German traditional food is often more diverse and exciting than many expect. While regional variations certainly exist, the cornerstone of most German recipes revolves around hearty ingredients like bread, potatoes, and meat, particularly pork. A variety of greens, including cabbage and kale, also play a significant role in the cuisine. For those with a sweet tooth or a penchant for beverages, Germany also excels in cakes, coffee, and, of course, beer.
This article will guide you through the essential classics of German cuisine, explore noteworthy regional dishes, and delve into the celebrated world of German beer.
Top Traditional German Foods: A Culinary Bucket List
When visiting Germany, immersing yourself in the local food culture is a must. To truly experience the nation’s culinary landscape, here are ten traditional German foods that deserve a spot on your must-try list:
1. Brot & Brötchen
Bread (Brot) and bread rolls (Brötchen) are fundamental to German food culture and are enjoyed throughout the entire country, accompanying a vast array of German dishes. Bread is a staple at most meals, particularly breakfast and dinner, and even lunch, often considered the main meal of the day, is frequently served with bread rolls on the side.
Germans boast an impressive variety of breads, including grain bread, dense Pumpernickel, flavorful rye bread, and lighter white bread. German bread is generally known for its hearty and substantial nature, setting it apart from the lighter breads found in Italy, Spain, or France.
2. Käsespätzle
Hailing from the southwestern regions of Germany, Käsespätzle is a comforting and flavorful dish. It’s essentially made by layering small, handmade Spätzle pasta with generous amounts of grated cheese, and then crowned with crispy fried onions. Often served with a side salad, and sometimes applesauce, Käsespätzle is a satisfying and rich meal.
For those familiar with American or British cuisine, Käsespätzle offers a delightful German take on Macaroni Cheese. Many find that Käsespätzle surpasses its international counterparts in both depth of flavor and overall richness.
3. Currywurst
Currywurst is a ubiquitous street food found at stalls and fast food restaurants throughout German towns and cities. If you’re seeking the quintessential food of Berlin, look no further than Currywurst.
While not a dish typically prepared at home, Currywurst is the perfect German food to eat ‘on-the-go’. While it may not be a nutritional powerhouse, this plate of chopped sausage, French fries, and a distinctive spicy ketchup sauce is immensely popular in Germany, especially as a late-night snack after enjoying a few German pilsners.
4. Kartoffelpuffer & Bratkartoffeln
A Kartoffelpuffer is akin to a Swiss Rösti: a pan-fried pancake made from grated potatoes, egg, and flour. In Germany, it’s versatile enough to be enjoyed with eggs and bacon for breakfast, as a side dish with meat for lunch or dinner, or simply on its own with applesauce.
Bratkartoffeln, on the other hand, are closer to sautéed or hashed potatoes. Small pieces or slices of potatoes are parboiled and then fried with onions and sometimes bacon. Like Kartoffelpuffer, Bratkartoffeln are a versatile potato dish suitable for breakfast, lunch, or dinner.
5. Rouladen
Rouladen is a classic German main course, typically consisting of pickles and bacon rolled inside thin slices of beef or veal. This hearty dish is often served with a rich gravy, dumplings, mashed potatoes, and cabbage.
Rouladen is frequently enjoyed during family gatherings for holidays or special occasions and is not limited to a specific region of Germany. Interestingly, despite its German popularity, Rouladen is believed to have French origins, hinted at by its name.
6. Schnitzel
A Schnitzel is prepared by tenderizing a cut of meat (such as chicken, beef, veal, or pork), coating it in egg, flour, and breadcrumbs, and then frying it in oil. Resembling a French escalope, Schnitzel actually originated in Austria.
This dish perfectly represents typical German food found in bars, restaurants, and fast food establishments. Schnitzel paired with fries is a consistently popular and satisfying meal choice throughout Germany.
7. Eintopf
Eintopf is a hearty one-pot stew that can incorporate a wide variety of ingredients. This all-in-one meal typically includes broth, vegetables, potatoes, and meat. Sometimes, pulses like lentils are added, and it’s commonly served mit Brot (with bread).
Enjoyed across Germany, Eintopf recipes vary significantly by region in terms of flavors and ingredients. Often made at home for family meals, Eintopf is considered one of the easiest German recipes. For those new to German cooking, Eintopf is an excellent starting point due to its simplicity and adaptability.
8. Sauerbraten
Sauerbraten is a quintessential German pot roast – its name literally translates to ‘sour roast.’ The ‘sour’ element comes from marinating the meat in a sweet and sour, gravy-like sauce before slow roasting it.
The meats used are typically veal, beef, or pork, which are marinated for several days or even weeks. Sauerbraten is a dish found throughout Germany and other German-speaking countries.
9. Brezel
Brezel is the German word for ‘pretzel’, and you’ll see them sold under both names. Widely available at bakeries and street stalls, a Brezel is made from a long strip of dough, twisted into its distinctive knot shape, and then boiled before baking. This process results in a chewy, brown crust and a soft, airy interior.
Typically, Brezel are flavored with salt, seeds, or cheese and often served with a mustard dip. While the origin of the Brezel is debated, they have long been associated with Christian traditions, with the knot shape often interpreted as a symbol of the Holy Trinity.
10. Schwarzwälder Kirschtorte
This decadent cake, often known internationally as Black Forest Gateau, is a must-try German dessert. This layered chocolate sponge cake features cherries, a luscious jam filling, and whipped cream. As the name suggests, it originates from the Black Forest region in southwest Germany.
Enjoying cake with coffee in the afternoon, a tradition known as Kaffee und Kuchen, is deeply ingrained in German culture, especially on weekends with family. Schwarzwälder Kirschtorte is a frequent and beloved choice for this occasion.
Beyond the Top 10: Exploring German Culinary Preferences
Germans appreciate hearty, home-cooked meals, particularly the national and regional dishes highlighted above. However, there’s a growing openness to international cuisine, especially in Germany’s cosmopolitan cities. Major cities offer a diverse range of dining options, from American and French to Italian, Thai, Chinese, and Indian food.
Notably, Turkish food enjoys immense popularity in Germany, thanks to a large and established Turkish community. Interestingly, the Döner Kebab, a globally recognized street food, was actually invented in Berlin.
Quenching Your Thirst: German Beverages and Beer Culture
Germans enjoy a wide variety of drinks, consumed both during meals and throughout the day. Their approach to alcohol is generally relaxed yet moderate; while consumption is common, binge drinking is less typical. Beer consumption is often about savoring the flavor and experience. The legal drinking age in Germany is 16 for beer and wine, and 18 for spirits and liquor.
Typical German Beverages
Throughout the day, Germans consume significant amounts of coffee (Kaffee), although tea (Tee) is gaining popularity. Black filter coffee is commonly enjoyed in the mornings and throughout the forenoon. Coffee is also a staple during the afternoon Kaffee und Kuchen tradition, often served with milk or cream at this time. With meals, apple juice and sparkling water are popular choices. Schorle, juice mixed with carbonated water, is a refreshing and favored beverage as well.
Among adults in Germany, alcoholic beverages are widely consumed. Beer, schnapps, brandy, and German wines like Riesling are all enjoyed in bars, restaurants, and at home.
The Reign of German Beer
Beer stands as the most popular alcoholic drink in Germany, while coffee is the most favored non-alcoholic beverage.
Beer holds a significant position in German culture. Germany ranks as the third-largest beer-drinking nation in Europe, following the Czech Republic and Austria. The average German consumes approximately 104 liters of beer annually. In bars, beer is typically served in 300 ml or 500 ml tulip glasses, or in half-liter or full-liter steins. A stein is a substantial beer mug, traditionally made of ceramic or metal, but more commonly glass today. These handled vessels are often heavy and sometimes feature hinged lids, historically intended to protect the beer from flies during outbreaks like the Black Death.
Germany is a major beer producer for domestic consumption, although some beers are imported from Belgium, France, Austria, and the Czech Republic. Germany is considered the world’s oldest beer-brewing country, with the earliest known commercial brewery believed to have been established in an 11th-century Benedictine Abbey, Weihenstephan, which still operates today.
Originally, beer in Germany was brewed in homes, but monks took over brewing, striving to refine the process, taste, and purity. Monks played a crucial role in modernizing beer production throughout the Middle Ages, and their medieval practices often continue to influence brewing today.
German Beer and the Purity Law
In 1516, the ‘purity law’ (Reinheitsgebot) was enacted. This law mandated that only three ingredients could be used in beer: water, hops, and barley. Later, yeast was recognized and added as a fourth permissible ingredient.
This 500-year-old law remains in effect today, although exceptions are made for beers produced for export, allowing for the addition of other ingredients.
Types of German Beer
It’s often said that you could drink a different German beer every day for 15 years without repeating one. Among these thousands of beers, several key varieties stand out.
Pale Lager
Pale lager is the most prevalent beer style in Germany, encompassing types like Export, Helles, and, notably, Pilsner. Pilsner is characterized by its light body, hoppy flavor, and typical ABV of around 4.5-5%. Pilsner accounts for nearly two-thirds of all beer consumed in Germany. It is commonly served in tulip glasses, typically in 300 or 500 ml sizes.
Dark Lager
Dark lagers tend to be both bitter and sweeter, with a more pronounced malt character. They also often have a higher alcohol content, ranging from 5% up to 12% ABV. Examples of dark lager include Altbier and Bock.
Wheat Beer
Wheat beers may be labeled as Weizenbier, Hefeweizen (both meaning ‘wheat beer’), or Weißbier (white beer). These are light-colored, top-fermenting beers with a higher proportion of wheat compared to barley. Wheat beer is sold bottled and typically poured into specialized glasses designed to hold around 500 ml of beer and accommodate a substantial, frothy head. Darker (Dunkel) versions are also popular.
Unfiltered Lager
German unfiltered lager, known as Kellerbier (cellar beer) or the weaker Zwickelbier, is conditioned similarly to English cask ale. Naturally cloudy due to the yeast content, and either top or bottom fermented, it has less carbonation than standard lagers and tends to have a more robust flavor.
Beer with Mixers
Despite Germany’s strict brewing purity laws, many Germans lighten their beer by mixing it with soft drinks. Radler (a 50/50 mix of lemonade and lager) resembles a British shandy and is sometimes called a Russ when made with wheat beer. Diesel, Krefelder, and Colabier all refer to a 50/50 blend of beer and cola.
German Breweries & Beer Festivals
The top-selling German breweries include:
- Oettinger
- Krombacher
- Bitburger
- Radeberger
Large, commercial breweries are generally located in northern Germany, while smaller, more traditional breweries are more common in the south. In total, Germany boasts approximately 1,300 breweries, collectively producing 5,000 beer brands.
A significant portion of German beer production is exported. Germany produces a third of the world’s beer and boasts 15,000 beer brands. In trendy cities like Berlin, craft beer is experiencing a surge in popularity.
Around harvest time (late September, early October), traditional beer festivals are held throughout Germany. The most famous, of course, is Munich’s Oktoberfest, attracting over six million visitors annually. More than just a beer celebration, Oktoberfest attendees don traditional Bavarian attire and enjoy entertainment and a funfair.
Only beers exceeding 6% ABV and brewed within the Munich area can be served at Oktoberfest. Each year, approximately seven million liters of beer are consumed at this massive event. Other Oktoberfest celebrations occur in Stuttgart, Berlin, and Frankfurt, ensuring that a beer festival is never far away in Germany.
Ordering Beer in a German Bar
When ordering ‘a beer’ in a German bar, you’ll likely be served a regional beer. To try something different, such as a wheat beer, dark beer, or pilsner that isn’t local, specify your preference. If you are in a town or city with a renowned brewery, consider taking a tour, which often includes beer samples.
Regional German Cuisine: A Taste of Diversity
What food is Germany famous for? While national dishes exist, regional specialties add exciting variety to German food.
Bavarian food is known for putting meat at the center of meals, especially sausages, goose, and pork. Due to its proximity to Austria, Schnitzel is also prominent on Bavarian menus. (Schnitzel simply means ‘cutlet’).
In Baden-Württemberg to the west, cuisine shows a refined French influence. Dishes like Maultaschen, a pasta similar to ravioli with meat, herbs, and spices encased in pasta pockets, are regional specialties. Despite the refined preparation, Maultaschen literally translates to ‘meal bags.’ Historically, the meat was hidden within the pasta pockets during Lent, when meat consumption was restricted.
The northern Baltic Sea region (Lower Saxony) is where seafood is more prevalent, featuring dishes like rollmops and herrings. Cake is enjoyed nationwide, but regional variations include Schwarzwälder Kirschtorte from the Black Forest and the uniquely named Bee Sting cake (Bienenstich Kuchen) from Andernach. The Bee Sting cake’s name originates from a local legend where soldiers from Andernach and Linz used beehives as weapons!
Despite these regional differences, some dishes like Rouladen, Sauerbraten, and Eintopf are popular across the country and are considered national dishes.
Of all these regional and national dishes, Germany is perhaps most famous internationally for Currywurst, sausages, pretzels, and Black Forest Gateau. However, as you can see, German cuisine offers far more than just these well-known items.
For German Christmas food on December 24th and/or 25th, the traditional centerpiece is often roast duck, goose, or even wild boar. These roasts are typically served with potato dumplings, red cabbage, and apple and sausage stuffing.
For Christmas dessert, nothing is more classic than a Stolle fruit cake or Lebkuchen gingerbread cookies.
German Meal Structure: Breakfast, Lunch, and Dinner
What’s a typical German breakfast, lunch, and dinner?
Breakfast
Breakfast in Germany, called Frühstück, almost always includes a hot beverage like tea or coffee.
German breakfasts tend to be quite substantial, often starting with bread or rolls served with spreads like butter, jam, and marmalade. Sausage, eggs, cheese, and bacon are also common breakfast items, as are potato pancakes. Cereal, especially muesli, or yogurt and fruit are increasingly popular in Germany, particularly among younger, health-conscious individuals. A glass of orange juice is also frequently part of breakfast.
A second breakfast, Pausenbrot or Zweites Frühstück, is common, especially at school. This mid-morning snack often consists of a small sandwich or fruit.
Lunch
Lunch in Germany, Mittagessen, is typically eaten between 12 pm and 2 pm. Traditionally, Germans have their main cooked meal at lunchtime rather than dinner. Lunch may begin with a starter, such as potato salad.
Home-cooked lunches might include Eintopf, Rouladen, Schnitzel, or Sauerbraten. Lunch usually consists of meat or fish served with potatoes, rice, or German noodles, along with vegetables and sometimes bread rolls (Brötchen).
Those working in cities often seek a quick, hot lunch on-the-go rather than a cold sandwich. This is one reason why dishes like Currywurst or Schnitzel with fries have become so popular – they are hot, readily available, and affordable. Despite this substantial lunch, and possibly a second breakfast, Germans traditionally enjoy coffee and cake (Kaffee und Kuchen) a couple of hours after lunch, although this is becoming more of a weekend tradition than a daily one.
Dinner
In Germany, the evening meal is called Abendessen or Abendbrot. Abendbrot, meaning ‘evening bread,’ is more like supper. Following a hearty lunch, Germans traditionally have a lighter dinner, featuring breads, hams, sausages, cheeses, and pickles. In winter, soup may also be included. This cold buffet-style meal is usually shared with family and served in the early evening, around 6 or 7 pm.
However, modern work schedules mean that many Germans, especially in urban areas, no longer return home for lunch. As a result, many are shifting to a lighter, bread-based lunch, making dinner the main cooked meal of the day, often including meat or fish, vegetables, and potatoes. Many adults enjoy a beer with their evening meal.
