Never Order These in Restaurants in Germany

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BB.LV
Publiation data: 17.02.2026 11:18

На деле в них часто больше теста, чем самого кальмара.

Professionals advise paying attention to the day of the week.

Culinary professionals know things about restaurant cuisine that customers do not see, and chefs' advice should be taken seriously. On the Thrillist platform, several well-known chefs in Germany admitted which dishes they themselves would never order. The reasons vary: inflated prices, questionable quality of ingredients, or the risk of food poisoning.

Calamari Rings: More Breading than Seafood

At first glance, crispy calamari rings seem like a safe appetizer. However, in reality, they often contain more batter than actual squid. Moreover, the price for a portion can be higher than that of truly fresh seafood.

Professionals advise paying attention to the day of the week: in many restaurants, fish and seafood are received on Thursdays, and they are freshest by the weekend.

Oysters: An Expensive Illusion

Raw oysters are served as an elite dish, but, as chefs say, the price rarely reflects the cost of production. Preparation does not require much effort, and the mollusks are purchased significantly cheaper than their menu price.

Truffle Oil: Aroma from a Test Tube

The famous truffle oil sounds like a symbol of sophistication, but in most cases, it is nothing more than marketing. According to James Briscione from the Institute of Culinary Education (USA), the product rarely contains real truffles. The scent is created synthetically, while the price remains high. Essentially, you are paying for the aroma, not for quality.

Caution: Steaks and "Gourmet Burgers"

Many customers believe that a well-done steak is a matter of taste. But chefs warn: such dishes are often made from thinner and tougher cuts of meat.

Caution should also be exercised with Kobe beef dishes. Only meat from Wagyu cows raised in the Kobe region of Japan can be called authentic. However, restaurants around the world often sell similar products under the same name.

For a similar reason, "gourmet burgers" should be avoided. When expensive ingredients are placed on a regular bun, it does not make the dish tastier—it only increases the bill.

Inflated Wine Prices

Many diners order a bottle of wine without considering the price. However, as culinary experts note, expensive items on the wine list are often overpriced. More affordable varieties often taste just as good, especially when paired with a specific dish.

Dangerous Mussels: One Spoiled Specimen Can Ruin Everything

Even in a quality restaurant, mussels are a risky dish. One spoiled shell is enough to cause serious stomach upset. Renowned chef Anthony Bourdain, author of Kitchen Confidential, admitted that he only orders mussels from chefs he knows personally.

Taste Is Not Determined by Price

Choosing a dish in a restaurant is not only a matter of preference but also of trust. Chefs' advice reminds us that an expensive item on the menu does not always mean quality. Sometimes it is better to order a simple but fresh dish than a "gourmet" option at an inflated price, advises merkur.de.