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Food
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German cuisine varies from region to region. The southern regions of Bavaria and Swabia, for instance, 

share a culinary culture with Switzerland and Austria. Pork, beef, and poultry are the main varieties of 

meat consumed in Germany, with pork being the most popular.Throughout all regions, meat is often 

eaten in sausage form. More than 1500 different types of sausage are produced in Germany. The 

most popular vegetables are potatoes, cabbage, carrots, turnips, spinach, and beans. Organic food 

has gained a market share of around 3.0%, and is predicted to increase further.

As a country with many immigrants, Germany has adopted many international dishes into its cuisine and 

daily eating habits. Italian dishes like Pizza and Pasta, Turkish and Arab dishes like Döner Kebab and 

Falafel are well established, especially in bigger cities. International burger chains, as well as Chinese and 

Greek restaurants, are widespread. Indian, Thai, Japanese, and other Asian cuisines have gained popularity 

in recent decades. Among nine high-profile restaurants in Germany, the Michelin guide has awarded three 

stars, the highest designation, while 15 more received two stars. German restaurants have become the 

world's second most decorated after eateries in France.

Although wine is becoming more popular in many parts of Germany, the national alcoholic drink is beer. 

German beer consumption per person is declining but—at 116 litres annually—it is still among the highest 

in the world. Beer varieties include Alt, Bock, Dunkel, Kölsch, Lager, Malzbier, Pils, and Weizenbier. Among 

18 surveyed western countries, Germany ranked 14th in the list of per capita consumption of soft drinks 

in general, while it ranked third in the consumption of fruit juices. Furthermore, carbonated mineral water 

and Schorle (its mixture with fruit juice) are very popular in Germany.

Beer

 

Sausage

 

Deguo



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