German cuisine must be breaking beyond it’s “boiled sausages” routine…
Contemplate German food. It’s a sea of brown and white characterized by meat and potatoes, sausage and bread, and cabbage that’s been fermented until all the color has drained away.
German cooking is often described with the rustic adjectives herzhaft and deftig, or “hearty” and “hefty.” It’s thought of as comfort food, not fine dining. But in the last few years, at least as far as the haute cuisine kingmakers at the Michelin Guide are concerned, Germany has bucked this stereotype to become an anointed powerhouse of European gourmet cuisine. With the 2013 “Michelin Guide,” unveiled at a ceremony last week in Berlin, the number of two-star restaurants in Germany has doubled in the last two years, from 18 to 36.
German chef Kevin Fehling also received his third Michelin star to become Germany’s 10th chef with the world’s top culinary designation, awarded for his work at La Belle Epoque, located at the Columbia Hotel in the northern city of Lübeck. Germany now has more three-star restaurants than any European country after France. German chefs are “breathing down their neck,” said the worldwide director of the Michelin Guide Michael Ellis last Wednesday at the release. There are now a total of 311 Michelin stars between 255 German restaurants.





