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The Ultimate Guide to German Food: 30 Traditional Dishes You Must Try

Welcome, wanderlust-stricken gourmands and curious chefs, to The Ultimate Guide to German Food! Prepare to raise a stein of frothy Weißbier and go on a culinary journey through the vivid tapestry of German food. From Bavaria’s robust stews to Saxony’s delicate pastries, we’ll be your trusted guide, travelling hidden lanes, crowded marketplaces, and cosy kitchens to discover the secrets that make German cuisine so soul-satisfying.

Forget the tired preconceptions of sausages and sauerkraut (but don’t worry, we’ll get into those too!). German cuisine is a symphony of tastes, a complex ballet of textures, and a lively expression of the country’s rich history and different regional landscapes. We’ll be your Rosetta Stone, decoding the meanings behind Schnitzel variants, solving Spätzle secrets, and demystifying Maultaschen magic.

1. Sauerbraten

A pot roast, typically made with beef or pork, marinated before slow-cooking and served with a rich gravy. Sauerbraten, a quintessential German dish, is a delectable pot roast traditionally crafted from beef or pork.

The hallmark of this culinary delight lies in its meticulous preparation—meat is marinated for days in a blend of red wine, vinegar, herbs, and spices, imparting a distinctive tangy flavour.

Slow-cooked to perfection, the result is tender, succulent meat that practically melts in your mouth. The accompanying gravy, enriched with the essence of the marinade, adds an extra layer of richness. 

2. Bratwurst

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Grilled or pan-fried sausage made with pork, veal, or beef. There are various regional variations. Bratwurst, a German culinary icon, is a savoury delight that transcends regions with its delicious diversity.

Crafted as grilled or pan-fried sausages, the classic Bratwurst boasts a blend of pork, veal, or beef, each variation contributing to a unique flavour profile. This sausage’s origins date back centuries, and its popularity has only grown, with countless regions boasting their distinctive recipes and preparations.

Often seasoned with an array of herbs and spices, Bratwurst is a staple at German festivals and barbecues, served with mustard and complemented by diverse regional sides, making it a beloved symbol of German gastronomic excellence.

3. Wiener Schnitzel

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A breaded and fried veal cutlet is usually served with lemon wedges. Wiener Schnitzel, a culinary gem hailing from Austria but embraced heartily in Germany, is a gastronomic masterpiece.

This classic dish features a luscious veal cutlet, delicately pounded to tenderness, coated in a golden breadcrumb crust, and then masterfully pan-fried to crispy perfection. The result is a harmonious blend of textures—crunchy on the outside, tender within.

Typically served with lemon wedges, the citrusy zing complements the richness of the meat. Wiener Schnitzel has become a symbol of refined simplicity, a dish celebrated not only for its taste but also for the artistry involved in achieving the perfect balance of flavours and textures on each succulent cutlet.

4. Kartoffelsalat (Potato Salad)

There are numerous regional variations, but most include potatoes, onions, and a savoury dressing. Kartoffelsalat, the beloved German Potato Salad, unfolds a tapestry of regional variations across the country, each with its unique twist on this culinary classic.

At its core, Kartoffelsalat showcases the humble potato, typically boiled and sliced, harmonizing with finely chopped onions. The magic, however, lies in the diverse dressings, ranging from warm bacon-infused vinaigrettes to creamy mayonnaise-based concoctions.

Mustard, herbs, and sometimes broth contribute to the nuanced flavours. Some regions favour a tangy punch, while others lean towards a creamier, milder profile. Served warm or cold, Kartoffelsalat has entrenched itself in German kitchens, embodying the nation’s culinary versatility and regional pride.

5. Pretzels (Brezn)

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Soft or hard twisted knots of dough, often sprinkled with coarse salt and served with mustard. Brezn, the quintessential German pretzel, transcends its humble dough origins to become a symbol of culinary excellence. These twisted knots, whether soft or hard, are a cherished part of German gastronomy.

Expertly crafted from a simple mixture of flour, water, and yeast, they undergo a unique alkaline bath before baking, resulting in a distinct shiny brown exterior. Coarse salt crystals add a delightful crunch, enhancing the flavour.

Paired with tangy mustard, these Brezn are a staple at German beer gardens and festivals, providing a satisfying combination of textures and flavours that elevate the art of pretzel-making to a cultural institution.

6. Eintopf

A hearty one-pot stew made with various vegetables, meat, and broth. Eintopf, a German culinary masterpiece, epitomizes comfort and simplicity in a single pot. This hearty stew unites an array of vegetables, meats, and flavorful broth in a harmonious medley of textures and tastes.

Root vegetables like carrots and potatoes mingle with aromatic herbs, while meats like beef, pork, or sausages infuse the broth with savoury richness. Seasoned to perfection, Eintopf is a winter favourite, offering warmth and sustenance.

Its versatility allows for regional variations, making it a cherished dish across Germany. Whether enjoyed at family gatherings or in a cosy corner of a local tavern, Eintopf embodies the heart and soul of German home cooking.

7. Rouladen

Thinly sliced beef rolled up with mustard, bacon, onions, and pickles, then braised until tender. Rouladen, a culinary delight in German cuisine, showcases the artistry of transforming thinly sliced beef into a savoury masterpiece.

These beef rolls unfold layers of flavour as mustard, bacon, onions, and pickles intermingle within the tightly wound bundles. Expertly braised until tender, the meat absorbs the rich essence of its flavorful companions.

The result is a succulent dish that marries the smokiness of bacon, the tanginess of pickles, and the depth of onions. Often served with a side of hearty potatoes or noodles, Rouladen is a culinary spectacle that captures the essence of traditional German comfort food, delighting palates with every delectable bite.

8. Maultaschen

Swabian dumplings are filled with meat, spinach, and other ingredients. Maultaschen, the Swabian marvel, introduces a delightful twist to the world of dumplings.

These plump, pasta pockets encase a tantalizing filling that harmonizes meat, spinach, and various seasonings. With origins rooted in monastic kitchens, these dumplings were designed to hide meat during Lent, earning them the playful moniker “Swabian pockets of God.”

Traditionally seasoned with nutmeg, onions, and parsley, Maultaschen tantalizes taste buds with its rich, savoury interior. Often served in broth or pan-fried for a crispy finish, these substantial dumplings embody Swabian culinary ingenuity, offering a hearty, comforting experience that resonates with the robust flavours of the region.

9. Weisswurst

A traditional Bavarian sausage made from minced veal and back bacon often flavoured with parsley, mace, onions, lemon, and cardamom. Weisswurst, the epitome of Bavarian sausage craftsmanship, is a culinary treasure that reflects the region’s rich gastronomic heritage.

This pale, finely minced creation is a delicate blend of veal and back bacon, elevated with a symphony of flavours. Infused with parsley, mace, onions, lemon zest, and cardamom, Weisswurst captivates with its aromatic profile.

Traditionally encased in sheep’s intestines, these sausages are poached rather than grilled, preserving their tender texture. Often served with sweet mustard and pretzels, Weisswurst is a breakfast or mid-morning delight, enthralling connoisseurs with its nuanced taste, emblematic of Bavaria’s commitment to culinary excellence and regional pride.

10. Rotkohl (Red Cabbage)

A sweet and sour side dish made with red cabbage, apples, and spices. Rotkohl, the vibrant and flavorful German side dish, transforms humble red cabbage into a culinary masterpiece.

This sweet and sour-symphony harmonizes finely shredded red cabbage with the sweetness of apples, creating a dynamic taste profile. Cooked to perfection with aromatic spices like cloves and bay leaves, Rotkohl tantalizes the palate with each forkful. The apple’s natural sweetness counters the cabbage’s slight bitterness, resulting in a balanced and delightful accompaniment.

11. Königsberger Klopse

Meatballs in a creamy caper sauce are typically served with boiled potatoes. Königsberger Klopse, a culinary gem from East Prussia, brings exquisite flavours to the German table.

These delectable meatballs, crafted from a blend of ground meats and often mixed with onions and breadcrumbs, are gently simmered to perfection. The pièce de résistance lies in the velvety caper-infused sauce—creamy, tangy, and rich with depth.

Typically served with boiled potatoes, this dish creates a symphony of textures and tastes. Each meatball, bathed in the luxurious sauce, encapsulates the essence of comfort food. Königsberger Klopse stands as a testament to the nuanced artistry of German cuisine, offering a gastronomic experience that satisfies and delights.

12. Haxen (Pork Knuckle)

Roasted or braised pork knuckle, often served with sauerkraut. Haxen, a hearty delight in German cuisine, showcases the culinary prowess of transforming pork knuckles into a savoury masterpiece.

Whether roasted to crispy perfection or braised to succulent tenderness, the result is a delectable contrast of crunchy skin and moist, flavorful meat. Often served with a generous portion of sauerkraut, the tangy fermented cabbage, this dish embodies the rustic essence of German comfort food.

The crackling exterior of the Haxen gives way to juicy, fall-off-the-bone goodness within, making each bite a celebration of traditional flavours. Haxen, with its robust and satisfying character, is a symbol of culinary excellence in German gastronomy.

13. Kartoffelsuppe (Potato Soup)

A comforting soup made with potatoes, vegetables, and sometimes bacon.Kartoffelsuppe, a German soul-soothing classic, beckons with warmth and nourishment. This comforting potato soup is a culinary embrace, featuring a hearty blend of potatoes, vegetables, and occasionally bacon.

Sautéed onions and leeks lay the foundation for the medley, while chunks of potatoes add substance. Often enriched with carrots, celery, and leeks, the soup attains a wholesome character. Some variations incorporate crispy bacon bits, imparting a smoky undertone.

Seasoned with herbs and spices, Kartoffelsuppe captivates with its simplicity and robust flavour. Whether enjoyed as a light lunch or a cosy evening meal, this soup embodies the heartwarming essence of German home cooking.

14. Rote Grütze

A dessert made with red berries (usually raspberries, red currants, and strawberries) and thickened with starch. Rote Grütze, a jewel in German dessert traditions, unveils a vibrant burst of summer flavours.

This crimson delight is crafted from a trio of red berries—raspberries, red currants, and strawberries—melded into a harmonious symphony. The fruit’s natural sweetness is harnessed and elevated by simmering with sugar, resulting in a luscious compote.

A touch of starch, often from tapioca or potato, thickens the mixture into a velvety consistency. The dessert can be enjoyed warm or chilled, adorned with a dollop of vanilla sauce or a scoop of ice cream. Rote Grütze embodies the essence of seasonal bounty, delivering a refreshing and tantalizing conclusion to any German feast.

15. Schweinshaxe

Roasted ham hock, is a popular dish in Bavaria. Schweinshaxe, a culinary triumph rooted in Bavarian tradition, introduces a sumptuous celebration of pork perfection.

This iconic dish features a succulent ham hock, skillfully roasted until the skin achieves a golden, crispy exterior, while the meat within remains tender and flavorful. Seasoned with a blend of herbs and spices, Schweinshaxe captivates the senses with its aromatic richness.

Often served with traditional accompaniments such as sauerkraut or potato dumplings, this hearty delight embodies Bavaria’s culinary prowess. Whether enjoyed in a lively beer garden or a rustic tavern, Schweinshaxe stands as a testament to the region’s commitment to delivering robust, savoury experiences at every indulgent bite.

16. Kohlrouladen

Cabbage rolls filled with minced meat, rice, and spices, often served with a rich tomato sauce. Kohlrouladen, a cherished German dish, unfolds as a symphony of textures and flavours within cabbage leaves.

Delicate leaves cradle a filling of finely minced meat, rice, and aromatic spices, creating a savoury and satisfying ensemble. These cabbage rolls are meticulously rolled, securing the savoury medley within, and then braised to tender perfection. A luscious tomato sauce, rich with depth and warmth, often bathes the rolls, enhancing their savoury profile. Accompanied by sides like potatoes or red cabbage, Kohlrouladen embodies the heartiness and comfort inherent in German cuisine. Each bite is a journey through layers of taste, a testament to culinary craftsmanship.

17. Spätzle

Soft egg noodles, a staple in Southern German cuisine, are often served as a side dish. Spätzle, the beloved soft egg noodles of Southern Germany, weave a delectable tale of simplicity and flavour.

These handcrafted dumplings, shaped from a batter of eggs, flour, and water, take on a tender, chewy texture that distinguishes them from conventional pasta. Boiled to perfection, Spätzle is versatile, serving as a delightful accompaniment to myriad dishes.

Often paired with rich gravies, saucy stews, or roasted meats, they absorb and complement flavours exquisitely. Whether lightly buttered, herbed, or adorned with cheese, Spätzle stands as a staple in Southern German cuisine, a testament to the region’s commitment to culinary excellence and timeless comfort.

18. Kartoffelpuffer (Potato Pancakes)

Grated potatoes mixed with flour and eggs, pan-fried until crispy. Kartoffelpuffer, the epitome of crispy indulgence in German kitchens, transforms humble potatoes into a culinary sensation.

Grated and mixed with flour and eggs, the batter becomes a canvas for flavour and texture. Each pancake, expertly pan-fried to a golden crispness, encapsulates the comforting aroma of fried potatoes. Served hot, these delights are often adorned with applesauce or sour cream, enhancing their savoury essence.

Whether enjoyed as a side dish or a snack, Kartoffelpuffer embodies the art of simplicity, showcasing the timeless appeal of fried potatoes in a form that captivates palates and evokes the warmth of traditional German comfort food.

19. Heringsalat (Herring Salad)

Marinated herring served with onions, apples, and a creamy dressing. Heringsalat, a delectable nod to German coastal cuisine, marries the bold flavours of marinated herring with a medley of complementary ingredients.

This salad features succulent herring fillets, delicately combined with crisp apples, piquant onions, and a rich, creamy dressing. The dressing, often crafted from sour cream or yoghurt, imparts a velvety texture and enhances the savoury-sweet symphony.

Infused with the briny essence of the herring, this dish captures the essence of coastal culinary traditions. Heringsalat stands as a delightful blend of textures and tastes, offering a refreshing and satisfying experience that echoes the maritime influences in German gastronomy.

20. Apfelstrudel

A traditional apple strudel with layers of flaky pastry and spiced apple filling. Apfelstrudel, the epitome of Austrian and German pastry craftsmanship, entices with layers of flaky perfection enveloping a spiced apple symphony.

This traditional dessert showcases thinly stretched dough, a testament to culinary finesse, wrapping around a filling of tart apples, sugar, and cinnamon, and often augmented with raisins and nuts. Baked to a golden hue, each slice reveals a delicate dance of textures—crispy layers yielding to the tender, fragrant apple mixture.

Often dusted with powdered sugar and served warm, Apfelstrudel captures the essence of comforting sweetness. This timeless delight is not just a dessert but a celebration of the artistry embedded in European pastry traditions.

21. Gulaschsuppe

A hearty goulash soup made with beef, onions, peppers, and paprika.Gulaschsuppe, a robust delight in German and Austrian cuisine, beckons with its hearty blend of flavours and textures.

This goulash soup unfolds as a rich symphony, combining tender chunks of beef with the piquancy of onions, the sweetness of peppers, and the bold warmth of paprika. Slow-cooked to perfection, the broth becomes a savoury elixir that infuses every ingredient with its comforting essence.

Often accompanied by a dollop of sour cream or a slice of crusty bread, Gulaschsuppe embodies the soul-soothing qualities of traditional comfort food, providing a savoury escape into the heart of European culinary warmth and satisfaction.

22. Leberkäse

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A type of baked meatloaf often served in slices as a snack. Leberkäse, a German and Austrian culinary staple, elevates the concept of meatloaf into a savoury delight.

Despite its name, which translates to “liver cheese,” it typically contains neither liver nor cheese. Instead, this hearty dish comprises finely ground pork and beef, seasoned with onions, marjoram, and other spices. Baked to a golden brown, it develops a crispy crust that encases the moist, flavorful interior.

Sliced into portions, Leberkäse is commonly served as a snack or in sandwiches, often accompanied by mustard. Its satisfying blend of textures and savoury richness makes it a beloved and convenient choice for a quick and delicious bite.

23. Kaiserschmarrn

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Shredded pancake, often served with powdered sugar and fruit compote. Kaiserschmarrn, the regal jewel of Austrian and Bavarian desserts, is a delightful shredded pancake that transcends ordinary breakfast fare.

Whisked to airy perfection, the batter creates a pancake that’s torn into delectable, irregular pieces during cooking. Served with a generous dusting of powdered sugar, each morsel becomes a symphony of crispy edges and tender, pillowy interiors.

The indulgence doesn’t end there; Kaiserschmarrn is often accompanied by a vibrant fruit compote, adding a sweet and tangy dimension. Whether enjoyed as a brunch treat or a comforting dessert, Kaiserschmarrn captures the essence of indulgence and culinary artistry.

24. Zwiebelkuchen

Onion tart, typically made with a savoury yeast dough and topped with a mixture of onions, eggs, and cream. Zwiebelkuchen, a savoury delight in German baking, unveils the rich flavours of caramelized onions in a delicious tart form.

This traditional dish features a base of savoury yeast dough, expertly crafted to provide the perfect foundation for robust toppings. A luscious mixture of onions, eggs, and cream crowns the dough, creating a savoury custard that infuses every bite with decadent richness.

Baked to golden perfection, Zwiebelkuchen captivates with its harmonious blend of sweet and savoury notes. Often enjoyed in autumn, this onion tart is a testament to the seasonal and culinary diversity embedded in German gastronomy.

25. Kartoffelsalat mit Wurst (Potato Salad with Sausage)

A popular combination of potato salad and sausage, often enjoyed at picnics and outdoor gatherings. Kartoffelsalat mit Wurst, a quintessential German pairing, weaves together the beloved elements of potato salad and sausage into a harmonious fusion.

This popular dish is a picnic and outdoor gathering favourite, marrying the comforting flavours of tender potatoes with the savoury goodness of traditional German sausage. The potato salad, often dressed in a tangy vinaigrette or creamy mayonnaise-based dressing, complements the grilled or boiled sausages perfectly.

Served cold or at room temperature, this combination is a crowd-pleaser, offering a satisfying and convenient meal for communal occasions. Kartoffelsalat mit Wurst embodies the convivial spirit of German culinary traditions enjoyed in the great outdoors.

26. Schupfnudeln

Potato dumplings or noodles, pan-fried until golden brown. Schupfnudeln, the delightful cousins of traditional dumplings, are German potato noodles that undergo a magical transformation when pan-fried.

Crafted from a mixture of mashed potatoes, flour, and sometimes eggs, these elongated, finger-shaped dumplings acquire a golden-brown crispness when sautéed to perfection. The exterior reveals a satisfying crunch, while the inside remains tender, creating a delightful textural contrast.

Often enjoyed as a versatile side dish or a main course, Schupfnudeln showcases the culinary ingenuity of transforming humble ingredients into a flavorful treat. Served with sauerkraut, spinach, or simply dusted with powdered sugar, these golden noodles are a savoury delight in German cuisine.

27. Grünkohl mit Pinkel

Kale is cooked with a smoked sausage called Pinkel, often served with potatoes and mustard. Grünkohl mit Pinkel, a beloved winter dish from Northern Germany, brings together the robust flavourss of kale and a distinctive smoked sausage named Pinkel.

The kale, slow-cooked until tender, takes on a savoury depth that complements the hearty Pinkel sausage. This smoked delicacy, typically crafted from pork, oats, and spices, infuses the dish with a rich smokiness.

Grünkohl mit Pinkel is often served alongside boiled potatoes, creating a comforting and substantial meal. The addition of mustard provides a zesty kick, rounding out the symphony of flavours. This winter classic exemplifies the regional pride and culinary ingenuity inherent in Northern German gastronomy.

28. Bienenstich (Bee Sting Cake)

A layered cake filled with custard or cream and topped with caramelized almonds. Bienenstich, the sweet triumph of German baking, entices with its layers of indulgence.

This “Bee Sting Cake” features a golden, honey-infused yeast dough that cradles a luscious filling of custard or cream. The crowning glory is a layer of caramelized almonds that adds a delightful crunch and nutty sweetness.

with precision, the result is a symphony of textures—from the softness of the custard to the crisp bite of the almonds. The name legendarily stems from the cake’s irresistible allure, likened to a beehive tempting even the most daring of bees. Bienenstich remains a cherished treat in German patisseries, embodying culinary artistry.

29. Labskaus

A dish from Northern Germany made with salted meat, potatoes, beets, and onions, often topped with a fried egg. Labskaus, a distinctive dish hailing from Northern Germany, presents a hearty blend of flavours and textures. This maritime speciality combines salted meat, potatoes, beets, and onions, resulting in a savoury and slightly tangy concoction.

Traditionally, the ingredients are minced and mashed together, creating a unique pinkish hue. Often served with a side of pickles, Labskaus is elevated by the crowning touch of a fried egg.

The rich yolk, when broken, imparts a velvety richness that harmonizes with the savoury medley. Labskaus stands as a testament to the seafaring culinary traditions of the region, offering a distinctive and satisfying dining experience.

30. Kartoffelkloesse (Potato Dumplings)

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Boiled or steamed dumplings made with mashed potatoes and flour, usually served as a side dish. Kartoffelklöße, the epitome of German comfort food, introduces a delightful interplay of mashed potatoes and flour crafted into boiled or steamed dumplings.

These tender, pillow-like creations, often served as a side dish, showcase the versatility of potatoes in German cuisine. Mashed potatoes are blended with flour to form a dough, creating a substantial texture that complements a variety of main courses.