German cuisine is incredibly diverse and must be divided into individual regions. Each region has its own slightly different cooking style, but everywhere you’ll find excellent local specialties. Some areas are closely related to Czech cuisine, such as Bavaria, while regions around the Rhine, known for their excellent white wines, are more influenced by French cuisine.
The basic ingredients of German cuisine include pork, beef, poultry, game, freshwater and saltwater fish, vegetables, fruits, dairy products, sausages, mushrooms, honey, and grain products. German cuisine is also characterized by large portions for main courses and is not divided into multiple small courses like Italian, French, or Asian cuisines. You’ll find many meat dishes with sauces, dumplings, sauerkraut, and a wide selection of vegetable and meat soups.
In terms of beverages, besides the famous German beers—mainly lagers and various types of wheat beers—German wines, especially those from the Rhine and Mosel regions, deserve special mention. In autumn, Federweißer or Neuer Wein (new wine) is a popular seasonal drink. In Frankfurt, the well-known apple wine (Apfelwein) is also produced.
German beer is celebrated during the famous Oktoberfest, held annually in Munich at the end of September and beginning of October.
German cuisine is also full of various sausages and delicacies. You’ll find an abundance of smoked and dried meats, sausages, frankfurters, head cheese, and similar products.
In the northern coastal regions, there is a wide variety of smoked and pickled fish.
Selected Typical German Specialties:
Badische Schneckensuppe – A traditional snail soup from the Baden region, enriched with sour cream.
Bratwurst – A common pork and beef sausage for grilling. Each region has its own variations, such as Franconian sausages (Fränkische Bratwurst) or the famous Nuremberg sausages (Nürnberger Rostbratwurst). Typically served with bread and mustard, or sometimes with sauerkraut and potato salad.
Currywurst – A pork sausage spiced with curry seasoning, originating from Berlin. It’s the most popular street food in Germany.
Eintopf – Arguably the best-known German dish. A hearty one-pot meal, it’s essentially a thick vegetable soup with added meats, sausages, or frankfurters.
Eisbein – Boiled pork knuckle, usually served with sauerkraut and mustard, sometimes with mashed potatoes or pea puree. The grilled version of pork knuckle, known as Schweinshaxe, originates from Bavaria.
Frankfurter Grüne Soße – A specialty from Frankfurt, this green sauce is made from seven fresh herbs. It’s served with boiled potatoes, hard-boiled eggs, or braised beef.
Geschnetzeltes – Small pieces of meat grilled or served with a sauce. The most famous version is veal (Kalbsfleisch) in a rich creamy sauce, sometimes with mushrooms and herbs. Originally Swiss, this dish is widely enjoyed in Germany and is often served with Spätzle noodles.
Jägerschnitzel – A „hunter’s schnitzel,“ typically made from veal or pork, served with mushroom sauce. It’s accompanied by Spätzle, potatoes, potato salad, or fries.
Kartoffelsalat – Potato salad made in various ways across Germany. Unlike Czech potato salad, it is often served warm and is a favorite side dish for many meals.
Königsberger Klopse – Meatballs in a white sauce with capers, served with potatoes. Originates from East Prussia.
Labskaus – A Northern German sailor’s hash. Salted beef is boiled and ground with beetroot, potatoes, and onions into a mash. It’s served with a fried egg, pickles, and sometimes pickled fish like herring.
Leberkäse – A type of meatloaf similar to the Czech version. Typically eaten with mustard and bread, pretzels, or potato salad.
Maultaschen – A popular Swabian specialty. These large dough pockets, similar to Italian ravioli, are filled with minced meat, spinach, and spices. They are often sliced and fried or added to brothy soups.
Rheinischer Sauerbraten – A Rhine-style beef pot roast with a raisin-based sauce, a beloved dish from the Rhineland region. It’s traditionally served with dumplings.
Sauerbraten mit Lebkuchen-Soße – Franconian-style beef pot roast with gingerbread sauce, originating from Nuremberg. Served with dumplings and red cabbage.
Schäufele – Roasted pork shoulder, a specialty from regions like Baden or Franconia. Usually served with dumplings and fried onions. Sometimes, the shoulder is smoked instead of roasted.
Spätzle – Fresh egg noodles made by scraping or pressing dough into boiling water. They’re a favorite side dish for many saucy meals.
Zwiebelkuchen – Onion tart, a specialty from the Rhineland, Swabia, and other regions. This savory tart resembles a French quiche and is traditionally enjoyed in autumn with Federweißer (new wine) in wine-growing areas.
Sweets:
Schwarzwälder Kirschtorte – A popular cake from the Black Forest region in Baden. This chocolate cake, layered with cherry filling, is topped with a creamy frosting.
Stollen – A traditional German Christmas cake originating from Dresden. Similar to the Czech vánočka, but with a higher content of fruits and spices. It is a single loaf entirely coated in powdered sugar.