For "traditional regional German cuisine" while driving thru Deutschland, just pull over. Don't expect unique culinary revelations. Its mostly about hearty, comfort type chow, but all too often deep fried, cream sauced to death and oversalted as all get out. Great use of root vegetables, super fresh local ingredients, lot's of cured, pickled and smoked items and perhaps the world's most sure handed use of the lowly cabbage (kraut to remember). Bread and exotically seeded rolls are among the best anywhere. As in most of Europe, unless its a top dining experience, avoid all temtation to order beef. It'll be unrecognizable as you know it and inciinerated to a deep grey (perhaps a good thing). Ditto for most typical restaurant lamb. If you believe as I do that everything from a pig is great, you'll get along just fine. The overall flavor palette of German cuisine though, is decidedly beige. Germany is a beer drinker's paradise, but if wine's your game, guess what? 80% of the wine any reasonably cultured German drinks is dry (trocken)-Weissburgunder (Pinot Blanc), Grauburgunder (Pinot Gris) Gewürztraminer, Silvaner, all classic accompaniments to the seasonal spagel (asparagras), the novelty of which having had thrust at you in every course, every damned day, you will quickly tire of. Riesling has way too much personality and acidity for the funky green spears. Speaking of Riesling, well balaced dry Riesling from Germany is what the Germans drink and is unquestionably the most food friendly wine on this planet. Most American importers are forever stuck on the sweet treadmill (amazing, unique wines with no peers, but somewhat limited food uses). Take this opurtunity to discover (nay, revel) in the dry Rieslings of Germany (I'm beginning to sound like a travel poster). They, and one of the most gorgeous and varied countrysides you have ever driven through will be the real revelation of your trip. Avoid all rotwein!!! (red wine as only the Germans could name it) PS. The wurst rocks. WG
