Germany, near the black forest and Alsace region of France:
Flammkuchen - similar to pizza but has a very thin, delicate, pastry-like base, instead of tomato sauce is topped with creme fraiche and then your toppings of choice. Traditional is salty ham/bacon and onions. Does not need to have cheese although many varieties do.
Neuer Wein - Young wine - only available for a few weeks in the Autumn. It's a partially fermented grape wine which is cloudy, slightly fizzy (from the fermentation) and very sweet. It tastes a bit like fizzy grape juice/like a grape version of Appletizer and is deceptively alcoholic. Usually served with Flammkuchen or Zweibelkuchen which is Onion Tart, which is sort of like Flammkuchen on steroids - pastry/dough crust, and a filling made mostly of onions with some bacon, eggs, milk, sour cream.
Schwarzwalder Schinken which is a kind of cured ham, very thin sliced, looks like bacon at first glance (it's the same cut as back bacon). Very moreish.
Brezeln 🥨 (obviously) - big doughy bread pretzels dotted with salt crystals. No German child under the age of 5 is seen without part of one clutched in at least one hand. You can buy them ready-buttered from bakeries.