20 Most Famous German Food you will Love

A dinner plate in Germany. Photo by Sofia Lyu- Unsplash

20 Most Famous German Food you will Love

Germany is well-known for its numerous tourist spots. There is constantly something wonderful to do in Germany, such as the incredible palaces, the Black Forest, or the tasty German food. Here’s a wonderful summary of some of Germany’s most scrumptious meals.

There are numerous types of German food options. They include widely known cuisines such as German sausages to much more specialized ones such as Christmas recipes. You could try all of the German delights that are available on a frequent basis, or you could start with something lighter.

In any case, if you want to explore some new German meals, it is critical to first comprehend the basic German meals that exist in order to have a memorable experience.

1.Labskaus

Labskaus may not be the most aesthetically compelling meal however, it is a delicious disaster that symbolizes the northern German sailing customs like no other. Ship provisions were often preserved food in the 18th and 19th centuries, and the pink gunk of labskaus was a tasty method of cooking them.

Salted beef, onions, potatoes and pickled beets are blended together and offered with pickled pickles and rollmops. It has always been a favorite of sailors in the Baltic and North Seas. Presently, the meal is popular throughout northern Germany, particularly in Bremen, Kiel, and Hamburg. While new boats have refrigerators, it is still widely known as a hangover remedy.

2.Kassler

Kassler is an amazing fit to German lunch meals. This is a traditional German Oktoberfest dish. The crucial element in this dish is smoked pork. When blended with sauerkraut and mashed potatoes, it is even more delicious.

There is still no concrete data about the origins of this intriguing meal however, many believe it is named after a Berlin butcher known as Cassel. In the late 1800s, he was the first person to make the cut.

3.Pretzel

It is a Bavarian field of expertise that is sold in other German towns however, in a different way that it is sold in Munich, where it is consumed all over, at any time of day, and particularly at breakfast with white sausages (Weißwurst) served with honey-sweetened mustard and, of course, half a litre of beer.

The pretzel is a savory dough brioche bun shaped into entangled knots and topped with crude salt grains. Nothing compares to the tiny pretzels they serve as an appetiser!

4.Currywurst

Currywurst is a type of street food that is usually sold on a paper plate. Chefs douse chopped wurst (sausage) with tart stewed tomato sauce and drizzle with spicy curry powder. Numerous chefs also provide a meatless option for those who are vegetarian, kosher, or halal.

Currywurst is typically served with a heaping stack of french fries, making it the ideal snack meal or late-night treat. Berlin food culture ideally embodies the town’s worldwide perspective to food culture, with components from Germany (wurst), the United States (ketchup), and India (curry). Most importantly, it goes well with German beer.

5.Apfelkuchen

Apfelkuchen straight from the oven. Photo by Lina Volkmann- Unsplash

If you like sugary treats, you must eat Apfelkuchen. Apefelkuchen translates to sunken (or slumped) apple cake because Kuchen is German for cake. This simple cake recipe contains a lot of the exact ingredients like many cakes however, it also contains larger amounts of milk and butter for a better flavor homage to German food.

Apfelkuchen can be made with yeast for a higher-rising cake, raisins, or currants in the dough, or without. A sugar coating or a cinnamon swirl garnish is used on a few Apfelkuchen cakes.

6.Hefeweizen

Hefeweizen is a common form of German beer that has a significant percentage of wheat malt. Weizenbier and weißbier are other names for these beers.

The Bavarian weizenbier serves as the most commonly accessible type of hefeweizen. Even so, these German wheat beers vary a little by province, just by brewing company. Every brewing company uses a different recipe however, to be regarded a wheat beer, the beer should consist of a minimum of 50% wheat malt. Hefeweizen is typically foggy and pure, with a light color.

Hefeweizen production generally implies that summer has arrived in Germany. Any German pub, bar, or restaurant will usually have a good choice of beer available on tap, so locating and sampling a hefeweizen should be simple.

7.German potato salad

Potatoes are perhaps the most iconic German ingredient. Seeing as southern Germany is amenable to potato production, there are numerous German potato variations. Numerous Bavarians have devised a variety of recipes, utilizing whatever ingredients they have available.

German potato salad, unlike other types of potato salad, is made with bacon, sugar and white vinegar. This tends to add more salt and fat to the meal without increasing the caloric content.

Potato salad goes well with a variety of German main courses. You can find American-style German potato salad recipes online if you want to make an American – style German meal.

8.Wurst and sauerkraut

Potato Soup with Meatballs and Spice. Photo by DIE GRIECHEN- Unsplash

Many German foods to attempt to add wurst and sauerkraut, each of which is extremely tasty. Sauerkraut is a vegetable mixture that has been made to imitate the taste of kraut. The primary distinction between them is that sauerkraut is prepared with cooked and salted cabbage to taste like what is found on the opposite side of the world, whereas wurst is made with meat and a wide range of vegetables.

9.Maultaschen

Maultaschen are originally from Swabia. They are similar to ravioli but larger. They are generally palm-sized, square pockets of dough filled with salty, sweet, meaty, or vegetarian fillings.

Minced meat, bread crumbs, onions, and spinach flavored with salt, pepper, and parsley are a typical mixture. For a soft, creamier snack, they’re frequently stewed and offered with soup rather than sauce however, they can also go on a skillet and have a butter for extra versatility.

Maultaschen can now be found all over Germany (even frozen in supermarkets), but they are most popular in the south. The delish dumplings have become so popular in this province that the European Union designated Maultaschen as a regional specialty and the meal as meaningful to Baden-cultural Württemberg’s origins in 2009.

10.Spaghettieis

Germans, as explained previously, adore ice cream and all ice cream desserts. Spaghettieis is named after a bowl of spaghetti with sauce and grated parmesan cheese.

This German ice cream expertise is produced by pressing ice cream through a potato ricer or spätzle-making tool. The ice cream strands are arranged on top of a plateau of chilled whipped cream and covered with strawberry sauce and white chocolate shavings.

Traditionally, spaghettieis were made with vanilla ice cream, but today, many other flavors are available, such as chocolate or hazelnut covered with chocolate sauce, caramel, blueberry, raspberry, and other condiments.

Many German ice cream shops offer a wide range of spaghettieis varieties, in addition to children’s spaghettieis, which are relatively small and typically covered with chocolate candies. Spaghettieis is available throughout the year, as long as the local ice cream shop is open, and is always a welcome Sunday treat.

11.Sauerbraten

Sauerbraten is unavoidable when it arrives to great German cooking recipes. It is also referred to as a German pot roast or “sour roast.” This cuisine has a sour and sweet flavor from the sauce.

You can eat the beef, veal, or pork variants. After marinating for several days, the rich taste and softness of the meat will stay with you for the rest of your life. In the ninth century, Charlemagne was the first to create this remarkable cuisine.

The prominence of this meal peaked in the 13th century. This causine can be found in most restaurants in Saint Albertus Magnus or Saint Albert the Great. Consumers enjoy it for Sunday dinners, and they prefer beef and venison over horse meat.

12.Kartoffelpuffer

Kartoffelpuffer demonstrate that not all potato foods are comparable. Some are nicer than others, such as this famous German market food.

Kartoffelpuffer are deep fried in a large tub of oil until they achieve GBD (golden brown delicious) standard and are usually eaten with apple sauce. They’re also delicious as a side dish in German restaurants and with home-cooked recipes.

13.Pumpernickel

Pumpernickel is a form of bread that is widely consumed around the world however, it originated in Northwestern Germany. Due to its lengthy shelf life, it was a frequent tradition for German soldiers during the Thirty Years’ War. When properly stored, pumpernickel bread has a life span of nearly two years.

This traditional bread is dark brown and made with sourdough starter and finely ground rye flour. Pumpernickel has an a little sour flavor due to the sourdough starter, yet it remains salty and a little sweet.

The rye flour gives this thick loaf a soft texture, which makes it perfect for combining with tart and sweet components like jams or soft cheeses.

14.Krapfen

While JFK was not alleged to be a donut when he notably said, “Ich bin ein Berliner,” we can comprehend any misunderstanding. Outside of Germany, Krapfen are known as Berliner Donuts.

Krapfen are yeasty desserts loaded with jam, fried in oil, and drizzled with icing sugar, related to certain other donuts consumed all across the globe. You can eat one for breakfast with coffee or as a treat in the afternoon.

15.Bratkartoffeln

You should begin your day in Germany with this delicious suggestion. Bratkartoffeln is a popular German meal that features potatoes as the primary component. The cook will fry the potatoes, onions and bacon in butter until they are crunchy.

German chips have a strong tradition and are popular in many nations around the globe. In the 1870s, it popped up in British and American recipe books. During World War I, the German army introduced this dish to America.

16.Sauerkraut

A popular German specialty cooked with cabbage cut into really thin slices and lacto-fermented in saltwater, giving it a mildly acidic flavor (therefore, it is known as in German: Kraut: cabbage and sauer: acid). Sauerkraut is frequently served with sausages or Schupfnudeln, a type of enlarged gnocchi popular in southern Germany and Austria.

17.Roulade

Roulade served with a side of vegetables. Photo by Adi Nugroho- Unsplash

Roulade is a type of slow cooked wrapped meat that you may be acquainted with. Rouladen is the German version, but it is also widely known in Poland and the Czech Republic.

It uses thin and large chunks of meat, similar to schnitzel. The meat can then be covered with mustard and rolled up before being stuffed with bacon and other stuffing.

Gravy is the key to rouladen. While your meat rolls are cooking, make a beef or vegetable gravy and drizzle it on top. Rouladen are stuffing and salty, and they go very well mashed potatoes.

18.Königsberger Klopse

These are flavorful meatball cuisine with capers in a creamy white gravy. Meatballs are usually prepared with minced veal, eggs, onions, pepper, anchovies and other seasonings. The caper and lemon juice sauce complements the meal perfectly.

These boiled meatballs were later named kochklopse by authorities in the German Democratic Republic. This was done to prevent ambiguity with its namesake, which was invaded and occupied by the Soviet Union. This dish is served in German restaurants underneath the formal title however, it is more prevalent in Brandenburg and Berlin.

19.Döner kebab

Döner kebab was brought to Germany by Turkish immigrant looking for work in the 1960s and 1970s. Kadir Nurman was among the first street vendors, providing döner kebab sandwiches at West Berlin’s Zoo Station in 1972, where the meal first took both West and East Berlin by storm, and afterwards the rest of Germany.

From its modest Berlin origins, when a döner kebab only included meat, onions, and a small amount of salad, it has evolved into a meal with plenty of salad, vegetables (sometimes grilled), and a variety of condiments to select from. Veal and chicken spits are common, as is the ever-famous lamb and vegetarian and vegan options have become more widely known.

20.Riesling

Riesling is a white grape range from Germany. It is one of the most essential grape ranges in Germany, believed to originate in the Rhine area however, currently seen everywhere.

Riesling is now one of the most popular German wines. German riesling is vibrant and unique, with distinct fruit flavors. If you tour any of Germany’s wine-growing areas, such as the Moselle Valley, Rheingau, or Franconia, you should try the local wines.