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Top Ten German Foods

Rudi’s Pick For Top Ten German Foods

Each region of Germany has its own specialty dishes and variations of typical German cuisine. Here are our top ten traditional German foods to try.

German food is rich, substantial and delicious, with each region having its own specialty dishes and traditional cuisine.Guten Appetit!

Top Ten German FoodsApfelstrudel

Apfelstrudel (apple strudel) is a delicious pastry filled with apples flavored with sugar, cinnamon, raisins and breadcrumbs – and has been popular since the 18th century. The delicate flakey pastry is made from an elastic dough, which is kneaded and stretched until it’s as thin as phyllo pastry. The pastry is wrapped round and round the filling building up many layers, and then baked. It’s served warm in slices sprinkled with powdered or icing sugar.


A steaming bowl of eintopf  will warm you up on a cold day. The name of this traditional German stew literally means ‘one pot’ and refers to the way of cooking rather than a specific recipe. However, most recipes contain the same basic ingredients: a broth, some vegetables, potatoes or pulses and then some meat (commonly pork, beef or chicken) or sometimes fish. There are regional specialties, for example,lumpen und fleeh (which means ‘rags and fleas’) in the Kassel area, which is similar to Irish stew.


Spatzle, noodles made from wheat flour and egg, are popular especially in the South. They’re often served topped with cheese (kasepatzle) – rather like macaroni cheese – and sometimes with roasted onions as well. They can be served boiling hot, straight from the pan – so be careful!


These are shallow pan-fried pancakes made from grated or ground potatoes mixed with flour, egg, onion and seasoning. You can enjoy them either salty as a side dish to a main course of meat or fish, or sweet with apple sauce, blueberries, sugar and cinnamon. Look out for them in outdoor markets in the winter.

Rote grutze

This red fruit pudding is a popular dessert in the North. It’s made from black and red currants, raspberries and sometimes strawberries or cherries, which are cooked in their juice and thickened with a little cornstarch or cornflour. It’s served with cream, vanilla sauce or milk.


Germans love their meat – andsauerbraten (meaning ‘sour’ or ‘pickled’ roast) is a pot roast that’s regarded as one of the country’s national dishes. It can be made from many different meats (originally horse), which are marinated in wine, vinegar, spices, herbs and seasoning for up to 10 days. Schweinenbraten is a delicious roast pork dish, usually served with braised cabbage orsauerkraut and dumplings (knoedel), and washed down with a pilsner beer.


Brezel are soft, white pretzels, made from flour water and yeast and sprinkled with salt (and sometimes different seeds), and great to eat as a side dish or snack – or with a beer. They’re in every bakery and on street stands, sold plain, sliced and buttered (butterbrezel) or with slices of cold meats or cheese.

Schwarzwalder Kirschtorte

You’ll find lots of cakes and tarts to tempt you in Germany, commonly made with fresh fruit. Few can resist a huge slice or two of the most famous of them all: the delicious schwarzwalder kirschtorte – Black Forest cherry cake. The cake is named afterschwarzwalder kirschwasser, which is a liqueur distilled from tart cherries. Alternating layers of rich chocolate cake, cherries and whipped cream are topped off with more cream, maraschino cherries and chocolate shavings.


A schnitzel is a thin, boneless cutlet of meat, which is coated in breadcrumbs and often served with a slice of lemon. You can choose aWeiner schnitzel, which is made of veal, or a schnitzel Wiener made of pork. If you order a Hamburg-styleschnitzel, it will arrive with a fried egg on top; while a Holsten-styleschnitzel will come with an egg, anchovies and capers.


There are more than 1500 different types of wurst (sausage) made in Germany and you’ll find street stalls selling them everywhere. The most popular include bratwurst (fried sausage) made of ground pork and spices, Weiner (Viennese), which is smoked and then boiled, and blutwurst and schwarzwurst, which are both blood sausages. Look out for regional specialities like Berlin’s currywurst (sausage with curried ketchup on the top), Bavaria’s weisswurst, a white sausage that you peel before eating with sweet mustard, and Nuremberg’s grilled rostbratwurst, served with fermented shredded cabbage known as sauerkraut.i

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