German cuisine

There is no such thing as standard “German cuisine“, rather several regional specialties ranging from smoked sprats from Kiel to white sausage with sweet mustard from Munich. Regional cuisine is also very important for Germany’s top chefs. In 2008 Michelin Guide awarded more than 200 German restaurants one or more of its coveted stars. The highest concentration of Michelin stars is in the Black forest community of Baiersbronn. Among Germany’s top chefs are Heinz Winkler (Aschau), Harald Wohlfahrt (Baiersbronn) and Dieter Müller (Bergisch Gladbach).

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