Germany

The official language of Germany is German. The standard form of German is called "Hochdeutsch" (High German). This is accent-free or better dialect-free German, the "official" form of the language. It is understood by all and spoken by many Germans. However, every region has its dialect, which might pose sometimes a challenge to those who speak even good German - and sometimes to native speakers as well. All Germans learn English at school, so you should be able to get by with English in most places. Many people--especially in the tourism industry and higher educated persons--also speak French, Russian or Spanish, but if you can't speak German, English remains your best bet. Even if one member of the staff doesn't speak English, you are likely to find someone who does and is more than willing to help you. Russian is also very useful in the area popularly known as East Germany, as virtually everyone was taught that language at school, albeit not as extensively as in its Slavic neighbours. In the southeastern part of that area, a small Slavic community of 50,000 also speak the Sorbian language, the least spoken modern Slavic language today, but widely protected from near-extinction since 1945. Sorbian is divided into two dialects just like German: Upper and Low Sorbian, with the former being the most commonly used. If you address a German with English, always ask "Do you speak English?" or its German translation "Sprechen Sie Englisch?" It is considered a sign of politeness. Germans less fluent in the English language often answer questions very briefly (one or two words) because they feel uncertain how to create a complete English sentence. This might sometimes appear impolite but it is not at all meant this way. Germans less fluent in the English also often say "become" instead of "get" because the German word "bekommen" ("get") is phonetically so close to "become". Since it's polite to reply "Bitte" if someone thanks you, Germans may literally translate this with "please" instead of "here you are" or "you're welcome". Another source of confusion is that Germans call mobile (cell) phones a "Handy" and many of them regard this as an English word. While Germany uses the 24 hour format for times, people very often use 12 hour times in conversations. There is no real suffix like "AM/PM", though you can add "vormittags" (before noon) and "nachmittags" (after noon) when it's not clear from the context. Another difference is that when saying the time is 7:30 the english would say "half past seven" where as the germans say the time half to eight, or "halb acht". In addition, Germans say two-digit numbers "backwards": instead of "twenty-two" they say "two and twenty". Numbers below 20 are said the same way as in English. This becomes especially important when you inquire for prices, although most who speak English with you should use the correct form. Better double check what is really meant. See also: German phrasebook.

German food sticks pretty much to its roots and a typical dish will consist of meat with some form of potatoes and gravy, accompanied by vegetables or salad. However, the modern German cuisine has been influenced by other European countries such as Italy and France and gets a bit lighter. Dishes show a great local diversity and it might be interesting to discover those. Since most bigger employers have a canteen for their employees, you will find fewer sandwich shops and takeaways than in the Anglo American world and therefore the eating out culture in Germany is dominated by the Gasthaus/Gasthof and Restaurants to have proper food. Putting places to eat in 6 categories gives you a hint about the budget/taste. Starting from the lower end, these are:

Imbiss

'Schnellimbiss' means quick snack, and is what you will see on the sign of German stalls and small shops that sell primarily sausage (Wurst) and fries (Pommes Frites). Sausages will include Bratwurst, which is fried and usually a boiled pork sausage. A very German variant is Currywurst: sausage chopped up and covered in spiced ketchup, dusted with curry powder. Beer and often harder liquor are available in most. 'Döner Kebab' is Turkish lamb or chicken stuffed into bread, similar to Greek Gyros and Arab Schawarma. Even though considered Turkish, it's actually a speciality which originated in Germany. According to its legend, it was invented by Turkish immigrants in West-Berlin during the 1970s. In fact, the 'Döner' is Germany's most beloved fast food. The sales numbers of 'Döner' exceed those of McDonald's and Burger King products by far. Nevertheless, American fast food giants like McDonald's, Burger King and Pizza Hut are in most towns. Nordsee is a German seafood chain, they offer 'Rollmops' - soussed herrings [12] - and many other fish and seafood snacks. However, many independent seafood snack-bars (most common along the German shores) offer slightly better and slightly cheaper seafood.

Bakeries and butchers

Germans have no tradition for sandwich shops, but you will find that bakeries / butchers sell quite nice take away food and are serious competition for the fast food chains. Even the smallest bakeries will sell many sorts of bread or rolls, most of them darker (for example, using wholemeal or more rye flour) than the white bread popular around the world and definitely worth a try. Even if they don't already have it prepared, almost all butchers will prepare a sandwich for you if you ask. Some butchers even prepare meals for you. This butcher 'imbiss' is mainly popular in southern Germany, and the quality and freshness of food is usually beyond all question.

Biergarten

Here you will get the obvious drink. In Bavaria it was possible to bring your own food; today you better try this only in Munich. Most places will cater simple meals.

Brauhaus

Microbreweries sell their products straight to the customer and sometimes you will find some nice food there as well.

Gasthof/Gasthaus

Probably 50% of all eating out places fall into this group. They are mainly family-run businesses that have been owned for generations, comparable to taverns. You can go there simply for a drink, or to try German food (often with a local flavor). Food quality differs significantly from place to place but the staff will usually give you an indication of the standard; regulations require restaurant owners to indicate certain possibly harmful ingredients (e.g. glutamates) by footnotes - a menu containing lots of such footnotes usually indicates low quality; if a cheap "Gasthaus" / restaurant is overcrowded with Germans or Asians, this indicates at least sufficient quality (unless the crowd is caused by an organized coach excursion).

Restaurant

Germany has a wide range of flavors (e.g. German, Chinese, Japanese, Thai, Polish, Indian, Italian, French, Spanish, Greek, Turkish) and almost all styles of the world are represented. Turkish cuisine in Germany ranges from simple "Döner" shops (not really Turkish as "Döner" was invented in Berlin) to mostly family-run restaurants offering a wide variation of usually very cheap (in relation to German price levels) Turkish home cooking. You will rarely find restaurants catering for special needs within Germany (e.g. kosher restaurants are only common in cities with a notable Jewish population like Berlin), although some restaurants might prepare special meals for you. Vegetarians are best served in Indian restaurants, for muslims it is recommended to stick to Turkish restaurants. At some Turkish or Arab food stalls vegetarians might find falafel and baba ganoush to suit their tastes. For not-so-strict Jews the halal Turkish food stalls are also the best option for meat dishes. In most restaurants in Germany you can choose your own table. You can make reservations (recommended for larger groups and haute cuisine on Saturday nights) and these are marked by reservation cards. Only in few restaurants, usually the expensive and outstanding restaurants in larger cities will you be expected to make reservations and will be seated by the staff. Restaurants in commercial areas often offer weekday lunch specials. These are cheap (starting at 5 Euro, sometimes including a beverage) options and a good way to sample local food. Specials tend to rotate on a daily or weekly basis, especially when fresh ingredients like fish are involved.

Table Manners

At a casual get-together and in average to good restaurants, your German host will expect the same behaviour from you as about everywhere in Continental Europe: Fork, Knife and Spoon are the tools of choice, use of your bare fingers should be kept to an absolute minimum, bodily sounds avoided at all costs. At very formal events and in high-end restaurants, a few deviations of German customs from western standards should be noted:

• Do not eat with your elbows resting on the table. If you do, you label yourself a primitive, animal-like person. Keep only your wrists on the table.
• Potatoes should not be cut with the knife but with the side of the fork
• When moving the fork to your mouth, the curved end should point upwards (not downwards as in Great Britain)
• When eating soup or other food from your spoon, hold it with the tip towards your mouth (not parallel to your lips as in, again, Great Britain). Spoons used to stir beverages, e.g. coffee, should not be put in the mouth at all.
• If you have to leave the table, it is fine to put your napkin (which should have rested, folded once along the center, on your lap until then) on the table, to the left of your plate, in an elegant little pile -- unless it looks really dirty, in which case you might want to leave it on your chair.

Typical dishes

Rinderroulade mit Rotkraut und Knödeln: this dish is quite unique to Germany. Very thin sliced beef rolled around a piece of bacon and pickled cucumber until it looks like a mini barrel (5cm diameter) flavoured with tiny pieces of onion, German mustard, ground black pepper and salt. The meat is quick-fried and is then left to cook slowly for an hour, meanwhile red cabbage and potato dumplings are prepared and then the meat is removed from the frying pan and gravy is prepared in the frying pan. Knödel, Rotkraut and Rouladen are served together with the gravy in one dish. Schnitzel mit Pommes frites: there are probably as many different variations of Schnitzel as there are restaurants in Germany. They have in common a thin slice of pork often covered in egg and bread crumbs that is fried for a short period of time and it is often served with fries (that's the Pommes frites part). Variations of this are usually served with different types of gravy: such as Zigeunerschnitzel, Zwiebelschnitzel, Holzfäller Schnitzel and Wiener Schnitzel (as the name suggests, an Austrian dish – the genuine article must be veal instead of pork, which is why most restaurants offer a Schnitzel Wiener Art, or Viennese-style schnitzel which is allowed to be pork). In the south you can often get Spätzle (pasta that Swabia is famous for) instead of fries with it. Spätzle are egg noodles typical of south Germany – most restaurants make them fresh. It is very common to find Schnitzel on the menu of a German restaurant, it might even be the most common dish in German restaurants. Rehrücken mit Spätzle: Germany has maintained huge forests such as the famous Black Forest, Bayrischer Wald and Odenwald. In and around these areas you can enjoy the best game in Germany. Rehrücken means venison tenderloin and it is often served with freshly made noodles such as Spätzle and a very nice gravy based on a dry red wine. Wurst “sausage”: there is no country in the world with a greater variety of sausages than Germany and it would take a while to mention them all. “Bratwurst“ is fried, other varieties such as the Bavarian “Weißwurst“ are boiled. Here is the shortlist version: “Rote” beef sausage, “Frankfurter Wurst” boiled pork sausage made in the Frankfurt style, “Pfälzer Bratwurst” sausage made in Palatine style , “Nürnberger Bratwurst” Nuremberg sausage – the smallest of all of them, but a serious contender for the best tasting German sausage, “große Bratwurst”, Landjäger, Thüringer Bratwurst, Currywurst, Weißwurst ... this could go on till tomorrow. If you spot a sausage on a menu this is often a good (and sometimes the only) choice. Often served with mashed potato, fries or potato salad. Koenigsberger Klopse: Literally "meatballs from Koenigsberg", this is a typical dish in and around Berlin. The meatballs are made out of minced pork and are cooked and served in a white sauce with capers and rice or potatoes. Matjesbrötchen: Soussed herring [13] or "roll mops" in a bread roll, typical street snack.

Local specialities

Starting from the north of Germany going south you will find a tremendous variety of food and each region sticks to it origins. The coastal regions are fond of seafood and famous dishes include “Finkenwerder Scholle”, going south to the region of Cologne you will find Sauerbraten (a roast marinated in vinegar), if made really traditionally it's from horse meat. Labskaus (although strictly speaking not a German invention) is a dish from the north and the opinions about this dish are divided, some love it, others hate it. It is a mash of potato, beetroot juice and cured meat decorated with rollmops and/or young herring and/or a fried egg and/or sour cucumber and/or beetroot slices on top. The north is also famous for its lamb dishes, the best type of lamb probably being "Rudenlamm" (lamb from Ruden, a small island in the Baltic Sea; only a few restaurants in Mecklenburg-Western Pomerania serve this), the second best type being "Salzwiesenlamm" (salt meadow lamb). The Lueneburger Heide (Lueneburg Heath) is not only famous for its heath, but also for its Heidschnucken, a special breed of sheep. Be aware that a lot of restaurants import their lamb from New Zealand though because it is cheaper. Crabs and mussels are also quite common along the German coasts, especially in North Frisia. A specialty of Hamburg is "Aalsuppe" which - despite the name (in this case "Aal" means "everything", not "eel") - originally contained almost everything - except eel (today many restaurants include eel within this soup, because the name led tourists into confusion). At the coast there's a variety of fish dishes. Beware: if a restaurant offers "Edelfischplatte", the fish may be not fresh and even (this is quite ironical) of poor quality. Therefore, it is strongly recommended that, for eating fish, you visit specialised (or quality) restaurants only. A fast-food style restaurant chain serving quality fish and other seefood at low prices all over Germany is "Nordsee". Pfälzer Saumagen: known for a long time in Palatinate, but difficult to find outside of this area. The dish became well known to the general public in Germany as then-Chancellor Helmut Kohl’s favorite dish, especially when this was enjoyed by him and the Russian president Mikhail Gorbatchev on a State visit in Germany in Deidesheim. Pictures of the feast are shown in the restaurant “ Deidesheimer Hof” in Deidesheim. Literally this is pig stomach filled with a mash of potato and meat, cooked for 2-3 hours and then cut in thick slices often served with sauerkraut. Swabia is famous for Spätzle (a kind of noodle), "Maultaschen" (noodles stuffed with spinach and mince meat, but lots of variations, even veggie ones, exist). In Bavaria this may be Schweinshaxe mit Knödeln (pork's leg with knödel, a form of potato dumplings), "Leberkäs/Fleischkäse mit Kartoffelsalat" (kind of meat pie and potato salad), "Nürnberger Bratwurst" (probably smallest sausage in Germany), Weißwurst (white sausages) and "Obatzda" (a spicy mix of several milk products). The south is also famous for its nice tarts such as the "Schwarzwälder Kirschtorte" (tart with lots of cream and spirit made from cherries). A delicacy in Saxony is Eierschecke, a cake made of eggs and cream similar to cheese cake. A specialty of the East is "Soljanka" (originating from Ukraina, but probably the most common dish in the GDR), a sour soup containing vegetables and usually some kind of meat.

Seasonal specialities

White “Spargel” (asparagus) floods the restaurants in April/June all over Germany and it is delicious especially in and around Baden-Baden and the small town of Schwetzingen ("The Spargel Capital"), near Heidelberg, in an area north and north-east of Hannover (Lower Saxon Asparagus Route"), as well as in the area southwest of Berlin, especially in the town Beelitz and along the Lower Rhine, especially "Walbecker Spargel" (Walbeck is a suburb of Geldern). Many vegetables can be found all around the year and the are often imported from far away. Whereas asparagus can be found only for 2 months from mid April to mid June and is best enjoyed freshly after harvest it stays nice for a couple of hours or till next day. The asparagus is treated very carefully and it is harvested before it ever is exposed to daylight and only then it remains white. When exposed to daylight it changes its color to a green and it might taste bitter. Therefore, white asparagus is considered to be better by most Germans. The standard Spargel meal is the spargel stalks, hollandaise sauce, boiled potatoes, and some form of meat. The most common meat is ham, smoked preferred; however you will find it teamed with schnitzel (fried breaded pork), turkey, beef, or whatever is available in the kitchen. White asparagus soup: one of the hundreds of different recipes that can be found with white asparagus is soup. Often it is made with cream and has some of the thinner asparagus pieces. Lebkuchen: Germany has many nice Christmas biscuits and gingerbread. The best known are produced in and around Nuremberg. Stollen is a kind of plaited bun during the Advent season and yuletide. Original Stollen is produced only in Dresden, Saxony, however you can buy Stollen everywhere in Germany (although Dresdner Stollen is reputed to be the best (and - due to the low salaries in Eastern Germany - comparatively cheap)). Around St. Martin's day, roasted ducks and geese ("Martinsgans") are quite common in German restaurants, usually served with "Rotkraut" (red cabbage) and "Knödeln" (potato dumplings).

Miscellaneous

Germans are very fond of their bread, which they make in many variations. This is the food that Germans tend to miss most when away from home. Most people like their bread relatively dark and dense and scorn the soft loaves sold in other countries. Bakeries will rarely provide less than twenty different sorts of bread and it's worth trying a few of them. In fact, many Germans buy their lunch or small snacks in bakeries instead of takeaways or the like. Prices for a loaf of bread will range from 0.50 € to 4 €, depending on the size (real specialties might cost more).

Vegetarian

Most restaurants have one or two vegetarian dishes, but there aren't many places which are particularly aimed at vegetarian or vegan customers, except some places in big cities like Berlin. Vegetarian restaurant guides can be found at http://www.vegan.de/guide/restaurants/ (german) or http://www.fleischlos-geniessen.de (VEBU restaurant list, the restaurants are not necessarily vegetarian in general). Be aware when ordering to ask whether the dish is suitable for vegetarians, as chicken stock and bacon cubes are a commonly "undeclared" ingredient on German menues. However, there are usually organic food shops ("Bioladen", "Naturkostladen" or "Reformhaus") in every city, providing veg(etari)an bread, breadspreads, cheese, icecream, vegan cream topping, tofu and saitan. The diversity and quality of the products is great and you will find shop assistants that can answer special nutritional questions profoundly.

Legal drinking age is 16 for beer and wine (even without being accompanied by a parent) and 18 for spirits.

Beer

For centuries, beer-making in Bavaria has been governed by the Reinheitsgebot (purity law) that was made national policy with the unification of Germany in 1871, which states that German beer may only be made from hops, malt, yeast and water. The Reinheitsgebot has come down with the European integration, but German breweries still have to stick to it since for them, national law applies. Most notably is the fact that, compared to other countries, the domestic beer market is not dominated by one or a only a few big breweries. Even though there are some big players, the regional diversity is enormous, as there exist over 1200 breweries, and most of them are rather small and serve only local markets . Usually bars and restaurants therefore serve the local variants of beer, that often differ from town to town. When sitting in a German Kneipe, the local beer is always a (if not the only) choice to consider. Specialities include Weizenbier (or Weissbier in Bavaria), a refreshing wheat beer which is popular in the south, Alt, a kind of dark ale and Kölsch, a special beer brewed in Cologne. "Pils", the german name for pilsner is a light-gold colored beer that is extremely popular in Germany. There are also seasonal beers, which are only made at different times of the year (such as Bockbier in winter and Maibock in May, both containing a greater quantity of alcohol, sometimes double that of a normal Vollbier). Beer is usually served in 200 or 300ml glasses (in the northern part) or 500ml in the South. In Biergartens in Bavaria, 500ml is a small beer ("Halbe") and a litre is normal ("Maß"). Except for Irish pubs, pints or pitchers are unusual. For Germans, a lot of foam is both a sign of freshness and quality; thus, beer is always served with a lot of head. Additionally, Germans are not afraid anymore to mix their pure beer with other drinks (elderly Germans still may disagree to this). Beer is commonly mixed with Lemonade (usually 2:1) and called "Radler" (cyclist) (or "Alsterwasser"/"Alster" (after the river in Hamburg) in the north); "Cocktails" of Pilsener/Altbier and soft drinks like Fanta, Coke and so on are also very common but seem to have a different name in every town. Pubs are open in Germany until 2 in the morning or later. Food is generally available until midnight. Germans typically go out after 8pm (popular places already fill up at 6pm).

Cider

Undisputed capital of "Apfelwein" cider in Germany is Frankfurt. Locals love their cider and it is very popular around here. It is often served in a special jug called "Bembel". The taste is slightly different from Ciders in other countries and tends to be quite refreshing. In autumn when apples are turned into cider you might find "Frischer Most" or "Süßer" signposted at some places. That is the first product in the chain of "Apfelwein" production; one glass of it is nice, but after two or three glasses you will have a problem unless you enjoy spending lots of time on the toilet. In the Saarland and surrounding regions "Apfelwein" is called "Viez". It varies here from "Suesser Viez" (sweet), to "Viez Fein-Herb" (medium sweet) to "Alter Saerkower" (sour). The Viez capital of that region is Merzig.

Coffee

Germans drink lots of coffee. Currently, the port of Hamburg is the world's busiest place for coffee trading. Coffee is always freshly made from ground coffee or beans - no instant. However, persons coming from countries with a great coffee tradition (like Italy, Portugal, Turkey, Greece or Austria) might find the coffee that is served in normal restaurants a bit boring. A German specialty, originating from North Frisia but nowadays also common in East Frisia, is "Pharisäer", a mixture of coffee and a spirit, usually rum, with a thick cream top. A variation of this is "Tote Tante" (dead aunt, with coffee replaced by hot chocolate). Over the past few years, American coffee house chain Starbucks has expanded into Germany, but mostly you will encounter "Cafés" which usually offer a large selection of cakes to go along with the coffee.

Glühwein

Visiting Germany in December? Then go and see one of the famous Christmas markets (the most famous taking place in Nuremberg, Dresden, Leipzig, Münster and Aachen) and this is the place where you find Glühwein (mulled wine), a spiced wine served very hot to comfort you in the cold of winter.

Spirits

“Kirschwasser” literally means cherry water; it certainly tastes of cherry but on the other hand it is not regular drinking water. There is a long lasting tradition in making spirits in Baden, and “Kirschwasser” is probably the flagship product and it might encourage you to taste other specialities such as Himbeergeist (from raspberry), Schlehenfeuer (flavored with sloe berries), Williamchrist (pear) and Apfelkorn (apple). “Enzian” Bavarians like their beer as well their Enzian. A spirit high in alcohol that is best as a digestive after a hefty meal. "Korn", made of grain, is probably the most common spirit in Germany. Its main production centre (Berentzen) lies in Haselünne, where tours and tastings can be arranged in the distilleries. The town is located near the river Ems in northwest Germany; for rail service to Haselünne (very limited) see Eisenbahnfreunde Hasetal. In North Frisia, "Köm" (caraway spirit), either pure or mixed with tea ("Teepunsch", tea punch), is very popular. "Eiergrog" is a hot mixture of egg liquor and rum.

Tea

Tea is also very popular, and a large choice is readily available. Especially the region of East Frisia has a long tea tradition, and is probably the only place in Germany where tea is more popular than coffee. According to the East Frisian tea ceremony, it is black tea served in a flat porcelaine cup, with special rock sugar (Kluntje) put in the cup before pouring in the tea, and cream to be added afterwards, but not to be stirred.

Wine

Germans are just as passionate about their wines as they are about their beer. The similarities don't stop here, both products are often produced by small companies and the best wines are consumed locally and only the remaining ones are exported. The production of wine has a 2000 year old history in Germany as learned from the Rheinisches Landesmuseum Trier, but of course this was a roman settlement at this time. Sunshine is the limiting factor for the production of wines in Germany and therefore the wine production is limited to the south. White wine plays a main role in the wine production, but some areas produce red wines (Ahr, Baden Württemberg). White wines are produced from Riesling, Kerner and Müller-Thurgau grapes (there are a lot more, but to name them all would be too much), and produce generally fresh and fruity wines. German wines can be rich in acid and are quite refreshing. It is generally accepted that Riesling grapes produce the best German wines, but they demand a lot of sunshine and they grow best in very exposed areas such the Mosel, Rheingau, Bergstrasse, Kaiserstuhl and Pfalz. The best way to learn about wines is go to the place where they are grown and taste them on the spot. This is called "Weinprobe" and is generally free of charge though in touristic areas you have to pay a small fee. Good wines usually go together with good food and therefore it is well worth it to visit some of those places. Another nice opportunity to get a taste of local wine is the so-called Straußenwirtschaft or Besenwirtschaft. These are little "pubs" or gardens where a wine-producer sells his own wine, normally with little meals such as sandwiches or cheese and ham. Normally, they are only open in summer and autumn, and not longer than 4 months a year (due to legal regulations). As they are sometimes located in the vineyards or in some backstreets, they are not always easy to find, so you best ask a local for the next (or best) Straußenwirtschaft he knows. Wine producing areas are: Ahr Ahr is the paradise of German red wines. Half of the production is dedicated to red wines and it is densely populated with “Gaststätten” and “Strausswirten”. A saying goes: Who visited the Ahr and remembers that he was there, hasn’t actually been there. Baden With approx. 15,500 hectare of wine yards and a production of 1 mn hectolitre Baden is Germany’s third biggest wine growing area. It's the most southern German wine growing area and is Germany’s only member of the European Wine Category B together with the famous French areas Alsace, Champagne and Loire. Baden is more than 400 km long and is split into nine regional groups: Tauberfranken, Badische Bergstraße, Kraichgau, Ortenau, Breisgau, Kaiserstuhl, Tuniberg, Markgräflerland and Bodensee. The Kaiserstuhl and the Markgräflerland are the most famous areas for wine from Baden. One of the largest wine cooperatives is the Badischer Winzerkeller in Breisach (English site). Franken: Franconia is in the northern part of Bavaria and you can find there very nice wines. Some wines produced in Franconia are sold in a special bottle called "Bocksbeutel". Hessische Bergstrasse: located on the slopes of the Rhine valley it is a quiet small wine producing area and wines are usually consumed within the area in and around Heppenheim. Mosel-Saar-Ruwer: the steepest vineyards in Germany can be seen when driving in the Mosel valley from Koblenz to Trier. Pfalz: biggest wine producing area in Germany. Has some excellent wines to taste and a lot of nice villages embedded in vineyards. Tasting wine in Deidesheim is a good idea and several prime producer of German wine are all located on the main road. Want to see the biggest wine barrel in the world then go to Bad Dürkheim. Rheingau: is the smallest wine producing area, but it produces the highest rated Riesling wines in Germany. Visit Wiesbaden and make a trip on the Rhine to Rüdesheim. Rheinhessen Sachsen: One of the smallest wine regions in Germany, nestled along the Elbe River near Dresden and Meissen. Württemberg As it was mentioned before, here the rule, that the wine production is consumed by the locals, strictly applies. The wine consumption is twice as high as in the rest of Germany, regardless of whether it's red or the white wine. The specialty of the region is the red wine called Trollinger and it can be quite nice by German standards. Saale-Unstrut: located in the state Saxonia-Anhalt at the banks of the rivers Saale and Unstrut it is most northern wine area in Europe.

Currency

Germany is part of the European Union and the Eurozone; as such it replaced German marks with the euro (symbol: €) in the year 2002. Do not expect anybody to accept foreign currencies or to be willing to exchange currency. An exception are shops and restaurants at airports and also - more rarely - fast-food restaurants at major train stations. These will generally accept at least US dollars at a slightly worse exchange rate. If you wish to exchange money, you can do so at any bank, where you can also cash in your traveller's cheques. Currency exchanges, once a common sight, have all but disappeared since the introduction of the euro. Again, international airports and train stations are an exception to this rule. German banks have agreed on a standard debit card called "Maestro card" (Formerly called "EC card") this is far more accepted as plastic payment methods than credit cards from American Express, VISA and others. Nevertheless, credit cards are often accepted, but to a lower extent than in other European countries or the United States. Hotels, bigger retailer, gas stations and nationwide companies accept credit cards. If you want to pay smaller amounts (<40 Euro) with credit card, it is best to check in advance if credit cards will be accepted. Most ATMs will allow you to withdraw money with your credit card or your foreign debit card, but you'll need to know your card's PIN for that.

Tipping

Unlike in some other countries, service staff is always paid by the hour (albeit not always that well). A tip is a matter of politeness and shows your appreciation. If you didn't appreciate the service (e.g. bad, rude or ignoring service), reduce the tip accordingly or don't tip at all. It is customary to give a larger tip around Christmas time. It's common in Germany to round up the bill in restaurants or pubs. Since the introduction of the Euro, a tip (Trinkgeld, lit. "drink money") of about 5-10% is customary if you were satisfied with the service. Nonetheless, service charge is already included in an item's unit price so what you see is what you pay. Tipping in other situations:

• Taxi driver: €1 for short trips, otherwise 5%-10%
• Housekeeping: €1-2 per day
• Carrying luggage: €1 per piece
• Public toilet attendants: €0.30-0.50

Shopping

In common with most other Western European languages (but unlike English), in German a comma is used to indicate a decimal. For example, 2,99€ is two euros and 99 cents. The "€" symbol is usually placed after the price. A dot is used to indicate thousands, one-thousand is written as 1.000! Retail prices are reasonable and slightly lower than in most northern European countries but the value added tax, V.A.T. or "Mehrwertsteuer" has been increased to 19% from 2007 onwards and therefore prices will slightly rise; sparkling wine, spirits and tobacco are subject to even higher taxes. Some German brands of high end goods such as kitchen utensils, stationery, and hiking gear are considerably cheaper than abroad. V.A.T. is always included in an item's pricetag. Many Germans are very price-conscious when shopping for food. The competition between food discounters is exceptionally fierce (WalMart had to retract from the German market because it could not compete on price) and results in very low food prices compared to other European countries. The chains "Aldi" and "Lidl" are a special type of supermarket: Their range of products is limited to the absolute necessities of daily life (like vegetables, pasta, milk, eggs, toiletries etc.), sold in rather simple packaging for tightly calculated prices. While quality is generally surprisingly high (at least in comparison to price), do not expect delicatessen or local specialties when you go to shop there. Many Germans buy their daily needs there and go to the more "standard" supermarket (like the chains Rewe or Edeka) to get more special treats. Don't blame the personnel for being somewhat harsh: Although they are paid slightly better than usual, they have to cope with a significantly higher workload than colleagues in standard supermarkets. If you are looking for organic products, your best bet is to visit a "Naturkostladen" (organic food shop). There are also many farmers selling their products directly ("Hofladen"), most of them organized in the "Bioland" cooperative. They offer reasonable food at reasonable prices. You can find local products (not necessarily organic) in most places at the farmer's market ("Wochenmarkt" or simply "Markt"), usually once or twice a week. While you should be aware that your chances on finding english-speaking sellers there may be somewhat reduced, it's nevertheless quite fun to shop there and mostly you will get fresh and good quality food for reasonable prices. Most winemakers sell their products either directly or in "Winzergenossenschaften" (winemaker cooperatives). These wines are almost always superior to the ones produced by German wine brands. Quality signs are "VdP" ("Verband deutscher Prädikatsweingüter", symbolized by an eagle) and "Ecovin" (German organic winemaker cooperative). Wines made of the most typical German vine varieties are usually marked with "Classic". German honey is also a good souvenir. But only "Echter Deutscher Honig" is a guarantee for reasonable quality. Along the German coasts, smoked eel is quite a common delicacy and a typical souvenir. Be prepared to bag your own groceries and goods as well as provide your own shopping bags for doing so. While most stores provide plastic as well as canvas shopping bags at the checkout, you are charged for them. The Germans think it is more environmentally-friendly to re-use bags rather than get a new one each time. It's a good reminder to also keep a euro coin handy for the buggys/shopping carts. They all require a euro to use the cart but you get it back once your shopping is done.

Opening hours

Due to a federal reform, opening hours are set by the states, therefore opening hours vary from state to state. Some states like Berlin, Hamburg and Schleswig-Holstein have no more strict opening hours from Monday to Saturday (however, you will rarely find 24 hours shops other than at petrol stations). Sunday is closed for shops everywhere in Germany. As a rule of thumb:

• Supermarkets: 8 or 9am – 8pm
• big supermarkets 8am - 10pm
• Shopping centers and great department stores: 10am - 8pm
• Department stores in small cities: 10am - 7pm
• Small and middle shops: 9 or 10am – 6.30pm (in big cities sometimes to 8pm)
• Petrol stations: in cities and along the "Autobahn" usually 24h a day
• Restaurants: 11.30am – 11 or 12am(midnight), sometimes longer, many closed during afternoon

Small shops are often closed from 1 to 3 p.m. If necessary in many big cities you will find a few (sometimes more expensive) supermarkets with longer opening hours (often near the main station). Bakeries usually offer service on sunday mornings (business hours vary) as well. Also most petrol stations have a small shopping area. In some parts of Germany (like Berlin, Cologne, Düsseldorf and the Ruhr area) there are cornershops called "Kiosk", "Trinkhalle" (drinking hall) or "Büdchen" (little hut) that offer newspapers, drinks and at least basic food supplies. These shops are often run by Arabian immigrants and are, depending on the area, open till late night. Basic supplies can usually be bought around the clock at gas stations. Gas station owners work around opening hour restrictions by running 7-Eleven style mini marts on their gas station property. Be aware that prices are usually quite high. Another exception to this law are supermarkets located in touristy areas. Towns designated as a Kurort (health resort) are allowed to have their stores open all week during tourist season. Just ask a local for those well-kept secret stores.