Germany Food
Explore Germany Food: Local Food Products & Traditional Dishes
German cuisine reflects the country’s regional diversity and seasonal traditions. Each federal state features local ingredients and preparations shaped by geography, trade, and long-standing customs. While bread, sausages, and cabbage-based dishes are common across the country, regional specialties and protected products highlight local identities.
This guide introduces the most representative food products and traditional dishes found across Germany. It focuses on regional styles, protected designations, and culturally significant meals that visitors are likely to encounter in restaurants, markets, and homes.
Local Food Products in Germany
Germany’s local food products reflect its varied landscapes, from Alpine pastures to river valleys, and centuries of farming, preservation, and regional pride. Many items hold protected status, highlighting traditional methods and strong ties to place.
For official EU definitions and the complete register of protected agricultural products, see the EU Quality Schemes database.
Protected Designation of Origin (PDO)
Allgäuer Bergkäse
Alpine hard cheese from Allgäu, with a rich, nutty flavor and firm texture, made entirely in the region.
Allgäuer Emmentaler
Classic Swiss-style cheese from Allgäu, slightly sweet, aromatic, with characteristic holes.
Altenburger Ziegenkäse
Goat cheese from Altenburg region; tangy, creamy, often served fresh.
Odenwälder Frühstückskäse
Mild breakfast cheese from the Odenwald region, smooth and slightly acidic.
Protected Geographical Indication (PGI)
Hessischer Handkäse
A small sour milk cheese from Hesse, typically marinated in vinegar and caraway, served with onions.
Holsteiner Tilsiter
Semi-soft cheese from Holstein, creamy and mildly tangy, versatile on bread or in cooking.
Nieheimer Käse
Hard, aged cheese from Nieheim, often spiced or coated in oil.
Aachener Printen
Spiced, rectangular gingerbread cookie from Aachen, dense and often glazed or nut-decorated.
Nürnberger Lebkuchen
Famous Nuremberg gingerbread—soft, nut-rich, with minimal flour, sometimes chocolate-coated.
Traditional Dishes in Germany
Germany’s traditional dishes reflect its regional landscapes, seasonal rhythms, and long culinary history. From Alpine stews to northern fish plates, these meals are rooted in local ingredients, rural traditions, and centuries of cultural exchange.
For broader information on German food culture, traditional dishes, and national research, visit the Federal Centre for Nutrition.
Appetizers & Starters
Bavarian cheese spread
Obatzda
A blend of Camembert, butter, paprika, onions; commonly served with pretzels or bread and enjoyed at beer gardens, especially in Bavaria.
Bavarian sausage salad
Bayerischer Wurstsalat
Thinly sliced sausages mixed with pickles, onions, vinegar & oil; a tangy pub snack popular in southern Germany.
Pretzels
Brezeln
Soft, salted yeast knots from southern Germany; eaten warm as a starter or with cheese.
Sausage & meat boards
Wurstplatte
Local cold cuts like leberwurst, Black Forest ham, with cheeses and pickles; typical at gatherings.
Soups
Potato soup
Kartoffelsuppe
Creamy soup of potatoes, carrots, celery, often garnished with bacon and spring onion; common across Germany.
Goulash soup
Gulaschsuppe
Paprika-seasoned beef and potato broth; a heartier, lighter cousin to goulash.
Lentil soup
Linsensuppe
Rich lentil and vegetable stew, often with sausage; traditional in all seasons.
Liver dumpling soup
Leberknödelsuppe
Broth with spiced liver meatballs; a comforting starter often in Bavaria.
Main Dishes
Schnitzel
Breaded and pan-fried veal or pork cutlet, commonly served with lemon. While originating in Vienna, it is widely enjoyed in Germany in various forms.
German meat patties
Frikadellen
Pan‑fried minced beef/pork patties; served hot with potatoes or cold on bread.
Beef rolls
Rouladen
Beef rolls stuffed with bacon, onions, pickles; braised until tender with gravy on top.
Lentils with noodles
Linsen mit Spätzle
Swabian lentils cooked with egg noodles (Spätzle) and sausage; comfort food from Baden‑Württemberg.
Cheesy noodles
Käsespätzle
Cheesy egg noodles baked with Emmental or Bergkäse, topped with fried onions; a creamy dish from Swabia/Bavaria.
Roast pork
Schweinebraten
Crispy-skinned pork shoulder or loin roasted and served with sauerkraut or cabbage and dumplings.
Side Dishes
Potato salad
Kartoffelsalat
Warm or cold versions; Bavarian style uses broth, vinegar, oil; pancetta or bacon often added.
Soft egg noodles
Spätzle
Eggy soft dumplings served with gravy, cheese, or as accompaniment to stews .
Braised red cabbage
Rotkohl
Sweet-sour cabbage cooked with apple and bacon; classic alongside roast meats.
Onion cake
Zwiebelkuchen
Savory tart of onions, bacon, cream, caraway on dough; traditional at wine festivals in autumn.
Desserts
Bee-sting cake
Bienenstich
Sweet yeast dough topped with caramelized almonds and filled with custard or cream; named after a 15th‑century legend.
Yeast dumpling with plum filling
Germknödel
Steamed yeast dumpling filled with spiced plum jam, served with butter, poppy seeds, optionally cream; Alpine favorite.
Apple Strudel
Apfelstrudel
Thin apple tart or cake, cinnamon‑spiced; found across Germany, especially in the south.
Butter cake
Butterkuchen
Sheet cake with butter and sugar topping; a common bake for afternoon coffee (“Kaffee und Kuchen”).
FAQs About Germany Food
What is Germany’s famous food?
Germany is famous for dishes like Wiener Schnitzel, Bratwurst, Pretzels (Brezeln), and Sauerkraut. These traditional foods are widely available across the country and reflect Germany’s regional diversity and hearty culinary style.
What dish is considered Germany’s national food?
While there is no official national dish, Sauerbraten—a marinated roast often served with red cabbage and dumplings—is widely regarded as a national classic in Germany, especially in Rhineland and Franconia. You can explore more regional specialties and culinary traditions on the German National Tourist Board website.
What are five traditional foods?
Five traditional German foods include:
- Wiener Schnitzel – breaded veal or pork cutlet
- Bratwurst – grilled pork sausage
- Sauerkraut – fermented cabbage side dish
- Käsespätzle – cheesy egg noodles from Swabia
- Apfelstrudel – spiced apple-filled pastry
What is the typical German lunch?
A typical German lunch (Mittagessen) is the main meal of the day and often includes a warm dish such as sausages with potatoes, meat with gravy, or a seasonal stew, accompanied by vegetables or bread. It is usually eaten between noon and 2 p.m.
Is German food vegetarian-friendly?
While traditional German cuisine features a lot of meat, vegetarian options are widely available. Dishes like Käsespätzle, potato pancakes (Reibekuchen), and vegetable soups are common, and many restaurants now offer plant-based variations of classic meals.
What are traditional German breakfast foods?
A typical German breakfast includes fresh bread rolls, cold cuts, cheese, boiled eggs, and jam, often accompanied by coffee or tea. In some regions, muesli or yogurt with fruit is also popular.
Where can I try authentic German food?
Authentic German food can be found at family-run Gasthäuser, beer gardens, regional markets, and festivals like Oktoberfest. Look for places serving local specialties tied to the region you’re visiting.
What dessert is most associated with Germany?
Apfelstrudel (apple strudel) is one of the most beloved German desserts. Other popular sweets include Black Forest cake (Schwarzwälder Kirschtorte) and Bienenstich, a yeast cake with custard and caramelized almonds.
Is street food common in Germany?
Yes, Germany has a vibrant street food scene. Popular items include Currywurst, Bratwurst in a roll, and Döner kebab, which is especially popular in cities like Berlin. Many weekly markets also offer regional snacks and baked goods.