German cuisine reflects rural roots and geography with centuries of evolution. Each region has distinct specialties, from Hamburg's fish to South's pork dishes. Traditional meals include hearty meat, sauerkraut, and beer
German cuisine is rich and hearty, often featuring meat and beer. Bratwurst is grilled pork, veal, or beef sausage served with mustard. Schnitzel is thin breaded meat cutlet, often served with fried potatoes. Braised cabbage combines cabbage with broth and vegetables. Labskaus is beef dish developed by 18th century German sailors
German cuisine emphasizes bread, potatoes, meat, and greens. Traditional dishes include Rouladen, Sauerbraten, and Eintopf. Currywurst and Schnitzel are popular fast food items. Käsespätzle combines pasta with cheese and fried onion
Underberg is a 20ml German bitter digestif founded in 1846. Contains herbs from 43 countries aged in Slovenian oak. Only five people know the exact recipe. Contains 44% ABV, making it non-potable by FDA
German cuisine combines traditional recipes with modern innovation. Portions are often generous in German restaurants. Traditional and innovative dishes coexist harmoniously
Pretzels are baked pastries shaped like knots with intertwined dough ends. Originated in 610 AD by Italian monk as student reward. Name "Brezel" may derive from Latin bracellus or medieval bracelet. Traditional shape represents folded arms during prayer