In Würzburg, Benedikt Faust produces his "Wild home" and "Young Franconia" menus in Kuno 1408 restaurant - named after one of the owners of the "Rebstock" hostelry (established in 1408).

Q: It’s all about German “Gemütlichkeit”!?

“Something travelers should know is that in Germany, when a traditional restaurant is full but some tables have seats available, people have the option to share tables. And many do! Because being close to your neighbors and exchanging stories is part of the traditional experience.”

“German cuisine is characterized by regional diversity. Thuringian grilled sausages in Erfurt, original Münster pumpernickel bread, Black Forest cherry cake in Freiburg, Mecklenburger Rippenbraten (Mecklenburg’s roast ribs) with a Rostocker Doppelkümmel (Rostock caraway seed schnapps) or in Würzburg the Franconian specialties include Franconian Hochzeitsessen (boiled beef and pasta, served with horseradish), Gerupfter (a special way of preparing camembert cheese) and Meefischli (small fish from the Main River)  – whenever possible travelers should eat at locally owned restaurants.”

“Food critics say a more telling sign of Germany’s culinary rise was the number of restaurants in the very respectable two-star category, which has doubled to 36 since 2010. Germany has redeeming itself gastronomically in the past years and our Historic Highlights of Germany top-chefs would like to share their passion and zest for life. Their creative dishes – often imaginatively interpreted classics with regional and national influences – are presented like works of art with all their aromas and textures.”

“There are guided brewery tours and beer seminars as well as walk and dine guided city tours including stops in restaurants and wine tasting with canapés. The Rheingau Culinary Week in Wiesbaden and the Rheingau region worth a visit. An exquisite Franconian spring dinner prepared by top chefs awaits travelers in Würzburg during the Baroque Festival. In Rostock’s seaside resort Warnemünde, near side of the “Alter Strom” (Old Stream), fishing boats lie tied to cleats as their crews sell from tables heaped with fish and restaurants offer herring, salmon, squid, mackerel, pickled fish, smoked fish, fish sandwiches, fish-kabobs and fish cakes. Freiburg’s Plaza Culinaria trade show is the opportunity to enjoy the finer things in life with all five senses: tasting, smelling, feeling, seeing and hearing!”