Welcome to Gourmet Germany
The New German Cuisine goes back to the future
In the past decade, German cooking has undergone a renaissance greater than in any other European country. The culinary stereotype of sauerkraut, pork and potatoes is hopelessly outmoded. In the 2006 Michelin Guide, Germany has more stars than any other country after France, and is also second only to France in highly covetable three-star restaurants, with a total of seven. Another 161 restaurants have one star. It’s undeniable that French cooking continues to influence Germany’s kitchens, but what has caused the dramatic explosion of young, star chefs is a reinvention of regional food, making dishes lighter, more modern.
Germany's Top Chefs
Hip TV chef Tim Mälzer, a friend of Jamie Oliver, cooks his version of Hamburg’s “Sailor’s Hash” at his restaurant on the ... >> more
Culinary A to Z
Abendbrot Light supper; literally, “evening bread” Brezel Pretzel. More popular in the South than North, softer ... >> more
Rich Diversity from Germany's Neighbours
Germany, too, has absorbed the culinary traditions of its neighbours. Bavaria’s meat and dumpling dishes have their ... >> more
German Cuisine has rediscovered Regionality
“The basis of every good cuisine is to be found in its regions,” declares Christian Scharrer, head chef at the ... >> more
