Heidelberg Castle is one of the most famous ruins in Germany and the city’s landmark. The castle ruins made of red Neckar Valley sandstone rise on the northern slope of the Königsstuhl above Heidelberg’s old town, which lies on the Neckar, which emerges here from the Odenwald and flows into the Upper Rhine Plain. Initially designed as a castle, it was later expanded into a palace and in this capacity served as the residence of the Electors of the Palatinate for almost three centuries. This made the castle an important place for courtly and aristocratic life in the Holy Roman Empire.
The Holy Spirit Church is the largest and most important church in Heidelberg. With the apse facing the market square, it stands in the middle of Heidelberg’s old town. Its tower dominates and shapes the cityscape – along with the castle’s octagonal bell tower. The Gothic hall church, built from red Neckar Valley sandstone with a baroque roof and baroque tower dome, is considered a “completely unique building of high artistic rank”.
The market square is a central square in the old town of Heidelberg.
The Dilsberg mountain fortress is a high medieval mountain fortress east of Heidelberg in the Rhein-Neckar district in Baden-Württemberg, from which the Dilsberg district of the city of Neckargemünd developed.
Mannheim Palace was built in Mannheim under the reign of Electors Karl Philipp and Karl Theodor in three construction periods between 1720 and 1760 and was the residence of the Electors of the Palatinate from 1720 to 1777.
Wurst- There are an estimated 1,500 varieties of sausage in Germany. These are prepared in many different ways and include a range of ingredients and unique spice blends.
Rouladen – This typical German dish consists of bacon, onions, mustard, and pickles wrapped in thinly sliced beef or veal which is then cooked.
Spätzle is especially popular in the south of the country. These soft egg noodles are made from wheat flour and egg and are often topped with cheese (Käsespätzle) and roasted onions.
Eintopf – means ‘one pot’ and refers to the way of cooking rather than its contents. That said, most recipes contain the same basic ingredients: broth, vegetables, potatoes or pulses, and pork, beef, chicken, or fish.
Sauerbraten (meaning ‘sour’ or ‘pickled’ roast) is one of the country’s national dishes. You can make a pot roast by using many different types of meat, which you marinate in wine, vinegar, spices, herbs, and then season for up to ten days.
Kartoffelpuffer are shallow pan-fried pancakes made from grated or ground potatoes mixed with flour, egg, onion, and seasoning.
Kartofflelknödel is the German term for potato dumplings. Potatoes serve as the base for the dumplings, but you can add any spices and croutons you like.
Maultaschen are small sheets of dough filled with various ingredients. Some people like ground beef, while others add smoked meats, including sausages. You can also add onions and herbs to your dumplings.
Of course, all travel enthusiasts and everyone who loves to try new foods have heard about these foods, but these foods are specific to Germany and you must try them when you are here: pretzel, pork schnitzel, potato salad, fried potatoes, currywurst.
Book a table at Scharff’s Schlossweinstubereat and treat yourself to a memorable dining experience. This restaurant is located in Heidelberg Castle, so you’ll be surrounded by beautiful historic castle grounds.
If you’re looking for a taste of history, look no further than Zum Roten Ochsen. This restaurant has been serving Heidelberg’s residents and visitors since 1703, making it the city’s oldest tavern.
Weinstube Schnitzelbank in the old town center has been making some of the best schnitzels – made with pork tenderloin, breaded and fried to crispy perfection – since 1867. It’s served with potatoes and a side salad, and you can choose from a variety of sauces to top it off.
Palmbräu Gasse is a great place to enjoy German dishes in a lively dining room filled with a mix of both locals and tourists. The menu features large portions of all typical German and regional classics, including schnitzel, bratwurst, and the house speciality: crispy pork knuckle.
Mannheim’s Fressgasse begins at the water tower, where restaurants, snack bars and delicatessens have anchored a basic trust in Mannheim’s DNA: there is always something good to eat here.
The Jungbusch harbor district is home to the city’s creative and music scene. The district becomes a hotspot, especially on weekends. The basis can be created in the rooftop restaurant Die Küche with a magnificent view over the harbor to the Palatinate, with good burgers in St. James or the Henriette Burger Bar, or alternatively with vegan food in the galley. After a long night of partying, you almost inevitably end up in the Greek restaurant Rhodes, where things only really get going when nothing else works.
In addition to Greeks, Italians also shape the culinary side of the city, for example with L’Osteria Vineria in the Quadrate, the classic Milano on Luisenring or Osteria Limoni in Neckarstadt-Ost.
There are a total of 36 international airports in Germany, ranging from smaller airfields only operating a few routes and airlines, to mega complexes such as Frankfurt and Munich that transport tens of millions of passengers per year.
In total, there are 16 international airports, 12 of which are considered major airports with over 50,000 passengers. With more than 500,000 aircraft movements and 70 million passengers per year, Frankfurt Airport is the largest in the country.
Airlines are mainly divided into the areas of passenger transport, freight transport, charter flights and ambulance services. By far the largest German airline is the formerly state-owned Lufthansa, which has been fully privatized since 1997.
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