Food & Drink

From Berliner to Krapfen, discover the regional names and traditions behind Germany’s beloved fried pastries that mark the days before Lent.

Every spring, Germany goes wild for white asparagus. Here’s where to taste it, how it’s grown, and why this seasonal vegetable becomes a national celebration.

Two cities, two beers, one fierce rivalry. Discover the brewing traditions behind Cologne’s crisp Kölsch and Düsseldorf’s malty Altbier, and where to drink them like a local.

This tangy, tender pot roast marinated for days is Germany’s answer to comfort food. Here’s where to find the best sauerbraten, what makes each regional version unique, and why this dish has graced German tables for centuries.

Discover Maultaschen, the hearty Swabian pasta pocket that legend says monks invented to hide meat from God during Lent. Where to try it in Stuttgart, Tübingen, and beyond.

Deep beneath the hills of northern Bavaria, Franconia’s historic beer cellars have been lagering beer and hosting locals for centuries. Discover these atmospheric underground spaces and the unique drinking culture that surrounds them.