Each area of Germany has its own unique traditional dishes that are not typically known to international visitors, but are definitely worth exploring.
When we think of German cuisine, sausages and sauerkraut come to mind. However, there is a lot more to German food than these familiar favorites. Beyond the stereotypes, Germany has a rich and diverse culinary tradition, with one-of-a-kind local specialties that are worth exploring. Here is a look at the tasty dishes that make up Germany’s culinary heritage.
Planning a trip to Germany? Discover more about this topic:
- Germany: 7 Unmissable UNESCO World Heritage sites to Explore on Your Trip
- The Rhine River Valley is a picturesque region in western Germany, known for its stunning natural beauty, charming villages, and medieval castles. Visitors can take a scenic boat tour, hike along the river, or explore the charming towns of Speyer and Worms.
- * **The Schwäbische Alb Forest in Baden-Württemberg**: This region is characterized by rolling hills, deep valleys, and dense forests, with plenty of opportunities for hiking, climbing, and skiing. With over 4,000 square kilometers of woodland, this is a nature lover’s paradise.
Discover 6 lesser-known German cuisine specialties
Maultaschen
Ravioli originating from the Swabian region in Germany, looking like large dumplings, are called maultaschen. Traditionally, these are stuffed with a mixture of minced meat, spinach, stale bread, onions, and herbs, all wrapped in thin dough. Maultaschen are usually served in a broth, but may also be pan-fried or served with a creamy sauce.
Labskaus
Bavors in Bremen regions, that is nourishing, comforting and full of flavors even though it may not look like much. It is made with salted beef or corned beef, mashed potatoes, beets and onions, usually accompanied by a fried egg, pickled herring and gherkins.
Grünkohl mit Pinkel
(smoked pork chop) and pork belly. Grünkohl with Pinkel is traditionally eaten after the first jelly, which mellows the flavor of the kale, making it sweeter and milder. It is a rich, flavorful fish, often shared during large family gatherings or community events.
Handkäse mit Musik
The onion and potato “sauté” (“scramble”), with its whimsical allusion to the “musical” impact of onions on digestion. This dish is typically served with bread and butter, and is frequently paired with a glass of cider or wine.
Les Königsberger Klopse
These meatballs, known as Königsberger Klopse, are symbolic of the former German city of Königsberg, which is now known as Kaliningrad in Russia. These meatballs consist of ground meat, typically a combination of veal and beef, mixed with anchovies, capers, eggs, and seasonings, before being cooked in a broth. They are served with a sweet-and-sour cream sauce, created with a blend of cream, capers, lemon, and possibly white wine. Königsberger Klopse are commonly paired with boiled potatoes or rice, forming a rich yet delicately flavored dish.
L’Eisbein mit Sauerkraut
Mashed peas and potatoes constitute this hearty winter dish characteristic of German cuisine, boasting rich, comforting flavors.
