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German Recipes

35 recipes

German cooking is better described as a set of regional kitchens than one national style. Bread, potatoes and pork sit at the center: the country counts more than 3,000 bread varieties, potatoes appear boiled, fried or shaped into dumplings, and nearly every town has its own sausage. The south favors Spätzle noodles, dumplings and roasts with beer gravy, the north leans on herring, kale and smoked fish, and the Rhineland likes sweet and sour braises. Cabbage is eaten across the country, either fermented as sauerkraut or braised with apples, and spring belongs to white asparagus. Traditionally the hot meal comes at midday, followed by afternoon coffee and cake, and a cold supper of bread, cheese and cured meats called Abendbrot. Autumn brings plum cakes and onion tart with new wine. Christmas means Stollen, Lebkuchen, spiced cookies and mulled wine from market stalls.

Staple ingredients

Breakfast

Appetizers

Soups

Salads

Main Dishes

Side Dishes

Breads

Desserts

Snacks

Drinks

Common questions

What is German food known for?

Bread, sausages, schnitzel, pretzels, roasts such as Sauerbraten, potato dishes, sauerkraut, and cakes like Black Forest cake and Stollen. The food changes a lot by region, from Swabian noodles to Bavarian roasts and northern fish dishes.

What is the national dish of Germany?

There is no official one. Schnitzel, Sauerbraten and Currywurst are the dishes most often named, and each region would add its own favorite, such as Käsespätzle in Swabia or Labskaus in the north.

Is German food spicy?

No. Seasoning comes from mustard, horseradish, caraway, marjoram, pepper and vinegar, so the sharpness is tangy rather than hot. Even currywurst sauce is usually mild, built on curry powder and paprika.