to-eat chunks. The currywurst was invented in post-war Berlin, with Hamburg and Ruhr District cities desperately vying for recognition as the place where it all began.

Sauerbraten with Thuringian dumplings © picture-alliance / ZB

The Dumpling: A Ubiquitous Side Dish

The dumpling is a worldwide food trend that has existed for centuries. In Germany, the dumpling often finds a new shape, filling, or function in each particular region. There's one thing that all dumpling lovers agree upon: sauce—and lots of it—is a must-have accompaniment!

gruene woche

German bread vies for UNESCO recognition

German bakers say their craft represents the country's cultural heritage. Alongside bacteria and beer, bread is up for UNESCO cultural protection. But the path to recognition is a long one. Ask any G...

German bakery

German bread and delights

Germany has 300 different kinds of bread Every German who has visited friends or family around the Mediterranean, in the Middle East or in America knows what they will say when asked what they would l...

Glas Bier

Beer Garden Culture in Germany

The beer garden (in German: Biergarten), a special type of garden restaurant, was originally invented in Bavaria in the 19th century. The first beer gardens were merely a side effect of the brewing facilities.

Münchens Oberbürgermeister Christian Ude zapfte am Samstag (18.09.2010) in München auf dem Oktoberfest das erste Fass Bier an.

German Beer

A beer? We can offer you 5000! This is also true of drinking habits in the various parts of Germany: in general, but especially in north Germany, the light Pilsener with little hops is favoured. Even in Dortmund it has displaced the classic export beer. An amber coloured Alt (a top-fermented dark beer) is popular in Düsseldorf and in the Lower Rhine valleys.

Food and Drink


German Wines - Leading the Field Again Worldwide

Weinberg in Volkach

Germany’s winegrowing regions are among the most northerly in the world. That is what makes German wines so distinctive: the grapes enjoy long periods of growth in moderate summer heat, which gives the wines their renowned lightness and fruity aroma. Except for two regions in eastern Germany, all the country’s winegrowing areas are in the south and south-west, where they are subject to the mild Gulf Stream climate from the west and the dry continental climate from the east.

Red Wines

Cabernet Sauvignon

This is one of the world’s best-known grape varieties, with some 165,000 hectares planted worldwide. In Germany, however, its cultivation area covers only 270 hectares (Riesling: 21,000 hectares), more than half of them in the Palatinate. The grape is only slowly gaining a foothold in Germany.

White Wines


Chardonnay wines are suitable for all sorts of drinking occasions. Like many other ancient grape varieties, Chardonnay originated in the Middle East. As viticulture spread, the variety found a new home in France, particularly in Burgundy. This internationally successful variety is gaining ground in Germany, too, where the cultivation of Chardonnay has only been officially permitted since 1991.