Updated on March 26, 2024
Traditional German food: 19 amazing dishes you need to try
Germany may not be held in high esteem for its food culture — unless your idea of a culinary delight is potatoes and pickled cabbage — but modern-day Germany has come quite a long way in its culinary journey.
Today, the country has something for every taste. While beer, bread, sausage, and schnitzel remain staples of the national cuisine, each region has its own unique specialties and twists on popular dishes.
Here is a quick dive into the best traditional German food. Guten Appetit!
Most of the traditional German food has a reputation for being heavy and meaty — but this isn’t always the case. While popular dishes of the past included Sauerbraten (marinated, braised beef), roulades, Eisbein (stewed knuckle of pork) and Schweinshaxe (roast pork joint), German food nowadays looks very different thanks to international influence.
Indeed Turkish döner kebab, Vietnamese pho, Russian Soljanka and Greek gyros are now as popular throughout much of the country as any old-fashioned German dishes.
In the past few years, a cooking fever has broken out in Germany and people love to cook at home and with friends.
As many Germans are adopting vegetarian and health-conscious diets they are also reinterpreting those traditional German dishes that were heavy in meat and dairy, and leaning more towards meat alternatives and flavorful salads.
There are many kinds of Würste or Würstchen in Germany. Some estimate the number is more than 1200.
We can’t cover them all in one article, so here are a few types that you’re sure to come across at a summer Grillabend (BBQ party), your local Imbiss (food stall) or in an Oktoberfest Bierzelt.
This type of grilled sausage is made from pork, beef, marjoram, caraway, garlic, and other spices that vary by region but always make a tasty dish.
This is blood sausage made from congealed pig or cow’s blood, pork, beef, animal fat, bread or oatmeal, and spices — eaten cold.
This is veal sausage containing a little pork and various other meats, salt, pepper, and paprika— often available at Oktoberfest, served with mustard and a Bock beer.
Literally meaning “liver cheese”, this is a Bavarian sausage containing neither liver nor cheese. It’s similar to meatloaf, made of corned beef, pork, onions, marjoram and various spices, baked in a pan, developing its own crust. It’s served either hot or cold.
Similar to French paté, liver sausage is made from pork and, yes, pork liver, and it has two variations. Kalbsleberwurst is made with veal and pork liver, while Braunschweiger is the same recipe but smoked and spreadable.
This sausage is left to ferment after being air-dried or smoked. It’s made up of pork, bacon, and beef, however, the other ingredients are a well-kept secret. It’s often eaten at tea time on open-faced sandwiches.
This is steamed pork sausage traditionally served with curry powder or curry ketchup, and it’s popular in Berlin and the surrounding region as street food
This is a type of short, plump sausage from northern Germany. It contains ground veal, ground pork, and fresh garlic.
Meaning “scalded sausage” or “boiled sausage”), this is the collective name for several types of sausages that are cooked and scalded (parboiled), as opposed to being raw.
The Munich white sausage is one of the regional specialties of Southern Germany and it is essentially a thick sausage consisting of veal, pork, some fat and herbs.
It really is white and is served in a small porcelain pot swimming in hot water! The green specks you can clearly see are the parsley and there is even some ginger and cardamom in the sausages too.
Potatoes have become one of the basic ingredients in traditional German food.
Besides the uninspiring boiled potatoes or mashed potatoes often served as a side dish, you fill also find French fries and potato-based salads in Germany.
To get some of the best French fries in Germany, visit your local Imbiss, any kind of fast food stand or stall.
French fries are called Pommes, which is of course the beginning of ‘pommes frites’ in French, but it is pronounced ‘pom-iss’ in German. Schnitzel (thinly rolled and breaded veal or pork) with Pommes is a very popular everyday meal.
The German potato salad (Kartoffelsalat) can have some variations based on the specific region or family recipe, but it is often made with vinegar, bacon, and onion and can be served warm or cold.
It’s a popular side dish served in most German restaurants and prepared for family meals alongside meat dishes.
Another common potato dish is Rösti. Originally from Switzerland, Rösti are potato patties made by shredding potatoes and then frying them so they are crispy on the outside.
Similar to Rösti, but more likely to be on offer at Christmas markets is the Kartoffelpuffer, though these potato pancakes or patties are deep-fried and served with apple sauce or garlic sauce.
Gorgeously brown Bratkartoffeln, or fried potatoes, are also very popular, especially when studded with little bits of onion and bacon.
Kartoffelklöße (potato dumplings that may be plain or filled, though the filling varies widely by region) are traditional potato dumplings made from grated raw potatoes and steamed.
Thüringer Klöße are the most famous and are often served with the above Rindsrouladen and Rotkohl (red cabbage cooked with apples, sugar, vinegar and spices).
While Italy might have the best reputation for pasta, traditional German food has some tasty pasta dishes of its own. The most popular of these is surely Spätzle (little sparrows) a pasta of Swabian origin made from wheat flour and eggs, which derives its name from the Italian word spezzato (“torn into pieces”).
The most popular Spätzle dish is Käsespätzle which is Spätzle mixed with shredded cheese and fried onion, like a German macaroni and cheese. It is also prepared in soups and stews or as an accompaniment to another main dish.
Another popular pasta dish is Maultaschen, similar to ravioli, are square dumplings with a savory filling of minced meat, spinach, onions and bread crumbs, which can be served in a soup or dressed with melted butter and onions.
Sauerbraten, a traditional German dish. It’s a typeIt’s type of German pot roast that literally translates to ‘sour roast’. This hearty stew is typically accompanied by red cabbage and potato dumplings (Kartoffelklöße) or boiled potatoes.
The preparation involves marinating beef, horse meat, or venison in a wine vinegar mixture for several days. Recognized as one of Germany’s national dishes, Sauerbraten often takes center stage on restaurant menus.
Rouladen, a delectable dish, is a blend of bacon, onions, mustard, and pickles wrapped in thinly sliced beef or veal. While vegetarian and alternative meat options are increasingly common, the authentic version known as Rinderrouladen (beef rouladen) remains a favorite, particularly in western Germany and the Rhine region.
This dish is traditionally served at family gatherings and celebratory feasts. Typically accompanied by potato dumplings, mashed potatoes, and pickled red cabbage, it’s essential to complete the meal with a rich red wine gravy.
Rollmöpse are cooked or fried herring filets that are then pickled, rolled around a savory filling such as a pickled gherkin or green olive with pimento. This delicacy has been enjoyed in coastal regions since medieval times.
Their popularity surged in the early 19th century with the expansion of the long-range train network, facilitating the transportation of pickled foods. Since then, Rollmöpse have become a popular snack on German tables.
Typically purchased ready-to-eat in jars, Rollmöpse are consumed as is, without unwrapping, or paired with bread, and occasionally served with labskaus. Similar to labskaus, they are often featured in the German katerfrühstück or hangover breakfast.
“Himmel und Ääd” is a dish that may not be visually appealing, but it’s certainly worth trying. Popular in the Rhineland, Westphalia, and Lower Saxony regions, this dish, known as “Heaven and Earth,” features black pudding, fried onions, and mashed potatoes served with apple sauce.
Originating in the 18th century, it has become a cherished staple in numerous Kölsch breweries and beer halls across Cologne. Paired with a glass or three of the popular local beer, it makes for a satisfying and comforting meal.
Germans are crazy about white asparagus. As soon as mid-April ushers in harvest time, restaurants across Germany, spanning from Flensburg to Munich and Aachen to Frankfurt, showcase asparagus dishes on their menus.
This period (the German term is “Spargelzeit”, or “the time of asparagus”) is embraced with enthusiasm.
During Spargelzeit, the average German enjoys asparagus at least once daily, resulting in a national consumption exceeding 70,000 tons annually.
The origins of this fixation with white asparagus are somewhat mysterious, though historical records trace its cultivation near Stuttgart back to 1686. The country hosts Spargel festivals, features a Spargel route in Baden-Württemberg, and boasts countless roadside stalls vending the prized “white gold.”
In restaurants, asparagus is prepared by boiling or steaming and served with hollandaise sauce, melted butter, or olive oil. It’s wrapped in bacon, served atop schnitzel, incorporated into asparagus soup, pan fried, paired with pancakes and herbs, combined with scrambled eggs, or enjoyed with young potatoes.
As St. John the Baptist Day arrives on June 24th, marking the end of Spargelzeit, a collective sigh can be heard across Germany.
Everyone knows Germans love their baked goods. You can scarcely throw a stone in Germany without hitting a bakery, since bread plays a major role in traditional German food.
So if you’re visiting you have to try a few of the many types of German bread you can pick up in your local Bäckerei, and test your pronunciation skills by ordering a Sonnenblumenkernbrötchen (sunflower seed bread roll) or a loaf of Roggenbrötchen (rye bread) or some tasty Zwiebelbrot (onion bread).
As for satisfying your sweet tooth, you can find a good few pastries in your local Bäckerei, like Apfeltaschen (a strudel-like pastry pocket filled with apple), a Franzbrötchen (a pastry similar to a cinnamon roll that may contain raisins) or a Berliner (a jam donut, not a resident of Germany’s capital).
Most famous of all is Schwarzwälder Kirschtorte (Black Forest Cherry Cake” or “Black Forest Gateau”). Made from layers upon layers of chocolate sponge cake, lots of whipped cream and cherries soaked in Kirschwasserlikör (cherry brandy). Who could resist!
Of course, as we approach Christmas, the list of specialties is endless, especially when it comes to cakes and Weihnachtsplätzchen (Christmas biscuits).
– Germany’s famous gingerbread comes in the shape of Herzchen (little hearts), Sternchen (little stars) and more. Oftentimes, people even use them to decorate their Christmas trees.
These thin crunchy shortcrust biscuits are also traditional in the Netherlands.
Germany’s most precious Christmas delicacy, this traditional sweet yeast bread is dotted with nuts and dried fruit. Dresdener Stollen is considered to be the best and it is available with or without a roll of marzipan in the center.
Also known as poppy seed strudel, is a traditional treat found in many German households during the Christmas season. The dough consists of flour, sugar, egg yolk, milk or sour cream, butter, and yeast.
Variations may include flavorings like lemon or orange zest or rum. The filling typically comprises ground poppy seeds, along with ingredients such as raisins, butter or milk, sugar or honey, rum, and vanilla.
Alongside the time-honored classics in traditional German food, the country’s food culture continues to evolve.
Especially in Germany’s big and bustling cities, you will find a wonderful mélange of traditional cuisine, foreign foods from all over the world, and intriguing modern fusions of the two.
Even so, German classics are classics for a reason, and they’re sure to stick around through the ages.
For those of you who have a sweet tooth, here are some more delicious German desserts worth trying
Spaghettieis is a one-of-a-kind ice cream dessert made to look like a plate of spaghetti. It’s prepared by pressing vanilla ice cream through a modified noodle press or potato ricer to make it come out in the shape of spaghetti.
It is served with whipped cream and topped with strawberry sauce that represents the tomato sauce and often also with white chocolate shavings, meant to look like ground cheese.
Apfelkuchen is a German version of an apple cake that is made with apples soaked in a mixture of sugar, cinnamon, and lemon juice, which are then baked into a buttery pastry mixture.
Raisins are added before baking, and the fruit cake is then baked to perfection. It’s typically served alongside a cup of tea or coffee.
German cheesecake, known as Käsekuchen, typically lacks fruits, and its base is not made from crackers but from freshly prepared dough. In some variations, there may even be no base, as seen in the East Prussian version.
The filling is crafted with low-fat quark instead of cream cheese, and egg foam is incorporated to impart a light, airy texture. Lemon and vanilla are often added to enhance its freshness.
Perhaps it’s this simplicity and emphasis on a handful of ingredients that has led to the existence of cheesecake variations in nearly every region of Germany: from Guarkkuchen to Matzkuchen, and even Topfenkuchen in Austria.
Here are also some of the questions people ask about traditional German food
German cuisine includes many meat dishes like schnitzel and bratwurst, commonly served with potatoes as a side dish.
Other German dishes are traditional German potato salad, potato dumplings, German pretzels (lightly salted or with sesame seeds), German breads (including white and dark rye bread).
A typical German breakfast is rather simple, consisting of bread rolls, cheese, cold cuts, butter, a boiled egg, and coffee.
There are also options like marmalade, quark, Nutella, liverwurst, and jams to accompany the bread. Müesli is also a popular choice.
Popular types of German beer include pilsner, lager, dark beer, and wheat beer.
Apart from German beer, one drink you should try in Germany is “Apfelschorle,” which is a refreshing mix of apple juice and sparkling water.
German Riesling wines are also renowned worldwide for their exceptional quality and unique taste profile.
As we have seen, traditional German food offers a delectable journey into a world of flavor and tradition.
From the iconic sausages to hearty stews, the richness of German cuisine captivates the senses. German bread, with its artisanal craftsmanship, adds a comforting touch to every meal.
Exploring German recipes of regional dishes unveils a tapestry of culinary heritage.
Embrace the charm of popular German food, savoring each bite as you immerse yourself in the culinary delights of this vibrant cuisine.
