German food: discover traditional cuisine

VOLLKORNBROT – hearty whole grain bread made with rye and wheat, often containing seeds.

BREZEL / PRETZEL – soft, chewy bread shaped into a knot, made from wheat flour and sprinkled with coarse salt, sometimes seeds.

PUMPERNICKEL – dense, dark rye bread from Westphalia, traditionally made with coarsely ground rye and sourdough starter.

KAISERBRÖTCHEN–  Kaiser roll. Round, crusty white bread rolls made from wheat flour, commonly served for breakfast or alongside meals, a bakery staple around Germany.

KÄSESPÄTZLE – soft egg noodles layered with melted cheese (often emmental) and topped with fried onions.

DAMPFNUDELN – steamed yeast dumplings, slightly sweet, served with vanilla sauce or or savory accompaniments like cabbage.

BIEROCK (RUNZA) – a soft bread pocket filled with ground meat, onions, and cabbage, made with a wheat-based dough. Common in German-American communities, derived from traditional German recipes.

SPÄTZLE – hand-scraped egg noodles/dumplings made from wheat flour, traditionally served with gravy or cheese.

MAULTASCHEN – pasta pockets filled with meat and spinach, similar to large ravioli.

GRAUPENSUPPE – pearl barley soup, often made with vegetables and meat.

HAFERBREI – traditional oat porridge, sometimes made with rye or wheat.

SAUERKRAUT – fermented white cabbage, a staple side dish.

ROTKOHL (BRAISED RED CABBAGE) – sweet-sour preparation with apples.

KOHLROULADEN (CABBAGE ROLLS) – cabbage leaves stuffed with meat and vegetables.

KARTOFFELKLÖßE MIT SEMMELBRÖSEL – potato dumplings served with browned breadcrumbs as a topping.

KARTOFFELPUFFER– potato pancakes with apple sauce – made from grated potatoes and onions.

KARTOFFELSALAT – potato salad, typically made with vinegar, oil, and herbs.

LINSENSUPPE – lentil soup with spätzle noodles and sausage.

ERBSENSUPPE – split pea soup, a thick, hearty soup with vegetables.

LEIPZIGER ALLERLEI – mixed vegetables (carrots, peas, asparagus, morels) in cream sauce.

HIMMEL UND ERDE – “Heaven and Earth” in German, a dish combining mashed potatoes (earth) and apples (heaven), often served with fried onions and sausage.

GEMÜSE EINTOPF – a hearty stew made with a variety of vegetables like carrots, potatoes, leeks, and celery.

PILZGULASCH – mushroom goulash of local forest mushrooms.

WALDPILZSUPPE – a creamy wild mushroom soup

ROTE GRÜTZE – red berry pudding using various berries.

KIRSCHSUPPE – a sweet cherry soup served either cold or warm.

PFLAUMENMUS – a thick, spiced plum jam often spread on bread or used in desserts.

BRATWURST – grilled or pan-fried sausages made from pork, beef, or veal, seasoned with spices like nutmeg, ginger, and caraway. A national favorite, found at beer gardens, festivals, and homes across Germany.

CURRYWURST – liced bratwurst topped with curry-flavored ketchup and served with fries. An iconic Berlin street food.

WEISSWURST – a white sausage made from veal and pork back bacon, flavored with parsley, cardamom, and lemon, served with sweet mustard and pretzels. A Bavarian breakfast tradition, especially before noon.

SCHNITZEL – breaded and fried meat cutlet, typically pork schweineschnitzel or veal wiener schnitzel. One of the most popular dishes in Germany, served with potato salad, fries, or vegetables.

SCHWEINSHAXE – slow-roasted pork knuckle with crispy skin, served with sauerkraut and potato dumplings. A Bavarian specialty, often enjoyed at Oktoberfest.

SAUERBRATEN – pot roast of beef marinated in vinegar, wine, and spices, then slow-cooked and served with red cabbage and potato dumplings.

RINDERROULADE – thinly sliced beef rolls with mustard, bacon, onions, and pickles, simmered in a rich gravy. A traditional Sunday dish, often served with potato dumplings or boiled potatoes.

GRÜNKOHL MIT PINKEL – a hearty winter dish with kale and sausage.

LEBERKÄSE –  a baked loaf made from finely ground pork and beef, resembling a meatloaf, often served in slices with mustard or on bread rolls. A popular Bavarian snack or meal, especially at lunchtime.

KÖNIGSBERGER KLOPSE – meatballs made from ground veal or pork, served in a creamy white sauce with capers. A classic dish from East Prussia, enjoyed across Germany.

FRIKADELLEN – pan-fried meat patties made from ground pork or beef, mixed with breadcrumbs, onions, and spices. A common comfort food, similar to meatballs or burgers, served with potatoes or bread.

SPANFERKEL – roasted suckling pig.

ROLLMOPS – pickled herring fillets rolled around a filling of onions, pickles, or mustard, secured with a toothpick. classic German snack, often eaten as part of a cold buffet or as a hangover cure.

MATJESFILET – young, mild, and lightly salted herring matjes fillets, often served with onions, apples, cream sauce, or as part of a salad. A staple in Northern Germany, especially around the coastal regions and during traditional feasts like the “Matjes season.”

BISMARCKHERING – marinated herring in vinegar-based sauce with onions and spices, named after Otto von Bismarck.

RÄUCHERFISCH – smoked fish, especially smoked trout, very popular in Bavaria and near the Baltic Sea.

FISCHBRÖTCHEN – iconic street food from Hamburg and other coastal cities, typically made with pickled or fried herring, onions, and remoulade sauce on a roll.

BACKFISCH – fish fillets (often cod or pollock) battered and deep-fried, served with tartar sauce and fries or potato salad. A favorite at fairs, festivals, and seaside towns.

STECKERLFISCH – whole fish (usually mackerel) skewered and grilled over an open flame, seasoned with herbs and spices.

KARPFEN BLAU – carp poached in a vinegar-based broth, giving the fish a blue tint, often served with horseradish and potatoes.

GRÜNE SOßE – a cold green sauce made from fresh herbs (parsley, chives, and sorrel), sour cream, and eggs.

EIERSALAT – a creamy salad made with hard-boiled eggs, mayonnaise, mustard, and herbs like chives or parsley. A common dish for sandwiches or as part of a cold buffet.

RAHMSUPPE – a creamy soup made with milk or cream, often flavored with herbs or garlic.

STRUDEL – a pastry made with thinly rolled dough and filled with sweet ingredients like apples (APFELSTRUDEL) or savory fillings like spinach and cheese.

KAISERSCHMARRN – a fluffy, shredded pancake made with eggs, flour, milk, and sugar, served with fruit compote or powdered sugar.

SCHWARZWÄLDER KIRSCHTORTE – black forest cake. Layers of chocolate sponge cake soaked in cherry schnapps, filled with whipped cream and cherries and topped with chocolate shavings. One of Germany’s most famous desserts.

BAUMKUCHEN – a layered cake created by baking thin layers of batter on a rotating spit, resembling tree rings when sliced. Known as the “King of Cakes” in Germany.

BERLINER – a fried doughnut filled with fruit jam or custard and dusted with powdered sugar.

LEBKUCHEN — ginger-spiced cookies made with honey, cinnamon, and cloves, often coated in icing or chocolate, are a classic Christmas treat.

SATOLLEN – a dense, sweet bread filled with dried fruits, nuts, and marzipan, dusted with powdered sugar.

KÄSEKUCHEN – a cheesecake made with quark (a fresh, soft cheese) and a buttery crust, widespread across Germany.