German Food: Beyond Sausages

German cuisine suffers from stereotypes. Yes, there are sausages, but there’s also 340 Michelin-starred restaurants, regional specialities worth seeking, and excellent farm-to-table cooking. Swabian Maultaschen in Stuttgart; Franconian Schäufele in Nuremberg; Rhineland Sauerbraten along the Rhine. The north offers fish; the south offers game; the Alps offer cheese. And the bread — over 300 varieties, protected by law — puts British offerings to shame.