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fiogf49gjkf0d EATING OUT
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GERMAN GASTRONOMY IS HIGHLY VARIED AND FULL OF ENJOYABLE
SURPRISES.
MEALTIMES: LUNCH IS SERVED FROM NOON TO 2 P.M.
DINNER IS SERVED FROM 6.00 P.M. TO 9.00 P.M.
TYPICAL MEALS
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IN THE NORTH FRESH FISH IS A MUST, AND EEL SOUP OR CRAYFISH
SOUP IS RECOMMENDED AS AN HORS D'OEUVRE AND ROTE GRUTZE
GROATS IN FRUIT JUICE MIXED WITH MILK OR CREAM IS A POPULAR
DESSERT. TASTY HESSIAN DISHES INCLUDE SMOKED RIBS OF PORK,
SEASONED WITH GREEN HERBS AND HANDKAS MIT MUSIK, MAINZ WITH
CHEESE AND OIL, VINEGAR, PICKLED ONIONS, PEPPER AND SALT.
IN THE RHINELAND YOU SHOULD TRY RHENISH SAUERBRATEN, PICKLED
BEEF IN VINEGAR AND ROASTED, SERVED WITH A RAISIN SAUCE,
DUMPLINGS AND APPLE SAUCE. WESTPHALIAN SPECIALITIES INCLUDE
SMOKED HAM, TOTTCHEN IN THE MUNSTERLAND, PFEFFERPOTTHAST
BEEF CUBES COOKED WITH PEPPERCORNS, SPICES AND ONION IN A
BREADCRUMBS SAUCE. WHITE SAUSAGE IS THE SPECIALITY IN
BAVARIA AND IS BEST SERVED IN THE MORNING.
TYPICAL DRINKS
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GERMANY'S NATIONAL DRINK IS WINE, ESPECIALLY THE WHITE
VARIETIES. JUST AS POPULAR IS BEER; THE GREAT BREWERY
CENTRES ARE MUNICH, BERLIN AND DORTMUND, THE LAST-NAMED
PRODUCING THE LARGEST OUTPUT IN THE WORLD. GERMANY IS
ALSO NOTED FOR MANY FAMOUS SPIRITS AND LIQUEURS.
WEINBRAND/BRANDY IS NOT BAD IN GERMANY, BUT FRUIT SCHNAPS
IN THE BLACK FOREST, MADE WITH RASPBERRIES, CHERRIES OR
PLUMS IS THE SPECIALITY.
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