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Culinary tradition of Germany
German cuisine consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural
German_cuisine
This is a list of German desserts. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from
List_of_German_desserts
Dishes found in German cuisine
list of dishes found in German cuisine. East Prussia, as Germany's easternmost province, was very often influenced by the cuisines of its surrounding neighbours:
List_of_German_dishes
Topics referred to by the same term
era) German diaspora German language German cuisine, traditional foods of Germany German (given name) German (surname) Germán, a Spanish name German (parish)
German
Regional cuisine of the United States
American cuisine and Floribbean, Spanish, French, British, Ulster-Scots, German, Italian and Middle Eastern cuisine. Elements of Southern cuisine have spread
Cuisine of the Southern United States
Cuisine_of_the_Southern_United_States
Cooking traditions among Ashkenazi Jews
Israelite cuisine Ethiopian Jewish cuisine French cuisine German cuisine Israeli cuisine Jewish cuisine Mizrahi Jewish cuisine Sephardic Jewish cuisine Syrian
Ashkenazi_Jewish_cuisine
Mountain cuisine Fusion cuisine American Jewish cuisine Cajun cuisine Chinese American cuisine Filipino-American cuisine Floribbean cuisine German-American
List_of_cuisines
The Transylvanian Saxon cuisine is the traditional cuisine of the Transylvanian Saxons, a German ethnic group and minority (mostly of Luxembourgish descent—although
Transylvanian_Saxon_cuisine
Thinly sliced raw or cooked potatoes fried in fat
German fries (also referred to as German fried potatoes) is a dish consisting of thinly sliced raw or cooked potatoes fried in fat, like lard, butter or
German_fries
German municipal cuisine
traditional Berlin cuisine of Berlin households with dishes from the German cuisine. On the other hand, often a rustic pub and snack kitchen, which has
Cuisine_of_Berlin
Liver dumpling
Leberknödel (German: [ˈleːbɐˌknøːdl̩] ) is a traditional dish of German, Austrian, and Czech cuisines. Leberknödel is usually composed of beef liver, though
Leberknödel
Cuisine indigenous to Europe
Jewish cuisine Austrian cuisine Viennese cuisine Croatian cuisine Czech cuisine Moravian cuisine German cuisine Baden cuisine Bavarian cuisine Berliner
European_cuisine
Regional cuisine in Germany
cuisine fuses north German and south German cuisine, with heavy influence from Bavarian cuisine and Rhenish Hesse. Sour tastes dominate the cuisine,
Hessian_cuisine
role in German cuisine, both historically and in contemporary times. Cheeses are incorporated in the preparation of various dishes in German cuisine. Germany's
List_of_German_cheeses
Regional cuisine of Franconia
Franconian cuisine is an umbrella term for all dishes that nominally belong to the region of Franconia. It is a subtype of German cuisine with many similarities
Franconian_cuisine
Salad made from boiled potatoes
potato salad recipes date back to the mid-19th century and are rooted in German cuisine, which was introduced to the United States by European settlers. Early
Potato_salad
This is a list of German soups. German cuisine has evolved as a national cuisine through centuries of social and political change with variations from
List_of_German_soups
Breaded, fried flat piece of meat
and is very similar to other breaded meat dishes. The German word das Schnitzel (Middle High German: snitzel) is a diminutive of sniz, 'slice'. The name
Schnitzel
German bread dumpling
especially onions, vary depending on the region where it's prepared. Austrian cuisine Knödel Supp, Eckhard (2011). Duden. Wörterbuch Kochkunst. Von Amuse-Bouche
Semmelknödel
Viennese meat dish, breaded veal cutlet
published in German in 1871 as Italien Tafel. The story, he says, is instead concerned with the dish veal Milanese. Other dishes in Austrian cuisine before
Wiener_schnitzel
Common dishes throughout Europe
Spanish cuisine. Regional Spanish cuisines include: Andalusian cuisine Asturian cuisine Aragonese cuisine Balearic cuisine Basque cuisine Canarian cuisine Cantabrian
List_of_European_cuisines
Dish of baked or smoked shaped ground meat
traditional Austrian, Slovak, German, Czech, Nordic, and Flemish dish, and it is a cousin to the meatball in Dutch cuisine. North American meatloaf[better source needed]
Meatloaf
Regional cuisine of the United States
The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous
Cuisine of the Midwestern United States
Cuisine_of_the_Midwestern_United_States
US restaurant chain, 1960s to 1980s
chain that operated from the 1960s to the 1980s. The restaurants served German cuisine. The rights were purchased in early 2022 by William Belida, owner of
Zum_Zum
Dish made of boiled meat in Viennese cuisine
horseradish. It is a classic dish of the Viennese cuisine and popular in all of Austria and the neighboring German state of Bavaria. Franz Joseph I, Emperor of
Tafelspitz
Culinary traditions of Peru
(Spanish cuisine, Italian cuisine, and German cuisine), Asia (Chinese cuisine and Japanese cuisine), the Middle East, and Africa (Maghrebi cuisine and West
Peruvian_cuisine
Spiced biscuit
previously called Alpenkräuter-Brot (Alpine herbs bread). Swiss cuisine German cuisine Spiegel, Mary Jo (10 December 2003). "You Won't Need Translator
Magenbrot
Baked cheese pasta dish
Käsespätzle (German for "spätzle with cheese", also called Käsknöpfle in Vorarlberg and Liechtenstein or Kasspatzl in Tyrol, Austria and Bavaria) is a
Käsespätzle
in Berlin, Germany, in 1904. Moved to Madrid, Spain, in 1943. Wikimedia Commons has media related to Restaurants in Germany. German cuisine List of companies
List of restaurants in Germany
List_of_restaurants_in_Germany
Cuisine of the historic region of Frisia
Frisian cuisine consists of the traditional recipes and cooking methods of the historic region of Frisia, which is in present-day Germany and the Netherlands
Frisian_cuisine
Stew from Bavaria, Austria and Slovenia
Ljubljana, and derives from Styrian German ritschet or ritschert. Etymologists suggest that ričet is a derivation from two German expressions: rutschen, "to slip
Ritschert
Stuffed Polish dumplings
pies") in the cuisine of Baltic Germans. Schlutzkrapfen closely resemble pierogi; they are common in Tirol and northern Italy's German-speaking region
Pierogi
Potato dumplings
"Knödel allgemein". Knödel allgemein (in German). Retrieved 2023-01-09. Lodder, Karen (2021). Easy German cookbook : 80 classic recipes made simple.
Kartoffelklösse
Dish made of a calf's head
consisting of a calf's head, commonly found in French, Belgian, German, Swiss, and Italian cuisine. The French delicacy [la] tête de veau ("calf's head") is
Tête_de_veau
Corned ham hock
New High German. In Santa Catarina, Brazil, Eisbein (joelho de porco in Portuguese) is an important part of the regional cuisine with German origins,
Eisbein
Large round poached or boiled potato or bread dumplings, made without yeast
Eastern European cuisine. Countries in which their variant of Knödel is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania
Knödel
Savoury or sweet dish, filled and rolled into a spiral shape
Španělské ptáčky (Spanish birds) are roulade in Czech cuisine. The recipe is practically identical with German Rouladen, perhaps omitting wine and adding a wedge
Roulade
Culinary traditions of the Pomerania region
Commons has media related to Cuisine of Pomerania. German Foods: Mecklenburg-Vorpommern cuisine Off to MV - Cuisine: The new German food culture of the North
Pomeranian_cuisine
Regional cuisine
cuisine of Hamburg developed which regrettably lost some of its characteristics nowadays due to the supraregional harmonization of the North German cuisine
Cuisine_of_Hamburg
Characteristic style of cooking practices and traditions
A cuisine is a style of cooking characterized by distinctive ingredients, techniques, and dishes, and usually associated with a specific culture or geographic
Cuisine
Flat, pan-fried meatballs
to the German version of meatballs. The origin of the dish is unknown. The term Frikadelle is German, but the dish is associated with German, Nordic
Frikadelle
Traditional fish dish in Central Europe
dishes List of fish dishes "Fisch zu Weihnachten". Germany, Austria, Switzerland - German (in German). Archived from the original on 27 November 2021.
Christmas_carp
Bavarian cheese specialty
PGI certification. Fromage fort German cuisine List of German cheeses List of cheeses List of spreads Food portal Germany portal "Obatzda-Rezept". Portal
Obatzda
Finely sliced and fermented cabbage
derogatory term for the German people. During World War I, due to concerns the American public would reject a product with a German name, American sauerkraut
Sauerkraut
Food culture of the United States
Filipino Americans—Filipino cuisine, Filipino-American cuisine French Americans—French cuisine German Americans—German cuisine (the Pennsylvania Dutch, although
American_cuisine
German corned beef dish
Scouse Lapskoussi Food portal German cuisine List of beef dishes List of meat and potato dishes "Labskaus in Hamburg (German)". SPIEGEL Online. Der Spiegel
Labskaus
Wine making in Germany
(Baden), 110 ha German cuisine Flurbereinigung Old World wine Austrian wine Swiss wine Alsace wine Winemaking Agriculture in Germany "Iron Age Celts bonded
German_wine
Type of layered pastry
Empire. Strudel is part of Austrian cuisine and German cuisine but is also common in other Central European cuisines. In Italy it is recognized as a prodotto
Strudel
Enriched yeast bread
they also play a major part in Austrian, Slovak, Slovenian, and Hungarian cuisines. In Bavaria Buchteln are called Rohrnudeln, in Slovenian buhteljni, in
Buchteln
German semi-soft cow's milk cheese
It can also be found in a smoked variety. Food portal Germany portal German cuisine List of German cheeses List of cheeses Hintz, Martin and Pam Percy.
Butterkäse
German dish
Pfefferpotthast (German pronunciation: [ˈpfɛfɐˌpɔthast]; Low German: Piäpperpottharst) is a traditional German stew. It comes from the cuisine of Westphalia
Pfefferpotthast
German bread dumpling
contrast, Bohemian dumplings are only cooked in water. In southern German cuisine, the dough is wrapped in a napkin or other linen cloth and cooked in
Serviettenknödel
Ashkenazi Jewish dish made from ground fish
popular with German Catholics during Lent, when it is forbidden to eat meat. By the Middle Ages, stuffed fish had migrated into the cuisine of German and Eastern
Gefilte_fish
German roasted pork dish
Schweinshaxe (German pronunciation: [ˈʃvaɪnshaksə] ; literally 'swine's hock'), in German cuisine, is a roasted ham hock (or pork knuckle). The ham hock
Schweinshaxe
Culinary traditions of the Silesia region
Silesian cuisine belongs to the region of Silesia in Central Europe. It is a subtype of Polish cuisine with many similarities to and signs of the influence
Silesian_cuisine
Culinary traditions of Lower Saxony, Germany
Lower Saxon cuisine (German: Niedersächsische Küche) covers a range of regional, North German culinary traditions from the region correspondingly broadly
Lower_Saxon_cuisine
German pork dish
Kassler (German: [ˈkaslɐ] ) or Kasseler in German cuisine is a cured and slightly smoked cut of pork similar to gammon. It can be either hot or cold smoked
Kassler
Traditional sausage dish
Longtime German American Hub Is Closing". LAist. Retrieved 4 March 2023. Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the
Blood_sausage
Set of dishes and culinary techniques of Paraguay
the immigration received by bordering countries such as Italian cuisine and German cuisine. The city of Asunción is the epicenter of the distinctive gastronomy
Paraguayan_cuisine
Food animal
Chinese cuisine, goose is also steamed or braised with aromatics. In some cuisines stews or soups are made from goose meat. In German cuisine, goose neck
Goose_as_food
Bread made with potato and flour
curanto. Kartoffelbrot (German: [kaʁˈtɔfl̩ˌbʁoːt] ) is a potato bread that may contain spelt and rye flour. Berches is a German-Jewish bread made for Shabbat
Potato_bread
Thick and sour soup of Russian origin
found on the menu at many East German restaurants. The former German chancellor Angela Merkel, who was raised in East Germany, has stated that she is fond
Solyanka
Rabbit stew
Hasenpfeffer is a traditional stew in Dutch and German cuisine made from marinated hare or rabbit meat, cut into stewing-meat sized pieces and braised
Hasenpfeffer
Regional cuisine
cuisine Cham cuisine Aromanian cuisine Bosnia and Herzegovina cuisine Bulgarian cuisine Croatian cuisine Cypriot cuisine Greek cuisine Cretan cuisine
Balkan_cuisine
Style of cooking in Germany
Bavarian cuisine (Bavarian: Boarische Kuche; German: Bayerische Küche) is a style of cooking from Bavaria, Germany. More than 285 typical Bavarian products
Bavarian_cuisine
Prepared dish
and bacon. In Catalan cuisine olive oil is used instead of butter, and fried garlic are added to the mixture. In Italian cuisine, the fegato alla veneziana
Liver_and_onions
Piglet fed on its mother's milk
sucking-pig and Parmesan. Roast sucking-pig is known in German, Austrian and German-Swiss cuisines as gebratenes Spanferkel. It is often served at festive
Suckling_pig
Pickled herring fillets
is that it is German in origin, derived from the words rollen (to roll) and Mops meaning pug or fat young boy. The form Rollmops (German: [ˈʁɔlˌmɔps] )
Rollmops
reflecting different aspects of its cultural life and history. German cuisine Music of Germany German art "England's National Symbols". england.org.za. Archived
National_symbols_of_Germany
Dish of raw herring pickled in vinegar
Hollandse maatjesharing have TSG Certification within the European Union, and German-produced Glückstädter Matjes, produced in Schleswig-Holstein, has PGI certification
Soused_herring
Pancake ribbons added to soup
Frittatensuppe (Frittaten soup) is one of the most popular soups in Austrian cuisine. It is considered an Austrian national dish. Frittaten (from the Italian
Flädle
award-winning cuisine: an overview". Simply Munich. Retrieved 2026-01-05. S.r.l, Reporter Gourmet (2023-04-22). "Jan Hartwig: The German Chef That Broke
List of Michelin-starred restaurants in Germany
List_of_Michelin-starred_restaurants_in_Germany
German blue cheese
(responsible for the blue veins inside). Food portal Germany portal German cuisine List of German cheeses List of cheeses "Cambozola Cheese". "PRESS RELEASE
Cambozola
Liver meat used as food
fried, stir-fried, or eaten raw (asbeh nayeh or sawda naye in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver are combined with
Liver_as_food
Apple and carbonated water drink
widely used in Hessen, Bavaria, and Austria) in German, is a popular soft drink in Switzerland, Germany, and Austria. It consists of carbonated mineral
Apfelschorle
German sour milk cheese
diets and sport nutrition.[citation needed] Food portal Germany portal German cuisine List of German cheeses List of cheeses Olomoucké syrečky Hauskäse Bockelmann
Harzer
Marshmallow, usually on a wafer base, coated in chocolate
marshmallow log S'more Whoopie pie Modjeska (confection) German: [ˈmoːʁənˌkɔp͡f] German: [ˈʃoːkoˌkʏsə] German: [ˈʃaʊ̯mˌkʏsə] The image was originally described
Chocolate-coated marshmallow treats
Chocolate-coated_marshmallow_treats
Crumbly, yeasty cake
allegedly originated in the region of Silesia, and is popular in German and Polish cuisines. A streuselkuchen is usually a flat cake made on a baking tray
Streuselkuchen
German brand of biscuit
was mispronounced by the German public). Due to the popularity of the Leibniz-Keks, Keks has since become the generic German word for biscuit or cookies
Leibniz-Keks
German wine regions are classified according to the quality category of the wine grown therein: Tafelwein, Landwein, Qualitätswein bestimmter Anbaugebiete
List_of_German_wine_regions
German head cheese with tongue
Blood tongue, or Zungenwurst (translation: tongue sausage), is a variety of German head cheese with blood. It is a large head cheese that is made with pig's
Blood_tongue
Rendered poultry fat
chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as
Schmaltz
German dish
the former German city of Königsberg (now Kaliningrad, Russia), and is one of the highlights of historical East Prussian cuisine. In the German Democratic
Königsberger_Klopse
Deep-fried strips of potato
French fries, and refers also to the tradition of frying in Mediterranean cuisine as evidence. The Belgians and French have an ongoing dispute about where
French_fries
Potato dish
fries (US), fried potatoes (UK, Canada and regional US), Bratkartoffeln (German), or bistro potatoes (southeastern US) is a type of basic potato dish made
Home_fries
Crescent shaped cookies
Wikimedia Commons has media related to Vanillekipferl. Austrian cuisine Hungarian cuisine Kifli Croissant Cronut Kue putri salju List of almond dishes Christmas
Vanillekipferl
Archaic wild-harvested food
Poachers. C.C. Publishing. ISBN 0-949001-25-2. Auguste Escoffier (1934). Ma Cuisine (1934). Senn, Charles Herman (1920). Dictionary of foods and culinary encyclopædia
Plover_eggs
Type of meat cut
Austrian and German cuisines is made of pork chops, deboned, beaten thin, breadcrumbed and shallow fried, served with a mushroom gravy. German dishes using
Pork_chop
Began in the early part of the 19th century
German immigration to Puerto Rico began in the early part of the 19th century and continued to increase when German businessmen immigrated and established
German immigration to Puerto Rico
German_immigration_to_Puerto_Rico
Savoury pastry snack
other regions, the sausage roll is most closely associated with British cuisine. The British bakery chain Greggs sells around 2.5 million sausage rolls
Sausage_roll
Bavarian cabbage dish
served with bratwurst or roast pork. In German cuisine it is an alternative to sauerkraut. Bavarian cuisine Brenntar Bavarian cabbage (Bayrisch Kraut)
Bayrisch_Kraut
butter and may be served with a meal as an accompaniment, or on their own. Bauernfrühstück Bubble and squeak Recipe for Stemmelkort (in German) v t e
Stemmelkort
Beer (German: Bier, pronounced [biːɐ̯] ) is a major part of German culture. According to the Reinheitsgebot (German beer purity law), only water, hops
Beer_in_Germany
Culinary traditions of Schleswig-Holstein, Germany
The cuisine of Schleswig-Holstein forms part of the German cuisine in which the different influences of the regions Niedersachsen and Friesland and of
Schleswig-Holstein_cuisine
Traditional European blood sausage
Kaszanka is a traditional blood sausage in Central and Eastern European cuisine. It is made of a mixture of pig's blood, pork offal (commonly liver), and
Kaszanka
Traditional way of preserving herring
Newfoundland, and the Maritimes. It is also associated with Ashkenazi Jewish cuisine, becoming a staple at kiddushes and social gatherings. Pickled herring
Pickled_herring
German cake
Baumkuchen (German pronunciation: [ˈbaʊ̯mˌkuːxn̩] ) is a kind of spit cake from German cuisine. It is also a popular dessert in Japan. The characteristic
Baumkuchen
German cold cut sausage
Extrawurst (German: [ˈɛkstʁaˌvʊʁst] ) can be either a type of cold cut or part of a German idiomatic expression. Extrawurst is a type of Austrian cold
Extrawurst
German breakfast dish
Bauernfrühstück (German pronunciation: [ˈbaʊ̯ɐnˌfʁyːʃtʏk] ; lit. 'farmer's breakfast') is a warm German dish made from fried potatoes, eggs, green onions
Bauernfrühstück
Traditional wintertime festival
the capital city. Danish cuisine Dutch cuisine Grünkohl Lower Saxon cuisine Schleswig-Holstein cuisine Swedish cuisine The German portal for Grünkohl walks
Grünkohlessen
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