German cuisine varies from region to region. The southern regions of Bavaria and Swabia, for instance, share a culinary culture with Switzerland and Austria. In all regions, meat is often eaten in sausage form.
Except from very simple places that try to feed people off with reheated convenience products, the quality of the food can be very good. If you spot a place that appears popular with the locals, it's usually worth giving it a try. Typical dishes are Rinderroulade mit Rotkraut und Knödeln, Schnitzel mit Pommes frites, Rehrücken mit Spätzle, Wurst “sausage”, Schweinebraten, Königsberger Klopse, Matjesbrötchen, and Swabia.
Although wine is becoming more popular in many parts of Germany, especially from German wine regions, the national alcoholic drink is beer. The Michelin Guide of 2012 has awarded nine restaurants in Germany three stars, the highest designation, while 32 more received two stars and 208 with one star. German restaurants have become the world's second-most decorated after France.
Somking is banned in public places and areas since early 2007, such as restaurants , cafes, and public transport except the separate smoking areas. The laws are strictly enforced.