[Edit]
German Cuisine varies greatly from region to region. The southern regions of Bavaria and Swabia share many dishes among them and with their neighbours to the south, Switzerland and Austria. In the West, French influences are more pronounced, while the eastern parts of the country have much in common with Eastern European cuisine and there are marked Scandinavian influences in the northern coastal regions.
Eating Habits
Traditionally, the main meal of the day is lunch, eaten around noon. Supper (Abendessen or Abendbrot) is a smaller meal, sometimes only consisting of a couple of sandwiches. However, changing working habits have forced this to be changed in recent decades; today, it is not uncommon for many Germans to eat their main meal in the evening.
Breakfast (Fr?k) commonly consists of bread, toast, and/or bread rolls (Br?en) with jam, marmalade or honey, eggs, and coffee (cocoa for children). Deli meats, such as ham and salami, are also commonly eaten in the morning, as are various cheeses. A variety of meat-based spreads such as Leberwurst (literally liver-sausage) can be found during breakfast as well. Muesli and cereals such as cornflakes are also popular.
Meat
Pork, beef and poultry are the main varieties of meat consumed in Germany, with pork being the most popular by a substantial margin. Among poultry, chicken is most common, although duck, goose, and turkey are also well established. Game meats, especially boar, rabbit, and venison are also widely available around the year. Lamb and goat are also available, but for the most part are not very popular. Horse meat is regarded as a speciality in some regions but consumption is generally frowned upon.
Meat is usually pot-roasted; pan-fried dishes also exist, but these are usually imports from France. Throughout Germany, meat is very often eaten in sausage form. There are more than 1500 different types of sausage in Germany.
Fish
Trout is the most common freshwater fish on German menus, although pike, carp, and perch are also frequently served. Seafood was traditionally restricted to the northern coastal areas ? except for the once-ubiquitous pickled herring. Nowadays many seafish like fresh herring (also as rollmops), sardine, tuna, mackerel, and salmon have become well established throughout the country. Prior to the industrial revolution and the ensuing pollution of the rivers, however, salmon was so common in the rivers Rhine, Elbe, and Oder that servants complained about being served salmon too often. Freshwater fish are often served grilled.
Other seafood is not often served, but mussels and North Sea shrimp ? which unfortunately are very expensive nowadays compared to imported shrimp ? can be found sometimes.
Vegetables
Vegetables are often eaten in stews or vegetable soups, but can also be served as a side dish. Carrots, turnips, spinach, peas, beans, and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country, although they are almost unknown in Bavarian cuisine. Potatoes are usually not counted among vegetables by Germans. Asparagus, especially white asparagus, is particularly enjoyed in Germany as a side dish or as a main meal. Sometimes restaurants will even devote an entire menu to nothing but asparagus. However, consumption of fresh asparagus is traditonally limited to the time before St. John's Day (June 24th).
Side Dishes
Noodles are usually thicker than Italian pasta and often contain egg yolk. Especially in the southern part of the country, the predominant variety of noodles is Spä´ºle which contain a very large amount of yolk. In recent years, however, Italian-style pasta has very nearly supplanted the traditional varieties, and even Spä´ºle are often made with durum wheat and no egg yolk. Besides noodles, potatoes and dumplings (Kl?or Kn?) are very common, especially in the south. Potatoes entered German cuisine in the late 18th century and were almost ubiquitous in the 19th and 20th centuries, but their popularity is currently waning somewhat in favour of noodles and rice. Potatos are most often served boiled in salt water, but mashed and fried potatoes also are traditional, and french fries have now become very common.
Drinks
Beer is very common throughout all parts of Germany. In most of the country, the originally Czech Pils is predominant nowadays, whereas people in the South (especially in Bavaria) seem to prefer Lager or wheat beer. A number of regions have some special kind of local beer, for example the dark Altbier around the lower Rhine, the K?h of the Cologne area, which is light but like Altbier uses a more traditional brewing process than Pils, and the very weak Berliner Weisse, often mixed with fruit syrups, in Berlin.
Wine is also popular throughout the country. German wine comes predominantly from the areas along the upper and middle Rhine and its tributaries; the northern half of the country is too cold and flat to grow grapevines. Riesling and Silvaner are among the best-known varieties. Traditionally, white wine was more popular than red or rosé ¨except in some regions), and sweet wine more popular than dry, but both these tastes seem to be changing.
Coffee is also very common, not only for breakfast, but also accompanying a piece of cake in the afternoon. Tea is more common in the Northwest. East Frisians traditionally have their tea with cream and rock candy ("Kluntje").
Germans are unique among their neighbours in preferring strongly carbonated bottled waters to plain ones.
Spices and condiments
Mustard is a very common accompaniment to sausages and is usually very hot. In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with Bavarian specialities such as Weiß·urst and Leberkä³¥. Horseradish is also commonly used as a condiment.
Garlic was long frowned upon as "making one stink" and thus has never played a large role in traditional German cuisine, but it has seen a rise in popularity in recent decades due to the influence of French, Italian, Spanish, Portuguese, Greek, and Turkish cuisine.
Generally, with the exception of mustard for sausages, German dishes are rarely hot and spicy ? the most popular herbs are traditionally parsley, thyme, laurel, and chives, the most popular spices are white pepper (used in small amounts), juniper berries and caraway. Other herbs and spices like basil, sage, oregano, and hot chilli peppers have become more popular in recent times.
Desserts
A wide variety of cakes and pies are prepared throughout the country, most commonly made with fresh fruit. Apples, plums, strawberries, and cherries are used regularly on cakes. Cheesecake is also very popular and almost always made with cream cheese. German doughnuts are usually balls of dough with jam or other fillings inside, and are known as Berliner, Pfannkuchen or Krapfen depending on the region.
A popular dessert in northern Germany is "Rote Gr? red fruit jelly, which is cooked from black and red currants, raspberries and sometimes with strawberries or cherries. It is traditionally served with cream, but also common with vanilla sauce, milk or whipped cream. "Rhababergr?(rhubarb jelly) and "Gr??(gooseberry fruit jelly) are variations of the "Rote Gr?
Ice cream and sorbets are also very popular. Italian-run ice cream parlours were the first large wave of foreign-run eateries in Germany, becoming widespread in the 1920s.
Bread
With regard to bread, German cuisine is more akin to Eastern than to Western Europe. The country boasts at least 300 different types of bread, ranging from white wheat bread to grey bread (Graubrot) and "black" (actually dark brown) rye bread (Schwarzbrot). Most types of bread contain both wheat and rye flour (hence Mischbrot, mixed bread), and often wholemeal and seeds (such as linseed, sunflower seed, or pumpkin seeds) as well. Pumpernickel, a Westphalian black bread, is not baked but steamed, and has a unique sweetish taste.
Bread is usually eaten for breakfast and as sandwiches in the evening, not as a side dish for the main meal. The importance of bread (Brot) for German cuisine is also illustrated by words such as Abendbrot (supper, literally Evening Bread) and Brotzeit (snack, literally Bread Time).
Eating Habits
Traditionally, the main meal of the day is lunch, eaten around noon. Supper (Abendessen or Abendbrot) is a smaller meal, sometimes only consisting of a couple of sandwiches. However, changing working habits have forced this to be changed in recent decades; today, it is not uncommon for many Germans to eat their main meal in the evening.
Breakfast (Fr?k) commonly consists of bread, toast, and/or bread rolls (Br?en) with jam, marmalade or honey, eggs, and coffee (cocoa for children). Deli meats, such as ham and salami, are also commonly eaten in the morning, as are various cheeses. A variety of meat-based spreads such as Leberwurst (literally liver-sausage) can be found during breakfast as well. Muesli and cereals such as cornflakes are also popular.
Meat
Pork, beef and poultry are the main varieties of meat consumed in Germany, with pork being the most popular by a substantial margin. Among poultry, chicken is most common, although duck, goose, and turkey are also well established. Game meats, especially boar, rabbit, and venison are also widely available around the year. Lamb and goat are also available, but for the most part are not very popular. Horse meat is regarded as a speciality in some regions but consumption is generally frowned upon.
Meat is usually pot-roasted; pan-fried dishes also exist, but these are usually imports from France. Throughout Germany, meat is very often eaten in sausage form. There are more than 1500 different types of sausage in Germany.
Fish
Trout is the most common freshwater fish on German menus, although pike, carp, and perch are also frequently served. Seafood was traditionally restricted to the northern coastal areas ? except for the once-ubiquitous pickled herring. Nowadays many seafish like fresh herring (also as rollmops), sardine, tuna, mackerel, and salmon have become well established throughout the country. Prior to the industrial revolution and the ensuing pollution of the rivers, however, salmon was so common in the rivers Rhine, Elbe, and Oder that servants complained about being served salmon too often. Freshwater fish are often served grilled.
Other seafood is not often served, but mussels and North Sea shrimp ? which unfortunately are very expensive nowadays compared to imported shrimp ? can be found sometimes.
Vegetables
Vegetables are often eaten in stews or vegetable soups, but can also be served as a side dish. Carrots, turnips, spinach, peas, beans, and many types of cabbage are very common. Fried onions are a common addition to many meat dishes throughout the country, although they are almost unknown in Bavarian cuisine. Potatoes are usually not counted among vegetables by Germans. Asparagus, especially white asparagus, is particularly enjoyed in Germany as a side dish or as a main meal. Sometimes restaurants will even devote an entire menu to nothing but asparagus. However, consumption of fresh asparagus is traditonally limited to the time before St. John's Day (June 24th).
Side Dishes
Noodles are usually thicker than Italian pasta and often contain egg yolk. Especially in the southern part of the country, the predominant variety of noodles is Spä´ºle which contain a very large amount of yolk. In recent years, however, Italian-style pasta has very nearly supplanted the traditional varieties, and even Spä´ºle are often made with durum wheat and no egg yolk. Besides noodles, potatoes and dumplings (Kl?or Kn?) are very common, especially in the south. Potatoes entered German cuisine in the late 18th century and were almost ubiquitous in the 19th and 20th centuries, but their popularity is currently waning somewhat in favour of noodles and rice. Potatos are most often served boiled in salt water, but mashed and fried potatoes also are traditional, and french fries have now become very common.
Drinks
Beer is very common throughout all parts of Germany. In most of the country, the originally Czech Pils is predominant nowadays, whereas people in the South (especially in Bavaria) seem to prefer Lager or wheat beer. A number of regions have some special kind of local beer, for example the dark Altbier around the lower Rhine, the K?h of the Cologne area, which is light but like Altbier uses a more traditional brewing process than Pils, and the very weak Berliner Weisse, often mixed with fruit syrups, in Berlin.
Wine is also popular throughout the country. German wine comes predominantly from the areas along the upper and middle Rhine and its tributaries; the northern half of the country is too cold and flat to grow grapevines. Riesling and Silvaner are among the best-known varieties. Traditionally, white wine was more popular than red or rosé ¨except in some regions), and sweet wine more popular than dry, but both these tastes seem to be changing.
Coffee is also very common, not only for breakfast, but also accompanying a piece of cake in the afternoon. Tea is more common in the Northwest. East Frisians traditionally have their tea with cream and rock candy ("Kluntje").
Germans are unique among their neighbours in preferring strongly carbonated bottled waters to plain ones.
Spices and condiments
Mustard is a very common accompaniment to sausages and is usually very hot. In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with Bavarian specialities such as Weiß·urst and Leberkä³¥. Horseradish is also commonly used as a condiment.
Garlic was long frowned upon as "making one stink" and thus has never played a large role in traditional German cuisine, but it has seen a rise in popularity in recent decades due to the influence of French, Italian, Spanish, Portuguese, Greek, and Turkish cuisine.
Generally, with the exception of mustard for sausages, German dishes are rarely hot and spicy ? the most popular herbs are traditionally parsley, thyme, laurel, and chives, the most popular spices are white pepper (used in small amounts), juniper berries and caraway. Other herbs and spices like basil, sage, oregano, and hot chilli peppers have become more popular in recent times.
Desserts
A wide variety of cakes and pies are prepared throughout the country, most commonly made with fresh fruit. Apples, plums, strawberries, and cherries are used regularly on cakes. Cheesecake is also very popular and almost always made with cream cheese. German doughnuts are usually balls of dough with jam or other fillings inside, and are known as Berliner, Pfannkuchen or Krapfen depending on the region.
A popular dessert in northern Germany is "Rote Gr? red fruit jelly, which is cooked from black and red currants, raspberries and sometimes with strawberries or cherries. It is traditionally served with cream, but also common with vanilla sauce, milk or whipped cream. "Rhababergr?(rhubarb jelly) and "Gr??(gooseberry fruit jelly) are variations of the "Rote Gr?
Ice cream and sorbets are also very popular. Italian-run ice cream parlours were the first large wave of foreign-run eateries in Germany, becoming widespread in the 1920s.
Bread
With regard to bread, German cuisine is more akin to Eastern than to Western Europe. The country boasts at least 300 different types of bread, ranging from white wheat bread to grey bread (Graubrot) and "black" (actually dark brown) rye bread (Schwarzbrot). Most types of bread contain both wheat and rye flour (hence Mischbrot, mixed bread), and often wholemeal and seeds (such as linseed, sunflower seed, or pumpkin seeds) as well. Pumpernickel, a Westphalian black bread, is not baked but steamed, and has a unique sweetish taste.
Bread is usually eaten for breakfast and as sandwiches in the evening, not as a side dish for the main meal. The importance of bread (Brot) for German cuisine is also illustrated by words such as Abendbrot (supper, literally Evening Bread) and Brotzeit (snack, literally Bread Time).