German cuisine
Photo: Alex Kehr from Malibu, United States, CC BY 2.0 via Wikimedia Commons
German cuisine offers many different regional cooking styles and culinary specialities. Both traditional food and drinks and new creations and variations are appreciated.
Since the 1950s, foreign cuisines have increasingly found their way into Germany and have mixed with local dishes. There is hardly a place with gastronomy where Turkish, Greek, Italian or other international restaurants are not represented. Global fast food chains are also widespread, and the trend towards slow food is also gaining ground. Since the beginning of the 21st century, there has also been a trend towards lighter cuisine. Crossover cuisine, or fusion food, is becoming fashionable and vegetarian or vegan dishes are also making their way onto menus.
According to the Michelin Guide and other gastronomy guides, top gastronomy in Germany has reached a high global status. In the 2015 edition, 282 restaurants nationwide were awarded stars, the third most after Japan and France.
UnderstandGerman cuisine has traditionally been affected to a large degree by the (seasonal) availability of certain ingredients and the climate.
Regional cuisinesIn all regions of Germany there is still native cuisine using local produce, rooted in traditional customs. These dishes are often easier to find in rural areas than in the city.
Records
Meat dishesIn all German regions, pork schnitzel with French fries or potato salad is on the menu.
Fish dishesIn restaurants, common sea fish from oceans and elsewhere brought by the international fish trade are offered. Pangasius is on many menus because of its low price.
Vegetarian and meatless dishesWhile you can find meatless or vegetarian dishes on almost every menu, you have to search a little longer for vegan dishes.
Side dishesSauerkraut is white cabbage or pointed cabbage preserved by lactic acid fermentation, which is usually eaten cooked as a side dish to meat dishes.
BreadThe whole world loves white bread, but not so in Germany; here, the breads (Brot) are darker and firmer. There is an incredible variety: well over 300 varieties are baked throughout the country.
Local specialitiesStarting from the north of Germany going south you will find a tremendous variety of food and each region sticks to its origins. The coastal regions are fond of seafood and famous dishes include "Finkenwerder Scholle".
Seasonal specialitiesWhite asparagus (Spargel) floods the restaurants from April to June all over Germany, especially in and around Baden-Baden and the small town of Schwetzingen ("The Asparagus Capital"), near Heidelberg, in an area north…
SnacksThe number of snack carts is increasing in Germany, and meals deviating from the usual snacks are finding more and more followers.de you can find an overview of what is culinary on Germany's streets.
SweetsItalian Gelato is held in high regard in Germany.
BeveragesThere is so much to say about German beer and wine, that Wikivoyage has a separate article on these important elements of German cuisine.
Going outIn traditional beer gardens in Bavaria, you can bring your own food if you buy their drinks. Most places will offer simple meals.
Culinary calendarCulinary delights are often seasonal. Fruit and vegetables are tastier when they are harvested ripe. Meat and fish are also subject to seasonal influences.
Sources and licences
- Guide text adapted from the Wikivoyage article "German cuisine" by its contributors, available under CC BY-SA 4.0. Read on Wikivoyage · Contributors · CC BY-SA 4.0
- Photo: Alex Kehr from Malibu, United States, CC BY 2.0 via Wikimedia Commons