I can say that Germans really loved their schnitzel. It was on our plate most days, with different accompaniments. At the local deli, we had it With chips and cabbage salad.

At the Czech-themed pub, we had it With white asparagus (the favourite seasonal spring vegetable in Germany) and hollandaise sauce.

The other favourite is the sausage, or the bratwurst. The sausages are usually pork-based, and packed with flavour. It also came with different accompaniments. At an Irish-themed pub we had bratwurst with fried potatoes and onions.

And with sauerkraut and mash.

The portion sizes as you can see were generous, and we always came away very full. The cooking was generally quite homely in Saxony. I guess it reflected on the taste of the locals. No high-end, modern, experimental cooking here, just firm favourites.