German food
It’s more than just sausages and schnitzel!
German cuisine varies widely across its regions, and traditional German food shares much in common with neighbouring countries.
Bavaria is often what people picture when they think of German food. Dishes like Weißwurst (white sausage), Schweinshaxe (pork knuckle), and soft pretzels are typically enjoyed in beer gardens. Bavarian fare closely parallels Austrian cuisine, especially from Tyrol and Salzburg, with shared specialties like Kaiserschmarrn (shredded pancakes), Knödel (dumplings), and of course Schnitzel.
In Swabia (southwest Germany), the focus is on rustic traditions: Käsespätzle—soft, hand-scraped egg noodles with melted mountain cheese and caramelised onions—and Maultaschen, pasta pockets filled with meat and onions. These dishes may be Swabian in origin, but they are now enjoyed across southern Germany and into Alpine regions.
Northern Germany, including the Rhineland and coastal areas, leans into slow-cooked, meat-centred plates. Sauerbraten, a marinated pot roast served with rich gravy and dumplings or potatoes, is a classic German national dish. Rinderroulade—beef rolls filled with bacon, onions, mustard, and pickles, then braised until tender—is another staple throughout the north.
Bread is a nationwide obsession—and with good reason. With over 3,000 types of German bread and around 1,200 rolls crafted daily across approximately 10,000–13,000 bakeries, Germany’s bread culture is even UNESCO-recognised. From dense rye Vollkornbrot to crusty Brötchen and soft pretzels, bakeries are available on almost every street corner.
Discovering the best German food, from hearty meat dishes to iconic breads and street snacks, is an essential part of any visit to Germany.
