A common theme links the best German food: most of it hails from centuries-old cooking traditions. With a focus on meat, bread, potatoes, and seasonal vegetables, the traditional cuisine of Germany reflects the nation’s agricultural heritage, as farmers needed substantial meals to carry out their work.
In modern times, the best German food continues to garner fame for its heartiness and nourishing qualities. This is just as crucial for travelers who are exploring the country’s forests, valleys, and castles as it was for the agricultural laborers.
Furthermore, cities are awash with beer houses or beer gardens where classic German dishes complement local ales and brews.
The same kinds of traditional dishes crop up across the different regions. However, as you travel to the top places in Germany, you’ll note that the exact German recipes deviate based on local preferences.
The Best German Food To Try
German gastronomy orbits around comfort, sustenance, and excellent taste – followed by delectable desserts.
As there’s more to German food than what you find at festive markets, here’s a brief overview of the best German food you should eat on vacation. Guten Appetit!
1. Eintopf
Eintopf literally means One Pot and refers to a traditional German stew. This kind of dish is prevalent in many European countries with its origins coming from a means of using up surplus ingredients so as not to waste them.
As such, there is no strict recipe for Eintopf. It will usually include a selection of vegetables, legumes, and meats plus a generous supply of potatoes. Families tend to pass down their own recipes and chefs will experiment with what’s in season.
Each region of Germany puts its own spin on Eintopf. Snirtjebraten-Eintopf is a meat-heavy version favored in Northern Germany.
Soljanka-Eintopf appears in East Germany, with smoked meats and a tomato-based broth inspired by Eastern European cooking trends. Moselfrankischer Weintopf is typical of the Mosel region and includes local wine.
2. Bratwurst
Dating back to the early 14th century, Bratwurst is one of the most popular types of German sausage. It’s usually made from pork. However, beef and veal variations also exist, and spices vary across the regions of Germany.
Typically, a combination of ginger, garlic, paprika, sage, cumin, nutmeg, caraway, and coriander is used to season the meat. Without the seasoning, Bratwurst is a fairly mild meat.
This sausage is commonly consumed at German Christmas markets in a roll of bread and topped with onions, mustard, and ketchup. However, Bratwurst is also served on a plate, often with a side of Sauerkraut and Brot (German bread).
Bratwurst is thought to have originated from the Franconian city of Nuremberg, but other cities beg to differ. It’s particularly common throughout the wider state of Bavaria.
3. Sauerkraut
Translating to Sour Cabbage, Sauerkraut is a quintessential German side dish, which is rarely skipped from the dinner table. It comprises fermented cabbage leaves and has a tangy taste that pairs perfectly with sausages and other pork dishes.
Sauerkraut likely did not originate on German soil. It is believed to have been consumed in ancient China and Greece and introduced to Germany during the 16th century.
As a fermented food, Sauerkraut is associated with countless health benefits including aiding digestion and gut health, regulating the immune system, and warding off inflammation. It’s also packed with probiotics and vitamin C.
4. Spätzle
Spatzle is a quintessentially German comfort food, which sits somewhere between egg noodles and soft dumplings. It’s made from a simple mixture of flour, eggs, water, milk, and salt, which produces a chewy texture and a buttery taste. Nutmeg, cheese, or other herbs are sometimes added to the batter.
The name Spatzle means Little Sparrows in the Swabian dialect. This is likely due to the shape the noodles form. Spatzle is usually served as a side dish, along with Eintopf, Rouladen, Sauerbraten, and other similar main courses.
Kasespatzle sees the basic Spatzle recipe layered with cheese and topped with melted onions. This popular dish works as a full meal, especially for vegetarians, who aren’t likely to find a great variety of meat-free options featured on authentic German food menus.
5. Weisswurst
Weisswurst is a type of white sausage from Bavaria made of veal, pork, lemon zest, and spices, such as ginger and cardamom. As Weisswurst is heated over hot water rather than being grilled or barbecued as is the norm, it retains its whiteness.
This sausage was invented before the advent of refrigerators. Therefore, it was customary to eat Weisswurst immediately – and never any later than noon. These days, the Bavarian sausage remains a popular choice for breakfast and is served with sweet mustard and pretzels.
It’s also found at beer halls in Bavarian cities and plays a starring role during what is probably the most famous of all fall festivals in Europe: the Oktoberfest celebrations – one of the best times to visit Germany for traditional culture.
Munich and other Bavarian cities are so proud of their Weisswurst that it’s considered almost ritualistic to try one.
6. Rouladen
Rouladen is the classic German food eaten on Sundays as part of a family gathering. A joint of beef is cut into thin strips that are then wrapped around a filling of pork, onions, pickles, and mustard. This roll is then slow-cooked for up to two hours in a rich gravy sauce.
Spatzle, potato dumplings, braised red cabbage, or boiled potatoes are the usual accompaniments to Rouladen. Regional variations of the recipe include pork or veal to replace the beef casing.
This traditional German dish became popular in the 19th and 20th centuries. It’s thought to have been invented as the easiest way to make a cut of meat go a long way, or perhaps as a means of improving the taste of lower-quality meat.
7. Sauerbraten
The national dish of Germany, Sauerbraten is a German pot roast where the meat used is marinated in a vinegar-based sauce with spices for a couple of days before being slow-cooked. This process results in a tangy flavor while the cooking method makes the meat extremely tender.
In addition to the meat, a typical Sauerbraten uses red wine, onions, carrots, celery, bay leaves, and cloves. This red wine gravy is thickened with flour or sometimes with crumbled gingersnaps for a more complex taste.
Sauerbraten dates back to medieval times in Germany. It may have traveled over from Ancient Rome where similar methods of preserving meat with vinegar were commonplace. As with all the best German food, each region adds a twist to its Sauerbraten recipe.
8. Schnitzel
A staple of Austrian cuisine as well, Schnitzel is the name given to cutlets of meat fried in breadcrumbs. The popular pork Schnitzel is known as Schweineschnitzel while its Austrian counterpart, Wiener Schnitzel, is typically made from veal.
This cooking method stems from the Byzantine Empire and was particularly popular in European countries during the Middle Ages.
Schnitzel may also be prepared using chicken, which is slightly lighter than the pork version. There are more elaborate recipes available in Germany, such as Jagerschnitzel where the meat cutlet is topped with a creamy mushroom sauce.
Schnitzel Holstein is a cherished German food in the north of the country where the meat is topped with a fried egg and anchovies.
In most cases, a good Schnitzel is served with lemon wedges, boiled potatoes, and salad. It can also come with french fries as a side.
9. Döner Kebab
It may surprise you to hear that the modern Doner Kebab – that beloved late-night snack most commonly tied to Türkiye – is believed to have originated on the streets of Berlin.
Of course, the concept of seasoned and spiced meat has its roots in the Ottoman Empire where thinly sliced strips were first cooked horizontally on skewers. This later evolved into the vertical rotisserie method, which is now the hallmark of commercial streets around the world.
The advent of Doner Kebab as a sandwich is attributed to a Turkish immigrant and restaurateur who moved to Berlin during the 1970s.
When Kadir Nurman started serving Doner meat with salad and dressing on flatbread, he caused a sensation, which was swiftly duplicated by other vendors in Germany and beyond. Thus, Doner Kebab as we know it, was born.
Doner Kebab has a presence in all major cities in the country and technically counts as eating authentic German street food.
10. Kartoffelsalat
Kartoffelsalat is the name given to a German potato salad. As with most recipes, the dish comes with significant regional differences, depending on where you’ll try it throughout Germany.
However, this famous salad always includes waxy boiled potatoes and either a vinaigrette-based or mayonnaise-based dressing. This is usually added to the potatoes while they are still warm to imbue the flavors.
Particularly in Southern Germany, Kartoffelsalat is a beloved side dish that accompanies many meals. It’s usually flavored with bacon, fresh parsley, and chives.
Other regions tend to garnish with smoked sausage meat or radishes. Plant-based ingredients and other salad items may also be added. This is one of the easiest German dishes to recreate at home with ingredients of your own choosing.
Kartoffelsalat pops up at celebratory barbecues and special occasions as well as at mealtimes. If you make it at home, you can batch-prepare a potato salad and enjoy it for several days on the trot.
11. Himmel und Erde
Translating to Heaven and Earth, Himmel und Erde is a satisfying dish of creamy mashed potato, stewed apples, and a side of sausage. The name derives from the historical terms Earth Apples for potatoes and Sky Apples for the fruit.
The sausage would have historically been blood sausage, but Bratwurst and other cuts of pork have become more commonplace over time.
An alternative type of meat may be used in place of sausage, while the apples selected are on the tangy side to bring out a contrast in the flavors. The plate is usually garnished with caramelized onions.
Himmel und Erde was introduced to the traditional German food landscape in the 18th century. As with many other popular dishes in Germany, it was associated with peasants and agriculturalists due to the main ingredients. It’s particularly common in the Rhineland and Lower Saxony.
12. Maultaschen
Not dissimilar to ravioli, Maultaschen are doughy, stuffed dumplings from the Swabian state of Baden-Wurttemberg. The name is a compound word that comes from the words Maul (mouth) and Tasche (bag). They may be filled with meat, bread crumbs, onions, herbs, and vegetables, such as spinach and mushrooms.
In a similar vein to stews, Maultaschen was developed as a solution for using up leftover meat and other ingredients that would usually be found in the kitchen.
There is also a curious myth that suggests Maultaschen was invented by monks at a monastery in Swabia. It’s said that the monks invented Maultaschen as a way to secretly eat meat during Lent. The best way to get to the bottom of the story is by chatting with local guides and food experts for their insight.
13. Brezeln
Brezeln (or, pretzels) are among the most successful bakery exports from Germany. This iconic knotted bread appears all over the continent – and beyond – in a multitude of different forms.
The classic bread Brezel has a chewy crust, almost like a shell, and a fluffy interior. This contrast is achieved by dipping the bread in lye ahead of baking. Coarse salt is sprinkled on the Brezel before being served. In some cases, you’ll find sugar and cinnamon in its place.
Brezeln were traditionally twisted by hand and this practice remains in old-school bakeries. Pretzels may be eaten at any time of day and are usually consumed as a snack or breakfast item. They also taste fantastic with a cold beer on a hot day.
14. Leberkäse
The meaning of Leberkase is deceiving. The German word literally translates into Liver Cheese. However, this typical German dish contains neither.
Leberkase is a meatloaf where ground, spiced meat (usually pork or beef) is emulsified with onions, salt, and spices. It’s then baked in a loaf pan, resulting in a firm texture and a golden-brown crust.
Leberkase is associated with Bavaria where it originated in the royal kitchen of the House of Wittelsbach. Liver may have once been used in place of ground meat and the presence of Kase (cheese) most likely refers to the texture of the meatloaf.
Once cooked, Leberkase is sliced and served in a white bread roll or eaten as a main course with side dishes of Sauerkraut and Kartoffelsalat. In some regions, the flavor is enhanced with chopped chilis or other vegetables.
15. Schwarzwälder Kirschtorte
No list of the best German food can skip dessert. Black Forest Cake – or Black Forest Gateau – is as decadent a pudding as you’ll find on the continent.
Schwarzwalder Kirschtorte comprises soft layers of chocolate sponge cake, whipped cream, sour cherries, and chocolate shavings.
A splash of Kirsch (cherry schnapps) adds a tang to the taste and balances out the other flavors, while maraschino cherries sometimes replace sour cherries as the cake’s topping, for more color.
As the name indicates, Schwarzwalder Kirschtorte comes from the Black Forest of Germany. It’s a relatively young addition to the German food landscape, dating to the early 20th century. Yet, it took less than two decades to become a staple of the dinner table.
Black Forest Cake is widely available in restaurants and bakeries throughout Germany – and worldwide.
16. Pfeffernüsse
Pfeffernusse, meaning Pepper Nuts, is a traditional German confectionery eaten at Christmas. These are little spiced biscuits flavored with cinnamon, nutmeg, cloves, and nuts. Honey or brown sugar is used to add sweetness while white pepper adds the kick that gives the cookies their name.
As they are leavened with baking soda or yeast, Pfeffernusse comes out of the oven with a soft and chewy interior and a satisfyingly firm casing.
These festive biscuits were conceived during the 16th century and were originally handed out to children on Saint Nicholas Day. Nowadays, they are eaten, shared, and gifted throughout the month of December.
If you are planning a festive odyssey of Germany’s Christmas markets, a box of Pfeffernusse is the ideal souvenir to pick up for loved ones back home.
17. Dresden Stollen
Also known as Christstollen, Dresden Stollen is a traditional German Christmas sweet bread cake stuffed with nuts, raisins, and dried fruits.
As its name indicates, this type of Stollen originates from the city of Dresden in Saxony. It burst onto the scene in the 15th century and went on to become one of Germany’s most famous baked goods over the holiday season.
Dresden Stollen has a dense texture and is usually spiced with cinnamon and cardamom. Rum or brandy may be used to add extra flavor and bakers are heavy-handed with their application of butter – which is ironic as the original recipe was made without this ingredient.
Once baked, Dresden Stollen is dusted with powdered sugar to create a festive finish. These days, only registered Stollen bakers in Dresden are permitted to bear the Dresdner Christstollen seal as a guarantee of authenticity.
18. Apfelstrudel
Apfelstrudel is another popular dessert in Germany although it technically belongs to Austria who pioneered the pudding. Even today, Apfelstrudel is one of the best desserts to try in Vienna.
The pastry used for apple strudel is exceptionally thin, and stuffed with spiced apples, raisins, nuts, cinnamon, and sugar. The raisins are often soaked in brandy ahead of preparation. Apfelstrudel can be served with whipped cream, ice cream, or vanilla sauce.
The origins of Apfelstrudel start with the Ottoman Empire, as the Ottomans were the ones to bring baklava to Europe. This type of thin pastry took off under the Austro-Hungarian Empire in the bakeries of Vienna.
Its popularity swiftly traveled to Germany where the dish has become widespread and especially prevalent in Bavaria.
Taste The Best German Food With JayWay
Now that you know which German dishes and desserts to try, it’s time to start planning your next culinary European adventure. But, although tasting the local cuisine is a valid reason to travel in its own right, it doesn’t have to be only about the food, does it?
Our expert trip planners can craft the perfect Germany itinerary for you. It can be a family adventure across Germany, a quest to unveil Central Europe’s Jewish past or Second World War remnants, or even a journey to get acquainted with the best UNESCO sites in Germany, Austria, and Switzerland.
No matter your interests and travel style, here at JayWay, we can come up with an itinerary you’ll cherish for years to come, sprinkled with authentic experiences, unique activities led by passionate locals, and of course, the best German food at restaurants recommended by our expert local teams, all natives of or residents in the European cities we’re offering.
We don’t just sell destinations, we live in them and that’s what makes JayWay the best way to travel to Europe.
Born and raised in Athens, Maria’s passionate about travel and storytelling, a combination that makes her ideal for her role as our content manager.
You left out rotkohl, very common throughout Germany.
That’s more of a side dish., Delicious when done well though!
What is the German version of escargot.
When in Germany look out for “Weinberg schnecken” – literally ‘vineyard snails’. Sold at beer and wine festivals as well as on some restaurant menus. Often served in the Baden wine growing region of Germany, especially in a soup, “Schneckensuppe”
You didn’t mention knodel .it was one of my favorite when I was in Germany. Hope I spelled it right . It is potatoe balls with gravy over them usually alongside schnitzel..
That’s the correct spelling Elizabeth. They do make a great accompaniment!