2. Cheese Spätzle

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A traditional specialty hailing from the southwestern parts of Germany, Käsespätzle is a hearty and satisfying dish that consists of delicate, bite-sized Spätzle pasta, which is layered generously with a rich blend of grated cheese. The dish is then crowned with crispy, golden-brown fried onions, adding a delightful crunch and a hint of sweetness. Typically served alongside a fresh, crisp salad, Käsespätzle can sometimes be accompanied by a side of applesauce, which provides a subtle contrast to its creamy, cheesy richness.

For those relocating to Germany from the United States or the United Kingdom, Käsespätzle may well be the closest equivalent to the beloved Macaroni and Cheese. However, they are likely to discover that this German classic offers a more complex and refined flavor profile, with a deeper, more indulgent taste experience that surpasses the simple comfort of its Anglo-American counterpart.

The best Cheese Spätzle recipes:

• Käsespätzle Recipe

3. Currywurst

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Currywurst is a quintessential street food staple found at countless stalls and fast-food joints across Germany, particularly in major towns and cities. If you ever wonder what dish best represents Berlin’s culinary identity, you won’t have to search long before encountering the city’s most beloved fast-food creation—Currywurst.

Unlike traditional home-cooked meals, this is not something Germans typically prepare in their own kitchens. Instead, it’s a quick, convenient, and indulgent treat meant to be enjoyed on the go. While its nutritional value may be questionable, its appeal is undeniable. Featuring bite-sized pieces of juicy sausage smothered in a bold and tangy curry-infused ketchup, often served alongside a portion of crispy fries, this dish has earned its reputation as an irresistible comfort food. Particularly popular as a late-night snack, it becomes even more appealing after a few refreshing glasses of pilsner, making it a go-to choice for those seeking a flavorful, satisfying bite after a night out.

The best Currywurst recipes:

• Homemade Currywurst

4. Kartoffelpuffer & Bratkartoffeln

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Kartoffelpuffer, often compared to the Swiss Rösti, is a crispy, golden-brown pancake made from grated potatoes combined with eggs and flour, then shallow-fried to perfection. This versatile dish is enjoyed in various ways across Germany. In the morning, it can be paired with eggs and crispy bacon for a hearty breakfast, while at lunch or dinner, it often serves as a delicious side dish alongside meats. For those with a sweet tooth, Kartoffelpuffer is also commonly eaten on its own, accompanied by a generous serving of applesauce, adding a touch of natural sweetness that contrasts beautifully with its savory crunch.

Bratkartoffeln, on the other hand, offer a different take on fried potatoes. Resembling sautéed or hashed potatoes, this dish involves parboiling small chunks or slices of potatoes before frying them to a crispy texture, often with caramelized onions and, occasionally, crispy bacon bits for added richness. Much like Kartoffelpuffer, Bratkartoffeln is incredibly flexible—it can be served as part of a hearty breakfast, a satisfying lunch, or a flavorful side dish at dinner, making it a staple in German cuisine throughout the day.

The best Kartoffelpuffer & Bratkartoffelnrecipes:

• Kartoffelpuffer (Potato Pancakes)

5. Rouladen

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Rouladen is a beloved German main dish known for its rich flavors and comforting appeal. It consists of thinly sliced beef or veal that is carefully rolled around a savory filling of pickles, bacon, onions, and mustard, then slow-cooked to perfection in a flavorful gravy. This hearty dish is traditionally served with classic German sides such as fluffy dumplings, creamy mashed potatoes, and braised red cabbage, making for a well-rounded and deeply satisfying meal.

Though Rouladen does not originate from any single region in Germany, it has become a staple across the country, often reserved for special occasions and family gatherings. Whether enjoyed during festive holidays, Sunday dinners, or celebratory feasts, this dish brings people together with its rich, nostalgic flavors. Interestingly, Rouladen is believed to have French culinary influences, as suggested by its name, which reflects the tradition of rolling ingredients within thin layers of meat—a technique commonly found in French cuisine.

The best Rouladenrecipes:

• Authentic German Beef Rouladen Recipe

6. Schnitzel

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A Schnitzel is a crispy, golden-fried cutlet made by pounding a piece of meat—whether chicken, beef, veal, or pork—until thin and tender. It is then coated in flour, dipped in beaten egg, and generously covered in breadcrumbs before being fried to a perfect crunch in hot oil or butter. While its preparation closely resembles that of a French escalope, the dish itself has roots in Austrian cuisine, most famously in the form of Wiener Schnitzel, which is traditionally made with veal.

Schnitzel has become a staple of German comfort food and is a common sight on menus across the country, from casual pubs and bustling beer gardens to fast-food spots and family restaurants. One of the most popular ways to enjoy it is alongside a generous portion of crispy fries, making for a simple yet satisfying meal that is loved by locals and visitors alike. Whether served with a wedge of lemon, a dollop of rich mushroom sauce, or a side of potato salad, Schnitzel remains a go-to dish for those craving something hearty, crispy, and delicious.

The best Schnitzelrecipes:

• Schnitzel (Schweineschnitzel)

7. Eintopf

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An Eintopf is a hearty and flavorful one-pot stew that serves as a complete meal, combining a variety of ingredients in a rich and comforting broth. This versatile dish typically includes an assortment of vegetables, potatoes, and meat, though variations often incorporate legumes such as lentils or beans for added texture and nutrition. Served with a side of crusty bread (mit Brot), it is a wholesome and filling dish that has been a staple of German home cooking for generations.

One of the most remarkable aspects of Eintopf is its regional diversity—each area of Germany has its own take on this classic, using local ingredients and traditional seasonings to create unique flavor profiles. Whether it’s a smoky sausage-infused version from one region or a lighter, vegetable-forward variant from another, no two Eintopf recipes are exactly alike.

Often enjoyed as a comforting family meal, Eintopf is also one of the simplest and most approachable German dishes to prepare. Its ease of preparation makes it an excellent choice for those new to German cuisine, as it requires little effort while delivering rich, satisfying flavors. Whether cooked in a slow simmer for depth or quickly thrown together for a warming meal, Eintopf embodies the essence of hearty, home-style German cooking.

The best Eintopfrecipes:

• German Eintopf

8. Sauerbraten

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Sauerbraten is a traditional German pot roast that derives its name from the distinctive “sour” marinade used to tenderize the meat before cooking. The dish is prepared by marinating cuts of veal, beef, or pork in a mixture of vinegar, wine, aromatic spices, and herbs for several days—or even weeks. This extended marination process not only infuses the meat with deep, tangy flavors but also ensures it becomes incredibly tender. Once marinated, the meat is slow-roasted in a rich, gravy-like sauce that balances the acidity with subtle sweetness, often achieved by adding ingredients such as sugar, honey, or even crushed gingerbread cookies.

Found across Germany and other German-speaking regions, Sauerbraten varies slightly in preparation depending on the location. Some regional versions incorporate unique spices or additional ingredients to enhance the depth of flavor. Despite these variations, it remains a beloved dish, often served with classic German sides like red cabbage, potato dumplings, or spätzle, making it a true showcase of traditional German comfort food.

The best Sauerbratenrecipes:

• Authentic German Sauerbraten Recipe

9. Brezel

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A Brezel, known internationally as a pretzel, is one of Germany’s most iconic baked goods, enjoyed in bakeries, street stalls, and beer gardens across the country. Made from a long strip of dough that is twisted into its distinctive knot shape, the Brezel undergoes a unique preparation process—first being briefly boiled in a lye solution before baking. This technique gives it its signature deep brown, glossy crust, which is slightly chewy on the outside while remaining irresistibly soft and fluffy on the inside.

Traditionally, Brezeln are sprinkled with coarse salt, though variations can include toppings like sesame seeds, poppy seeds, or even melted cheese. They are often served warm with a side of mustard or butter, making them a popular snack or accompaniment to a hearty German meal, especially when paired with a cold beer.

The origins of the Brezel are a subject of much debate, with various regions—both within and outside Germany—claiming to be its birthplace. Despite the mystery surrounding its history, one widely accepted belief is that the Brezel has deep Christian symbolism. Its twisted knot shape is thought to represent the Holy Trinity, and it has long been associated with religious celebrations and fasting traditions. Regardless of its precise origins, the Brezel remains a beloved staple of German baking, embodying both tradition and timeless appeal.

The best Brezelrecipes:

• Authentic German Bretzel – Soft & Crispy Pretzels

10. Schwarzwälder Kirschtorte

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One of Germany’s most famous and indulgent desserts, Schwarzwälder Kirschtorte, better known internationally as Black Forest Cake, is a decadent layered chocolate sponge cake filled with cherries, rich jam, and fluffy whipped cream. Originating from the Black Forest region in southwestern Germany, this classic dessert is traditionally infused with Kirschwasser, a cherry brandy that enhances its deep, fruity flavor and gives it a distinctive touch. The cake is typically topped with more whipped cream, chocolate shavings, and whole cherries, making it as visually stunning as it is delicious.

In Germany, cake is more than just a sweet treat—it’s a part of Kaffee und Kuchen, the beloved afternoon tradition of enjoying coffee and cake, particularly on weekends and special occasions. Families and friends gather to share slices of Schwarzwälder Kirschtorte, savoring its perfect balance of rich chocolate, tart cherries, and smooth cream. Whether enjoyed in a cozy café or homemade for a festive gathering, this legendary cake remains a highlight of German pastry culture, offering a true taste of indulgence.

The best Schwarzwälder Kirschtorte recipes:

• Authentic Schwarzwälder Kirschtorte (Black Forest Cake) 🍒🍫

11. Stollen – The Classic German Christmas Bread 

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Stollen is a beloved German Christmas tradition 🇩🇪✨, a rich, buttery, and fruity bread that fills homes with a warm, festive aroma. This classic holiday treat is made with sweet yeast dough, packed with spices, citrus zest, dried fruits, and marzipan, then generously coated in melted butter and powdered sugar. The snowy white topping symbolizes the blanket of winter snow, making Stollen a true Christmas delight.

A Bite of History 📜🍽️

Stollen has a long and fascinating history, dating back to the 15th century. The most famous variety, Dresdner Stollen, originated in Dresden, where it became an iconic part of German holiday celebrations. However, in its earliest form, Stollen was a simple and rather bland bread made only with flour, yeast, and oil, as per the strict fasting rules of the time.

Everything changed in 1490, when Pope Innocent VIII issued the famous “Butter Letter”, lifting the ban on using butter and milk during Advent. From that moment, Stollen evolved into the rich, buttery, and flavor-packed Christmas cake we know and love today! 🎅🎁

Different Variations of Stollen 🍊🌰

While the Dresdner Stollen remains the most famous version, there are several other variations across Germany:

• Marzipan Stollen (Marzipanstollen) 🍬 – Features a luscious marzipan filling for extra indulgence.
• Nut Stollen (Nussstollen) 🌰 – Made with a generous amount of chopped nuts, often walnuts or almonds.
• Poppy Seed Stollen (Mohnstollen) 🌿 – Filled with a sweet poppy seed mixture, popular in Eastern Germany.
• Quark Stollen (Quarkstollen) 🧀 – A lighter version using quark cheese instead of yeast, making it quicker to prepare.

Why You’ll Love Stollen ❤️

✅ Perfect for the holiday season – A festive treat enjoyed for centuries!
✅ Rich and flavorful – Packed with nuts, fruits, spices, and marzipan.
✅ Great for gifting 🎁 – Wrapped beautifully, it makes a thoughtful homemade present.
✅ Long shelf life – Tastes even better after resting for a few days!

Pro Tips for the Best Stollen 🏆

🔹 Let it rest! Stollen develops better flavors after a few days, so make it in advance.
🔹 Use high-quality butter 🧈 – This adds richness and enhances the texture.
🔹 Soak dried fruits 🍇 in rum or orange juice for extra moisture and flavor.
🔹 Don’t skip the butter-sugar coating! It keeps the bread moist and adds that signature sweet crust.

Stollen is not just a bread – it’s a taste of Christmas magic in every bite! 🎄❄️ Whether enjoyed warm with butter and tea or as a sweet breakfast treat, it’s sure to bring festive cheer to your home.

The best Stollen recipes:

• Stollen – The Classic German Christmas Bread 

Have you tried baking Stollen before? Let us know in the comments! 👇😊

What do Germans like eating?

Germans have a deep appreciation for hearty, home-cooked meals, particularly when it comes to their beloved national and regional specialties. Traditional dishes such as Sauerbraten, Schnitzel, Bratkartoffeln, and Eintopf continue to be staples in many households. However, as Germany becomes increasingly diverse and cosmopolitan, its culinary landscape is evolving as well.

In major cities like Berlin, Munich, Hamburg, and Frankfurt, there is now a thriving international food scene, offering a wide range of global flavors. Whether it’s classic French pastries, American-style burgers, Italian pasta and pizza, fragrant Thai curries, flavorful Chinese stir-fries, or rich and spicy Indian dishes, Germany’s urban centers provide an abundance of choices for those looking to explore beyond traditional fare. Many restaurants and food markets reflect this cultural shift, catering to locals and expats alike who crave a more diverse dining experience.

While German cuisine remains a cornerstone of the country’s food culture, the growing openness to international flavors showcases a modern, dynamic side of Germany’s ever-evolving gastronomic scene.

Typical German beverages

Germans enjoy a diverse selection of beverages, both alcoholic and non-alcoholic, which are commonly consumed during meals and throughout the day. From coffee and tea in the morning to refreshing fruit juices, mineral water, and herbal teas, there is a strong culture of social and leisurely drinking in Germany.

When it comes to alcohol, Germans generally have a more relaxed yet balanced approach compared to many other countries. While they do consume a significant amount of beer and wine, drinking is often centered around appreciation of flavor rather than excess. Unlike in some cultures where alcohol is frequently associated with binge drinking, in Germany, beer in particular is savored and enjoyed—whether it’s a light Pilsner, a rich Dunkel, or a refreshing Weizenbier. The social aspect of beer drinking is deeply embedded in beer gardens, festivals like Oktoberfest, and casual gatherings, where people come together to enjoy good company and quality brews.

Germany’s legal drinking age reflects this balanced perspective: beer and wine can be purchased and consumed from age 16, while spirits and hard liquor are restricted to those 18 and older. This approach fosters a culture of responsible drinking, where young people are gradually introduced to alcohol in a setting that emphasizes moderation over excess.

What Do Germans Drink?

Throughout the day, Germans enjoy a variety of beverages, ranging from coffee and tea to juices, sparkling water, and alcoholic drinks.

Daytime Drinks

Coffee (Kaffee) is the most popular non-alcoholic beverage in Germany. A strong black filter coffee is typically enjoyed first thing in the morning and throughout the day. However, in the afternoon, coffee drinking becomes a more social and leisurely ritual during Kaffee und Kuchen (coffee and cake time), when it is often served with milk or cream alongside a sweet treat.

Tea (Tee) is also gaining popularity, especially in the northern regions, where herbal and black teas are frequently consumed. At mealtimes, Germans often opt for fruit juices such as apple juice (Apfelsaft) or sparkling mineral water (Mineralwasser). A particularly refreshing and common choice is Schorle, a mix of fruit juice and carbonated water, which provides a lighter and less sugary alternative to pure juice.

Alcoholic Beverages

Drinking alcohol is a normal and social activity in Germany, and adults enjoy a wide selection of alcoholic beverages. Beer is undoubtedly the country’s most famous drink, with Pilsner, Weizenbier (wheat beer), and Dunkel (dark beer) being some of the most popular varieties. Beer is enjoyed in beer gardens, pubs, and homes, often paired with traditional German dishes.

Apart from beer, German wines, particularly Riesling, are highly regarded and widely consumed, especially in the wine-producing regions along the Mosel, Rhine, and Franconia. Schnapps and brandy are also popular, often served as a digestif after meals or enjoyed in small quantities during social gatherings.

Whether it’s a morning coffee, an afternoon Schorle, or an evening beer, drinking in Germany is both a daily ritual and a cultural experience, with an emphasis on quality and enjoyment rather than excess.

German Beer: A Cultural Tradition

Beer holds a significant place in German culture, deeply embedded in both social life and national identity. With a long and storied history of brewing, Germany is one of the top beer-drinking nations in Europe, ranking third after the Czech Republic and Austria. On average, a German consumes around 104 liters of beer per year, making it a staple beverage in daily life, festivals, and gatherings.

How Beer is Served in Germany

When ordering a beer in a bar or beer garden, customers typically have a choice of 300 ml or 500 ml tulip glasses, or larger half-liter and full-liter steins. Steins are traditional tankards, originally made of ceramic or metal, though modern versions are mostly thick glass mugs with sturdy handles. Some steins also feature levered lids, which are believed to have originated during the Black Death to prevent flies from contaminating the drink.

Germany’s Brewing Legacy

Germany is not only a major consumer of beer but also one of the world’s leading producers. While the country does import some beers from Belgium, France, Austria, and the Czech Republic, most of the beer consumed in Germany is locally brewed. The country is widely considered one of the oldest beer-brewing nations, with historical records tracing commercial brewing back to the 11th century. The Weihenstephan Brewery, originally founded in a Benedictine Abbey in the year 1040, is recognized as the world’s oldest operating brewery and remains a symbol of Germany’s unparalleled brewing tradition.

The Role of Monks in Beer Production

Originally, beer brewing in Germany was a domestic craft, with households producing their own batches. However, as monasteries took over brewing responsibilities, monks began refining and improving the brewing process, focusing on better taste, higher purity, and consistency. Their dedication to brewing led to the modernization of beer production during the Middle Ages, and many of these medieval brewing techniques continue to be used in traditional German breweries today.

A Timeless Tradition

Whether it’s a refreshing Pilsner, a smooth Hefeweizen, or a bold Dunkel, beer remains an integral part of German life. It is not just a drink, but a tradition, celebrated at iconic events such as Oktoberfest and enjoyed in everyday settings—from lively beer gardens to cozy taverns.

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Types of German Beer

Germany is home to an astonishing variety of beers, with some estimates suggesting that one could try a different German beer every day for 15 years before repeating the same one. While the number of unique brews is in the thousands, there are several key beer styles that define German brewing culture.

Pale Lager

Pale lagers are the most widely consumed beers in Germany, encompassing several substyles, including Helles, Export, and Pilsner.

Pilsner (Pils)

• Most popular beer style in Germany (accounts for nearly two-thirds of all beer consumed).
• Light-bodied with a crisp, hoppy flavor and mild bitterness.
• Typically has an ABV of 4.5–5%.
• Served in tulip glasses in 300 ml or 500 ml sizes, comparable to half-pint and pint measures in the UK.

Helles

• A milder, maltier version of a pale lager, originating from Bavaria.
• Less hoppy than Pilsner, with a smoother, slightly sweeter taste.
• Typically golden in color with an ABV of around 4.5–5.5%.

Export

• A stronger and slightly darker pale lager, originally brewed for export markets.
• Richer in malt character, with a balanced hop presence.
• Typically ABV of 5–6%.

Dark Lager

Dark lagers are richer, maltier, and often stronger than their pale counterparts. They range from slightly bitter to sweet, with some styles boasting high alcohol content (ABV up to 12%).

Altbier

• A traditional dark beer from Düsseldorf, known for its smooth maltiness and moderate hop bitterness.
• Brewed using top-fermentation, which gives it a hybrid quality between ales and lagers.
• Dark copper or amber in color with an ABV of 4.5–6%.

Bock

• A strong, malty lager traditionally brewed for winter months and celebrations.
• Available in several variations, including Doppelbock (double Bock), Weizenbock (wheat Bock), and Eisbock (ice Bock, a concentrated strong beer).
• ABV ranges from 6% to 12%, with Doppelbock and Eisbock being the strongest.
• Often dark brown to deep ruby in color, with notes of caramel, toffee, and dark fruit flavors.

A Nation of Beer Lovers

Germany’s beer diversity reflects its rich brewing history, and whether you prefer a light, crisp Pilsner or a bold, malty Bock, there’s a German beer for every palate. From Munich beer halls to small regional breweries, the country continues to honor centuries-old brewing traditions while constantly innovating with new flavors and styles.

Regional Cuisine and Specialties in Germany

Germany’s cuisine is rich and diverse, with each region offering its own unique specialties influenced by local traditions, geography, and neighboring cultures. From hearty meat dishes in Bavaria to refined, French-inspired cuisine in Baden-Württemberg and fresh seafood in the north, German food reflects the country’s deep-rooted culinary heritage.

Bavarian Cuisine (Bayern) – The Land of Meat and Sausages

Bavaria, in southern Germany, is known for its meat-heavy cuisine, with sausages, pork, and goose playing a central role in most meals. Thanks to its proximity to Austria, Schnitzel is also a popular dish here—though it’s worth noting that “Schnitzel” simply means “cutlet” and refers to thinly pounded meat, usually breaded and fried. Other well-known Bavarian dishes include:

• Weißwurst – A traditional white sausage made from veal and pork, often served with sweet mustard and pretzels.
• Schweinshaxe – A crispy, slow-roasted pork knuckle, commonly enjoyed with sauerkraut and dumplings.
• Leberkäse – A meatloaf-like specialty, typically served in a bread roll.

Bavaria is also home to some of the world’s most famous beers, including Helles, Dunkel, and Weißbier (wheat beer), often enjoyed in beer gardens and during Oktoberfest celebrations.

Baden-Württemberg – German Cuisine with a French Twist

Located in southwestern Germany, Baden-Württemberg’s cuisine carries a strong French influence, leading to more refined and delicate dishes. A perfect example of this is:

• Maultaschen – A pasta dish similar to ravioli, featuring large pasta pockets stuffed with minced meat, herbs, and spices.
  • The name translates to “meal bags,” as legend has it that monks created the dish during Lent to hide the meat inside the pasta, allowing them to eat it without breaking fasting rules.

Other specialties in this region include:

• Spätzle – A soft egg noodle, often served as a side dish or topped with cheese (Käsespätzle).
• Flammkuchen – A thin, crispy flatbread similar to pizza, topped with crème fraîche, onions, and bacon.

The area’s proximity to France also means that fine wines from the Rhine Valley play a significant role in the local cuisine.

Northern Germany (Lower Saxony & The Baltic Coast) – A Love for Seafood

In northern Germany, especially in regions bordering the Baltic Sea, fresh seafood is a major part of the diet. Some of the most famous dishes include:

• Rollmops – Pickled herring fillets wrapped around onions or gherkins, often served as a snack or appetizer.
• Matjes Herring – A delicacy of young, brined herring, usually enjoyed with potatoes, onions, and sour cream.
• Labskaus – A seafarer’s dish made from corned beef, mashed potatoes, beetroot, and herring, traditionally served with a fried egg.

These dishes reflect Germany’s maritime history and the strong fishing culture of the north.

German Cakes and Desserts – Sweet Specialties from Different Regions

While cakes and baked goods are loved nationwide, certain regions are famous for their signature desserts:

• Schwarzwälder Kirschtorte (Black Forest Cake) – Originating from the Black Forest (Schwarzwald) in southwest Germany, this famous cake consists of chocolate sponge, cherries, Kirsch (cherry brandy), and whipped cream.
• Bienenstich Kuchen (Bee Sting Cake) – A honey-glazed almond cake with a creamy filling, said to have been created in Andernach to celebrate a victory against Linz, when soldiers supposedly used bee hives as weapons!

From savory meats and seafood to delicate pastries and regional sweets, Germany’s diverse culinary landscape offers something for every palate.

Meal Structure in Germany

Germans follow a structured meal pattern that traditionally consists of a hearty breakfast, a substantial lunch, and a lighter dinner. However, modern lifestyles have led to some changes, particularly in how lunch and dinner are structured.

Breakfast (Frühstück) – A Hearty Start to the Day

Breakfast in Germany is called Frühstück, and it is typically substantial and filling. It almost always includes a hot beverage such as coffee or tea and may feature:

• Fresh bread rolls (Brötchen) or slices of bread, served with:
  • Butter, jam, or marmalade
  • Cheese and cold cuts (ham, salami, or smoked meats)
  • Sausages, eggs, or bacon
  • Pickles or fresh vegetables (e.g., cucumber or tomato slices)
• Potato pancakes (Kartoffelpuffer), sometimes served with applesauce.
• Cereal (especially Müsli) or yogurt with fruit, increasingly popular with younger and health-conscious Germans.
• A glass of orange juice is a common addition to breakfast.

Second Breakfast (Pausenbrot or Zweites Frühstück)

A mid-morning snack is common, particularly for schoolchildren and workers. This “second breakfast” typically consists of a small sandwich, some fruit, or a muesli bar.

Lunch (Mittagessen) – Traditionally the Main Meal

Lunch in Germany is called Mittagessen and is typically eaten between 12 PM and 2 PM. Traditionally, this is the largest and most substantial meal of the day, often including a hot, home-cooked dish. A traditional lunch may start with a small appetizer, such as potato salad, and could include:

• Hearty main dishes like:
  • Eintopf (a one-pot stew)
  • Rouladen (beef rolls stuffed with pickles and bacon)
  • Schnitzel (breaded and fried meat cutlet)
  • Sauerbraten (marinated pot roast)
• Side dishes such as:
  • Potatoes (boiled, mashed, or fried)
  • German noodles (Spätzle)
  • Rice and seasonal vegetables
  • Brötchen (bread rolls)

On-the-Go Lunches in Cities

With modern work schedules, many urban Germans don’t return home for lunch and instead opt for hot, convenient meals. Popular options include:

• Currywurst (sausage with spicy ketchup sauce and fries)
• Schnitzel with fries
• Doner kebabs (a popular Turkish-German fast food)
• Pretzels and sandwiches

Kaffee und Kuchen (Coffee and Cake)

Traditionally, Germans enjoy a mid-afternoon break (around 3–4 PM) for coffee and cake. Though once a daily tradition, it is now more common on weekends or special occasions. Typical cakes include:

• Schwarzwälder Kirschtorte (Black Forest Cake)
• Bienenstich (Bee Sting Cake)
• Apfelstrudel (Apple Strudel)

Dinner (Abendessen or Abendbrot) – A Light Evening Meal

In Germany, the evening meal is called Abendessen or Abendbrot (literally meaning “evening bread”). Traditionally, dinner is a lighter meal, often served around 6–7 PM, and consists of:

• Bread (dark rye, whole grain, or rolls)
• Cold cuts of ham, salami, sausages, and cheese
• Pickles, fresh vegetables, and spreads
• Soup (especially in colder months)

Modern Changes: A Larger Cooked Dinner

As more Germans work long hours and no longer return home for a big lunch, many have adopted a more modern dinner routine, making it the main cooked meal of the day. A contemporary German dinner might include:

• Meat or fish with potatoes and vegetables
• Pasta dishes
• Salads and lighter cooked meals

Drinks with Dinner

• Beer is a common dinner drink for adults.
• Wine (especially Riesling or other regional German wines) is also enjoyed.
• Sparkling water (Mineralwasser) is a standard choice for non-alcoholic beverages.

Conclusion

Germany’s traditional meal structure has long emphasized a hearty breakfast, a large lunch, and a lighter dinner. However, modern lifestyles have led to more on-the-go lunches and a shift toward a larger evening meal. Whether sticking to tradition or adapting to contemporary habits, German meals remain diverse, structured, and deeply rooted in the country’s rich culinary culture.