List of German dishes

Below is a list of dishes found in German cuisine.

Famous dishes Name Image Region DescriptionAachener PrintenAachenA type of gingerbread that is typical for the city of Aachen.ApfelkuchenThroughout GermanyA pastry consisting of sliced applesBratkartoffelnThroughout GermanyFried potato slices, often with diced bacon or onionsBratwurstThroughout GermanySausage that is usually composed of veal, pork or beef. It is a traditional German sausage. Not to be confused with curry wurst.CurrywurstBerlin, Rhine-RuhrThis large-format, fried or grilled wiener is cut into thick slices and seasoned with spicy ketchup and generous amounts of curry powder, usually served with french fries — a popular snack originating in early 1950s Berlin. Both Bockwurst-style (i.e. intended to be boiled) and Bratwurst-style (i.e. intended to be grilled or fried) sausages are used, depending on region, and the use of one or the other is a matter for much debate among Currywurst gourmets. Currywurst remains one of the most popular fast foods in Germany, especially in Berlin and the Rhine-Ruhr area, but the Döner kebab is gaining rapidly in popularity.FischbrötchenNorthern GermanySandwich made with various fish (pickled or fried) and onions, common in Northern Germany, particularly along the coastHendlAustro-BavarianWhole grilled chicken marinated with pepper and other spices this dish is known as Brathühnchen, Brathähnchen, and in eastern Germany, also as Broiler.HasenpfefferA stew made from marinated rabbitKartoffelsalatNorthern Germany and South GermanyPotato salad, which comes in many varieties, for example in a cream or mayonnaise dressing (northern Germany) or even in meat broth (south Germany), is often served as a side dish to Bratwurst or boiled sausages).Knödel (also known as Kloß, depending on region)Throughout GermanyDumplings of various styles: Semmelknödel: dumplings made of bread crumbs Rohe Kartoffelknödel: dumplings made of potatoes not cooked prior to forming and boiling the Knödel Gekochte Kartoffelknödel: dumplings made from potatoes cooked prior to forming and boiling the Knödel Halb-und-halb Kartoffelknödel: half the potatoes are cooked first, the other half are not HalbseideneKönigsberger KlopseEast-Prussian: city of KönigsbergCooked meatballs served in a white cream sauce with capers, with a slightly sweet and sour flavour.KohlrouladeThroughout GermanyCabbage rollsMarzipanThroughout GermanyE.g. Lübeck-style, widely used in Christmas specialitiesThroughout GermanyBoiled or steamed potatoes before peeling (young potatoes may be eaten unpeeled), served with Quark and linseed oil, butter, or as a side dish with herring).PfefferpotthastWestphaliaA traditional peppered beef stew that belongs to the cuisine of Westphalia.RinderrouladeThroughout GermanyA roulade of bacon and onions wrapped in thinly sliced beef in brown gravySauerbratenRhinelandA beef pot roast marinated in vinegar, water, spices and seasoningsSauerkrautThroughout GermanyFermented shredded cabbageSchweinshaxePork hock served grilled and crispy with Sauerkraut or boiled as EisbeinSpanferkelThroughout GermanyA grilled whole young pig, usually eaten in a large company of friends or guestsSpeckpfannkuchenLarge, thin pancakes with diced, fried baconSpätzleSouthern GermanyA style of hand-made noodles that are an important ingredient of several dishes, such as Linsen mit Spätzle or Käsespätzle.StollenDresdenA bread-like cake with dried citrus peel, dried fruit, nuts, and spices such as cardamom and cinnamon; it is usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. The best-known Stollen is from Dresden and is sold at the Striezelmarkt Christmas market, which derives its name from the cake.WeihnachtsgansThroughout GermanyA roast goose is a popular dish on Christmas Day.

Baden-Württemberg

Name Image Type DescriptionMaultaschenMain courseNoodle filled with various ingredients, such as meat, spinach, onions, and spices. Maultaschen are either served in broth or cut into slices and fried with eggs.BrenntarMain courseIt is made of roasted flour called Musmehl, usually spelt flour or oat flour. It is usually cooked like a porridge with water and milk with various ingredients.SauerbratenMain courseA vinegar-marinated roast traditionally made of horse meat, although nowadays usually made with beef.Side dishA finely cut pointed white cabbage that has been fermented by lactic acid bacteria. SpätzlePastaA kind of soft egg pasta found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Moselle, and South Tyrol.Linsen mit SpätzleMain courseHearty dish that combines Spätzle with cooked lentils and Vienna sausages.SchupfnudelDumplingA noodle-like dumpling made from potatoes and flour, often served with sauerkraut.FlädlesuppeEntreeA broth with thin strips of German-style pancakes.SpringerleSnackCookies made by pressing dough into intricate molds. Commonly used for dunking into a drink, as they are quite hard.ZwiebelkuchenMain courseAn onion cake, a seasonal dish served around October, usually eaten while still warm and accompanied by slightly fermented red or white grape juice called Süser or (more commonly in other regions) Federweißer.FlammkuchenMain courseA pizza-like dish with thin crust and onion, bacon and crème fraîche topping.Gaisburger MarschMain courseA stew made of meat, potatoes, Spätzle and several kinds of vegetables like potatoes and carrots.KäsespätzleMain courseDish of Spätzle and fried onions gratinated with cheese.WibeleSnackSmall, sweet biscuits.HimbeergeistBeverageA raspberry Geist produced mainly in Germany and the Alsace region of France.KirschwasserBeverageA clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry.

Bavaria

Name Image Type DescriptionBierwurstColdcutsA German cooked, smoked Brühwurst sausage originally from Bavaria, with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika, and mustard seeds for flavor.BlutwurstColdcutsA type of blood sausage originating in Bavaria.BrotzeitMain courseA traditional savory snack native to Bavaria, literally meaning "bread time".WeißwurstSnackLt.:'White sausages'; a speciality from Munich, traditionally eaten for second breakfast. Always accompanied by sweet mustard, pretzels, and wheat beer. Traditionally not served after noon because in earlier days, before fridges, the sausages had to be consumed before noon so that they didn't spoil. Today they are also eaten for dinner or lunch.WeizenbierBeverageA beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are Weissbier and Witbier; the minor types include Lambic, Berliner Weisse and Gose.HellesBeverageA beer style that is usually drunk in Bavaria. It has a yellow, gold color, and has 4.5-6% alcohol.RadlerBeverageA beer mixed with citrus lemonadeKartoffelkäseSide dishA spread from the regions of Bavaria and Austria that literally means "potato cheese".Münchener BierBeerA protected geographical indication for beer since 1998, which is brewed within the city limits of Munich by the breweries Augustiner Bräu, Spaten-Franziskaner-Bräu, Hacker-Pschorr, Paulaner, Hofbräu and Löwenbräu, which are members of the Münchner Brauereien.Main courseSliced pork roast with a crunchy crust that was boiled in a pot.SchweinshaxeMain courseBraised pork leg with a crunchy brown crust on the outside, and a moist and juicy inside. Served with gravy and Klöße.LeberkäseSnackA type of sausage baked in a mould and cut into slices. When eaten as a main course, it is sliced and served with an egg (must be sunny side up style), and mashed potatoes. For a quick lunch, it is usually eaten in a bread-roll with mustard, a bit like a hot dog.LeberknödelSoupA traditional dish of German, Austrian and Czech cuisines that literally means "Liver dumpling soup".SchlachtschüsselSnackLt.: Butchers plate; a combination of Blutwurst and Leberwurst (blood sausage and liver sausage), served hot on sauerkraut.Main courseA ragout from lung and sometimes veal heart.Bayrisch KrautSide dishShredded cabbage that is cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar.KartoffelsalatSide dishBavarian potato salad is usually made with broth, bacon bits and onions and may be served hot or chilled.PichelsteinerMain courseA stew made from various kinds of meat and vegetables.Bayrisch CremeDessertA very light, fluffy, and not too sweet dessert made from gelatin, milk, cream, egg yolk, and sugar.PrinzregententorteCakeA cake that consists of seven thin cake layers with chocolate buttercream in between.TopfenstrudelCakeSimilar to Apfelstrudel, but filled with topfen instead, and served with vanilla sauce.DampfnudelMain courseA steamed bun made of yeast dough served with various toppings, e.g. sugar, cinnamon, poppy seeds, jam, butter, or vanilla sauce.BuchtelnMain courseSweet dumplings made of yeast dough, filled with jam, poppy seed paste, or curd, and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum jam. Buchteln are topped with vanilla sauce, powdered sugar, or eaten plain and warm.ObatzdaSide disha Bavarian cheese delicacy that is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well), and one third butter.LimburgerCheeseA cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided between Belgium, Germany, and the Netherlands. The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens.TafelspitzSide dishA boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular throughout Austria and the neighboring German state of Bavaria.

Berlin

Name Image Type‡ DescriptionAkvavitBeverageA distilled spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. Akvavit is distilled from grain and potatoes, and is flavoured with a variety of herbs. Akvavit is also popular in Germany and the American Midwest.Berliner LuftBeverageA type of mint liqueur produced in Berlin.SauceA either white or brown sauce that is eaten with potatoes.Berliner WeisseBeerA cloudy, sour beer of around 3% alcohol by volume. It is a regional variation on the white beer style from Northern Germany, dating back to at least the 16th century.BulettenMain course or snackA kind of meatball in Berlin.CurrywurstSnackA hot pork sausage served either with curry ketchup or a tomato paste with curry powder.BreadThe name for a bread made in Germany from at least 90% spelled malt products or spelt.EierkuchenMain courseA generally thicker pancake than a French-style crêpe and usually served with sweet or, occasionally, savory fillings.EisbeinMain courseHam hock usually served with pea purée and Sauerkraut.HackepeterSnackRaw ground pork or mett that is spiced with salt and pepper, garlic and caraway.Berliner PfannkuchenPastrySweet dough dumplings, fried in fat or oil, filled with jam and glazed with confectioner's sugar. Also known simply as "Berliner" or, in the eastern part of Germany, including Berlin itself, "Pfannkuchen" and in Bavaria, they are called "Krapfen".

Bremen and Lower Saxony