Page 509 - (DK Eyewitness) Travel Guide - Germany

WHERE T O EA T AND DRINK  507

(curly pasta); and the Franken
for their Nürnberger Rostbrat­
würstchen (little spicy roast
sausages), various fish dishes,
using rare types such as
sheatfish, and perhaps the best
gingerbread found anywhere in
the country. In the far southeast,
Austrian and Eastern European
influences are evident in great
goulash and dumpling dishes.
But pride of place possibly goes
to the Bavarians, whose hearty,
no-nonsense dishes are what
the world considers to be
German cuisine. Here,
Display of traditional German sausages in a Berlin butcher’s shop Weißwürste (white sausages
with a beer pretzel) are enjoyed
Germany’s best cakes, such very hearty cuisines. The Pfalz, for in the morning, often with a
as Dresdner Christstollen example, is famous for its Pfälzer beer, while dinner might be
(Christmas cake with raisins, Saumagen, a sow’s stomach soup with liver dumplings,
nuts and marzipan) or filled with sausage, herbs and roast pork, Sauerkraut and a
Baumkuchen (a very sweet, potatoes; the Schwaben are pile of potato dumplings.
multi-layered pyramid cake known for their Maultaschen and
covered in chocolate glaze). an endless varieties of Spätzle NEW GERMAN CUISINE
In the early 1970s, chefs like
Western and Eckart Witzigmann broke free of
Southern Germany the high-carb diet of postwar
times, and cooked light, delicate
This part of Germany, and in “nouvelle” German dishes with
particular the German wine superb ingredients in innovative
regions around the rivers Rhine, combinations. Witzigmann, still
Mosel and Neckar, has always Germany’s most popular chef,
had a love of superb, often won the first three German
French-influenced, gourmet Michelin stars in 1979. A new
feasts. Alsace-Lorraine is a generation of chefs calling
fascinating hotch-potch of themselves “Junge Wilde” (young
French and German cooking. wild) are still enjoying the shock
Regions such as the Pfalz, waves today: healthy, international
Schwaben, Franken, the Black cooking is the norm in restaurants
Forest and many others, have and homes, and almost no
also developed their own, very A selection of fresh vegetables from the traditional recipe is sacrosanct.
distinctive, delicious and often Brandenburg region

Zanderfilet, or Havel-Zander, is Schweinshaxe is roast pork Rote Grütze mixes summer
delicious pan-fried pike-perch knuckle, best accompanied by berries with spices and red
served with a vegetable sauce, Sauerkraut, potato dumplings wine, which is set into a jelly
onions and potatoes. and a good, strong beer. and topped with cream.

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