German cuisine is renowned for its full, hearty meals made with premium, frequently locally produced ingredients.
Germany’s cuisine has been influenced by the immigrants who have lived there for ages as well as by the country’s regions and customs.
German cuisine is available in a wide variety. The most well-known meat meals in Germany are those made with beef, hog, and fowl.
Numerous street food alternatives, light side dishes, delicious sweets, and beverages are all part of German cuisine. It also covers gluten-free, vegan, and other dietary requirements or preferences.
Fruit sweets, particularly those prepared with apples, are a specialty of the Germans. Sweet delights like berry tarts and black forest cake may be found at bakeries.
Therefore, we’ve included the top 30 German meals in this blog, whether you’re searching for classic cuisine or contemporary favorites.
Let’s Discover each.
13. Matjes Herring
During the Middle Ages, matjes herring was first produced in the Netherlands. Its name alludes to juvenile herring and means “maiden” in Dutch. It is a beloved delicacy in Germany and is preserved in salt and vinegar. A typical year-round herring is called matjes.
It is popular along the North Sea shore and in places like Schleswig-Holstein. Young herring is prepared by gradually marinating it in a mixture of vinegar, sugar, and salt.
It is usually served and consumed with the following in Germany:
- Fresh with apples, dill, and onions.
- In a light brine, marinated.
- served with toast or bread.
- With sour cream and cooked potatoes on the side.
- Served with black bread and pickles.
- served with horseradish and mustard.
- paired with a glass of schnapps or beer.
Because it has a lot of nutrients that are difficult to get in other meals, such omega-3 fatty acids, it is also a food that is high in nutrients and can be used to a variety of cuisines.
12. Currywurst
One of the greatest dishes in Germany is currywurst, which dates back to the 1940s and was first made in Berlin after the war. The meal was created by a street food vendor in Berlin who combined Worcestershire sauce, curry powder, and ketchup. She created the famous Currywurst by slathering cut sausages in a tart and somewhat spicy sauce.
With innumerable variants around the country, it continues to be a mainstay of German street food culture. A variety of sausages, hotter sauces, and sides like bread rolls or fries are used in variants of the traditional dish, which calls for sliced beef or pig sausage covered with curry ketchup.
11. Pretzels
The pretzel’s origins may be traced to Southern Germany in the sixth century. The unique shape of the pretzel, which was made by monks, represented crossed arms in prayer. In German culture, pretzels are symbolic of good fortune, wealth, and the strength of friendship when shared.
By using a special alkaline bath prior to baking, they have a crispy exterior and a soft inside. Salt, sesame, or poppy seeds are examples of traditional tastes; cheese or herbs are examples of contemporary adaptations.
Enjoyed as a snack with cheese or mustard, they are a mainstay in German bakeries and beer gardens, honoring the history of German baking.
10. Sauerkraut
One of the most well-known German foods in Germany is sauerkraut. As early as 220 B.C., when Chinese workmen were constructing the Great Wall of China, fermented cabbage dishes were being made in China.
Sauerkraut is a fermented and cured cabbage that produces a lactic acid solution that resembles vinegar instead of alcohol.
German cuisine uses sauerkraut in the following ways:
- It goes well with German sausages and pig meals as a side dish.
- It is an essential component of recipes such as sauerkraut soup.
- Sauerkrautknödel (sauerkraut dumplings) and other classic German recipes utilize it as a filling.
- A tasty dish called Sauerkraut und Kartoffeln (sauerkraut and potatoes) may be made by combining it with potatoes and bacon.
- Sandwiches like the well-known Reuben sandwich also contain sauerkraut.
Beyond just being delicious, sauerkraut is a nutritional powerhouse that contains probiotics, vitamins, fiber, antioxidants, and properties that aid in nutrient absorption.
09. Schnitzel
Another well-liked meal in Germany is schnitzel, which is made of thinly sliced meat—usually chicken, pig, or veal—coated in bread crumbs and deep-fried until golden and crispy.
The word “schnitzel” refers to the thinly pounded quality of the meat and is derived from the German word “schnetz,” which means slice or shred.
Ten varieties of Schnitzels are listed below:
- Wiener Schnitzel
- Jaegerschnitzel
- Rahmschnitzel
- Zigeunerschnitzel
- Cordon Bleu Schnitzel
- Holsteiner Schnitzel
- Paprika Schnitzel
- Parmesan Schnitzel
- Schnitzel Wiener Art
- Schnitzel Milanese
Schnitzels are frequently served in the following ways:
- Gravy with brown mushrooms is served on top of jaegerschnitzel.
- On top of zigeunerschnitzel is a sauce composed of onions, bell peppers, and tomatoes.
- Different kinds of cheese are used to top Käseschnitzel.
- In contrast to the brown gravy used for jaeger schnitzel, rahmschnitzel is topped with a creamy sauce, frequently made from mushrooms.
Additionally, how Schnitzel is breaded varies by area and individual inclination; some recipes only call for a basic breadcrumb covering. Others, on the other hand, could add spices or herbs for taste.
In German cuisine, the following breading variants are frequently used:
- Traditional breadcrumb coating
- Panko breadcrumb coating
- Flour, egg wash, and breadcrumb coating
- Flour and breadcrumb mixture
- Cornmeal coating
- Potato chip or pretzel coating
- Almond or nut-coating
- Herbed breadcrumb coating
- Seasoned flour coating
- Cracker crumb coating
These versions demonstrate how adaptable Schnitzel is in German cooking, satisfying a variety of palates.
08. Bratwurst
One of the most well-known German dishes is bratwurst, a sausage with a lengthy history that dates back to the early Middle Ages. The word “Bratwurst” itself comes from the Old High German word “Brätwurst,” where “wurst” means sausage and “brät” denotes coarsely chopped meat, usually pig.
It is thought to have come from the city of Nuremberg in the Franconian area of Germany. One of the most well-known varieties is Nuremberg’s Bratwurst, which is distinguished by its tiny size (about 3–4 inches in length) and flavorful combination of veal, pork, and spices like ginger, nutmeg, and marjoram.
Different parts of Germany produce different types of bratwurst, each with its own tastes and components. For instance:
- Thuringia: The well-known Thüringer Rostbratwurst has a coarser grind of pork that is seasoned with caraway, garlic, and occasionally mustard seed.
- Bavaria: The most popular sausage is the Weißwurst, a light, finely ground sausage prepared with veal and hog back bacon and seasoned with cardamom, onions, ginger, parsley, and lemon.
All over Germany, bratwurst is a popular food that is prepared in various ways. Usually served with sides, it is pan-fried or grilled till golden brown.
- It is typically served with freshly made bread rolls, mustard, and sauerkraut in portions of six or twelve.
- It is frequently eaten with pretzels, sweet mustard, and a cool glass of wheat beer as a morning mainstay.
- served with a side of potato salad, mustard, and sauerkraut, and mostly cooked over an open flame.
In contemporary German cooking, bratwurst may be found in pizzas, sandwiches, and even pasta dishes. Bratwurst has a particular position in German culinary heritage, whether it is prepared at home with loved ones or consumed in a busy beer garden
07. Sauerbraten
A traditional pot roast with a delicate texture and a zesty taste, sauerbraten is the national dish of Germany. In order to make sauerbraten, beef—usually from the shoulder or rump—is marinated in a mixture of water, vinegar, onions, carrots, and a blend of spices, including bay leaves, peppercorns, and cloves.
This combination is used to marinade the beef for a few days, producing a luscious meal and soft flesh. The beef is usually marinated, browned, and then slow-cooked in the marinade until the flesh is fork-tender and the flavors have melded.
Traditional sides like these are frequently served with sauerbraten:
- Red cabbage
- Potato dumplings
- Spaetzle
The vinegar marinade gives Sauerbraten its distinct tanginess, which harmonizes well with the beef’s depth and the flavorful seasonings. This well-known meal is prized for its tastes and traditional cooking techniques.
06. Apfelstrudel
Originally from Austria, apple strudel was included into German cuisine. It has a long and illustrious history that begins in the 17th century. It originated in the Habsburg Empire and gained popularity throughout the region after being influenced by Turkish baklava.
Stretching the dough thin enough to read a newspaper through it produces the ideal flaky pastry. To guarantee a delicate, crisp texture, this method calls for time and talent.
Apfelstrudel variations might include various fillings, like:
- Traditional Apfelstrudel, which includes breadcrumbs, sugar, cinnamon, and apples.
- Apfel-Nuss-Strudel (with apples and nuts)
- Strudel with apples and raisins, or Apfel-Rosinen
- Strudel with apples and potatoes, or Apfel-Kartoffel
- Apples with Quark Cheese in an Apfel-Quark-Strudel
- Strudel with apples and marzipan, or Apfel-Marzipan-Strudel
- Apple and Vanilla Apfel-Vanille-Strudel
- Apfel-Zimt-Strudel (with additional cinnamon and apples)
- Apple-and-honey Apfel-Honig-Strudel
- Apple and cherry-topped Apfel-Kirsch-Strudel
After baking, it is sprinkled with powdered sugar and served warm with a scoop of vanilla or whipped ice cream. Apfelstrudel can be served on special occasions or as part of a celebratory dinner, although it is typically consumed as a dessert or sweet treat with coffee or tea.
05. Black Forest Cake
The Black Forest cake has been around for more than a century. The Black Forest area of Germany is where Black Forest Cake, also known as Schwarzwälder Kirschtorte, first appeared. The cake’s hues correspond to the traditional attire of the Black Forest’s inhabitants.
Cakes with cream weren’t popular till later since refrigerators weren’t common in those days. The cake wasn’t particularly popular by 1949, but it soon gained popularity and even fame in Germany.
In this delicacy, layers of chocolate sponge cake are soaked in Kirsch (cherry brandy), filled with cherries and whipped cream, and then topped with maraschino cherries, chocolate shavings, and additional whipped cream.
The following are essential components of black forest cake:
- Cake with chocolate sponge
- Cherry brandy, or kirsch
- Whipping cream
- Cherries (usually cherry pie filling or sour cherries)
- Chocolate curls or shavings
- Cherry maraschino (for decorating)
Black Forest Cake, which represents luxury and tradition, is served frequently on important events like birthdays, marriages, and holidays and has great cultural significance in German festivities. Black Forest Cake isn’t only a dessert but an emblem of German culinary tradition.
04. Kartoffelsalat (Potato Salad)
One of the most well-known German foods is Kartoffelsalat, or potato salad, which varies depending on the region.
Potato salad is usually served warm in southern Germany, such as Bavaria, with a tangy dressing made of vinegar, onions, mustard, and occasionally bacon or beef broth for taste.
In contrast, Northern German potato salad is often served cold with a creamy dressing made of mayonnaise and frequently paired with pickles, onions, and fresh herbs.
Depending on local tastes and family recipes, German potato salad ingredients might vary greatly, but they often consist of:
- Potatoes that have been boiled
- Onions
- Using mayonnaise or vinegar
- Mustard
- Season with salt and pepper
For extra texture and taste variety, some varieties incorporate bacon, pickles, apples, celery, or hard-boiled eggs.
A common accompaniment to get-togethers, picnics, and festivities is German potato salad. It is a popular dish that embodies Germany’s varied cuisine because of its versatility and depth of taste.
03. Kartoffelsuppe (Potato Soup)
In German cooking, potato soup, or Kartoffelsuppe, is a filling and substantial meal. In a tasty soup that is sometimes enhanced with cream or stock, potatoes are cooked with onions, leeks, carrots, and occasionally celery.
Traditionally, herbs like thyme, parsley, and bay leaves are used to season the soup. For extra taste, sliced bacon or sausage may also be added.
Germany loves potato soup for a number of reasons, including
- For generations, potatoes have been a mainstay of German agriculture.
- A useful and affordable recipe that makes use of easily accessible ingredients is Kartoffelsuppe.
- In Germany, the recipe for potato soup has been handed down through the years.
Potato soup is prized for its capacity to soothe people, whether it is consumed as a simple weeknight dinner or offered at joyful events. You may eat it as a straightforward and filling supper or with a sausage or some crusty bread.
Additionally, it uses seasonal ingredients and regional tastes to warm the body and spirit, especially during the chilly winter months.
02. Kartoffelpuffer (Potato Pancakes)
In German cooking, potato pancakes, or Kartoffelpuffer, are a crunchy treat. They have a crispy outside and a soft within, and are made by combining shredded potatoes with eggs, flour, and spices before being cooked till golden brown.
It is served with a little sugar, sour cream, or applesauce. Kartoffelpuffer is a beloved snack or side dish because of its mouthwatering flavor and texture.
Another well-known street dish in Germany is Kartoffelpuffer. Customers are seeking on-the-go snacking due to shifting snack market trends, and street vendors are serving hot Kartoffelpuffers.
Kartoffelpuffer has a delightfully savory-sweet flavor that appeals to both residents and tourists. It can be topped with a dollop of applesauce or a dusting of sugar.
01. Rotkohl (Red Cabbage)
Red Cabbage is the translation of Rotkohl. Another name for it is Blaukraut or Blaukohl. Shredded cabbage is traditionally cooked with apples, onions, vinegar, sugar, and spices like bay leaves and cloves.
The cabbage gains sweet and tangy notes from the long simmering process, creating a colorful dish that complements German cuisine and offers a pleasant blend of savory and sweet ingredients.
The following are a some of the most often used regional variations:
- Süßer Rotkohl: A traditional dish in southern Germany, sweet red cabbage is prepared with vinegar, sugar, and apples to give it a tangy and sweet taste.
- Saurem Rotkohl: Typically found in northern Germany, sour red cabbage is made with vinegar and spices to give it a tangier flavor.
- Rotkohl mit Äpfeln: a version of red cabbage with apples that is popular throughout Germany, blends the tanginess of cabbage with the sweetness of apples to produce a dish that is both tasty and well-balanced.
- Würziger Rotkohl: A spicy red cabbage that is grown in select areas, it has a more nuanced flavor profile thanks to the inclusion of cloves, cinnamon, and juniper berries.
Rotkohl is preferred among Germans for a number of reasons, including the fact that it may be eaten hot or cold, making it appropriate for a range of settings and seasons. The nutritional advantages of rotkohl, such as its high fiber and vitamin content, complement German dietary preferences for well-balanced meals.
Rotkohl, on the other hand, evokes fond recollections of get-togethers with family and joyous occasions, and its presence on the table represents custom, coziness, and hospitality.
