What to Eat in Germany: 15 Typical German Foods to Try

Figuring out what to eat in Germany is harder than it sounds. Before my trip, I learned that Germany makes well over a thousand kinds of sausage and still has roughly 1,400 breweries. I quickly realized I did not have enough time or tummy space for all of it.

So I narrowed it down. This guide covers 15 typical German foods and traditional dishes worth ordering, plus the staple foods Germans eat every day, desserts, drinks, and what a normal day of German meals looks like from breakfast to Abendbrot.

German food is hearty, comforting and a lot more regional than most people expect. Think pork, potatoes, cabbage, bread and sausage, often with a sweet-and-sour twist from apples, vinegar or mustard. You’ll also find döner, currywurst and other street foods that show off modern, multicultural Germany.

The dishes most visitors try first are bratwurst, schnitzel, currywurst, döner, Käsespätzle, pretzels and sauerbraten, the dish most often called Germany’s national dish.

If you’re planning a trip to Germany and want to eat your way through it, these are my picks for the best foods to try in Germany. The five with a star are the ones I’d order first.

Typical German Foods at a Glance

Short on time? Here’s the whole list in one place.

What Is the National Dish of Germany?

Germany doesn’t have one official national dish. If you ask around, most people will say sauerbraten, the vinegar-marinated pot roast at number one on this list. Bratwurst, schnitzel and currywurst are strong contenders too, and they’re more likely to be what you actually eat on any given day. Think of sauerbraten as the sit-down classic and currywurst or döner as the everyday favorites.

1. Sauerbraten: Germany’s Unofficial National Dish

Germany doesn’t have an official national dish, but sauerbraten is the one people name most often. The beef marinates for days in a mix of vinegar, water and vegetables before it’s slow-cooked, and that’s what makes it so tender and tangy.

The marinade usually includes onions, carrots, cloves, peppercorns and bay leaves. Some cooks stir crushed gingersnaps into the gravy for a touch of sweetness. It’s traditionally served with potato dumplings (Kartoffelklöße) or Spätzle and red cabbage, and recipes change from region to region. Rheinischer Sauerbraten, from the Rhineland, is one of the best-known versions.

Beer is the traditional pairing, though a light red like Spätburgunder works too. You’ll find sauerbraten at traditional restaurants (Gasthäuser) all over the country.

2. Schnitzel: The Art of the Perfect Cutlet

Schnitzel is one of the most popular dishes on German menus, with regional twists everywhere. The famous Wiener Schnitzel comes from Austria, but German kitchens have made it their own.

The meat is pounded thin, breaded and fried in butter or oil until golden and crisp. A true Wiener Schnitzel is always veal. In Germany you’ll often see pork instead, sometimes labeled “Schnitzel Wiener Art” (Vienna style), and chicken versions are common too.

Look for Jägerschnitzel with mushroom sauce, Rahmschnitzel with cream sauce, or Holsteiner Schnitzel topped with a fried egg and capers. One heads-up for eastern Germany: a “Jägerschnitzel” there can mean breaded Jagdwurst (a sausage) with pasta and tomato sauce, a GDR-era classic Germans still argue about. Add a squeeze of lemon and order it with potato salad or fries.

3. Kartoffelsuppe: Comfort in a Bowl

Looking for authentic German comfort food? Kartoffelsuppe is the answer. This traditional potato soup has warmed German homes for generations, combining simple ingredients into something truly special.

At its heart, Kartoffelsuppe celebrates the humble potato, transformed through careful cooking with fresh leeks, sweet carrots, and aromatic celery. A blend of fresh herbs – fragrant thyme and bright parsley – adds depth to every spoonful. Some versions include cream for extra richness, while others stick to a clear, flavorful broth.

Most places will serve your Kartoffelsuppe with crusty German bread and a sprinkle of crispy bacon on top.

4. Bratwurst: Germany’s Famous Grilled Sausage

Bratwurst is the sausage most people picture when they think of German food, and you’ll find it everywhere from street stalls to fancy restaurants. It’s really a whole family of sausages. Nuremberg (in Franconia) and Thuringia both have centuries of history with it, and both have EU-protected regional versions.

Most bratwurst is made from pork or veal and seasoned with things like nutmeg, caraway and marjoram. The classic way to eat it is grilled and tucked into a bread roll with mustard. In a restaurant it usually comes with sauerkraut or potato salad.

Nürnberger Rostbratwürste are small and thin, about the length of your finger. They’re often served three at a time in a roll (“drei im Weggla”) or in sets on a plate, and only sausages made in Nuremberg can use the name. Thüringer Rostbratwurst is longer and is grilled at markets across Thuringia.

I recommend a place to try Bratwurst in my one day itinerary for Nuremberg.

5. Rotkohl: The Sweet and Tangy Side Dish

Rotkohl, Germany’s beloved red cabbage dish, brings vibrant color and complex flavors to any German meal. This slow-cooked sensation transforms simple ingredients into a masterpiece of sweet and tangy tastes that perfectly complement hearty German mains.

The magic happens when thinly sliced red cabbage meets crisp grated apples, sautéed onions, and a careful blend of spices. Whole cloves and bay leaves infuse the dish with warmth, while a balance of vinegar and sugar creates that distinctive sweet-sour profile that Germans love.

Whether paired with Sauerbraten, Schweinebraten, or any other German main dish, Rotkohl adds that perfect touch of tradition to your plate.

6. Currywurst: Berlin’s Street Food Sensation

Currywurst was born in post-war Berlin. The story goes that Herta Heuwer mixed ketchup, curry powder and other seasonings into a sauce for grilled sausage in 1949, and Berlin never looked back. It’s now one of Germany’s most popular street foods.

A proper Currywurst is a grilled or fried sausage, usually pork, sliced into bite-sized pieces, covered in the sauce and dusted with more curry powder. Order it “mit Pommes” (with fries) and eat it standing up at an Imbiss, the way locals do. Look for stands that make their own sauce.

Berlin has two famous camps. Konnopke’s Imbiß, under the U-Bahn tracks in Prenzlauer Berg, is the classic East Berlin pick, and Curry 36 in Kreuzberg is a well-known West Berlin stop.

7. Eintopf: The Ultimate German Comfort Stew

Eintopf, which literally means “one pot,” represents German cooking at its most comforting. This hearty stew embodies the practical wisdom of traditional German kitchens, where simple ingredients combine to create something truly satisfying.

Every proper Eintopf starts with a rich broth base, filled with seasonal vegetables and your choice of protein. Whether you prefer succulent pork, tender beef, chicken, or fresh fish, the slow-cooking process allows all the flavors to meld perfectly. Potatoes or pulses add substance, making it a complete meal in a bowl.

Want the most authentic experience? Make sure your Eintopf is served with crusty German bread and a dollop of spicy mustard on the side. Each region of Germany offers its own unique variation.

8. Rouladen: German Beef Rolls with a Savory Twist

Rouladen showcases the ingenious simplicity of German cooking. These elegant beef rolls transform humble ingredients into something extraordinary. Each roll features thinly sliced beef wrapped around a flavorful filling of crispy bacon, tangy pickles, and zesty mustard.

The beef is pounded thin enough to roll easily but thick enough to hold its shape when secured with twine or toothpicks. The Rouladen is then browned well on all sides before braising, which creates a rich sauce.

Served alongside creamy mashed potatoes and sweet-tangy red cabbage, Rouladen delivers that perfect balance of flavors that makes traditional German food so satisfying. The braising liquid transforms into a velvety gravy that ties the whole dish together.

Want to try making them at home? Luisa Weiss’s Classic German Cooking has a Rinderrouladen recipe, plus sauerbraten and dumplings.

9. Käsespätzle: German Mac and Cheese with a Twist

Käsespätzle comes from southern Germany, especially Swabia and the Allgäu, and it’s just as loved in Austria. Fresh, handmade egg noodles (Spätzle) are layered with melted cheese, usually Emmentaler or mountain cheese, and topped with crispy fried onions.

Think of it as German mac and cheese, only richer. It’s one of the easiest vegetarian dishes to find on a German menu, and it usually comes with a green salad to cut through the cheese. Whether you eat it in a cozy mountain hut or a busy city restaurant, it’s pure comfort.

10. Döner: Berlin’s Turkish-German Street Food Revolution

Döner has Turkish roots, but the sandwich you’ll find all over Germany, meat shaved off a vertical spit and stuffed into flatbread with salad and sauce, took off in Berlin in the early 1970s. Kadir Nurman, a Turkish guest worker, is usually credited with inventing it near Bahnhof Zoo in 1972. Today there’s a döner shop on practically every corner in German cities.

In Germany the meat is usually veal or beef, or chicken, rather than lamb. Ordering is easy: pick your sauces (Kräuter is herb, Knoblauch is garlic, scharf is spicy) or say “mit allem” for everything. Most shops also have a vegetarian or falafel option.

Berlin’s most famous stop is Mustafa’s Gemüse Kebap in Kreuzberg, known for chicken and grilled vegetables, and the line is legendary.

11. Brezel: Germany’s Iconic Twisted Treat

The Brezel, or German pretzel, stands as one of Germany’s most recognizable baked goods. These hand-twisted delights feature a distinctive knot shape that’s become synonymous with German bakery culture.

Each authentic Brezel starts with a perfectly crafted yeast dough, skillfully shaped into that iconic twist. The secret to its unique texture lies in a special lye bath before baking, creating that characteristic deep brown, chewy crust and tender interior. A sprinkle of coarse salt adds the finishing touch, though modern variations might feature seeds, cheese, or other creative toppings.

For the freshest Brezel, hit a German bakery early in the morning while they’re still warm. Plain is great, but a Butterbrezel, a pretzel sliced open and spread with butter, is a southern German breakfast classic. In Bavaria you’ll also see Brezn (the local word) served with Obatzda, a spiced Camembert spread, at beer gardens.

12. Schweinebraten: Bavaria’s Perfect Roast Pork

Schweinebraten stands as a cornerstone of famous German dishes, representing the hearty, flavorful essence of German cooking. This succulent roast pork dish brings together simple ingredients to create something truly magnificent.

A perfectly prepared Schweinebraten starts with well-marbled pork, seasoned generously with traditional German spices. The meat roasts slowly until fork-tender, developing a crispy exterior and juicy interior. It’s basted regularly with beer-enhanced pan juices for extra flavor and moisture. Served alongside braised cabbage or tangy sauerkraut, and crowned with perfectly formed Knödel (dumplings), it’s a feast for all senses.

You’ll find this beloved dish in every traditional Bavarian beer hall, where it’s often paired with a chilled pilsner. Its bigger, crispier cousin, Schweinshaxe, is covered in the regional dishes section below.

13. Kartoffelsalat: Germany’s Classic Potato Salad

Every German family has its own Kartoffelsalat recipe, and every region has opinions about it. In southern Germany, including Bavaria and Swabia, it’s usually dressed with a tangy mix of vinegar, broth, oil and mustard, no mayo. Farther north, and in Berlin, you’re more likely to get a creamy version with mayonnaise and pickles.

Whichever version you get, the trick is waxy potatoes that hold their shape and soak up the dressing. Southern-style salads are often tossed with the potatoes still warm, with diced onions and sometimes crispy bacon or hard-boiled eggs. Serve it with schnitzel at a Gasthaus or at a summer barbecue. It goes with everything.

14. Maultaschen: Swabia’s Filled Pasta Pockets

Maultaschen are a specialty of Swabia in southwestern Germany (mostly Baden-Württemberg). These oversized pasta pockets are filled with minced meat, spinach, breadcrumbs and onions, and the EU has protected “Schwäbische Maultaschen” as a regional specialty since 2009.

You can eat them two ways. Simmered in clear broth is the comfort-food classic, and sliced and pan-fried until crisp is the crunchy version, often served with potato salad.

The name to remember is “Herrgottsbescheißerle” (little God-cheaters). Legend says monks at Maulbronn Abbey hid meat inside the dough so God wouldn’t notice it during Lent, and Maultaschen are traditionally eaten on Maundy Thursday and Good Friday. Every family and butcher has a slightly different filling.

15. Weißwurst: Munich’s Breakfast Sausage Tradition

The pristine white Weißwurst holds a special place in Munich’s culinary heart. This delicate sausage, made from finely minced veal and pork back, represents Bavarian traditional cuisine at its finest. Unlike its bolder-flavored cousins, Weisswurst offers a subtle, refined taste that true food enthusiasts appreciate.

Munich locals follow a strict rule: never eat Weißwurst after the noon church bells ring! This tradition dates back to pre-refrigeration days, but many still honor it and is a part of German breakfast culture. The sausages are gently simmered (never boiled!) until heated through, then served with sweet Bavarian mustard and fresh-baked pretzels. To eat Weißwurst like a local, cut the end and gently “zuzeln” (suck) the meat from the casing – though using a knife and fork is perfectly acceptable these days.

Make sure to try Weißwurst even if you only have one day to explore Munich.

More Traditional German Foods Worth Seeking Out

Fifteen dishes barely scratch the surface of German cuisine. Once you’ve ticked off the classics, look for these popular German foods and regional specialties.

Schweinshaxe (Roasted Pork Knuckle)

This is Bavaria’s showstopper: a whole pork knuckle roasted until the skin crackles, usually served with sauerkraut or potato dumplings. It’s huge, so share it if you’re not starving. Don’t mix it up with Eisbein, a cured and boiled ham hock you’ll often see in Berlin and northern Germany.

Leberkäse

Despite the name, there’s usually no liver and no cheese. Leberkäse is a baked Bavarian meatloaf, sliced thick and eaten in a roll (a Leberkässemmel) with sweet mustard. It’s a cheap, fast lunch you’ll see at bakeries and butchers all over the south.

Fischbrötchen

Up north near the coast, the go-to snack is a Fischbrötchen, a bread roll filled with herring or other fish, onions and sauce. It’s the German coast’s answer to a sandwich, and it’s best eaten by the harbor.

Flammkuchen

Flammkuchen is a thin, crispy tart topped with crème fraîche, onions and bacon. It comes from Alsace, but you’ll find it across southwestern Germany, including Baden and the Palatinate. Skip the bacon and it’s an easy vegetarian order.

Grünkohl (Kale Stew)

This is a winter dish from northwestern Germany: kale simmered with smoked sausage and pork, a very traditional cold-weather meal. If you’re there in winter, it’s worth a try.

White Asparagus (Spargel)

Spargelzeit runs from about mid-April to June 24, and menus everywhere fill up with white asparagus served with new potatoes, hollandaise or ham. If your trip lines up, order it.

Also look out for Himmel und Erde, mashed potatoes with apple sauce, in my Rhineland-Palatinate food guide.

German Desserts and Sweet Treats

German desserts are a big part of German food culture, and a lot of them are made to go with coffee.

Black Forest Cake (Schwarzwälder Kirschtorte)

Chocolate sponge layered with whipped cream and sour cherries, traditionally flavored with Kirschwasser, a cherry brandy from the Black Forest region.

Berliner (Pfannkuchen)

A jam-filled doughnut dusted with sugar. In Berlin it’s called a Pfannkuchen, and in other parts of Germany you’ll see it called a Berliner or a Krapfen.

Lebkuchen and Stollen

These are the Christmas market classics: Nuremberg’s spiced Lebkuchen gingerbread and Stollen, a dense fruit bread that’s a Christmas staple, especially in Dresden.

Kaffee und Kuchen

Afternoon coffee and cake is a real German tradition, especially on weekends. Look for Streuselkuchen (crumb cake), Käsekuchen (cheesecake) and Bienenstich (almond and cream cake).

Want to make some of these at home? Luisa Weiss’s Classic German Baking is the one for Black Forest cake and Streuselkuchen.

German Drinks to Try: Beer, Radler, Apfelschorle and More

Food and drink in Germany go hand in hand, so here’s what to order with your meal.

Move over, soda! Apfelschorle offers a perfectly balanced blend of crisp apple juice and sparkling mineral water. This quintessential traditional German drink delivers just the right amount of sweetness with a satisfying fizz. It’s the go-to refreshment for everyone from hikers to business professionals.

Can’t decide between beer and lemonade? Radler gives you both! It’s a 50-50 mix of beer and lemon soda. Popular legend says an innkeeper near Munich invented it for cyclists in 1922, though nobody can confirm that. In northern Germany it’s often called Alsterwasser. Look for grapefruit versions, too.

German Beer: What to Know

German beer culture runs deep, and every region has its own style: crisp Pilsner in the north, Kölsch in Cologne, Altbier in Düsseldorf, and Helles and Weißbier in Bavaria. Germany still had about 1,400 breweries in 2025, and many brewers stick to the Reinheitsgebot, the 1516 beer purity law.

German Wine and Seasonal Drinks

Germany is famous for Riesling. In fall, look for Federweißer, a young, cloudy, partly fermented wine that’s usually paired with onion tart, and in winter Glühwein (mulled wine) is a staple at Christmas markets.

What Do Germans Eat? A Typical Day of German Meals

Germans love bread, and it shows up at most meals. Here’s what a typical day of eating looks like.

German Breakfast (Frühstück)

Breakfast is usually fresh bread rolls (Brötchen) with cold cuts, cheese, jam or honey, maybe a boiled egg, and strong coffee. Weekend breakfasts can be long and lazy, and in Bavaria a Weißwurst breakfast is a tradition. Bakeries also sell filled rolls (belegte Brötchen) if you want something quick.

German Lunch (Mittagessen)

Lunch has traditionally been the main hot meal of the day. Many restaurants still offer weekday lunch specials (Mittagstisch or Tagesgericht), which are often the cheapest way to eat a proper German meal. Bakeries and butchers also serve quick lunches, like a Leberkässemmel.

German Dinner (Abendbrot)

Abendbrot literally means “evening bread,” and traditionally that means sliced bread with cold cuts, cheese, pickles and butter. Plenty of households now cook a hot dinner instead, especially on weekends or when eating out.

The Typical German Diet Today

The average person in Germany ate about 55 kilograms of meat in 2025, slightly more than in 2024 but well below the early 2010s. Pork makes up about half of it, and chicken has hit a record high. At the same time, close to one in ten people say they’re vegetarian or vegan, and more than a third call themselves flexitarian, so meat-free options are easy to find.

Is there vegetarian food in Germany?

Yes. Käsespätzle, vegetarian Flammkuchen, potato dishes, soups and veggie or falafel döner are easy to find, and about one in ten Germans says they are vegetarian or vegan, so most menus have options.

German Food Culture and Regional Differences

How History Shaped German Food

German food grew out of what people could grow, store and hunt nearby. Sauerkraut, cured meats and hearty stews got families through long winters, and wars and hard times pushed cooks toward filling, affordable meals. After World War II, Turkish and Italian guest workers arrived and changed what Germans eat every day. That’s how a döner shop ended up right next to a traditional Gasthaus in most cities.

Regional Specialties in Germany

The Rhineland and the Palatinate have their own distinct cuisine, so if you’re going to be there, check my guide to dishes from the Rhineland and Palatinate.

Staple Foods of Germany: Common Ingredients and Flavors

What Are the Staple Foods of Germany?

The staple foods of Germany are potatoes, bread, pork and sausages, and cabbage. Onions, carrots, apples, mushrooms and eggs round out most German kitchens.

• Potatoes: in salads, dumplings, soups and as a side dish.
• Bread: at breakfast, at Abendbrot and in between.
• Pork and sausage: pork is the most popular meat, in sausages, roasts and schnitzel. Beef and chicken are common too.
• Cabbage: fresh, as red cabbage (Rotkohl) or fermented as sauerkraut, which helped families store food through the winter.

Bread: Germany’s Everyday Staple

Germany has more than 3,000 kinds of bread, from dark rye to crusty rolls (bakery trade groups estimate around 3,200). German bread culture has been on Germany’s national inventory of intangible cultural heritage since 2014. Look for bread at breakfast, at Abendbrot and in a Brotzeit, the Bavarian snack plate.

Distinctive German Flavors

German food has a rich, savory taste. You’ll notice flavors like:

• Mustard: Spicy and tangy, it’s great with sausages.
• Caraway seeds: They add a nutty, earthy flavor to bread and meat dishes.
• Juniper berries: These give a pine-like taste to game meats and sauerkraut.

Herbs like parsley, thyme, and bay leaves are often used. Vinegar adds a sour kick to many dishes.

Beer isn’t just for drinking. You’ll find it used in cooking too, adding depth to stews and sauces.

Sweet and sour flavors are popular. You’ll taste this combo in dishes like sauerbraten, a tangy pot roast.

Where to Eat in Germany and What to Know Before You Go

Types of German Restaurants and Food Stops

• Gasthaus: a traditional inn serving regional cooking. Best for sauerbraten, schnitzel and Schweinebraten.
• Brauhaus: a brewery restaurant with hearty food and house beer.
• Biergarten: an outdoor beer garden, most famous in Bavaria. At many traditional ones you can bring your own picnic, but you buy drinks there.
• Imbiss: a snack stand for currywurst, bratwurst and döner.
• Bäckerei and Metzgerei: bakeries and butchers sell breakfast and quick lunches for a few euros.

How to Read a German Menu

• Speisekarte: the menu.
• Vorspeise / Hauptgericht / Nachspeise: starter, main course, dessert.
• Beilagen: sides, such as potatoes or red cabbage.
• Tagesgericht / Mittagstisch: dish of the day or weekday lunch special.
• Wasser mit Gas / ohne Gas: sparkling or still water.

Practical Tips for Eating in Germany

• Service is included in the price. Rounding up or leaving about 5 to 10 percent is normal, and you tell the server the total you’d like to pay.
• Tap water isn’t usually served free. Ask for Leitungswasser (some places will say no), or order still or sparkling.
• Most places take cards, but small bakeries and stands sometimes prefer cash, so carry some euros.
• Many restaurants close one or two days a week (a Ruhetag), and most shops are closed on Sundays. Check opening hours before you go.

Try German Food With a Local: Food Tours

If you’d rather have someone else do the ordering, a food tour is the easiest way to taste several of these dishes in one go.

Berlin: Currywurst, Döner and Craft Beer

Berlin food tours typically cover currywurst, a Berlin-style döner and a beer tasting, often with a Berliner doughnut to finish. Browse Berlin food tours.

Munich: Viktualienmarkt and a Weißwurst Breakfast

Munich’s classic food tours combine the Viktualienmarkt with Bavarian tastings like Weißwurst, pretzels and beer. Browse Munich food tours.

Follow us on PinterestFollow