Germany is like one big farmer’s market. You can fill a picnic pannier at the local butcher (metzgerei) which doesn’t just sell cuts of meat but, in most cases, also salami-filled rolls and all round deli deliciousness. The timelessly tempting Bäckerei and Konditorei, bakery and pastry shops respectively, will have your mouth watering and your brain unable to choose. And the markets themselves are always brimming with seasonal produce from white asparagus in spring, cherries, apples, plums and berries in summer to an eclectic array of mushrooms in autumn. Look out for Federweisser stalls at this time of year too, serving young, freshly bottled wine, often served with seasonal onion tarts.
So, think beyond the sausage and sauerkraut cliché associated with Germany. Food is a national obsession. Michelin Star restaurants abound, every dietary need is catered for, and regional specialties are, well, special. From superb fish on the island of Rügen, Black Forest smoked ham and trout (as well as cake for afters of course), Westphalia pumpernickel, Frankfurt asparagus with herb rich green sauce to Saarland’s fine cheese menu.