Below is a list of dishes found in

German cuisine The cuisine of Germany () is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbo ...

Famous dishes

Baden-Württemberg

Bavaria

Berlin

Bremen and Lower Saxony

East Prussia

East Prussia, as Germany's easternmost province, was very often influenced by the cuisines of its surrounding neighbours: Russia and Lithuania to the northeast, and Poland to the south. The Russian borscht was adapted to the East Prussian palate, and Polish sausages were frequently found on the dinner table. East Prussia's gastronomy also made extensive use of the abundant products from its dark, remote forests. Honey was often incorporated into recipes, and ''Kopskiekelwein'', a fruit wine made from wild currants, was the favourite regional tipple alongside beer.

Franconia

Frankfurt am Main and Hessen

Hamburg

Mecklenburg-Vorpommern

Palatinate

Rhineland

Saarland

Saxony

Note: The cuisine of the Saxon part of the Ore Mountains is more a relative of the cuisine of Franconia than a relative of the other parts of Saxony. The cuisine of Upper Lusatia also differs from central Saxony and is more related to the (former) cuisines of Lower Silesia and Northern Bohemia.

Saxony-Anhalt

Typical for very traditional dishes from Saxony-Anhalt is the combination of bitter or hearty meat dish with sweet. Sweet pancakes in Green bean soup for example are the cause of many jokes.

Schleswig-Holstein

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, Side dish , Cooked

kale Kale (), or leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head ...

usually served with potatoes and Kasseler or other foods. , - , Kieler Sprotten , KielerSprotten P8290009

, Main course , Smoked Baltic sprats. , - ,

Labskaus Labskaus () is a culinary speciality from northern Germany and in particular from the cities of Bremen, Hamburg, and Lübeck. The main ingredients are salted meat or corned beef, potatoes, and onion. Some recipes put beetroot, pickled gherki ...

, Main course or snack , A dish made from

corned beef Corned beef, or salt beef in some of the Commonwealth of Nations, is Salt-cured meat, salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and sp ...

, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber. , - , , Dithmarscher Mehlbeutel

, Main course , A large flour dumpling served with bacon and a sweet sauce. , - , , , Main course , A stew made of ham, potatoes and vegetables cooked in roux. , - ,

Schwarzsauer ''Schwarzsauer'' is a North German blood soup with various spices cooked in vinegar-water and a sort of black pudding made with vinegar. It is a traditional dish in parts of northern Germany and formerly also in East Prussia East Prussia ; ger ...

, , Soup , A sort of black pudding made with vinegar. , - , , Wiki_Loves_Mett_P1020886

, Main course , Cured pig snouts and trotters that are cooked in vinegar together with several spices. Traditionally served with sauerkraut, erbspüree, and hot mustard.

Silesia

When Silesia was German, the influence of neighboring countries was clear in Silesian cooking;

Polish Polish may refer to: * Anything from or related to Poland, a country in Europe * Polish language * Poles, people from Poland or of Polish descent * Polish chicken *Polish brothers (Mark Polish and Michael Polish, born 1970), American twin screenwr ...

carp and cheeses,

Bohemia Bohemia ( ; cs, Čechy ; ; hsb, Čěska; szl, Czechy) is the westernmost and largest historical region of the Czech Republic. Bohemia can also refer to a wider area consisting of the historical Lands of the Bohemian Crown ruled by the Bohem ...

n goulash, Austrian sausage and Pfefferkuchen (pepper cakes). Schnapps was very commonly drunk with beer in Silesia. There was an old saying that went "Silesia has two principal rivers, ''Schnapps'' and the river Oder". {, class="wikitable sortable" style="width:100%;" , - ! Name ! Image ! Type ! Description , - , , Schläsches Himmelreich

, Main course , A dish of pork belly with dried fruits and cinnamon that literally means, "Silesian Heaven". , - , , Potato_soup_with_Spicy_sausage,_2011

, Soup , A potato soup of the traditional German and Austrian cuisine that has the main ingredient of potatoes. If the consistency is relatively viscous, then it is called a potato stew. , - , , Christmas-goose-(Weihnachtsgans)_1

, Main course , Roasted goose traditionally served with potatoes or Klöße with gravy and vegetables. , - , , Surowe kluski śląskie

, Main course , Silesian potato dumplings. , - , , Schl%C3%A4scher_Str%C3%A4selkucha

, Cake , A flat Silesian cake of fine yeast dough with a topping of crumbles, a crumbly mixture of sugar, fat, and flour. , - , , Makowiec

, Cake , A generic term for various types of cakes, which have in common that they contain poppy seeds or the seeds of blue or gray grapes, either in the dough or in the form of a pad or filling. , - ,

Streuselkuchen Streuselkuchen (; "crumb cake"), also known in English-speaking countries as crumb cake, is a cake made of yeast dough covered with a sweet crumb topping referred to as streusel. The main ingredients for the crumbs are sugar, butter, and flour, ...

, Cake , A German specialty that is traditionally made of a yeast dough and covered with a sweet crumb topping referred to as streusel. , - , , Liegnitzer_Bombe_2,_whole

, Cake , A gingerbread specialty from Liegnitz in Lower Silesia that is a small round cake made of brown gingerbread dough with a fruit and marzipan filling. , - , , Echt Stonsdorfer

, Beverage , A type of herb liqueur, originally made in Staniszów (''Stonsdorf''). , -

Thuringia

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Thuringian sausage Thuringian sausage, or ''Thüringer Bratwurst'' in German is a unique sausage from the German state of Thuringia which has protected geographical indication status under European Union law. History Thuringian sausage has been produced for ...

, Snack , Red to grey, stuffed in a

natural casing Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of co ...

of pig intestine, unlike the white Franconian variety. , - , Thüringer Rostbrätel , Thuringian roast

, Main course , A pork neck steak marinated together with

onions An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

in beer and mustard. , - , Thüringer Klöße , Thueringer Kloesse

, Main course , Dumplings made of raw or cooked potatoes with pan-fried toasted bread inside. , - , , Mutzbratenstand

, Main course or snack , A pound of mutton, roasted on open birchwood fire, served with sauerkraut. , - , Rinderroulade , Rinderroulade-zutaten-02

, Main course , Beef roulades: Spread with mustard and filled with bacon, onions and (in some areas) pickled cucumber. , - , Käsekuchen ,

, Cake , Cheesecake made from quark (cheese) either with or without pie crust (usually shortcrust pastry). , - , , Mandarinen-Schmandkuchen_mit_Kokosstreuseln_001

Mandarinen-Schmandkuchen_mit_Kokosstreuseln_001

, Cake , A sheet cake that consists of yeast dough and a layer of fruit or quark, which in turn is covered by a layer of sour cream, pudding, or porridge. The top layer is a made of cinnamon on the sour cream cake. , - , , Prophetenkuchen

, Cake , A speciality cake from

Altenburg Altenburg () is a city in Thuringia, Germany, located south of Leipzig, west of Dresden and east of Erfurt. It is the capital of the Altenburger Land district and part of a polycentric old-industrial textile and metal production region betw ...

that consists of eggs, sugar, oil, flour, and alcohol (usually rum). , - ,

Zwiebelkuchen Zwiebelkuchen (German for "onion cake") is a savory German onion cake made of steamed onions, diced bacon, cream, and caraway seeds on either a yeast or leavened dough. See also * Flammkuchen Similar Alsatian and South-Western German dish * List ...

, Cake (savoury) , A sheet cake made in Weimar from yeast dough with onions, sour cream, bacon bits and eggs. , -

Westphalia

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Blindhuhn ''Blindhuhn'' (English: "blind chicken"), also called blind hen, Westphalian blind chicken, Lippisches blind chicken or goose feed, is a stew that is part of Westphalian cuisine in Germany. It is a hearty dish is prepared from various beans, pot ...

Westfälisches Blindhuhn mit Mettenden und Schweinespeck-6650

, Stew , A stew of the Westphalian cuisine prepared with beans, vegetables and bacon , - , Kassler , Kassler

, Side dish , The name given to a salted (cured) and slightly smoked cut of pork similar to British gammon. It can be either hotly or coldly smoked. , - ,

Knieperkohl ''Knieperkohl'' is a pickled cabbage dish similar to sauerkraut. It contains not only white cabbage but also collard greens (or leaves of red cabbage) and kale, as well as grape leaf and cherry leaf. ''Knieperkohl'' is considered a representa ...

, Main course , A pickled cabbage dish similar to sauerkraut. It contains not only white cabbage but also collard greens (or leaves of red cabbage) and kale, as well as grape leaf and cherry leaf. , - ,

Pickert A pickert is a flat, fried or baked potato dish from Westphalia, Germany. It can be considered a kind of flattened dumpling or very nourishing pancake. It comes as a round ''Pfannenpickert'' the size of a pan, a rectangular ''Kastenpickert'', or ...

, Main course , Potato pancakes , - ,

Kohlwurst Kohlwurst, Lungenwurst or Lungwurst is a simple, fresh, strongly smoked sausage (''Rohwurst'') made of lights, pork and fat, which is mostly eaten cooked with kale (cabbage) dishes such as '' Knieperkohl''. It is mainly used in Northeast and Nor ...

, Main course , A simple, fresh, strongly smoked sausage (Rohwurst) made of lights, pork and fat, which is mostly eaten cooked with kale (cabbage) dishes. , - ,

Westphalian ham Westphalian ham (German: ''Westfälischer Schinken'') is a ham produced from acorn-fed pigs raised in the forests of Westphalia, Germany. The resulting meat is dry cured and then smoked over a mixture of beechwood and juniper branches. The ham ...

, Snack , A hearty and smoked ham from Westfalen that is very aromatic. , - ,

Möpkenbrot ''Möpkenbrot'', also spelled as ''möppkenbrot'', is a type of cooked German sausage prepared using pork, grain, apples and raisins. Its preparation is similar to that of blood sausage. The main ingredients are bacon, pig masks (consisting of pi ...

, Snack , A kind of blood sausage that contains rye bread, pig-blood, milk, eggs, fat, salt, and pepper. , - ,

Pfefferpotthast Pfefferpotthast () is a traditional German stew. It comes from the cuisine of Westphalia. Preparation In a traditional Pfefferpotthast, beef Searing, seared in lard and sautéed Onion, onions are simmered with spices such as Bay leaf, bay leav ...

, , Main Course , A meat dish consisting of beef, lard, onions, and spices, cooked in a pot; and served with boiled potatoes and salad in the summer, and pickled cucumbers and beetroot in the winter. , - , Rump steak , Rumpsteak

, Main course , Roast beef served with various sides such as

potato wedge Potato wedges are irregular wedge-shaped slices of potato, often large and unpeeled, that are either baked or fried. They are sold at diners and fast food restaurants. They are usually seasoned with a variety of spices, commonly paprika, salt a ...

s and vegetables. , - ,

Pumpernickel Pumpernickel (; ) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). At one time it was ...

, Bread , A hearty bread; it goes black because the sugar in the bread goes to caramel. , - ,

Herrencreme Herrencreme is a German pudding. It is a vanilla pudding mixed with cream, chocolate shavings and a good amount of rum. Typically Herrencreme is a dessert Dessert is a course (food), course that concludes a meal. The course consists of sweet ...

, Dessert , A gentleman's creme that consists of vanilla jelly with cream and rum. , - ,

Spanish fricco Spanish Fricco, also spelled as Spanish frikko, is a stew of Westphalian cuisine in Germany. It is a hearty dish prepared primarily using diced beef, potatoes and onions, typically in a cream soup base prepared using butter and sour cream. Pork and ...

, , Stew , A hearty Westphalian stew prepared primarily using diced beef, potatoes and onions, typically in a cream soup base , - , Stippgrütze , Stippgruetze2c

, Snack , Barley groats cooked in sausage juices (Wurstbrühe), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling. , -

References

{{DEFAULTSORT:German Dishes, List Of * Dishes