Europe · Traditional

German cuisine

German cuisine is a set of regional traditions shaped by grain, pork, dairy, river fish, potatoes, seasonal vegetables and a strong culture of bread, baking and preservation. Bavarian, Swabian, Rhineland, northern coastal and eastern dishes can differ as much as neighbouring national cuisines.

Explore recipes Build a German menu Wine pairings

Food history

Why German cuisine is worth exploring

German cuisine grew from a patchwork of former kingdoms, principalities and trading cities rather than a single unified food tradition. Climate, agriculture and preservation shaped a culture of breads, sausages, cured meats, cabbage, potatoes and beer, while each region kept its own specialities.

Why it is famous

Ask what German food is famous for and the conversation quickly reaches sausages, schnitzel, pretzels, sauerkraut, roast pork, potato dishes, rye bread, cakes and beer-hall food. Those headline dishes are only the entry point: the more interesting story is how they connect to ordinary meals, local celebrations and regional cooking.

Regional food story

Bavaria is associated with weisswurst, pretzels and pork; Swabia with spätzle and maultaschen; the Rhineland with sweet-sour meat dishes; northern Germany with fish and maritime cooking; Saxony and Thuringia have distinctive baking and sausage traditions.

How to cook it

Flavours, ingredients and menu ideas

Signature ingredients

Much of the character of German food comes from pork, beef, potatoes, cabbage, rye, wheat, mustard, caraway, apples, onions, cream and cured meats. The combinations matter as much as the individual items, especially where local produce, preservation or regional seasoning creates a style that is hard to reproduce by following a generic ingredient list.

Cooking style

German cooking is often hearty but can be very precise. Roasting, braising, curing, pickling and baking are key, and the best dishes use acidity from mustard, vinegar or fermented cabbage to stop rich meat and potatoes feeling flat.

Build a menu

Start with a small soup, salad or cured item, then choose a roast, schnitzel or regional sausage dish with one excellent potato or noodle side and something sharp. Finish with fruit cake, cheesecake or a seasonal baked dessert rather than overloading the table.

Starters Mains Desserts

Cook by course

German recipes

Start with a starter, choose a main, then finish with a dessert to build a complete country-inspired menu.

Starters

German starters

Obatzda

Obatzda is a Bavarian cheese spread mixing ripe Camembert with butter, paprika, onion and beer.

Starter 10 mins

Wurstsalat

Wurstsalat is a southern German sausage salad dressed with vinegar, oil, onions and pickles.

Starter 10 mins

Flammkuchen

Flammkuchen is an Alsatian and south-west German flatbread topped with crème fraîche, onions and bacon.

Starter 45 mins

Handkäse mit Musik

Handkäse mit Musik is Hessian sour-milk cheese marinated with onions, vinegar, oil and caraway.

Starter 45 mins

Leberknödelsuppe

Leberknödelsuppe is a southern German clear broth containing a large, savoury liver dumpling.

Starter 45 mins

Matjessalat

Matjessalat is a northern German salad of young cured herring with apple, onion, gherkin and creamy dres…

Starter 45 mins

Maultaschen in Brühe

Maultaschen are Swabian pasta parcels filled with meat, spinach and bread, served in clear broth.

Starter 45 mins

Kartoffelsuppe

German Kartoffelsuppe is a hearty potato soup with root vegetables, herbs and often smoked sausage.

Starter 50 mins

Main courses

German main courses

Bratwurst mit Sauerkraut

Bratwurst mit Sauerkraut pairs browned German sausages with tangy fermented cabbage and mustard.

Main 35 mins

Frikadellen with Potato Salad

Frikadellen are German pan-fried meat patties served with tangy potato salad.

Main 1 hr 35 mins

Grünkohl mit Pinkel

Grünkohl mit Pinkel is a north-west German winter plate of slow-cooked kale with smoked sausage and pork.

Main 1 hr 35 mins

Himmel und Erde

Himmel und Erde combines mashed potatoes and apples with fried onions and blood sausage.

Main 1 hr 35 mins

Käsespätzle

Käsespätzle layer soft Swabian egg noodles with melted cheese and crisp fried onions.

Main 1 hr 35 mins

Königsberger Klopse

Königsberger Klopse are tender meatballs in a creamy caper sauce with lemon.

Main 1 hr 35 mins

Labskaus

Labskaus is a northern German mash of corned beef, potatoes and onions, served with beetroot, pickles, e…

Main 1 hr 35 mins

Schnitzel Holsteiner Art

Schnitzel Holsteiner Art tops a fried veal cutlet with egg, anchovies, capers and often smoked salmon.

Main 1 hr 35 mins

Schupfnudeln with Sauerkraut

Schupfnudeln are finger-shaped potato noodles pan-fried with sauerkraut and often bacon.

Main 1 hr 35 mins

Rinderroulade

Rinderrouladen are thin beef rolls filled with mustard, bacon, onion and gherkin, then braised in rich g…

Main 2 hr

Schweinshaxe

Schweinshaxe is Bavarian roast pork knuckle with crackling skin, tender meat and dark beer gravy.

Main 3 hr 30 mins

Sauerbraten

Sauerbraten is German pot roast marinated for days in vinegar, wine, vegetables and spices before slow b…

Main 28 hr

Desserts

German desserts

Apfelstrudel

Apfelstrudel is a thin Austrian-German pastry rolled around apples, raisins, cinnamon and buttery crumbs.

Dessert 1 hr 10 mins

Bienenstich

Bienenstich is a German yeast cake filled with vanilla cream and topped with caramelised almonds.

Dessert 1 hr 15 mins

Dampfnudeln with Vanilla Sauce

Dampfnudeln are steamed yeast dumplings with a caramelised base, served with warm vanilla sauce.

Dessert 1 hr 15 mins

Käsekuchen

German Käsekuchen is a light baked cheesecake made with tangy quark rather than cream cheese.

Dessert 1 hr 15 mins

Rote Grütze

Rote Grütze is a northern German compote of red berries thickened lightly and served with vanilla sauce…

Dessert 1 hr 15 mins

Schwarzwälder Kirschtorte

Schwarzwälder Kirschtorte layers chocolate sponge, sour cherries, cream and cherry brandy.

Dessert 1 hr 30 mins

Berliner Pfannkuchen

Berliner Pfannkuchen are soft yeast doughnuts fried and filled with jam, then dusted with sugar.

Dessert 2 hr

Baumkuchen

Baumkuchen is a German spit cake built from many thin caramelised layers that resemble tree rings.

Dessert 2 hr 15 mins

Wine and drink pairings

What to drink with German food

Riesling cuts through pork, sausages and sauerkraut; Silvaner works with soups and potatoes; Spätburgunder pairs with pork, mushrooms and sauerbraten.

Red

Beaujolais / Gamay

Juicy light red with cherry, raspberry and low tannin. Excellent slightly chilled with charcuterie, poultry, pâté, saus…

Grape: Gamay Region: Beaujolais, Loire, Switzerland

Red

Cabernet Sauvignon / Bordeaux

Structured red with blackcurrant, cedar, graphite and firm tannins. Best with roast beef, lamb, steak, rich gravies and…

Grape: Cabernet Sauvignon, Merlot, Cabernet Franc Region: Bordeaux, Napa, Coonawarra, Maipo

Red

Malbec

Plush, dark red with blackberry, plum, cocoa and smooth tannins. Excellent with beef, charred meat, pies and smoky dish…

Grape: Malbec Region: Mendoza, Cahors

Red

Pinot Noir / Burgundy

Elegant red with red cherry, earth, spice and fine tannins. Great with duck, mushroom, poultry, pork and lighter beef d…

Grape: Pinot Noir, Spätburgunder Region: Burgundy, Oregon, Central Otago, Baden

Red

Spätburgunder

German Pinot Noir with red cherry, earth and gentle spice. Excellent with pork, sausages, roast poultry, mushroom sauce…

Grape: Spätburgunder / Pinot Noir Region: Baden, Ahr, Pfalz

White

Chardonnay

Creamy or lightly oaked white wine with citrus, stone fruit and enough body for seafood, poultry and rich sauces.

Grape: Chardonnay Region: Australia, New Zealand, France, Italy, Spain, Germany

White

Chenin Blanc

Versatile white with apple, quince, honey and bright acidity. Works with pork, poultry, pastry, creamy dishes and sweet…

Grape: Chenin Blanc Region: Loire, Stellenbosch

White

Dry Riesling

A precise, high-acid white with lime, green apple, blossom and mineral tension. It loves pork, fish, cabbage, spice and…

Grape: Riesling Region: Mosel, Rheingau, Alsace, Clare Valley

Local beers

German beers

Wine can lead the meal, but local beer tells another story: what people drink in bars, restaurants and shops alongside everyday food.

Explore local beers

Krombacher Pils

Pilsner 4.8% ABV

Krombacher Brauerei

One of Germany’s most recognisable pilsners, widely sold nationwide.

Bitburger Premium Pils

Pilsner 4.8% ABV

Bitburger Brewery

A classic German pilsner with strong national distribution.

Beck’s

Pilsner 4.9% ABV

Brauerei Beck & Co. / AB InBev

A Bremen-origin beer with major domestic and export presence.

Paulaner Hefe-Weißbier

Wheat beer 5.5% ABV

Paulaner Brauerei

A Munich wheat beer that represents Bavaria well.

Warsteiner Premium Verum

Pilsner 4.8% ABV

Warsteiner Brauerei

A long-running German pilsner brand, common in shops and hospitality.

Food stories

Articles linked to German recipes

Explore the wider stories behind ingredients, cooking methods, celebrations and national dishes.

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The History of the Potato: From the Andes to European Comfort Food

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Plan the full table

Build a German menu

Buy good rye and wheat flour, potatoes suited to the recipe, mustard, vinegar, caraway, juniper, cabbage and properly made sausages. German bread and dumplings depend on the correct flour or starch, while cured meats and regional cheeses are better chosen for a specific dish than bought as generic substitutes.

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