23 Traditional German Food Dishes To Eat

Have you ever tried German food? It’s amazing. Yes, Germany isn’t the first country that comes to mind when you think of a unique and flavorful cuisine. However, it’s important for adventurous eaters (aka all foodies!) to try foods from around the world. German staples are rich and hearty. For me, it’s a bit of an experience because it reminds me of sitting down to a full-bodied and heartier Sunday afternoon comfort food Grandma used to make.

Currywurst

Next recommendation is Currywurst which is different from Bratwurst. This dish is one of Germany’s traditional foods. Currywurst is a type of sausage that can be made with cooked sausage, often bratwurst. It is cooked before being sliced into bite-sized pieces. It is served with spicy curry ketchup and curry powder. Since I love spicy foods, I was happy to hear there is spice in this dish. The good news is that Currywurst is not overly hot or fiery.

Apfelkuchen

One of my favorite desserts, Apfelkuchen is delicious served warm with a scoop of vanilla ice cream. Kuchen is the German word for cake, and Apfelkuchen, or sunken apple cake, is a favorite in Germany. It uses the ingredients of a basic cake recipe, but the butter and milk make it rich. Depending on the region, some recipes add yeast to make the cake rise higher, while others add currants or raisins. Apfelkuchen can also be covered with a sugar glaze or streusel topping.

Bratwurst

Bratwurst is one of Germany’s most popular sausage foods. Although commonly made with pork, there are also beef and veal varieties. The name describes minced meat stuffed into a casing, usually a natural one. Traditionally barbequed, roasted, or fried, Bratwurst can be enjoyed in a bun similar to a hot dog. It also makes an excellent main course served with traditional sides, including sauerkraut, sweet and sour cabbage, or German potato salad. I prefer a brat on a bun with German mustard.

Pumpernickel

Common to many areas of the world, pumpernickel bread originated in Northwestern Germany. It’s the type of bread also known as a staple for German soldiers during the Thirty Years’ War. Pumpernickel is a dark brown loaf known for its dark color, dense texture, and rich rye flavor. Traditional German pumpernickel is made with coarse rye and a long, slow baking process. This homemade version uses rye flour, bread flour, molasses, and cocoa powder to create a similar dark loaf with a slightly sweet, earthy flavor. It pairs well with jams, soft cheeses, and savory toppings. I especially enjoy it with German cheese.

Schwarzwälder Kirschtorte

More commonly referred to as Black Forest Cake, this is one of Germany’s best-known and most popular cake flavors around the world. This is the cake that I make for special occasions. Layers of light, spongy chocolate cake are topped with whipped cream and filled with a tart cherry filling. The mixture of whipped cream and cherries creates a combination of sweet and sour flavors. While kirsch, a traditional cherry brandy, adds another layer of cherry flavor. Shaved chocolate covers the cake, giving it the familiar Black Forest appearance.

Kartoffelpuffer

Kartoffelpuffer are pan-fried potato pancakes and one of my favorites. Pan-fried until golden and crunchy outside, they have a soft interior and disappear all too quickly. Usually made from shredded potato bound with egg and finely chopped onion, Kartoffelpuffer are a German street food staple. They can be found in many versions and served with bacon, cheese, or applesauce, which I highly recommend. I love them both traditional style and served with applesauce, making them one of my favorite German foods.

Bratkartoffeln

Bratkartoffeln are German boiled potatoes cooked in a pan with bacon, onion, butter, salt, pepper. It’s so easy to prepare with very short preparation time. After you try Bratkartoffeln, regular french fries will taste bland. Simple ingredients prepared in a straightforward manner produce unbelievable flavor. All we need now is Oktoberfest. These potatoes have no elaborate spices or fancy garnishes, it’s simplicity is its strength. It’s one of those dishes I make because I like it, it’s a part of our weekly menu.

Königsberger Meatballs

Königsberger Meatballs, also known as Königsberger Klopse, are a traditional German dish associated with East Prussian cooking. This version combines ground beef and pork with finely chopped onions, anchovies, breadcrumbs, and seasonings. The meatballs are gently simmered in beef broth, then served in a rich white sauce made with butter, heavy cream, capers, lemon juice, and Dijon mustard. The capers give the sauce its distinctive tangy flavor. Serve the meatballs with boiled potatoes or another favorite German side dish. Go on, give them a go, I bet you’ve never had Königsberger Meatballs before.

Schweinebraten

Schweinebraten is a German-style pork shoulder roast seasoned with caraway seeds. I’m a sucker for a meat dish with sauce, and this one is mild and delicious. Schweinebraten is commonly eaten on Sundays and often served with bread or potato dumplings and sauerkraut or red cabbage. What sets this Schweinebraten apart from a typical pork shoulder roast is the combination of caraway seeds, marjoram, dark German beer, and beef broth. The pork cooks slowly with onions, carrots, and garlic until tender, creating flavorful pan juices. Slice the meat and spoon the juices over the top when serving.

Blutwurst

Blutwurst is a traditional German blood sausage made with pork, pork blood, and fat. The combination doesn’t appeal to everyone, but it’s definitely worth a try. It has a distinct, rich, and savory flavor from spices like marjoram, allspice, cloves, and nutmeg. I’m on the liking side because I enjoy foods with strong, hearty flavors. The sausage is gently poached, then chilled and sliced before being pan-fried until browned. Blutwurst is especially good with sauerkraut, sautéed onions, or boiled potatoes. I would recommend giving it a try at least once.

Frankfurter Green Sauce

Next to my other favorites, Frankfurter Green Sauce aka Frankfurter Grüne Soße is probably the sauce I love most. Typically it is eaten with boiled potatoes or hard-boiled eggs and cold meat, especially sliced roast beef, or fish fillets. The cold sauce consists of seven herbs, namely borage, burnet, chervil, chives, cress, parsley, and sorrel, in a base of yogurt or sour cream. There are recipes which do not contain all seven herbs but I think they work very well together.

Kartoffelsalat

Potatoes are hugely popular in Germany, which is why kartoffelsalat, or German potato salad, makes a great addition to any meal. Recipes differ by region, with some using mayonnaise and others relying on a warm broth-based dressing. This version combines tender Yukon Gold potatoes with crispy bacon, onions, beef broth, apple cider vinegar, Dijon mustard, and fresh herbs. The warm dressing soaks into the potatoes, giving them a tangy, savory flavor. Serve the salad warm or at room temperature alongside bratwurst, schnitzel, or other German favorites.

Lebkuchen

Lebkuchen is a traditional German cookie baked during the holiday season. Although similar to gingerbread cookies, Lebkuchen are soft and chewy rather than crisp and firm. Honey, ground nuts, and spices give the cookies their distinctive flavor. There are numerous types of Lebkuchen, including versions dipped in chocolate, coated in sugar glaze, or topped with candied citrus peel. Traditional spices include allspice, cinnamon, cloves, coriander, cardamom, ginger, mace, and star anise. Prepared Lebkuchen spice mixes also make these cookies easy to recreate at home.

Maultaschen

Maultaschen are traditional German pasta dumplings from the Swabian region, often compared to Italy’s ravioli. They are usually larger than ravioli and filled with a savory mixture of meat, vegetables, herbs, and seasonings. This recipe combines ground beef, pork, spinach, onions, and breadcrumbs inside a homemade pasta dough. The dumplings are gently simmered in beef broth until cooked through, then served with some of the broth. Other versions are pan-fried or served with different fillings, making Maultaschen a popular German comfort food.

Weißwürste

It may sound scary but it’s nothing to worry about. It’s one of the most popular foods in Germany. Literally translated into laymen’s terms, Weißwürste means Bavarian White Sausage. Although the white color may be unfamiliar to you, don’t be deceived, as this dish has the same great flavor as the rest of German food. Traditional Bavarian Weißwürste are made with finely ground veal, pork back fat, parsley, onion, and mild seasonings. The sausages are gently poached rather than grilled or fried and are traditionally served warm with sweet Bavarian mustard. Unlike many other sausages, the casing is usually removed before eating.

Stollen

Essentially, Stollen is a fruity, flaky and moist pastry smothered under a blanket of powdered sugar. In appearance, Stollen is very similar to fruitcake, however, it’s much less dense and more like a bread with nuts and candied fruit. With its sweet citrus flavor, it’s a must-have item on any German’s holiday tables. Each region in Germany has their own version with more/less butter, almonds, other nuts, etc., but I prefer the traditional recipe that’s served during the holidays. If you haven’t had Stollen before, I encourage you to add it into your holiday celebrations. You won’t be disappointed.

Pretzel

German pretzels are similar to what we have in North America, however, they’re a little different, and I love them. Traditional German pretzels are dipped in a food-grade lye solution before baking, which gives them their distinctive dark brown crust. This homemade version uses a boiling baking soda bath to create a similar appearance without handling lye. The shape of the knot is a little different, with a thicker middle portion and thinner ends. This creates a flaky crispy salty pretzel on the outside with a soft and chewy middle. A pretzel smothered in salt is a snack for all occasions.

Schnitzel

Schnitzel is a traditional dish from Germany. It is made with a thin cutlet of meat, traditionally pork or veal. It is pounded to make sure it has an even thickness and is then dipped in flour, beaten eggs and breadcrumbs. The schnitzel is fried until it is golden. It has a crunchy, tender, crispy texture. Schnitzel is often served with potato salad, french fries or mashed potatoes. In Germany it is a favorite dish often paired with a cold beer or a glass of white wine.

Sauerbraten

Sauerbraten, or sour roast, is a traditional German pot roast made by marinating beef for several days before slowly cooking it until tender. This recipe uses a mixture of dry red wine, red wine vinegar, beef broth, onions, carrots, celery, and whole spices. The long marinating process gives the beef its distinctive tangy flavor. After braising, the cooking liquid is thickened with crushed gingersnap cookies to make a rich, slightly sweet and sour sauce. Sauerbraten is often eaten with red cabbage and spaetzle, a type of German noodle. It is a staple of the German cuisine especially in the colder season.

Doner Kebab

Popular with people, Doner Kebab is commonly eaten on the go. This staple of the German cuisine is a street food. Although originating in Turkey, it is similar to the shawarma. Doner Kebab is made of seasoned lamb, chicken, or beef cooked on a rotating, vertical spit. The meat is carved into thin slices and served in a warm pita with lettuce, tomato, and onion. Popular additions include a fiery, red chili sauce or the tangy, creamy, and refreshing, garlic yogurt sauce.

Labskaus

Labskaus is a hearty traditional dish from Northern Germany consisting of salted meat, usually corned beef or beef brisket, mashed potatoes and onions. It is often served with fried egg(s), pickled herring, pickles, and in some regions, with rye bread. The main ingredients are cooked together in one pot until boiled, and afterwards, mashed into a thick paste. Labskaus has a salty, savory, slightly acidic taste. The dish is traditionally served as a filling breakfast or lunch. Though simple and unrefined in nature, labskaus is still popular amongst Northern German’s as well as tourists.

Rouladen

Rouladen is a German dish consisting of beef slices pounded thin. The filling often includes bacon, onions, pickles, and mustard. It is placed on the beef, which is rolled up and held together with kitchen twine or toothpicks. The rouladen are browned in a pan, then simmered in a gravy made with pan drippings, beef broth, and red wine. The dish is often served with spaetzle and red cabbage. It’s one of Germany’s favorite comfort foods during the colder months.

Spatzle

Spätzle, sometimes spelled spaetzle, is a type of soft egg noodle and part of traditional German cuisine. It is prepared by mixing eggs, flour, milk, salt, and a little nutmeg into a thick batter, then pressing it into simmering water to form small, irregular noodles. Common in Swabia and Bavaria, Spatzle is sometimes fried or boiled, often served as an accompaniment to meat dishes, soups or stews. Spätzle is often flavored with herbs or spices or made with additions like cheese or butter. In some regions it is also prepared in a sweet version with a fruit filling such as cherries or apples and a cinnamon-sugar glaze.