Germany’s culinary landscape is hearty, regional, and surprisingly diverse. In Bavaria, traditional fare includes Weisswurst (white sausage) with sweet mustard, soft pretzels, and Schweinshaxe (pork knuckle). The Rhineland region offers Sauerbraten (pot roast) served with red cabbage and potato dumplings. Currywurst, a Berlin staple, is a beloved street food found in kiosks across the country. In the south, Käsespätzle—a cheesy egg noodle dish—is a comforting specialty. Regional breads, especially rye and multigrain varieties, are a highlight, as are sweet treats like Black Forest Cake and apple strudel. Don't forget to pair your meal with a locally brewed beer or a glass of Riesling wine from the Mosel Valley.