By Constanze Kleis

“Cosmopolitan and hospitable” – this was the laudable label guests at World Cup 2006 gave Germany. According to a poll by TNS Infratest, which was commissioned by Deutsche Zentrale für Tourismus, Germany and the Germans were definitely rated favorably by travelers. And there is no lack of reasons for this positive appeal: the country’s modern approach, its openness, the quality of life, the multinational diversity and the creativity with which Germany both renews and preserves its cultural identity. Nowadays a relaxed laissez-faire attitude and a liberal sense of curiosity are evident in almost all aspects of life.

For example in nutrition. Of course you can still enjoy heavy regional cuisine, the hearty characteristics of the different landscapes: Roast pork with dumplings from Bavaria or ribs and sauerkraut from Hesse. Yet several new influences have also made their mark on German cuisine. It has become far more varied and health conscious, light and imaginative. In the 2008 edition of Gault Millau, Klaus Erfort from “Gästehaus Erfort” in Saarbrücken was voted “Cook of the Year”. His strong suits include “Paté de foie gras in a wafer-thin peppered pineapple crust”. Nowadays, that too is typically German cuisine – because the country is developing more and more into a “World Taste Center”.

In fact, the Germans are among those with the most international range of food in Europe. According to a survey conducted by the Allensbach Institute more than fifty percent of all Germans chose foreign cuisine when eating out, primarily Italian, Chinese or Greek.

Another trend is towards healthy eating: In 2006, sales of Organic food totaled some 4.6 billion Euro. Organic supermarkets are opening up in large cities all over the country, offering a blend of what is becoming increasingly important to Germans: Enjoyment and responsibility, lifestyle and a clear conscience. At year-end 2006, there were a good 350 organic supermarkets in Germany – 50 more than the prior year.