Best German Cuisine

German cuisine is comfort food at its finest, with everything from German pasta dishes to over 40 different types of sausage.

To help you get a taste of the local cuisine, we’ve compiled a list of our top ten must-try dishes in Germany.

Table of Contents


Spätzle, Germany’s version of pasta, is a simple yet exquisite combination of eggs, flour, salt, and a splash of sparkling water. This tasty dish from Baden-Württemberg is traditionally served as an accompaniment to meat dishes or to thicken soups. With the addition of Emmental or Swiss cheese, this simple side dish can be transformed into something mighty. Hot spätzle and grated granular cheese are alternately layered and topped with fried onions to create Germany’s most popular beer garden foodstuff.


You could be forgiven for thinking schnitzel originated in Austria rather than Germany, but this breaded meat dish actually originated in Italy. While the Austrian ‘Wiener Schnitzel’ must be made with veal by law, the German version is made with tenderized pork or turkey and is a staple in most traditional German restaurants. In Germany, traditional schnitzel is frequently slathered in sauce, with options ranging from Jägerschnitzel (schnitzel in mushroom sauce) to Zigeunerschnitzel (schnitzel with bell pepper sauce).


The ever-popular flammkuchen hails from the Alsace region, which has been a source of contention between France and Germany in the past. Flammkuchen is a thinly rolled, rectangular-shaped bread dough that is traditionally topped with crème fraîche, thinly sliced onions, and lardons. This delightful delicacy packs a comforting yet delicious salty punch that will leave you wanting more after being baked in a wood-fired oven.


Currywurst, a German staple, is thought to have been invented in 1949. Herta Heuer, a Berlin resident, is thought to have invented the dish after obtaining ketchup and curry powder from British soldiers, which she then served over grilled sausage, giving rise to a German street food classic. Currywurst is now one of Germany’s most famous sausage-based street foods, with an entire museum dedicated to it. With approximately 800 million currywurst consumed in Germany each year, the best places to try it are Berlin, Cologne, and the Rhine-Ruhr, where it is typically served with chips and ketchup, mayonnaise, or a bread roll.


The renowned salty and sour taste of fermented cabbage is a staple throughout Germany, albeit an acquired taste. Preserved foodstuffs provided a source of nutrients during the winter months before frozen foods, refrigeration, and cheap transport options from warmer climes became widely available across Europe. Sauerkraut is now popular as a side dish to meat dishes, and it has the added benefit of being beneficial to gut health.


The humble sausage, or bratwurst as it is known in Germany, is a staple of the country’s cuisine. There are over 40 different types of sausage available across the country, including smoked, cured, and other varieties. Some of the more popular varieties include Fränkische bratwurst (from Franconia), which contains marjoram, and Thüringer rostbratwurst (from Thuringia), which is quite spicy. Thuringia is also home to Germany’s first bratwurst museum, which opened in 2006. Serve Germany’s humble sausages in a bread roll, with potato salad, or with a side of sauerkraut.

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