Food & Drink
German Dishes
Traditional dishes from German cuisine.
germanyfoodcuisineeuropean
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Name↕ | Image↕ | Type↕ | Description↕ |
|---|---|---|---|
| Bierwurst | Coldcuts | A German cooked, smoked Brühwurst sausage originally from Bavaria, with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika, and mustard seeds for flavor. | |
| Blutwurst | Coldcuts | A type of blood sausage originating in Bavaria. | |
| Brotzeit | Main course | A traditional savory snack native to Bavaria, literally meaning "bread time". | |
| Weißwurst | Snack | Lt.:'White sausages'; a speciality from Munich, traditionally eaten for second breakfast. Always accompanied by sweet mustard, pretzels, and wheat beer. Traditionally not served after noon because in earlier days, before fridges, the sausages had to be consumed before noon so that they didn't spoil. Today they are also eaten for dinner or lunch. | |
| Weizenbier | Beverage | A beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are Weissbier and Witbier; the minor types include Lambic, Berliner Weisse and Gose. | |
| Helles | Beverage | A beer style that is usually drunk in Bavaria. It has a yellow, gold color, and has 4.5-6% alcohol. | |
| Radler | Beverage | A beer mixed with citrus lemonade | |
| Kartoffelkäse | Side dish | A spread from the regions of Bavaria and Austria that literally means "potato cheese". | |
| Münchener Bier | Beer | A protected geographical indication for beer since 1998, which is brewed within the city limits of Munich by the breweries Augustiner Bräu, Spaten-Franziskaner-Bräu, Hacker-Pschorr, Paulaner, Hofbräu and Löwenbräu, which are members of the Münchner Brauereien. | |
| Schweinsbraten | Main course | Sliced pork roast with a crunchy crust that was boiled in a pot. | |
| Schweinshaxe | Main course | Braised pork leg with a crunchy brown crust on the outside, and a moist and juicy inside. Served with gravy and Klöße. | |
| Leberkäse | Snack | A type of sausage baked in a mould and cut into slices. When eaten as a main course, it is sliced and served with an egg (must be sunny side up style), and mashed potatoes. For a quick lunch, it is usually eaten in a bread-roll with mustard, a bit like a hot dog. | |
| Leberknödel | Soup | A traditional dish of German, Austrian and Czech cuisines that literally means "Liver dumpling soup". | |
| Schlachtschüssel | Snack | Lt.: Butchers plate; a combination of Blutwurst and Leberwurst (blood sausage and liver sausage), served hot on sauerkraut. | |
| Saures Lüngerl | Main course | A ragout from lung and sometimes veal heart. | |
| Bayrisch Kraut | Side dish | Shredded cabbage that is cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar. | |
| Kartoffelsalat | Side dish | Bavarian potato salad is usually made with broth, bacon bits and onions and may be served hot or chilled. | |
| Pichelsteiner | Main course | A stew made from various kinds of meat and vegetables. | |
| Bayrisch Creme | Dessert | A very light, fluffy, and not too sweet dessert made from gelatin, milk, cream, egg yolk, and sugar. | |
| Prinzregententorte | Cake | A cake that consists of seven thin cake layers with chocolate buttercream in between. | |
| Topfenstrudel | Cake | Similar to Apfelstrudel, but filled with topfen instead, and served with vanilla sauce. | |
| Dampfnudel | Main course | A steamed bun made of yeast dough served with various toppings, e.g. sugar, cinnamon, poppy seeds, jam, butter, or vanilla sauce. | |
| Buchteln | Main course | Sweet dumplings made of yeast dough, filled with jam, poppy seed paste, or curd, and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum jam. Buchteln are topped with vanilla sauce, powdered sugar, or eaten plain and warm. | |
| Obatzda | Side dish | a Bavarian cheese delicacy that is prepared by mixing two thirds aged soft cheese, usually Camembert (Romadur or similar cheeses may be used as well), and one third butter. | |
| Limburger | Cheese | A cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided between Belgium, Germany, and the Netherlands. The cheese is especially known for its strong smell caused by the bacterium Brevibacterium linens. | |
| Tafelspitz | Side dish | A boiled veal or beef in broth, served with a mix of minced apples and horseradish. It is a classic dish of the Viennese cuisine and popular throughout Austria and the neighboring German state of Bavaria. |
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