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Eat, cuisine in Germany

German food sticks pretty much to its roots and a typical dish will consist of meat with some form of potatoes and gravy, accompanied by vegetables or salad. However, the modern German cuisine has been influenced by other European countries such as Italy and France and gets a bit lighter. Dishes show a great local diversity and it might be interesting to discover those.
Typical dishes :

• Rinderroulade mit Rotkraut und Knödeln: this dish is quite unique to Germany. Very thin sliced beef rolled around a piece of bacon and pickled cucumber until it looks like a mini barrel (5cm diameter) flavoured with tiny pieces of onion, German mustard, ground black pepper and salt
• Schnitzel mit Pommes frites: there are probably as many different variations of Schnitzel as there are restaurants in Germany. They have in common a thin slice of pork often covered in egg and bread crumbs that is fried for a short period of time and it is often served with fries (that's the Pommes frites part). In the south you can often get Spätzle (pasta that Swabia is famous for) instead of fries with it. Spätzle are egg noodles typical of south Germany – most restaurants make them fresh.
• Rehrücken mit Spätzle: Germany has maintained huge forests such as the famous Black Forest, Bayrischer Wald and Odenwald. In and around these areas you can enjoy the best game in Germany.
• Wurst “sausage”: there is no country in the world with a greater variety of sausages than Germany and it would take a while to mention them all. “Bratwurst“ is fried, other varieties such as the Bavarian “Weißwurst“ are boiled.
• Koenigsberger Klopse: Literally "meatballs from Koenigsberg", this is a typical dish in and around Berlin. The meatballs are made out of minced porc and are cooked and served in a white sauce with capers and rice or potatoes.
• Matjesbrötchen: Soussed herring or "roll mops" in a bread roll, typical street snack.

Most restaurants have one or two vegetarian dishes, but there aren't many places which are particularly aimed at vegetarian or vegan customers, except some places in big cities like Berlin.
Local specialities: Starting from the north of Germany going south you will find a tremendous variety of food and each region sticks to it origins. The coastal regions are fond of seafood and famous dishes include “Finkenwerder Scholle”, going south to the region of Cologne you will find Sauerbraten (a roast marinated in vinegar), if made really traditionally it's from horse meat.

Restaurants in Germany

Germany has a wide range of flavors (e.g. German, Chinese, Japanese, Thai, Indian, Italian, French, Spanish, Greek, Turkish) and almost all styles of the world are represented.
Turkish cuisine in Germany ranges from simple "Döner" shops (not really Turkish as "Döner" was invented in Berlin) to mostly family-run restaurants offering a wide variation of usually very cheap (in relation to German price levels) Turkish home cooking.
You will rarely find restaurants catering for special needs within Germany (e.g. kosher restaurants are only common in cities with a notable Jewish population like Berlin), although some restaurants might prepare special meals for you.
In most restaurants in Germany you can choose your own table. You can make reservations (recommended for larger groups and haute cuisine on Saturday nights) and these are marked by reservation cards. Only in few restaurants, usually the expensive and outstanding restaurants in larger cities will you be expected to make reservations and will be seated by the staff.
Table Manners :At a casual get-together and in average to good restaurants, your German host will expect the same behaviour from you as about everywhere in Continental Europe: Fork, Knife and Spoon are the tools of choice, use of your bare fingers should be kept to an absolute minimum, bodily sounds avoided at all costs. At very formal events and in high-end restaurants, a few deviations of German customs from western standards should be noted:

• Do not eat with your elbows resting on the table. If you do, you label yourself a primitive, animal-like person. Keep only your wrists on the table.
• Potatoes should not be cut with the knife but with the side of the fork
• When moving the fork to your mouth, the curved end should point upwards (not downwards as in Great Britain)
• When eating soup or other food from your spoon, hold it with the tip towards your mouth (not parallel to your lips as in, again, Great Britain). Spoons used to stir beverages, e.g. coffee, should not be put in the mouth at all.
• If you have to leave the table, it is fine to put your napkin (which should have rested, folded once along the center, on your lap until then) on the table, to the left of your plate, in an elegant little pile -- unless it looks really dirty, in which case you might want to leave it on your chair.

Drink

Legal drinking age is 16 for beer and wine (even without being accompanied by a parent) and 18 for spirits.
Beer : Germans consider their beer to be the best in the world. And although other nations may disagree, the brew is usually very good and superior to the bland stuff from the "international" brands. For centuries, beer-making in Bavaria has been governed by the Reinheitsgebot (purity law) that was made national policy with the unification of Germany in 1871, which states that German beer may only be made from hops, malt, yeast and water. Most notably is the fact that, compared to other countries, the domestic beer market is not dominated by one or a only a few big breweries. Even though there are some big players, the regional diversity is enormous, as there exist over 1200 breweries, and most of them are rather small and serve only local markets . Usually bars and restaurants therefore serve the local variants of beer, that often differ from town to town. When sitting in a German Kneipe, the local beer is always a (if not the only) choice to consider.
Pubs are open in Germany until 2 in the morning or later. Food is generally available until midnight. Germans typically go out after 8pm (popular places already fill up at 6pm).
Cider : Undisputed capital of "Apfelwein" cider in Germany is Frankfurt. Locals love their cider and it is very popular around here. It is often served in a special jug called "Bembel". The taste is slightly different from Ciders in other countries and tends to be quite refreshing.
Glühwein : Visiting Germany in December? Then go and see one of the famous Christmas markets (the most famous taking place in Nuremberg, Dresden, Leipzig, Münster and Aachen) and this is the place where you find Glühwein (mulled wine), a spiced wine served very hot to comfort you in the cold of winter.
Spirits : “Kirschwasser” literally means cherry water; it certainly tastes of cherry but on the other hand it is not regular drinking water. There is a long lasting tradition in making spirits in Baden, and “Kirschwasser” is probably the flagship product and it might encourage you to taste other specialities such as Himbeergeist (from raspberry), Schlehenfeuer (flavored with sloe berries), Williamchrist (pear) and Apfelkorn (apple).
Tea : Tea is also very popular, and a large choice is readily available. Especially the region of East Frisia has a long tea tradition, and is probably the only place in Germany where tea is more popular than coffee.
Wine : Germans are just as passionate about their wines as they are about their beer. The best way to learn about wines is go to the place where they are grown and taste them on the spot. This is called "Weinprobe" and is generally free of charge though in touristic areas you have to pay a small fee. Good wines usually go together with good food and therefore it is well worth it to visit some of those places. Another nice opportunity to get a taste of local wine is the so-called Straußenwirtschaft or Besenwirtschaft.