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German food is, as a rule, both good value and of high quality. However, it does help if you share the national penchant for solid, fatty food accompanied by compensatingly healthy fresh vegetables and salad. The pig is the staple element of the German menu - it's prepared in many different ways, and just about every part of it is eaten. It also forms the main ingredient for sausages, which are not only the most popular snack, but are regarded as serious culinary fare - in Bavaria, there are even specialized Wurstküchen (sausage kitchens) which have gained Michelin ratings. Breakfast Typically, you'll be offered a small platter of cold meats (usually sausage-based) and cheeses , along with a selection of marmalades, jams and honey. Muesli or another cereal is sometimes included as well. You're generally given a variety of breads , which are among the most distinctive features of German cuisine. Both brown and white rolls are popular; these are often given a bit of zap by the addition of a condiment, such as caraway, coriander, poppy or sesame seeds. The rich-tasting black rye bread, known as Pumpernickel, is a particular national favourite, as is the salted Brezel, which tastes nothing like any foreign imitation. Coffee (which is normally freshly brewed) is the usual accompaniment. Drinking chocolate is a common alternative, as are both herbal and plain tea . Tea is served black, often with optional lemon, but does not blend well with German milk. Fruit juice - almost invariably orange - is sometimes included as well.
Main Course Main courses in all German restaurants are overwhelmingly based on pork . As a rule, this is of noticeably higher quality than in Britain, and the variety in taste wrought by using different sauces (it's quite common to find a choice of up to twenty different types) and unexpected parts of the animal means that the predominance of the pig is far less tedious than might be supposed. As an alternative to the ubiquitous Schnitzel, try Schweinehaxe or Eisbein , respectively the grilled (or roasted) and boiled versions of pig's knuckles. Sausages regularly feature on the menu, with distinct regional varieties. Whereas a main-course pork-based dish is likely to cost DM20/10 or less, one with beef will cost a fair bit more. As is the case with snack bars, chicken dishes are comparatively cheap. Many restaurants have a game menu, with more exotic poultry such as duck or goose, along with venison, rabbit and hare; prices then tend to be DM25/12.50 or more. Beer For serious beer drinkers, Germany is the ultimate paradise. Wherever you go, you can be sure of getting a product made locally, often brewed in a distinctive style. The country has well over 1200 breweries, with over half the total in Bavaria alone. By far the densest concentration is in Upper Franconia, where the traditional institution of the Hausbrauerei, a combination of a small brewery and a pub-restaurant (often offering accommodation as well) still survives in force. All German breweries voluntarily adhere to the Reinheitsgebot (Purity Law) of 1516, which lays down stringent standards of production, including a ban on chemical substitutes. Despite a growing trend towards takeovers and amalgamations, particularly among large and medium-sized brewers, the effect on consumer choice has been minimal. Often, production has been allowed to continue as before in different locations, though in others the brewing for several different labels has been consolidated in a single site. Another positive aspect has been the revival of long-forgotten techniques, often put into practice in new-generation Hausbrauereien. Usually subsidiaries of larger local or regional breweries, these are springing up all the time, and are deservedly very popular, often being the trendiest spot in town.
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Copyright June 3, 2004 |
