Page 508 - (DK Eyewitness) Travel Guide - Germany

506  TR A VELLERS ’ NEEDS WHERE T O EA T AND DRINK  507

The Flavours of Germany (curly pasta); and the Franken
for their Nürnberger Rostbrat­
Germany is famous for its hearty sausages, meats, breads, beer würstchen (little spicy roast
and wine. But German cuisine is much more regionally varied sausages), various fish dishes,
than many visitors might imagine. In addition to standard high- using rare types such as
sheatfish, and perhaps the best
calorie plates, young chefs are coming up with creative new gingerbread found anywhere in
versions of German classics and old regional recipes. The key to the country. In the far southeast,
this new trend is the fresh German produce found at colourful Austrian and Eastern European
farmers’ markets and old-world stores in quaint little towns influences are evident in great
around the country. Locally grown vegetables, pork, poultry and goulash and dumpling dishes.
Harzer Roller and
game, as well as freshwater and ocean fish, freshly made breads, Emmentaler cheeses But pride of place possibly goes
to the Bavarians, whose hearty,
cakes and dumplings are usually of a very high standard. no-nonsense dishes are what
the world considers to be
Scholle (plaice fried with North vegetables cooked in broth) German cuisine. Here,
Sea shrimps and bacon), as do are omnipresent – as is the Display of traditional German sausages in a Berlin butcher’s shop Weißwürste (white sausages
freshwater fish such as pike- famous potato salad, which is with a beer pretzel) are enjoyed
perch (a Berlin-Brandenburg served in numerous ways. In Germany’s best cakes, such very hearty cuisines. The Pfalz, for in the morning, often with a
favourite) or trout, served as East Germany, Thuringian and as Dresdner Christstollen example, is famous for its Pfälzer beer, while dinner might be
Grüne Forelle or Forelle Müllerin Saxonian cuisines have made (Christmas cake with raisins, Saumagen, a sow’s stomach soup with liver dumplings,
Art, two herb-oriented recipes a stunning comeback with nuts and marzipan) or filled with sausage, herbs and roast pork, Sauerkraut and a
for roasted trout. Warming Thüringer Bratwurst (spicy, Baumkuchen (a very sweet, potatoes; the Schwaben are pile of potato dumplings.
winter soups and stews such roasted sausage served with multi-layered pyramid cake known for their Maultaschen and
as lentil or potato soup or hot mustard), Sauerbraten covered in chocolate glaze). an endless varieties of Spätzle NEW GERMAN CUISINE
Pichelsteiner Eintopf (a one-pot (roast beef marinated in
dish with meat, potatoes and vinegar) and some of In the early 1970s, chefs like
Western and Eckart Witzigmann broke free of
Mehrkornbrötchen (mixed grain roll) Berliner Landbrot (mild rye bread) Southern Germany the high-carb diet of postwar
Coffee and cakes at a typical city times, and cooked light, delicate
Konditorei (café) Laugenbrötchen Grau-oder Mischbrot This part of Germany, and in “nouvelle” German dishes with
(salty sourdough (wholewheat) Semmel particular the German wine superb ingredients in innovative
Northern and rolls) (milk-dough roll) regions around the rivers Rhine, combinations. Witzigmann, still
Mosel and Neckar, has always
Eastern Germany had a love of superb, often Germany’s most popular chef,
won the first three German
The frugality and hardships of French-influenced, gourmet Michelin stars in 1979. A new
life in the northern and East feasts. Alsace-Lorraine is a generation of chefs calling
German lowlands and coast fascinating hotch-potch of themselves “Junge Wilde” (young
are reflected in the hearty fish- French and German cooking. wild) are still enjoying the shock
and game-based dishes found Regions such as the Pfalz, waves today: healthy, international
in this region. Ocean fish like Schwaben, Franken, the Black cooking is the norm in restaurants
halibut, sea bass, cod, herring Forest and many others, have and homes, and almost no
or plaice feature in local dishes also developed their own, very A selection of fresh vegetables from the traditional recipe is sacrosanct.
like Hamburg’s Finkenwerder Selection of typical German loaves and bread rolls distinctive, delicious and often Brandenburg region
Classic German Food
Many of the classic German dishes revolve around meat, particularly
pork and poultry. Berliners and North Germans love Kasseler Nacken,
a salted and dried slice of pork, served with mashed
potatoes and Sauerkraut, while Bavarians prefer roast
pork knuckle. There are delicious fish recipes, too, with
Hamburg and Northern Germany
leading the way. Ocean fish dishes
like Matjes (salted herring with onions
and cream served with baked
potatoes) are now enjoyed throughout
the country, as are freshwater fish and
even sweet river crabs. German pasta Maultaschen, large pasta Zanderfilet, or Havel-Zander, is Schweinshaxe is roast pork Rote Grütze mixes summer
and dumplings, along with soups, and parcels, are stuffed with a meat delicious pan-fried pike-perch knuckle, best accompanied by berries with spices and red
a great selection of desserts and cakes or vegetable filling and served served with a vegetable sauce, Sauerkraut, potato dumplings wine, which is set into a jelly
Pork salamis round up any classic German menu. in soup or with butter. onions and potatoes. and a good, strong beer. and topped with cream.

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Eyewitness Travel LAYERS PRINTED:
Feature template “UK” LAYER
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Date 7th January 2013
Size 125mm x 217mm