German Food might not be as well known as the French or the Italian, but it can be just as wonderful!
I will always remember the first Hungarian Goulash I had in the castle of the small village of Hirschhorn. It was simply deeelicious! The sauce was exquisite and the meat was so tender that a fork was all I needed to cut it!
Since then, we tried all kinds of German food from all over Germany. One of them, the Schnitzels, can be found just about everywhere and each region has its own way to prepare it; turkey (Pute), veal (the original Wienne Schnitzel), chicken (Hühn), pork (Schwein), even beef (Rind-), with cheese (Käse) or not, but always good and always serve with a good helping of Pommes (French fries).
But German food is not only about Schnitzels: we often have excellent fresh fish (the trout is usually very nice and just cook to perfection), and the meat in restaurant is almost always of better quality than what we can find on the “regular” market.
Eating at home!
On the other hand, you don’t have to eat outside to enjoy nice German food: most villages and cities have markets at least once, often twice, a week and the quality and variety of the produces are fantastic!
The veggies are often locals, while the cheese are from all over Europe (we recommend the sheep cheese (Schafkäse) from Austria!). You will also find the flowers from Holland and the fruits of Portugal, Spain, Italy, etc. And contrary to what most people think, the prices are not outrageous.
Actually, for similar quality they compare advantageously to what we would pay back home in North America. And frankly, they just taste better.
If you would like to know a bit more about what we are eating in Germany, we suggest A year in Germany . An eBook full of discoveries and some funny culinary adventures (the Christmas geese come to mind…)! A year in Germany, a humoristic account of our life in a new country!
If you want to have a true German food experience, you must try a Biergarten. They are everywhere and the food, without being too extravagant, is usually good, plentiful and satisfactory. And of course, the beer is cheap and delicious! Particularly the Dunklesbier.
We particularly like one of them, the Schwanen-Garten, which is about 10-15 minutes away from home by bike along the Neckar river. This Biergarten in Neckarsteinach is overlooking the river and it is shaded by nice huge Linden trees. It must be one of the nicest spot in the whole of Germany!
Other interesting places to eat authentic German food are the Weinstube and the Brauhaus. They are more or less the German equivalent of British pubs. And kids are usually welcome. In fact, teenagers 16 years old and older can drink beer in restaurants and pubs in Germany but have to wait until 18 to drink anything with more alcohol in it.
We have discovered that for some reason, the more south you go in Germany, the better the German food!
One of the best meal we ever had, including all the countries we visited, was in Passau, a little city at the German-Austrian border from which many cruise-boats leave for a visit on the Danube towards Budapest and further east.
The restaurant in question has a beautiful terrace at the back, shaded with very old vines and with a fish tank to keep the fish alive until it is time to serve them! No wonder the fish were, well, wonderful! From the entree to the dessert, everything was delicious. And in Germany, the coffee is always good too! None of that whitewash stuff that is too often serve even in the best of North American restaurants!
Some local Specialties
The Ungarische Goulasch is well known in many areas of Germany where deer (or venison) are served in restaurants. It is a bit like a very thick soup or a stew. There are usually a few vegetables in it, but it is mainly meat served in a delicious creamy peppery sauce.
The best ones are in the area of Heidelberg (try small restaurants outside of the big cities: cheaper and more authentic German cuisine). It is a specialty in Hirschhorn, as the name of the place indicates: it means deer antlers!
The best known German food specialty has to be the Schnitzels and in our area (the Neckar Valley) the make very nice ones with Puten (turkeys) and with Schwein (pork) . But if it is the authentic thing you want, the Wienne schnitzel made with veal, you might have to go a bit more south, towards, well, Wienn (Vienna). Although, you will still find some perfectly acceptable in other cities.
Speaking of Schwein (pork), you will find it on menus just about everywhere. And the butchers are full of it: sausages and saucissons of all kinds and shapes and sizes, some schnitzels already prepared, other meals and cuts ready to be cooked. In fact, it is a bit overwhelming all this pork.
And so, it is nice to see other meats, such as rabbits, goose and chicken on display once in a while.
But to get more variety of meats, we have taken the habit of going directly to the producers at the market once a week. It is where we will buy our fish too.
The Rouladen is also a well known meal in many Weinstube: it is simply put a roll of beef with bacon and pickled gherkins in it cook with some veggies. It is quite good and not too pricey. You can of course make it yourself at home, but finding good tender cut of beef is not that easy, even at the markets. And on top of it, beef is rather expensive. We think that the producers reserve their best animals for the restaurants.
For Christmas and for the St-Martin, most German families serve a stuffed goose for diner (for a funny account of OUR Christmas diner and the geese, we suggest A year in Germany ). And so, that is what we do too! We go to the local butcher who buy them from a local farmer specialized in poultry. We have to order it in advance but they are truly exquisite birds.
The Flammekueche, a kind of very thin pizza made with a bread dough, onions and other ingredients, is a specialty of Strasbourg and the Alsace. It is quite good when well made.
Then there are all the seasonal food that come only once a year, such as the Pfifferling (chanterelle mushroom) stews and soups and salads in late Summer to early Fall, the Erdbeere (strawberry) and Himbeere (Raspberry) cheesecake and Eis (ice cream) in June-July, the onion pies for the Christmas markets, the Weiss Spargel (the white asparagus) in the Spring,etc.
Each region has its own specialties, don’t be shy to try them: you might discover your next “best meal” ever!