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German food includes much more than meat and potatoes. Regional dishes, vegetables, soups, fish, bread and desserts offer plenty to explore. The seasonal suggestions below are examples rather than a fixed menu followed by everyone in Germany; many dishes are eaten throughout the year.
Learn the German names as you browse a menu or plan a meal. For complete recipes, follow a tested recipe rather than using a short dish description as cooking instructions. The German National Tourist Board’s recipe collection offers a starting point for regional cooking.
Autumn: pumpkins and comforting dishes
Pumpkin soup — Kürbissuppe
Pumpkins are a familiar autumn ingredient. A Kürbissuppe can be smooth and creamy or have a chunkier texture. Cream, stock, herbs and spices depend on the recipe. Kürbiscremesuppe specifically suggests a creamy pumpkin soup.
On a menu, ask Ist die Suppe vegetarisch? — Is the soup vegetarian? Vegetable soup can still contain meat stock, and a creamy soup may contain dairy.
Beef goulash — Rindergulasch
Goulash appears in different Central European traditions. The Viennese version is associated with Austria, so it should not be presented as uniquely German. A slow-cooked beef goulash has a rich sauce and may be served with dumplings, potatoes, noodles or bread, depending on the version.
das Rindfleisch — beef; die Soße / die Sauce — sauce; schmoren — to braise.
Eggs in mustard sauce — Eier in Senfsoße
Also called Senfeier, this dish combines cooked eggs with a mustard sauce, often served with potatoes. Herbs such as dill, parsley or chives are possible additions, not mandatory ingredients in every version. The flavour depends on the type and amount of mustard.
das Ei (plural die Eier) — egg; der Senf — mustard; die Salzkartoffeln — boiled potatoes.
Winter: hearty meals
Beef rolls — Rinderrouladen
Thin slices of beef are wrapped around a filling that often includes mustard, onions, pickles and bacon, then braised. The exact filling and cooking time depend on the recipe and the meat. This is a different dish from a hamburger, and a universal one-hour cooking instruction would be unreliable.
die Roulade — a filled roll of meat; die Gewürzgurke — pickled cucumber; der Speck — bacon.
Potato pancakes — Kartoffelpuffer
Often called Reibekuchen in parts of Germany, these are pancakes made from grated potatoes and fried until crisp. Many recipes use raw grated potatoes, with ingredients such as onion, egg and flour; boiling the potatoes first is not a general rule. They may be served with applesauce or with savoury accompaniments. They are not generally defined as a side dish to roast chicken.
reiben — to grate; braten — to fry; das Apfelmus — applesauce. The tourist board’s overview of potato dishes shows how regional names and preparations vary.
Cheese spaetzle — Käsespätzle
Spätzle are small, irregular pieces of egg dough. For Käsespätzle, they are combined with cheese and commonly topped with fried onions. Bacon is not an essential ingredient. The dish may remind an English speaker of macaroni and cheese, but the dough, texture and preparation are different.
The diminutive name Spätzle is associated with “little sparrows”; Käse means cheese. Ask about the ingredients if you need a vegetarian version, including the cheese used.
Spring: asparagus and fresh flavours
Asparagus soup — Spargelsuppe
Spring is associated with Spargel (asparagus), particularly white asparagus in many German dishes. Both white and green asparagus can be used in soup. Creamy versions may include butter and cream, so an asparagus dish is not automatically vegan.
weißer Spargel — white asparagus; grüner Spargel — green asparagus; die Spargelzeit — asparagus season.
Cucumber salad — Gurkensalat
Thinly sliced cucumber can be dressed with vinegar and oil or with a creamy dressing. Dill is a familiar addition; onions and other seasonings vary. Horseradish is one possible ingredient, not the same thing as an ordinary radish.
die Gurke — cucumber; der Dill — dill; der Meerrettich — horseradish; das Radieschen — a small radish.
Fish cakes with herb sauce — Fischfrikadellen mit Kräutersoße
Fish cakes can be made with different fish and served with a green herb sauce. They are one way to explore fish dishes, particularly alongside coastal food traditions. Ingredients and seasonings depend on the recipe.
der Fisch — fish; der Lachs — salmon; die Kräuter — herbs.
Bavarian cheese spread — Obazda
Obazda, also known as Obatzter, is a Bavarian cheese preparation commonly served with bread or a pretzel. Soft cheese such as Camembert, butter and paprika are characteristic ingredients; versions differ in additional ingredients and seasoning. The name refers to mixing or mashing the ingredients together.
For regional background, see the Bavarian food heritage entry on Obazda. die Brezel — pretzel; die Brotzeit — a snack or light meal, often involving bread.
Summer: salads and food outdoors
Barbecues can include sausages, meat, vegetables and other foods. If you want to barbecue in a public park, check the local signs and rules: permission is not automatic. German households do not all have a garden or a charcoal barbecue.
Potato salad — Kartoffelsalat
German potato salads have regional and family variations. Some use broth, oil and vinegar; others use mayonnaise. Do not assume that one dressing represents the whole country. Check the ingredients if you need to avoid eggs, meat stock or another ingredient.
Potatoes with quark — Pellkartoffeln mit Quark
This is a separate dish from potato salad. Potatoes are boiled in their skins and served with Quark, a fresh dairy product that can be mixed with herbs, salt and pepper. The diner may peel the potatoes before eating them.
die Pellkartoffeln — potatoes boiled in their skins; der Schnittlauch — chives.
Apple and matjes salad — Apfel-Matjes-Salat
Matjes is salt-matured herring, rather than simply a synonym for vinegar-pickled herring. A salad may combine it with apples, onions, herbs and a creamy dressing. Recipes vary, and potatoes make a possible accompaniment.
The NDR guide to matjes explains how the fish is prepared. der Hering — herring; der Apfel — apple.
Plum cake — Pflaumenkuchen / Zwetschgenkuchen
Plum cakes are a late-summer and early-autumn treat. Zwetschgen are a type of plum, usually elongated, and are popular for baking. Pflaume is the broader word for plum, not a label reserved exclusively for round fruit.
der Kuchen — cake; die Zwetschge — a damson-type plum. A yeast base and a crumble topping are options, rather than requirements for every plum cake.
Useful questions at the table
- Was ist in diesem Gericht? — What is in this dish?
- Ist das hausgemacht? — Is it homemade?
- Welche Beilage gibt es dazu? — What side dish comes with it?
- Können Sie mir etwas Regionales empfehlen? — Can you recommend something regional?
Choose a dish that suits your tastes and requirements, and use it as an opportunity to learn the ingredients and regional vocabulary.
