26
The Flavors of Germany
Germany is home to a variety of cuisines, with significant differences
in culinary traditions between its regions. However, the country is unified
by its love of meat, bread, sausages, and beer. Though traditional meals
can be high in calories, a new generation of chefs is improvising German
classics to create “nouvelle” dishes. Fresh produce can be found at the
many farmers’ markets and charming stores across the country and
homemade breads and cheeses and locally caught fish, are usually
of a high standard.Northern Coast
Northern German food is meant to
sustain fishermen during long,
cold days, and to this end, is full of
starches. The hardships of life in the
northern coast are reflected in the
hearty and filling cuisine of this
region, much of which makes use
of ocean fish such as halibut or
plaice, or freshwater fish such as
trout. The popularity of Matjes, salted
herrings with cream and onions,
served with baked potatoes, has
spread from the northern cities to
the rest of the country. Warming
stews and soups, such as Pichelsteiner
Eintopf, a one-pot dish with meat,
potatoes and vegetables cooked in
broth for the harsh winter months,
are readily available, as is potato,
salad, which is served hot or cold
with chopped pickle relish or onions.
Potatoes, often cooked with bacon,
are by far the most popular side
dish in the region.Pilsner, the popular bottom-
fermented lagerRhineland and
Southwestern Germany
This part of Germany, with its wine-
growing regions along the rivers
Rhine, Mosel and Neckar, is known
for its superb, often French-BACK ROADS GERMANY
by the wide variety of vegetables
grown. Asparagus, cabbage, and
cauliflower dishes are also served.
Saxony is widely known for its cakes,
or Stollen; there are strict require ments
which must be met for a cake to be
considered an authentic Dresdner
Stollen, including where it is made
geog raphically. These cakes are
usually served on or around Christmas.
Another cake originating in Saxony is
Baumkuchen, a multi-layered, pyramid-
shaped cake covered in a chocolate
glaze. Thuringia is more likely to
serve Bechkuchen (sheet cakes),
such as Streusel-Kuchen, a German
crumb cake.Bavaria
Much of southeastern Germany’s
cuisine is heavily influenced by
Eastern Europe, as demonstrated by
the goulash dishes and dumplings
that regularly feature on the menu.
Knödel, for example, are boiled
dumplings made in a variety of ways
with several types of filling, such as
liver, onions, or egg; Semmelknödel
are bread-based dumplings with
onion and egg, and Leberknödel are
liver dumplings. Bavarian food, which
the world identifies with Germany,influenced, gourmet feasts.
Swabian food is rich, traditional
German cuisine. Pasta and bread
feature largely in a Swabian meal
including Maultaschen, large pasta
parcels containing meat, cheese, or
vegetables served in soup or butter,
or Spätzle, a type of pasta, which in
Bavaria is made with beer instead
of water. Swabian food is often
referred to as “wet” food, since it is
often drenched in sauce or melted
butter. The Pfalz, a region of
southwestern Germany, is famous
for its Pfälzer Saumagen, sow’s
stomach filled with sausage, herbs,
and pota toes. The Franks, inhabitants
of Franconia, part of Bavaria, produce
perhaps the finest ginger bread in the
country, as well as Nürnberger
Rostbratwürstchen (small, spicy
roast sausages), and dishes using
rare types of fish, such as sheatfish.Saxony and Thuringia
Thüringer Bratwurst, a spicy roasted
sausage served with mustard,
originates from this east German
region, as does Sauerbraten, roast
beef marinated in vinegar. Meat is
not the only option, however, as
Thuringian food is heavily influenced