Germany’s rich culinary tradition offers far more than just sausages and beer. From hearty regional specialties to sweet treats steeped in history, the country’s diverse flavors reflect its vibrant culture and varied landscapes. In this post, we’ll explore 15 delicious foods to try in Germany, dishes that capture the essence of German cooking and are sure to delight your taste buds whether you’re traveling through the country or simply looking to bring a taste of Germany to your kitchen.
Curry Wurst
In Berlin, you’ll find curry wurst everywhere. It’s a staple street food and fast-food option – very popular with tourists. It’s one of the easiest meals to just grab on the go. It’s a bratwurst that’s been grilled and served with fries and curry ketchup, along with a little extra curry powder dusted over the top. Once you try it, you might understand better why a hot dog with curry ketchup has become a national dish.
Käsespätzle
Spaetzle is homemade German pasta that’s warm, cheesy, and gooey. It’s Germany’s famous dumplings, made with flour and water. While German supermarkets sell it already made, restaurants will likely make it by hand, which is really the way to try it. Depending on the recipe, multiple types of German cheeses can be added to the mix. It is topped with fried onions and cooked into the oven so that it comes out golden and delicious.
Schnitzel
Schnitzel is a dish you’ve heard about plenty outside of Germany. Pork (or chicken) is tenderized until flat, covered in breadcrumbs, and fried until golden. While you can order a Schnitzel in many restaurants across the world, there’s nothing like a traditional German Schnitzel. These can be served with a number of sides, but it’s almost always potatoes. If you find a restaurant that serves Schnitzel and Käsespätzle together, it is highly recommended that you jump on that.
Bratwurst
This crispy, crackling sausage is a German staple. You don’t have to go to a restaurant for this one, because this tasty meal is often street food that you can find at a food truck or stand. For the ultimate local experience, order a Bratwurst with Pommes (fries) and a tall beer.
Sauerbraten
Widely regarded as the national dish of Germany, Sauerbraten can be found at most German restaurants. It is a roasted meat dish made of heavily marinated beef, venison, lamb, mutton, or pork. Marinated for three to ten days in spices and wine or vinegar, this is a very flavorful, rich dish. As with almost all German foods, it pairs perfectly with a cold beer. It also goes very well with Kartoffelpuffer, which we will look at next.
Kartoffelpuffer
This interesting dish proves that potatoes really are the most versatile vegetable out there. Kartoffelpuffer is a potato pancake made predominantly from grated potato. Then, since these can be made into a sweet or savory dish, the binding agents and flavorants differ quite a bit. You might find some Kartoffelpuffer with onion and grated garlic and egg and flour used to bind it. You could also come across Kartoffelpuffer with applesauce used to bind it, along with flour or matzo meal.
Bretzel
As previously mentioned, Brotzeit is an important part of German food culture. Bretzels are generally bought to be used in that wonderful meal, along with meats and cheeses. But if you don’t want to buy all of the accompanying bits, don’t fret. As this is such a popular food in Germany, completed ‘sandwiches’ are available at bakeries, cafes, and train terminal stalls. For an authentic German ‘sandwich’, choose a Bretzel with Emmental cheese and ham or salami.
Döner Kebab
Originally from Turkey, this meal has been firmly adopted by Germany. The Doner Kebab is the cousin of the Shawarma. Each place makes its own variations, but there are a few basics. Slow-cooked lamb or beef is shaved into thin slices and layered with various vegetables and sauces onto a thin pita bread, which is sometimes rolled up like a wrap. This is a quick, affordable, and very tasty meal to get while on the move.
Kartoffelklöße (German Potato Dumplings)
Klöße or Knödel is regularly served aside your main dish whatever you order in Germany. You’ll find potato dumplings in northern Germany and similar bread dumplings in the south, though that’s not always true. These spherical potato dumplings can be made in a variety of different ways, but they consist of starchy cooked and raw potatoes, extra potato starch or flour. They act as a perfect soaker upper for any sauce that’s in your dish.
Schweinehaxe (Pork Knuckle)
Crispy Pork Knuckle is known in Germany and Austria as Schweinehaxe. I can’t help but think about Oktoberfest when I see a crispy pork knuckle. At the annual celebration in Germany, these knuckles are being slow roasted on a spit by the hundreds. It’s the long-awaited meal you eat in between drinking a few liters worth of beer. It is especially popular in Bavaria but can be found throughout Germany and into neighboring countries.
Spaghettieis
This sweet treat is rather special. In German summers, you will see ice cream parlors spilling over onto the sidewalks. One of the most popular and unique offerings at these wonderful ice cream parlors is Spaghettieis. The traditional version of this is made with vanilla ice cream, squeezed through, you guessed it, a spaghetti maker. The ice cream sits on top of whipped cream and is topped with strawberry sauce and white chocolate shavings. The appearance closely resembles the classic spaghetti bolognese.
Apfelstrudel
While technically originating in Austria, this dessert has long been a popular food in Germany. There are bakeries scattered throughout Germany, with some being found in almost every train terminal. So you can easily enjoy one of these delights if you’re on the move. Apfelstrudel has a flaky crust and is filled with soft apple, cinnamon, rum-soaked raisins, and finely chopped almonds. It is absolutely delicious, especially if warmed up and served with whipped cream or vanilla ice cream.
Laura Lynch, creator and writer of Savored Journeys, is an avid world traveler, certified wine expert, and international food specialist. She has written about travel and food for over 20 years and has visited over 75 countries. Her work has been published in numerous guidebooks, websites, and magazines.