section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  German cuisine varies from region to region and neighbouring regions often share culinary similarities, including with the southern regions of Bavaria, Franconia and Swabia, Switzerland, and Austria. International varieties such as pizza, sushi, Chinese food, Greek food, Indian cuisine, and doner kebab are popular as well.
  
  Bread is a significant part of German cuisine, with German bakeries producing about 600 main types of bread and 1,200 types of pastries and rolls (Brötchen). German cheeses account for about 22% of all cheese produced in Europe. In 2012 over 99% of all meat produced in Germany was either pork, chicken or beef. Germans produce their ubiquitous sausages in almost 1,500 varieties, including Bratwursts and Weisswursts.
  
  The national alcoholic drink is beer. German beer consumption per capita stands at 110 litres (24 imp gal; 29 US gal) in 2013 and remains among the highest in the world. German beer purity regulations date back to the 16th century. Wine has become popular in many parts of the country, especially near the German wine regions. In 2019, Germany was the ninth-largest wine producer in the world.
  
  The 2018 Michelin Guide awarded eleven restaurants in Germany three stars, giving the country a cumulative total of 300 stars.