An A to Z of specialities
Pretzels from Baden-Württemberg
Fresh asparagus for sale in the Münsterland region
Markthalle Neun
Up close with a herd of Heidschnucke sheep
Apfelwein from Hessen
Bavarian beer
Enjoying East Frisian tea at the harbour
Fine wines at the vineyard
Halloren Kugeln from Saxony-Anhalt
Lübeck marzipan
Dresden's Christstollen
Eiergrog on Heligoland
Enjoying the local wine at a vintner's tavern in Baden-Württemberg
Green sauce

A taste of Germany.

Beer and bratwurst are of course an integral part of the country's festivals and public holidays. But they're just one small part of all the pleasures on offer. Take yourself on a culinary tour of discovery through Germany. You'll be amazed at the diversity of delicacies and taste experiences you'll encounter.

The welfenspeise dessert was first made by a Hanoverian chef for the bicentenary of the House of Guelph's ascension to the throne. Its yellow and white represent the Guelph's family colours. This two-layered dessert of vanilla custard and wine syllabub is said to have been Elector Ernst August's favourite sweet. Today welfenspeise can be found on the menu in many restaurants and is a firm favourite at family celebrations in and around Hannover . read more »

The weisswurst sausage is one of Bavaria's best-known specialities. It is made of veal and pork and is flavoured with onions and fresh parsley. The sausages, warmed through in hot water, are traditionally eaten in the morning, and are best served with sweet mustard, freshly baked pretzels and Bavarian beer – and best enjoyed in one of Bavaria's many beer gardens, of course. Aficionados suck the meat straight out of its casing. Only the uninitiated use a knife and fork. read more »

A total of 13 wine-growing regions gives Germany its diverse range of wines. The most scenic is the UNESCO World Heritage Upper Middle Rhine Valley, home of the Loreley rock, while Rheinhessen is the largest. Both these regions are set within Rhineland-Palatinate, Germany's number one wine-producing region with a total of six distinct vineyard areas. It is here that the German Wine Queen is crowned at the annual German Grape Harvest Festival. Every year since 1950 these young German women have been selected to represent the nation's wines around the globe for a twelve-month term. read more »

The recipe for Thuringian bratwurst , as enjoyed by Goethe, is 600 years old. But aside from the pork, marjoram, caraway and garlic, the full recipe remains a closely guarded secret among the 3,000 or so Thuringian butchers. All we do know is that the sausages have to be cooked over hot charcoal and weigh around 150g. Thuringia's ultimate fast food simply has to be accompanied by authentic Thuringian mustard. At Germany's first bratwurst museum, in Arnstadt, you can see the earliest known documentation of bratwurst , which dates from 1404. read more »

These large, perfectly rounded potato dumplings have been enjoyed by the people of Thuringia for many generations. Authentic Thuringian kartoffelklösse are unmistakeable, consisting of raw grated potato and cooked mashed potato wrapped around a centre of crunchy croutons. The dumpling factory in Heichelheim has recently opened a dumpling-themed attraction, Thüringer Klosswelt. This fun exhibition on the history of dumplings and potatoes features a factory shop, a dumpling snack bar and even a walk-in dumpling! read more »

To this day it remains customary to offer tea to visitors in East Friesland – always served with a piece of rock sugar and a spoonful of cream. Then all you need to drink it is a steady hand, because genuine East Frisian tea must be neither stirred, nor shaken. Only then can you appreciate all three stages of this teatime delight: mild and creamy to start, bitter in the middle with a sweet, sugary finish. For an introduction to the East Frisian tea ceremony, head to the Tea Museum in Norden or any of the charming little cafés along the coast. read more »

A vine wreath, or rebenkranz , hanging over the entrance to a winegrowing estate is a sign that the winegrower has opened a seasonal wine room, or strausswirtschaft . For four months of the year, he can sell his own wine by the glass. First introduced twelve centuries ago in the time of Charlemagne, this Rhineland-Palatinate tradition is as popular with locals as it is with tourists. In the Moselle area, favourite snacks to go with the wine include buffets and cheese boards as well as classic local fare such as Handkäs mit Musik (small marinated cheeses). Or you can enjoy spundekäs seasoned cream cheese in Rheinhessen or saumagen sausage in the Palatinate. read more »

Whether from a jar or fresh out of the barrel, and whether pickled with herbs, mustard, garlic or peppers, Spreewald gherkins are a hearty snack for any time of the day. On the Gherkin Cycle Route, which runs for approximately 260 kilometres, you can follow the whole production process from field to fork – and discover all the mouthwatering varieties. But not all the details will be revealed. Carefully guarded family recipes hold the secrets to their distinctive flavour. read more »

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