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 2015 Michelin Guide awarded more than 280 German restaurants one or more of its coveted stars. After France Germany boasts the most three-star restaurants. Hamburg and Berlin are among the leading gourmet cities. Germany’s top chefs include Harald Wohlfahrt and Dieter Müller. In 2009 Juliane Caspar, a German, became the first female and first foreign editor-in-chief of the French Guide Michelin.

German National Tourist Board

The German National Tourist Board is headquartered in Frankfurt/Main. Its 30 foreign representative bureaus and sales agencies, plan, coordinate and realize its international marketing and sales activities.

Top destinations

The 11 “magic cities” have a market share of around 43 percent of all overnight stays by foreign guests in Germany. Berlin lies clearly ahead of Munich, Frankfurt am Main, and Hamburg. 55 percent of overnights by foreigners are in cities with 100,000 inhabitants.


German wines are produced in13 wine-growing areas in which, over an area of more than 100,000 hectares, a wide variety of typical regional wines are made. Apart from Saxony and Saale-Unstrut in the East, the German wine-growing areas are primarily in the southwest and south of the country. Although almost 140 types of vine are planted, only two dozen, primarily the white wines Riesling and Müller-Thurgau, have any real market significance. Of the wine produced in Germany two thirds is white and one third red. 1.3 million of the more than 9 million hectoliters produced annually are exported, in particular to the USA, Great Britain and the Netherlands.