all the foods - Germany
Here you will find a list of all the foods we tried in Germany.
Click to jump to one of the sections:
street and quick bites
currywurst
sausage & curry ketchup
What is it?
A delicious main meal, snack, or late night choice, especially if you've had a few too many beers! At its heart, it's sliced sausage smothered in curry ketchup, commonly served with a portion of fries to soak up the remaining sauce. Extra mayo or ketchup is also an option.
What is in it?
Sausage! Many types can be used, but pork, usually bratwurst, is the most traditional and common. The sauce is made from ketchup or tomato paste spiced with curry powder, with other possible ingredients including vinegar, paprika, chilli powder, Worcestershire sauce, soy sauce, and sugar. It’s often topped with a final sprinkle of curry powder. Fries are a classic side.
Where can I eat it?
Currywurst originated in Berlin after World War II but is now found all over Germany. It’s sold in takeaway spots, dedicated currywurst restaurants, beer gardens, and even some traditional restaurants. Two places we recommend in Munich are Bergwolf and Gute Nacht Wurst, both of which specialise in currywurst and are conveniently located on the same street. It's hotly debated which one serves the best, so why not try both and decide for yourself!
Vegetarian and Vegan versions available.
kartoffelpuffer
crispy potato pancakes
What is it?
Bún Thang is a traditional Vietnamese noodle soup from Hanoi, renowned for its delicate broth and intricate layers of flavours and toppings. Often called "Hanoi's ladder," it was historically made using leftover ingredients from Lunar New Year celebrations.
What’s in it?
Potatoes, with some onion for flavour, plus eggs and flour to bind.
Where can I eat it?
They’re commonly found at street fairs and beer gardens, or served as a side dish in traditional German restaurants.
Vegetarian & dairy free.
leberkäse
baked meat loaf
What is it?
Leberkäse, also called Fleischkäse, is a beloved specialty from Bavaria, Swabia, and Franconia. Despite its name (“liver cheese”), it usually contains neither liver nor cheese. Instead, it's a finely ground loaf of pork (often mixed with beef or bacon), baked until golden brown.
Leberkäse is enjoyed in two classic ways:
Leberkässemmel: Hot slices in a crusty bread roll, served with sweet or hot mustard — perfect for breakfast or a snack.
As a plated meal: Pan-fried (abgebräunt) and topped with a fried egg, typically accompanied by potato salad, Bratkartoffeln (fried potatoes), or sauerkraut.
What’s in it?
Finely minced pork (and sometimes beef or bacon), seasoned with onion, mace, nutmeg, white pepper, and coriander. Popular variations include Käseleberkäse (with cheese), Paprika-Leberkäse, and more.
Where can I eat it?
Fast-food stalls and bakeries serve Leberkäse hot in a crusty roll, known as a Leberkässemmel, which is ubiquitous in Southern Germany. It’s also a popular festival snack (like at Oktoberfest). Beer gardens and restaurants offer it pan-fried (“abgebräunt”) with a fried egg and potato salad or Bratkartoffeln.
Dairy & gluten free.
döner
Turkish-style kebab
What is it?
Originating from Turkish immigrants in 1970s West Berlin, the Döner is one of Germany’s most popular street foods. It features seasoned slices of lamb, beef, chicken, or mixed meat cooked on a vertical rotisserie, shaved off, and wrapped in flatbread (Fladenbrot) or a thin durum wrap (Dürüm). It can also be served on a plate as a “Döner Teller” with rice or fries While Döner exists elsewhere in the world, nothing compares to the German version.
What’s in it?
Rotisserie‑cooked lamb, chicken, beef, or a mix of meats, tucked into pita, Fladenbrot, or Dürüm wrap. It’s filled with a wide selection of vegetables — lettuce, white or red cabbage, tomatoes, cucumbers, and onions — and drizzled with sauces like garlic-yogurt, chili, or herb-based sauces.
Where can I eat it?
At kebab shops, there are around 16,000 outlets across Germany, making Döner even more common than currywurst. Berlin, the Döner’s birthplace, is especially famous for it, with hotspots in districts like Kreuzberg and Neukölln.
pretzels
knot bread
What is it?
Pretzels, known in German as Brezel, Brezn, or Bretzel depending on the region, are iconic German baked goods, especially popular in Bavaria and Swabia. Recognisable by their distinctive knot-like shape, they have a soft, chewy interior and a crisp, glossy brown crust, achieved by dipping the dough in a lye (alkaline) or baking soda bath before baking. Traditionally topped with coarse salt, there are many variations, some sprinkled with cheese or pepper, others sliced and buttered (Butterbreze), or used as sandwich-style rolls with savoury fillings.
What’s in it?
A simple dough of wheat flour, water, yeast, salt, and sugar or malt, often enriched with a little fat. The signature dark crust and flavour come from a quick dip in food-grade lye or baking soda. Traditionally topped with coarse salt, but regional toppings include poppy seeds, sesame, pumpkin seeds, pepper, or melted cheese.
Where can I eat it?
Nearly every bakery in Germany, especially in the south, stocks fresh, hand-twisted or machine-made pretzels daily. You'll also find them at food stalls, beer gardens, and traditional restaurants. In Munich, the classic Weißwurstfrühstück (white sausage breakfast) includes one or two Brezn, sweet mustard, and a morning beer.
Vegetarian. Traditionally dairy free.
spezi
cola orange drink
What is it?
The world's best soft drink? On the surface, it's just a cola and orange mix, but it's so much more than that, it's all about the ratio. Mixing Coke with Fanta at home never quite achieves the same balance. Germans tend to keep this glorious elixir to themselves, making it difficult to find outside German-speaking countries. While many brands exist (some simply listed as “cola mixes”), the original is the best. Pauliner-brand Spezi is also very good.
What’s in it?
Carbonated water, cola flavouring, orange juice, lemon juice, and sugar.
Where can I eat it?
Everywhere in Germany, from supermarkets and corner shops to restaurants and takeaways, you’ll be able to find some kind of beautiful Spezi.
Vegan and gluten free.
main courses
schnitzel
breaded meat cutlet
What is it?
Schnitzel is a delicious German dish consisting of a thin, breaded, and fried cutlet. While many associate it with Austria’s Wiener Schnitzel, Germany has its own popular variations using pork, chicken, or veal.
What’s in it?
Most commonly made with pork (Schweineschnitzel) or chicken (Hähnchenschnitzel). Veal (Kalbsschnitzel) is less common but also found in some restaurants. The meat is coated in flour, egg, and breadcrumbs, then fried until golden brown. It's often served with sides such as fries, potato salad, or other regional accompaniments.
Common Variations:
Germany offers far more than just the basic schnitzel. Some popular types include:
Jägerschnitzel – topped with a creamy mushroom sauce
Zigeunerschnitzel – served with a tangy, pepper-based tomato sauce
Cordon Bleu – stuffed with ham and cheese before breading
Schnitzel mit Spiegelei – served with a fried egg on top
Many restaurants also offer regionally inspired or seasonal versions, using different sauces, toppings, or even vegetarian schnitzel made with celery, soy, or other meat substitutes.
Where can I eat it?
Schnitzel is widely available across Germany, from traditional restaurants to beer gardens. While it isn’t tied to a specific region, it’s a consistent and popular item on menus nationwide.
Vegetarian versions available; dairy-free options also common.
käsespätzle
cheesy pasta
What is it?
Literally meaning “cheese spätzle,” (a type of egg noodles) this is Germany’s answer to mac and cheese, only with better cheese. Soft egg noodles are layered with melted cheese and topped with golden fried onions, making it the ultimate comfort food.
What’s in it?
Spätzle (made from flour, eggs, and water or milk) and melted cheese. The type of cheese can vary by area, but Emmentaler, Gruyère, and Allgäuer Bergkäse (mountain cheese) are popular choices. It’s topped with crispy fried onions (Röstzwiebeln) and often accompanied by a simple green salad or potato salad.
Where can I eat it?
Käsespätzle is especially popular in southern Germany, particularly in Bavaria and Swabia, but it's available throughout the country at traditional restaurants, alpine huts, and beer gardens.
Vegetarian.
rinderroulade
braised beef rolls
What is it?
Rinderroulade is a traditional German dish made from thin slices of beef wrapped around bacon, mustard, pickles, and sometimes onion. The rolls are secured with string or skewers, then pan-seared and slow-cooked in a rich gravy. It's a classic of German home cooking.
What’s in it?
Thin slices of beef
A filling of bacon, mustard, pickles, and optionally onion
Gravy made from beef stock, red wine, pan drippings, tomato paste, and sometimes extra mustard.
Common sides include:
Potato dumplings or mashed potatoes
Red cabbage or other pickled vegetables.
Where can I eat it?
Rinderroulade is most common in central and eastern Germany, especially in Saxony, Thuringia, and Brandenburg. It’s much rarer in the south, though we did find it on the menu at Andy’s Krablergarten in Munich.
Dairy free. Traditionally gluten free.
königsberger Klopse
creamy meatballs with capers
What is it?
Königsberger Klopse are tender meatballs served in a silky white sauce with capers, traditionally accompanied by boiled potatoes. The sauce is what makes the dish distinctive, mildly tangy, thanks to a hint of lemon and filled with salty capers that balance the richness. The dish originates from East Prussia and is named after the former German city of Königsberg, which is now Kaliningrad in Russia.
What’s in it?
Meatballs made from ground veal, beef or pork, often with breadcrumbs, egg, onions, and anchovy or herring paste for extra umami flavour
White sauce made with roux, broth, cream or milk, lemon juice and a whole load of capers.
Typically served with boiled potatoes.
Where can I eat it?
You’ll find Königsberger Klopse in traditional restaurants, especially in Berlin, Brandenburg, and the broader northern and eastern parts of Germany. It’s less common in southern regions like Bavaria, but you might still spot it on the occasional menu. Bottom line, if you want to try it, head north!
schweinshaxe
roasted pork knuckle
What is it?
A very traditional Bavarian dish of roasted pork knuckle (ham hock), slow-roasted for hours until the meat is tender and the skin crispy. It's served with a rich, sometimes beer-infused gravy, and traditionally comes with Knödel (dumplings), sauerkraut, or Bratkartoffeln (pan-fried potatoes). Be warned though, it's a huge piece of meat and very filling!
What’s in it?
Pork knuckle, often marinated with salt, pepper, and sometimes garlic or beer. The long roasting process renders the fat and creates that signature crispy exterior while keeping the meat juicy inside. It's served with a rich, savoury gravy and traditional sides.
Where can I eat it?
The classic version is found everywhere in Bavaria, it's a staple at traditional restaurants and beer gardens like Hofbräukeller in Munich who do a tasty one. It can also be found throughout Germany, especially at restaurants specialising in Bavarian cuisine.
krustenbraten
crispy roast pork
What is it?
A traditional German pork roast, usually made from shoulder or belly. The skin is rubbed with salt before cooking to create its signature crackling – hence the name, which literally means "crust roast". It’s traditionally served in a beer-based gravy, with sides such as potato dumplings or sauerkraut.
What’s in it?
Pork belly or shoulder, rubbed with salt and sometimes other seasonings like pepper and garlic. It’s cooked in a stock or beer-based gravy and typically served with traditional sides.
Where can I eat it?
Krustenbraten is especially common in Bavaria and a staple at traditional restaurants there, though it can also be found across Germany in places that specialise in Bavarian cuisine.
sauerbraten
marinated beef roast
What is it?
Sauerbraten (Sour Roast) is one of Germany’s national dishes, a rich and tender pot roast made from beef that’s marinated in vinegar and spices for several days before being slow cooked. The result is a tangy-sweet dish with deep, complex flavours, traditionally served on Sundays or special occasions.
What’s in it?
Beef marinated in vinegar (or a red wine–vinegar mix) with spices such as peppercorns, bay leaves, juniper berries, nutmeg, and cloves. Some versions also include mustard, cinnamon, coriander, ginger, or thyme.
Gravy made from the braising liquid, thickened with flour or, regionally, brown bread.
Rhenish styles add raisins and sugar beet syrup.
Franconian styles are richer and always use gingerbread (Lebkuchen) in the gravy.
Common sides include potato or bread dumplings, red cabbage (Rotkohl), and Spätzle.
Where can I eat it?
Especially popular in Franconia, where it’s a restaurant staple. Franconian Sauerbraten is known for being less sweet and more intensely flavoured than other regional versions. Also traditional in the Rhineland, Baden, Saxony, Westphalia, and elsewhere, each with its own variation.
Dairy free.
fleischpflanzerl
Bavarian meatballs
What is it?
Fleischpflanzerl are Bavarian style meat patties, similar to meatballs or small burgers. The mixture is shaped into palm sized, flat patties and pan-fried until golden and crisp on the outside, yet juicy on the inside.
What’s in it?
Made from minced meat, typically a 50/50 mix of pork and beef combined with stale bread or breadcrumbs, egg, onion, and often parsley. Some recipes also include mustard or spices like nutmeg or paprika. They're often served with classic sides such as Kartoffelsalat, mashed potatoes, Bratkartoffeln, sauerkraut, or vegetables and sometimes even put into a roll for a snack.
Where can I eat it?
Fleischpflanzerl are popular throughout Bavaria and southern Germany, featured in traditional restaurants, beer gardens, markets, and takeaway places. They are known by various names in other regions, Buletten in Berlin, Frikadellen in the north, but the recipe remains similar. We enjoyed excellent ones at Hofbräukeller in Munich, served with creamy mash and vegetables.
knödelgröstl
fried dumpling leftovers
What is it?
Knödelgröstl is a tasty, rustic dish from southern Germany made by pan-frying sliced dumplings, either bread-based or potato-based, with savoury leftovers like onions, bacon, and herbs. It’s a traditional way to use up leftover dumplings and other bits from the fridge, making it a flexible, no-rules kind of comfort food. Recipes vary widely, its classic home cooking made with whatever you’ve got.
What’s in it?
There’s no single standard recipe, but typical ingredients include:
Sliced Semmelknödel (bread dumplings) or Kartoffelknödel (potato dumplings)
Onions
Speck (smoked bacon or ham) or sausage pieces
Butter or oil for frying
Parsley or other fresh herbs
Eggs (scrambled in or served fried on top)
Where can I eat it?
Most common in Bavaria, especially in traditional restaurants. It’s rarely on regular menus but sometimes appears as a daily special. Augustiner Drei Mühlen in Munich offers a particularly good vegetarian version on their standard menu.
Vegetarian versions available.
sides
kartoffelsalat
German potato salad
What is it?
Kartoffelsalat is a classic German potato salad, a common side dish enjoyed throughout Germany. Unlike many other potato salads in the West that use mayonnaise, the traditional German version is typically made with a tangy vinaigrette or broth-based dressing, giving it a distinctly sour flavour. It’s commonly served cold or at room temperature.
What’s in it?
The ingredients can vary regionally, but the basics usually include:
Potatoes! with a mixture of vinegar, oil, and sometimes a bit of mustard or sugar. finely chopped onions or chives, fresh herbs like parsley, and occasionally broth (vegetable or meat-based) to moisten the salad. Some versions also include bacon bits.
Where can I eat it?
German Kartoffelsalat is widely available across Germany, found in traditional German restaurants and beer gardens as a side dish. It's also sold in bakeries, markets, and supermarkets.
Usually vegan, gluten and dairy free.
knödel
German dumplings
What is it?
Knödel (German dumplings) are a traditional staple of German and neighbouring Austrian cuisine. These soft, round dumplings are usually made from potatoes, bread, or flour-based dough and are most commonly served as a side dish, though some versions can be a meal in themselves. There are many varieties, with some of the most popular being Kartoffelknödel (potato dumplings), Semmelknödel (bread dumplings), and Spinatknödel (spinach dumplings). Many other regional versions also exist.
What’s in it?
Knödel come in several main types, each with distinct ingredients and textures:
Kartoffelknödel (Potato Dumplings): Made with grated or mashed potatoes, sometimes mixed with flour or starch as a binder.
Semmelknödel (Bread Dumplings): Made from stale bread rolls (Semmeln) soaked in milk and mixed with eggs, onions, and herbs such as parsley.
Spinatknödel (Spinach Dumplings): Contain spinach mixed into the dough, often combined with bread or flour, eggs, and herbs.
Speckknödel (Bacon Dumplings): Similar to bread dumplings but with added crispy bacon bits.
Where can I eat it?
Knödel are widely available across Germany, typically served in traditional restaurants, beer gardens, and markets—most often as a side dish to roasts, stews, or saucy dishes. In Bavaria and Austria, you’ll also find them in alpine huts. If you're visiting Munich, the Hofbräukeller beer garden and restaurant offers excellent potato dumplings.
Vegetarian options available.
sauerkraut
fermented cabbage
What is it?
Sauerkraut is finely shredded white cabbage that has been naturally fermented with salt. Its name literally means “sour cabbage” in German. A staple of German cuisine, it’s prized for its tangy, sour flavour and is traditionally served as a side dish. Thanks to the fermentation process, sauerkraut is rich in probiotics, vitamins, and fibre, and is known to support digestion and gut health. The cabbage is tightly packed and left to ferment for several weeks, during which natural lactic acid bacteria develop its signature sourness.
What’s in it?
Just shredded white cabbage and salt. The salt draws out moisture, kick-starts fermentation, and naturally preserves the cabbage.
Where can I eat it?
Sauerkraut is widely available throughout Germany, commonly served as a side dish at traditional restaurants, beer halls, and food stalls. You’ll also find it in supermarkets, often freshly packed or in jars, ready to heat and serve.
Vegan, dairy & gluten free.
bratkartoffeln
crispy fried potatoes
What is it?
Bratkartoffeln (literally “fried potatoes” in German) are a classic side dish made from sliced or diced pre-boiled potatoes that are pan-fried until golden and crispy.
What’s in it?
Sliced or diced potatoes pan-fried in oil or fat. Common additions include crispy onions, bits of bacon, and herbs like chives or parsley.
Where can I eat it?
Bratkartoffeln are available throughout Germany as a side dish in restaurants, at markets, and in beer gardens.
Gluten free.
schupfnudel
potato noodles
What is it?
Schupfnudeln are finger-shaped dumplings especially popular in Baden, Swabia, and Bavaria, with roots dating back to the 17th century. These potato-based dumplings are similar to Italian gnocchi but have a distinct elongated shape. They're often pan-fried until golden, creating a crisp exterior and fluffy interior. Schupfnudeln are typically served with sauerkraut, making for a classic and comforting southern German dish. They go by a few different regional names, but Schupfnudel is the most commonly used.
What’s in it?
A simple potato dough made from boiled and mashed potatoes, mixed with wheat or rye flour and eggs.
Where can I eat it?
Very popular in southern Germany (especially in Baden, Swabia, and Bavaria), Schupfnudeln are served at traditional restaurants, country fairs, and beer festivals. They're also widely available in supermarkets for easy home preparation. While less common outside the south, they can still be found across Germany.
Vegetarian.
soups and flatbreads
frittatensuppe
pancake strip soup
What is it?
A comforting and traditional German soup, Frittatensuppe (or Flädlesuppe) is a clear beef broth served with thin savoury pancake strips. The pancakes are rolled up, sliced into ribbons, and added to the hot soup. It’s a popular starter in Alpine and southern regions, especially in Swabia and Bavaria.
What’s in it?
The broth is usually a clear, homemade beef or vegetable consommé, sometimes flavoured with root vegetables, herbs, and spices. The Frittaten or Flädle are thin crêpes made from flour, eggs, milk, and salt. Garnishes like freshly chopped chives or parsley are often sprinkled on top.
Where can I eat it?
You’ll find Frittatensuppe on the menus of traditional restaurants throughout southern Germany, particularly in Bavaria and Swabia. Outside the south, it’s much less common, though it can occasionally be found at restaurants specialising in southern German fare. If you're in Munich, the Münchner Suppenküche at the Viktualienmarkt is a great place to try it.
maultaschen
stuffed pasta soup
What is it?
Maultasche (plural: Maultaschen) are large, square or rectangular filled pasta dumplings, often described as Germany’s answer to ravioli. The name translates roughly to “mouth pocket,” and the dish originates from Swabia in southern Germany. They're one of the region’s most iconic comfort foods.
Maultaschen can be enjoyed in several ways, but the most traditional is in broth (Maultasche in der Brühe) served in a clear beef or vegetable broth like a dumpling soup.
They can also be pan-fried with onions and egg (geröstet) sliced and browned in a pan, often with scrambled or fried egg on top. Occasionally, they’re served with sides like potato salad or sauerkraut.
What’s in it?
Pasta dough filled with a savoury mixture of minced meat (usually pork or beef), spinach, onion, breadcrumbs, herbs, and spices.
Vegetarian versions are also common, using fillings like cheese, spinach, mushrooms, or lentils.
Where can I eat it?
Maultaschen are popular across southern Germany, particularly in Swabia and Baden-Württemberg. They’re a staple at traditional restaurants and also widely available pre-packaged in supermarkets throughout the south. In other regions, they may appear on menus at restaurants specialising in southern German fare, but are much less common.
Vegetarian versions available.
flammkuchen
thin savoury flatbread
What is it?
Flammkuchen, also known as tarte flambée in French, is a traditional dish from the Alsace region, as well as neighbouring areas of Baden and the Palatinate. It resembles a pizza but has no tomato base or standard cheese (though some variations include cheese). Instead, it’s made with a very thin, crisp dough topped with crème fraîche or fromage blanc, along with toppings like thinly sliced onions and Speck (bacon lardons). Traditionally baked in a wood-fired oven to test its heat on baking day, it’s similar in texture to Rahmfladen, but even thinner and crisper.
What’s in it?
Bread dough made from flour and water
Crème fraîche or fromage blanc
Raw white onions, thinly sliced
Speck (bacon lardons)
Common variations include:
Gratinée – with Gruyère or Emmental cheese
Forestière – with mushrooms
Munster – topped with Munster cheese
Sweet versions – with strawberries or apples, cinnamon, and sugar
Where can I eat it?
Flammkuchen is most common in Baden and the Palatinate, where it originated. In southern Germany, it's sometimes served in beer gardens and is a regular feature at folk markets or festivals (where we tried it). In the north, it’s rarer but can still be found on some menus.
Vegetarian versions available
rahmfladen
creamy flatbread tart
What is it?
Rahmfladen is a traditional flatbread dish from southern Germany, especially popular in Swabia, Baden-Württemberg, and Bavaria. It consists of a thin, crispy dough base topped with a mixture of sour cream or crème fraîche, onions, and sometimes bacon or herbs, then baked, often in a wood-fired oven for extra flavour and crispiness. it's similar to Flammkuchen but Rahmfladen is typically thicker and breadier, and a richer, creamier topping. The dough may also be slightly puffier, and variations are more flexible.
What’s in it?
Flatbread-style dough made from flour, water, yeast, and salt, Rahm (sour cream or crème fraîche), Onions, Often bacon (Speck), additions can include herbs, cheese, or garlic.
Where can I eat it?
Rahmfladen is rarely found in regular restaurants. Instead, it appears at local festivals, fairs, and Christmas markets, where it’s often freshly prepared in wood-fired ovens at food stalls. It’s most commonly found in Swabia, Bavaria, and Baden-Württemberg.
Vegetarian versions available
Sausages
bratwurst
German sausage
What is it?
Bratwurst is the classic German sausage, typically made from pork or sometimes a blend of pork, veal, or beef. It is seasoned with regional herbs and spices such as marjoram, garlic, caraway, nutmeg, and pepper. There are many regional variations throughout Germany. The name derives from the Old High German brät (finely chopped meat) and wurst (sausage). Bratwursts are usually pan-fried or grilled.
Regional variations
Fränkische Bratwurst (Franconia, Bavaria): A coarse, thick pork sausage seasoned with marjoram, dating back to 1313.
Coburger Bratwurst (Coburg, northern Bavaria): Made from coarsely ground pork mixed with 15% beef, seasoned with salt, pepper, nutmeg, lemon zest, and egg; traditionally grilled over pinecones and served in a roll.
Kulmbacher Bratwurst (Upper Franconia): A finely ground, veal-heavy sausage, usually seasoned with white pepper, marjoram, caraway, garlic, and citrus zest; often eaten in rolls at markets.
Thüringer Rostbratwurst (Thuringia): A spicy sausage with a coarse texture; also PGI-protected.
Rote Wurst (Swabia, Baden-Württemberg/Bavaria): Made with pork and bacon; red in colour; scored before cooking to prevent splitting.
What’s in it?
Typically pork, though blends with veal or beef exist. Marjoram is a key herb in many recipes, especially Franconian and Nürnberger styles. Other common spices include garlic, caraway, nutmeg, and white pepper.
Where can I eat it?
Bratwurst is widely available throughout Germany, commonly found as street food at markets, beer gardens, and traditional restaurants.
Dairy and gluten free.
nürnberger rostbratwurst
small German sausages
What is it?
Nürnberger Rostbratwurst are small, thin German sausages originally from the city of Nuremberg (Nürnberg) in Bavaria. These iconic sausages are protected under EU law, meaning only sausages produced in the city using traditional methods can officially carry the name. Typically grilled over an open flame, they're known for their distinctive seasoning and size, usually no longer than 9 cm (about 3.5 inches). They’re often served three to a roll (Drei im Weckla), the classic street food version, or alongside sauerkraut or potato salad.
What’s in it?
These sausages are made from coarsely ground pork, seasoned with marjoram (the defining herb), salt, pepper, and sometimes a hint of nutmeg.
Where can I eat it?
Nuremberg is the best and most authentic place to try them, served at restaurants, beer gardens, or from street food stalls. They’re easy to find throughout Bavaria, but are less common elsewhere in Germany, as only sausages made in Nuremberg can bear the official name.
Dairy free and traditionally gluten free.
weißwurst
Bavarian white sausage
What is it?
Weißwurst, literally “white sausage” is a traditional Bavarian specialty originating from Munich. Made from minced veal and pork, it's flavoured with parsley, lemon, mace, and cardamom. The sausages are traditionally prepared early in the morning and consumed before noon. They are typically served with a pretzel and sweet mustard.
What’s in it?
At least 51% veal with pork and fresh parsley, lemon zest, mace, cardamom, ginger, and finely chopped onions.
Where can I eat it?
Munich is the best place to enjoy authentic Weißwurst. It's widely available in restaurants, beer gardens, and markets. A traditional Weißwurst breakfast, known as Weißwurstfrühstück, is typically served in the morning with sweet mustard, pretzels, and a wheat beer. The Viktualienmarkt is a popular spot to try this classic dish.
Dairy & gluten free.
sweet stuff
germknödel
plum filled dumpling
What is it?
Germknödel is a traditional Bavarian dessert, a large, fluffy yeast dumpling (Knödel) filled with spiced plum jam (Powidl). It's typically steamed and served warm, topped with either melted butter or vanilla sauce (Custard), and sprinkled with a mixture of powdered sugar and ground poppy seeds. While often enjoyed as a dessert, its substantial size make it suitable as a main course as well.
What’s in it?
The dough comprises flour, sugar, yeast, milk, and eggs, sometimes enhanced with vanilla or lemon zest. The filling is Powidl, a thick, spiced plum jam flavored with cloves and cinnamon. Toppings include melted butter or vanilla sauce (custard), along with a mixture of powdered sugar and ground poppy seeds.
Where can I eat it?
Germknödel is popular in the Bavaria region of southern Germany but can also be found in other parts of the country. It’s commonly served at traditional restaurants, ski resorts, and fairs, especially during the winter months at Christmas markets.
Vegetarian.
lebkuchen
German gingerbread
What is it?
Lebkuchen are traditional German spiced soft biscuits, often likened to gingerbread but usually softer and more heavily spiced. They date back to the 13th–14th centuries, particularly in Nuremberg, and are most commonly associated with Christmas. They come in many shapes and varieties, from simple rounds to elaborately decorated hearts .
What’s in it?
A mixture of flour (or ground nuts like almonds, hazelnuts, or walnuts), honey or syrup, and eggs. Spices typically include cinnamon, cloves, allspice, nutmeg, ginger and often cardamom, coriander, anise, or mace. Many varieties also include candied citrus peel and nuts, and are glazed with a sugar icing or can be dipped in chocolate.
Where can I eat it?
Lebkuchen are widely available across Germany during the Christmas season, especially at Christmas markets (Weihnachtsmärkte), local bakeries, and stalls from late autumn through December. You’ll also find them, especially the iconic heart-shaped Lebkuchenherzen, at folk festivals like Munich’s Oktoberfest and other regional festivals.
Vegetarian.
kaiserschmarrn
shredded pancake
What is it?
Kaiserschmarrn is a light, fluffy shredded pancake dessert that originated in Austria but is also extremely popular in southern Germany, especially Bavaria. Famously a favourite of Emperor Franz Joseph I, it's typically served in generous portions meant for sharing between at least two people.
What’s in it?
The batter is made from eggs, milk, flour, and a bit of sugar. It often includes raisins and vanilla, cooked in butter and lightly caramelised. It's served dusted with powdered sugar, usually accompanied by sweet apple sauce or fruit compote.
Where can I eat it?
Kaiserschmarrn is common in southern Germany, especially in Bavarian restaurants. You'll also find it at traditional inns and beer gardens that offer desserts. Though technically a dessert, it’s filling enough to be enjoyed as a main course, particularly as an indulgent sweet treat.
Vegetarian.
spaghettieis
spaghetti ice cream
What is it?
Spaghettieis is a playful German ice cream dessert made to look like a plate of spaghetti. Invented in the 1960s in Mannheim, it’s especially popular with children but enjoyed by all ages for both its appearance and taste. It’s typically served as an individual portion, though some larger café versions are made for sharing.
What’s in it?
Vanilla ice cream, pressed through a Spätzle press or potato ricer to resemble spaghetti, topped with strawberry sauce (as the tomato sauce), white chocolate shavings (as Parmesan), and often served over a bed of whipped cream.
Where can I eat it?
You’ll find Spaghettieis at nearly any Eiscafé (ice cream parlour) throughout Germany!
Vegetarian & gluten free.
dampfnudeln
steamed sweet dumpling
What is it?
Dampfnudeln are soft, fluffy steamed yeast dumplings popular across southern Germany, especially in Bavaria and the Palatinate, as well as in Austria, Switzerland, and Alsace in France. These delicious buns are usually served as a dessert with sweet accompaniments, but in Bavaria, they can also be eaten as a main course, a dream for anyone with a sweet tooth! There are also savoury versions, often served with soup or sauerkraut.
What’s in it?
Dough made with white flour, water or milk, Yeast, butter or margarine, salt and sometimes eggs and a little sugar
Common versions include,
Sweet (most common), Served with vanilla sauce (Vanillesoße), jam, poppy seeds, or fruits like plums or cherries
Savoury, In some areas, Dampfnudeln are served with sauerkraut or soup
Where can I eat it?
Dampfnudeln are especially common in Bavaria, Swabia, and the Palatinate. You’ll find them in traditional restaurants, cafés, and especially at festival stalls, often listed under desserts, or served as a main dish. In northern Germany, they’re much less common but can occasionally be found.
Vegetarian