German cuisine: what to try

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Regional dishes: bread (~300 varieties, pretzels in the south), Currywurst (Berlin), Schweinebraten with Klöße (Bavaria), Labskaus (Hamburg — corned beef with beetroot), Spätzle (Baden-Württemberg), Grünkohl with Pinkel (north, winter). The Sunday roast is a tradition. The bakery matters more than the café: Brötchen in the morning, cake at 3 pm (Kaffee und Kuchen).

●Döner kebab is a Berlin invention — ~€4 street dinner
●Asparagus season (April–June): white Spargel is the seasonal icon
●Sunday: everything is closed — shop ahead or eat at a bakery

🥨 The pretzel has been the bakers' symbol since the 12th century; its shape mimics folded arms in prayer.

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