When somebody thinks about Germans and eating, it is mostly the masses of Sauerkraut and Bratwurst one is thinking of. Probably Eisbein, maybe Spaetzle, but all the rest? Not existing? If one thinks of going to Germany, he thinks Heidelberg, Munich and Oktoberfest. Liters or gallons of beer. Is that Germany?

If a German thinks of America, which always equals the United States, he thinks of all the millions of hamburgers, that all Americans drive at least 3 cars, surf on the beaches and run around shooting guns trying to secure themselves of all the crime and the Bonnie and Clydes of today. 

Would you think this is correct? Would you believe that Germany is a country with a population of 80 million people, all eating sauerkraut all their lives long? No, the times have changed. Changed towards a more lighter cooking, towards lighter Grande Cuisine. There are movements towards a new revival of the regional cuisine in Germany. The Germany that is a very small country, with a lot of differences. The North is near the stormy North Sea with the Frisians, speaking a complete different language (at least some of them), and eating different things like "Labskaus," a mix of corned beef, potatoes, beet roots, herring and such, or gravied fishes; "hamburger eel soup" which doesn't contain eel at all, and so on. Or it is the Germany of the South, with Bavaria and the Alps. They eat differently: Nice crusty "Braten" and they have "Brotzeit" a late breakfast with those wonderful brown breads and "Wurst."

But all of this is not German cooking of today. German cooking today is much more a regional-based, light kitchen style. Like Joerg Mueller in his star-awarded restaurant on the Island of Sylt, the most northern island of Germany, where he prepares "Tomato Aspic with Langostinos" or his "Mousse of Three Different Paprikas." Or from the south, the highest rated German chef, Harald Wohlfarth of the Traube Tonbach Hotel in the Black Forest, presents his "Salad of Asparagus Tips with Slices of Sweetbread" or "Rabbit in a Morels Sauce with Spinach Noodles." We also do modern German cooking in our Restaurant Lachswehr with a "Poached Filet of Beef on a Mustard Sabayone with Apple-Celery Puree" or the "Sauerkraut-soup" (here we go again, watch it -- we are Germans!).