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Typical dishes in Germany


Typical dishes in Germany

Hearty Bavarian food on a fancy plate.  Left to right: Schnitzel, pork belly (Schweinebauch) with red cabbage (Rotkohl), Weißwurst with mashed potatoes (Kartoffelpüree), Bratwurst on sauerkraut
Hearty Bavarian food on a fancy plate. Left to right: Schnitzel, pork belly (Schweinebauch) with red cabbage (Rotkohl), Weißwurst with mashed potatoes (Kartoffelpüree), Bratwurst on sauerkraut
Rinderroulade mit Rotkraut und Knödeln: this dish is quite unique to Germany. Very thin sliced beef rolled around a piece of bacon and pickled cucumber until it looks like a mini barrel (5cm diameter) flavoured with tiny pieces of onion, German mustard, ground black pepper and salt. The meat is quick-fried and is then left to cook slowly for an hour, meanwhile red cabbage and potato dumplings are prepared and then the meat is removed from the frying pan and gravy is prepared in the frying pan. Knödel, Rotkraut and Rouladen are served together with the gravy in one dish. Schnitzel mit Pommes frites: there are probably as many different variations of Schnitzel as there are restaurants in Germany. They have in common a thin slice of pork often covered in egg and bread crumbs that is fried for a short period of time and it is often served with fries (that's the Pommes frites part). Variations of this are usually served with different types of gravy: such as Zigeunerschnitzel, Zwiebelschnitzel, Holzfäller Schnitzel and Wiener Schnitzel (as the name suggests, an Austrian dish – the genuine article must be veal instead of pork, which is why most restaurants offer a Schnitzel Wiener Art, or Viennese-style schnitzel which is allowed to be pork). In the south you can often get Spätzle (pasta that Swabia is famous for) instead of fries with it. Spätzle are egg noodles typical of south Germany – most restaurants make them fresh. It is very common to find Schnitzel on the menu of a German restaurant, it might even be the most common dish in German restaurants. Rehrücken mit Spätzle: Germany has maintained huge forests such as the famous Black Forest, Bayrischer Wald and Odenwald. In and around these areas you can enjoy the best game in Germany. Rehrücken means venison tenderloin and it is often served with freshly made noodles such as Spätzle and a very nice gravy based on a dry red wine. Wurst “sausage”: there is no country in the world with a greater variety of sausages than Germany and it would take a while to mention them all. “Bratwurst“ is fried, other varieties such as the Bavarian “Weißwurst“ are boiled. Here is the shortlist version: “Rote” beef sausage, “Frankfurter Wurst” boiled pork sausage made in the Frankfurt style, “Pfälzer Bratwurst” sausage made in Palatine style , “Nürnberger Bratwurst” Nuremberg sausage – the smallest of all of them, but a serious contender for the best tasting German sausage, “grobe Bratwurst”, Landjäger, Thüringer Bratwurst, Currywurst, Weißwurst ... this could go on till tomorrow. If you spot a sausage on a menu this is often a good (and sometimes the only) choice. Often served with mashed potato, fries or potato salad. Koenigsberger Klopse: Literally "meatballs from Koenigsberg", this is a typical dish in and around Berlin. The meatballs are made out of minced pork and are cooked and served in a white sauce with capers and rice or potatoes. Matjesbrötchen: Soussed herring or "roll mops" in a bread roll, typical street snack.

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Germany Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.

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