The great autonomy of each German region has allowed the development of local culinary practices, sometimes enriching the contributions from
10 typical dishes not to miss in Germany
Cured and boiled leg of pork accompanied by fermented cabbage.
Grilled sausage typically made from a combination of pork, beef and/or veal.
Thin, breaded, pan-fried veal cutlet.
A type of baked bread product made from dough most commonly shaped into a twisted knot.
Large dumplings made from a dough consisting of raw or a combination of raw and cooked potatoes.
A cake with layers of chocolate sponge, cherries and whipped cream and lashings of cherry liqueur.
There are thousands of varieties of German beer from Weissbier (a cloudy light-coloured wheat brew) to Kölsch (a top-fermented beer brewed exclusively in the Cologne region) to Altbier (a dark copper coloured pour most popular in Düsseldorf).
Clear fruit-flavoured brandies available in hundreds of varieties.
A digestive made with 56 herbs and spices at a strength of 35% alcohol.