Skift Take
The rise in culinary accolades in Germany could be connected its economic stability and position as one of the few European countries where patrons still frequent restaurants.
Stuffed pig's stomach (saumagen) or horse's meat in vinegar (sauerbraten) may not cause most gourmands to salivate immediately. But European diners are being encouraged to try such German delights after a record number of German restaurants won Michelin star status.
La Belle Epoque restaurant in Lübeck-Travemünde became the 10th German establishment to earn the three-star status in Michelin's 2013 guide. Kevin Fehling, the Baltic restaurant's 35-year-old chef, created dishes that the guide says "typified the best of modern German cuisine".
Fehling was praised for giving a modern touch to established dishes, earning accolades for his eisbein mit sauerkraut (salted knuckle pork with pickle
