Although stereotyped as heavy, German cuisine is as remarkably diverse as the country itself. Germany is at the center of Europe’s organic foods movement, and food for vegans and other people with special dietary needs is common. Only France has more Michelin-starred restaurants than Germany. In Berlin, all eateries must label all allergens present in food. Fish burgers are most popular in northern Germany, which is also home to Lübeck, the world capital of marzipan. While Berlin is associated with Currywurst, a hotdog in ketchup with curry powder, we recommend the city’s most popular food, the Döner Kebab, a fusion of Turkish and German cuisines similar to Shawarma, a cheap and filling form of fast food. Bavaria in the south is famous for pretzels and Weisswurst, a white veal and pork sausage whose skin is removed before eating, traditionally served with sweet mustard and pretzels. Germans abroad often say they miss their bakeries more than anything else, and we recommend visiting a bakery in each region you visit, to soak up their varied bread and pastries. Sausages are popular street food, and sandwiches are rarely served in restaurants, but are popular at home for breakfast, lunch, and dinner.
Germany is rightfully famous for its beers, which demonstrate remarkable diversity. Although every region has its take on the drink, most breweries still follow a Bavarian law passed in 1516 limiting beer ingredients to water, barley, and hops. While vineyards are found in much of the country, the upper and middle Rhine, and its tributaries, are home to the country's most famous wineries. Schnapps, a hard spirit, can refer to the Korn distilled from malt in the north, or Obstler, made from fruit in the south. Germany has a strong coffee culture, and cafes are common everywhere. German tap water is universally high quality, although Germans tend to drink sparkling water “with gas.”