- Aachen Printen
- Absinth 66, Magdeburg
- Ahle Wurscht, Hessen
- Ahr
- Altbier, Düsseldorf
- Ammolite Restaurant, Europa-Park
- Apfelwein, Hessen
- Aqua Restaurant, Wolfsburg
- Asparagus, Lower Saxony
- Asparagus, Münsterland
- Atelier Restaurant, Munich
- August restaurant, Augsburg
- Baden
- Bareiss restaurant, Baiersbronn
- Baumkuchen from the Altmark region
- Becker's Restaurant, Trier
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- Black Forest gateau
- Thuringian bratwurst
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- Goldhelm chocolate manufacturer, Erfurt
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- Currywurst, Berlin
- Dallmayr restaurant, Munich
- Doner kebabs in Berlin
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- Eels, Lower Saxony
- Eiergrog, Schleswig-Holstein
- EssZimmer, Munich
- Restaurant Essigbrätlein, Nuremberg
- Facil Restaurant, Berlin
- Falco Restaurant & Bar, Leipzig
- Fischers Fritz Restaurant, Berlin
- Fish market, Hamburg
- Fish specialities, Mecklenburg-Western Pomerania
- Franconia
- Frankfurter Kranz cake
- Frankfurters
- Fruit from the Altes Land region
- Fränkische schneeball pastries
- Geisels Werneckhof, Munich
- Pulsnitz gingerbread, Saxony
- Green sauce, Frankfurt
- GästeHaus Klaus Erfort, Saarbrücken
- Haerlin Restaurant, Hamburg
- Halloren Kugeln, Saxony-Anhalt
- Handkäs cheese, Hessen
- Heidschnucke sheep, Lüneburg Heath
- Hessische Bergstrasse region
- Restaurant Hirschen, Black Forest
- Horvath Restaurant, Berlin
- Im Schiffchen Restaurant, Düsseldorf
- Jacobs Restaurant, Hamburg
- Jägermeister, Wolfenbüttel
- Thuringian kartoffelklösse dumplings
- Kastell Restaurant, Wernberg
- Kölsch beer, Cologne
- Labskaus stew, Wilhelmshaven
- Lafleur Restaurant, Frankfurt
- Gourmetrestaurant Le Cerf
- Le Pavillon Restaurant, Black Forest
- Lorenz Adlon Esszimmer, Berlin
- Markthalle Neun, Berlin
- Marzipan, Schleswig-Holstein
- Maultaschen (Swabian ravioli), Baden-Württemberg
- Meierei Dirk Luther, Glücksburg
- Middle Rhine
- Moselle
- Nahe
- Neunerlei feast, Saxony
- Ophelia Restaurant, Konstanz
- Opus V Restaurant, Mannheim
- Palatinate
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- Pretzels, Baden-Württemberg
- Residenz Heinz Winkler, Chiemgau
- Rheingau
- Rheinhessen
- Riesling, Hessen
- Ritter Sport chocolate
- Restaurant Rosin, Dorsten
- Rutz restaurant, Berlin
- Saale-Unstrut
- Saxony
- Schlossberg restaurant, Baiersbronn
- Schwarzwaldstube, Baiersbronn
- Sea buckthorn (hippophae), Rügen
- Seven Seas in the Süllberg Hotel, Hamburg
- Sonnora Restaurant, Eifel
- Spreewald gherkins
- Steinheuers Restaurant, Bad Neuenahr
- Sterneck Restaurant, Cuxhaven
- Söl’ring Hof, Sylt
- Tantris Restaurant, Munich
- Tea time, East Friesland
- The Table Kevin Fehling, Hamburg
- Restaurant Tim Raue, Berlin
- Traditional home cooking, Saarland
- Vendôme Restaurant, Bergisch Gladbach
- Victor's Fine Dining by Christian Bau, Nennig
- Vintner's taverns, Baden-Württemberg
- Vintners' taverns, Rhineland-Palatinate
- Weisswurst, Bavaria
- Welfenspeise dessert, Hannover
- Wine
- German wines, Bremen Ratskeller
- Württemberg
- reinstoff Restaurant, Berlin
- schanz. restaurant, Piesport
- Überfahrt restaurant, Lake Tegernsee
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The Moselle wine region: riesling at its best
The Moselle, Saar and Ruwer rivers twist and turn in narrow loops through countryside where the Celts and Romans first cultivated wine 2,000 years ago. As a wine region, the Moselle is the oldest in Germany and the largest with vines on steep slopes. Terraced hillsides and precipitous slopes, which face either south or south-west, create beneficial microclimates for wine grapes but also rare plants and animals. The sublime rieslings grown in these conditions in the Moselle, Saar and Ruwer vineyards rank among the finest white wines in the world with their wonderful mineral notes.
