Germany tastes - always different

According to legend, the pasta dough was supposed to hide the meat during Lent. Today, Maultaschen with and without meat are a much-loved specialty. Nothing has had to hide here for a long time.

Who invented it? Berlin, Hamburg and the Ruhr region are arguing about it. The fact is: currywurst is street food that arouses more passion than many a 5-course meal. And is definitely a must-eat in Berlin.

In the Spreewald, gherkins have been preserved according to traditional recipes for centuries. The result is EU-protected and has real character. Anyone who has tried a Spreewald gherkin directly at the stall will never buy another.

Dresden Stollen is world-famous: it has been baked according to traditional recipes since the 15th century. No Christmas without Stollen - once you try it, you'll understand why.

Red fruit jelly made from fresh berries is on almost every menu in Bremen's old town. It is best enjoyed in one of the cozy cafés around the market square with a view of the town hall and Roland statue, both UNESCO World Heritage Sites.

Cheese, sausage, fresh bread, a cold beer: the Bavarian snack is not a quick snack, but a ritual. It unfolds its full charm on a mountain pasture or in a beer garden.

Whether it was actually meant to be a croissant is unclear. One thing is certain: the Franzbrötchen with cinnamon and sugar is a real Hamburg cult pastry. Warm from the oven, with caramelized edges - once you've eaten it fresh, you'll understand why the city has never let it go.

In Hesse, cider is served from the typical blue jug - tart, refreshing, down-to-earth. Everyone comes together here: Families, locals and guests.

Here, the catch often ends up on the table the same morning. Smoked eel, herring or plaice - served at the harbor with a view of the water. Here, the time between net and plate is barely more than a few hours.

Harvested after the first frost, kale tastes best - people in Lower Saxony have known this for centuries and celebrate the vegetable in winter with festivals, events and traditional cabbage trips into the countryside.

Here, the right beer is a question of destination. People drink Kölsch in Cologne, Alt in Düsseldorf, Export in Dortmund and Pils in the rest of the state. Anyone traveling through NRW can experience this beer culture at first hand: Each city its own glass. Every sip a story.

Six of the 13 wine-growing regions are located in Rhineland-Palatinate. In wineries and wine shops, at wine festivals and on wine hikes, you don't just drink wine, you experience it.

The swivel barbecue hangs on a tripod and turns evenly over the embers. In Saarland, this is not a trend, but a living cultural asset: at family celebrations, club meetings and village festivals.

The fish roll belongs to the coast like the seagull belongs to the harbor. Bismarck herring, matjes or prawns on a crispy roll with onions and remoulade - eaten with a sea view, it is simply a different experience than anywhere else.

Half raw, half cooked, with croutons inside: In Thuringia, dumplings are as much a part of the Sunday roast as the Thuringian forest air is to hiking. It's best to try them on the spot - no recipe in the world tastes as good as the original.

In the Altmark region, Baumkuchen has been baked according to traditional recipes since the 18th century - layer by layer, up to 25 layers, each applied individually. Just watching the craft is an experience you won't soon forget.