How to tickle your palate and enliven your spirits...

German cuisine is characterized by regional diversity. Thuringian grilled sausage, Westphalian ham, original Münster pumpernickel bread, raspberry schnapps, grain spirits, Black Forest cherry cake - whenever possible you should eat at locally owned restaurants.

Did you know? Germany has redeeming itself gastronomically in the past years and top-chefs would like to share with you passion and zest for life. Their creative dishes - often imaginatively interpreted classics with regional and national influences - are presented like works of art with all their aromas and textures.

In the Historic Highlights of Germany, visitors encounter many temptations - what you opt for is just a matter of taste:

In Trier you can not only revive your rusty Latin, but also feast to your heart's delight - as, once upon a time, its Roman founders once did. Old roman recipes of Marcus Gavius Apicius (30 a. C.) have been adapted and are originally recooked. You will be served in historic ambiance between escavations of the Roman Palace of Emperor Constantine the Great.

The Augsburg patrician's daughter Philippine Welser kept a diary of everyday life and celebrations. Celebrate in merry company under historical vaults. Come to Welser-Küche (Welser Kitchen) and dine in the fine style of the 15th and 16th century.

The "Güldenes Schaf" (Golden Sheep) in Heidelberg takes a flexible approach to time travel. Here the master of the house lets you experience traditional customs and cultural history of the region from various eras, together with historic meals, the right music, and fascinating explanations.

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Roman meals in Trier
Welser-Kuche in Augsburg
Historic meals in Heidelberg

Germany, of course, has a long tradition of beer brewing. This golden barley juice already enjoyed enormous popularity back in the Middle Ages. The German Reinheitsgebot  (Beer Purity Law) which prescribes that beer may only be made from four ingredients - barley, hops, yeast, and water - dates back to the year 1516.

Although it no longer has the force of law today, many German breweries still make a point of following the rules of this historic decree. And the cities of the Historic Highlights of Germany provide visitors with a deep look into the brewing vats.

Brewery tours are available in Augsburg´s oldest brewery "Riegele". The "Kuhviertel" (Cow District) with its rustic pubs and Münster's oldest brewery "Pinkus Müller" is famous as being a center of hospitality in a traditional setting. The "Vetter Brauerei" (Vetter brewery) in Heidelberg is famous for brewing the world´s strongest beer at 33 alcohol content and in "Kulturbrauerei" brewery the house-brewed "Scheffel's" beer is the beverage of choice. And, of course, in a part of the world where beer is regarded not as an alcoholic beverage but as a staple foodstuff, a visit to the more than 350-year-old "Würzburger Hofbräu" brewery is a must in Würzburg.

Did you know? Colonel Adolphus Busch (Budweiser beer) Founder of the Anheuser-Busch brewery that makes Budweiser beer, was born in Mainz-Kastel/ Wiesbaden, in 1839.

Read more on our beer brewing tradition...

We have the Romans to thank for another German specialty - wine - which they brought to the Mosel near Trier nearly 2,000 years ago. Today, vineyards line the banks of Mosel, Saar and Ruwer Rivers, as well as the Rhine from Wiesbaden to Koblenz and beyond. With over 26,000 hectares of vines, the Rheinhessen region is Germany's largest wine-growing area. More than 3,500 wine growers have their home in the great sweep of the Rhine between Bingen and Worms, with the Great Wine Capital Mainz at the center. Everywhere, snug wine taverns invite you to stop by: The Dornfelders, Rieslings and Silvaners of the region simply taste especially fine with "Weck und Worscht" (roll and sausage) or "Spundekäs" (a spicy creamed cheese)!

Wine also plays a major role elsewhere. For instance in Freiburg, at the heart of Baden's wine-growing region, you can savor a quarter-liter goblet of the nectar of the gods, accompanied by mouthwatering specialties such as Black Forest ham, locally grown white asparagus (between mid-April and mid-June), Black Forest trout, and game dishes.

Würzburg, the former capital of Franconia, is a grape-growing center with a number of famous large vineyards. The "Bürgerspital-Weingut Zum Heiligen Geist," for example, is believed to have invented the "Bocksbeutel," a flat, pouch-shaped bottle that is the hallmark of Franconian wine. Here you can participate in wine tastings and wine cellar tours, and the same holds for the Staatlicher Hofkeller and the "Weingut Juliusspital" (Juliusspital Wine Estate).

In Wiesbaden, follow in the footsteps of Fyodor Dostoevsky and stop at the Weinhaus Kögler, a typical wine pub. The Rheingau region houses the Riesling wines that mature to their highest perfection here. Visit to wine-growing monastery/cloister, wine seminars and wine tasting or even taking part into the harvest show all aspects of wine.

Savoring the specialties from the Koblenz region is a particular and unique experience. Enjoy original dishes such as "Debbekooche" (potato pancake made of grated potatoes, bacon and onions), together with a young or mature wine from the steep slopes of the Moselle vineyards or the Rhine valley.

Thuringian bratwurst sausages and dumplings are served in Erfurt´s many beer gardens and restaurants. These local specialties are not to be missed!

In Münster you will find traditional fare like Westphalian ham, pork ragout, hearty stews, Pumpernickel (the black bread "born" in the region) and Rote Grütze (a cooled, just lightly boiled and sweetened ragout of fresh berries, topped with cream).

Top chef Thomas Bühner creates sensuous gastronomic experiences in "la vie" restaurant in the heart of Osnabrück's Old Town.

"Top quality and creativity" (Gault Millau) is provided by award-winning chef Wolfgang Becker in Trier.

You can dine in a 1 star michelin restaurant "Der Butt" where Tillmann Hahn spoils his guests in Rostock´s seaside resort Warnemünde.

Feel unusually cosmopolitan and modern in "Schwarz - das Restaurant". Manfred Schwarz, who made his reputation cooking for heads of state, offers inventive, complex cuisine and the best views on the 12th floor of the Print Media Academy in Heidelberg.

The restaurant "Die Ente" (The Duck) is located in the 5-star hotel "Nassauer Hof". In 1979, the restaurant was awarded with a coveted Michelin star which it has retained ever since. It is the gourmet location in the elegant spa town of Wiesbaden. This legendary restaurant, with its modern open-style, relaxed and unhurried atmosphere - is a particularly special place for lovers of fine dining.

Gourmets, enjoying top quality, organic, hand selected ingredients and who are willing to try unusual food compositions have to visit the restaurant "August". In 2006 the restaurant received the first Michelin star. Also the Gault Millau mentioned the restaurant benevolently. In November 2008 the restaurant and its chef Christian Grünwald received the second Michelin star. That has never happened in Augsburg before. All over Germany just 18 stars were awarded in 2008.