List of German dishes

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Below is a list of dishes found in German cuisine.

Famous dishes[edit]

Aachener PrintenAachener Printen 0293.jpgAachenA type of Lebkuchen that is typical for the city of Aachen.
BratkartoffelnBratkartoffeln 1024 768.jpgThroughout GermanyFried potatoes, often with diced bacon and/or onions
Bratwurst2010.08.22.143425 Nürnberger Rostbratwurst Kirwa Sulzbach-Rosenberg.jpgThroughout GermanySausage that is usually composed of veal, pork or beef.....a traditional German sausage. Not to be confused with curry wurst.
CurrywurstCurrywurst & Pommes frites.jpgBerlin, Rhine-RuhrThis large-format, fried or grilled sausage is cut into thick slices and seasoned with spicy ketchup and generous amounts of curry powder, usually served with french fries — a popular snack originating in early 1950s Berlin. Both Bockwurst-style (i.e. intended to be boiled) and Bratwurst-style (i.e. intended to be grilled or fried) sausages are used, depending on region, and the use of one or the other is a matter for much debate among Currywurst gourmets. Currywurst remains one of most popular fast foods in Germany, especially in Berlin and the Rhine-Ruhr area, but the Döner kebab is gaining rapidly in popularity.
FischbrötchenFischbroetchen080604.jpgSandwichSandwich made with various fish (pickled or fried) and onions, common in Northern Germany, particularly along the coast
HendlRoast chicken.jpgAustro-BavarianWhole grilled chicken marinated with pepper and other spices this dish is known as Brathühnchen, Brathähnchen, and in eastern Germany, also as Broiler.
HasenpfefferA stew made from marinated rabbit
KartoffelsalatKartoffelsalat.jpgNorthern Germany and South GermanyPotato salad, which comes in many varieties, for example in a cream or mayonnaise dressing (northern Germany) or even in meat broth (south Germany), is often served as a side dish to Bratwurst or boiled sausages).
Königsberger KlopseKoenigsberger.jpgEast-Prussian: city of KönigsbergCooked meatballs served in a white sauce with capers
KohlrouladeSarmale.jpgThroughout GermanyGerman-style cabbage rolls
MarzipanLebensmittel-Marzipan1-Asio.jpgThroughout GermanyE.g. Lübeck-style, widely used in Christmas specialities
MettbrötchenMettbroetchen.jpgA kind of sandwich made with raw Meat on bread rolls (Brötchen), frequently with a garnish of minced raw onion
PellkartoffelnKartoffeln-quark.jpgThroughout GermanyPotatoes boiled or steamed before peeling (young potatoes may be eaten unpeeled), served with Quark and linseed oil, butter, or as a side dish with herring)
PfefferpotthastWestfaliaPeppered beef stew
RouladenRinderroulade-zutaten-02.JPGThroughout GermanyA roulade of bacon and onions wrapped in thinly sliced beef
SauerbratenSächsischer Sauerbraten.jpgRhinelandA beef pot roast marinated in vinegar, water, spices and seasonings
SauerkrautKiszona kapusta.JPGThroughout GermanyFermented shredded cabbage
SchweinshaxeEisbein-2.jpgPork hock served grilled and crispy with Sauerkraut or boiled as Eisbein
SpanferkelGanzes Spanferkel.jpgThroughout GermanyA grilled whole young pig, usually eaten in a large company of friends or guests
SpeckpfannkuchenLarge, thin pancakes with diced, fried bacon
SpätzleSpätzle mit etwas Butter.jpgSouthern GermanyThese hand-made noodles are very popular and are an important ingredient of several dishes, such as Linsen mit Spätzle or Käsespätzle.
StollenRosinen-Christstollen angeschnitten.jpgDresdenA bread-like cake with dried citrus peel, dried fruit, nuts, and spices such as cardamom and cinnamon; it is usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. The best-known Stollen is from Dresden and is sold at the Striezelmarkt Christmas market, which derives its name from the cake.
WeihnachtsgansChristmas-goose-(Weihnachtsgans) 1.jpgThroughout GermanyA roasted goose is traditionally consumed on December 24 Christmas Day.
Knödel (also known as Kloß, depending on region)Semmelknödel.jpgThroughout GermanyGerman dumplings; many different variations:
  • Semmelknödel (dumplings made with bread crumbs)
  • Rohe Kartoffelknödel - dumplings made from potatoes not cooked prior to forming and boiling the Knödel
  • Gekochte Kartoffelknödel - dumplings made from potatoes cooked prior to forming and boiling the Knödel
  • Halb-und-halb Kartoffelknödel: half the potatoes are cooked first, the other half are not
  • Halbseidene


MaultaschenMaultaschensuppe.jpgMain courseNoodle filled with various ingredients, such as meat, spinach, onions, spices: Maultaschen are either served with broth or cut into slices and fried with eggs.
SauerbratenSächsischer Sauerbraten.jpgMain courseA vinegar-marinated roast traditionally made of horse meat, although nowadays the majority is made of beef.
SauerkrautSide dishSauerkraut in Baden-Württemberg is made with the special Filderkraut (pointed cabbage is considered the most delicious variety:
Spätzle, KnöpfleSpätzle-02.jpgPastaTwo varieties of soft, thick noodles.
Linsen mit SpätzleLinsen Spaetzle 2.jpgMain courseHearty dish that combines Spätzle with cooked lentils and a Vienna sausages.
SchupfnudelSchupfnudeln mit Sauerkraut-RZ.jpgPastaPasta made from potatoes and flour, often served with Sauerkraut.
FlädlesuppeFrittatensuppe.jpgEntreeA broth with thin strips of German-style pancakes.
SpringerleSpringerle with typical foot swabian Fuessle.jpgSnackCookies made by pressing dough into intricate molds. Commonly used for dunking into a drink, as they are quite hard.
ZwiebelkuchenZwiebelkuchen 1.JPGMain courseAn onion cake, a seasonal dish served around October, usually eaten while still warm and accompanied by slightly fermented red or white grape juice called Süser or (more commonly in other regions) Federweißer.
Gaisburger MarschGaisburger Marsch.jpgMain courseA famous stew made of meat, potatoes and several kinds of vegetables.
KäsespätzleKaesspaetzle mit Zwiebeln.jpgMain courseDish of Spätzle and fried onions gratinated with cheese.
WibeleWibele.jpgSnackSmall, sweet biscuits.


See also: Bavaria
WeißwürsteWeißwurst-1.jpgSnackLt.:'White sausages'; a speciality from Munich, traditionally eaten for second breakfast. Always accompanied by sweet mustard, pretzels, and wheat beer. Traditionally not served after 12 noon because in earlier days, before fridges, the sausages had to be consumed before 12 noon so that they didn't decay. But, nowadays, people also eat it for dinner or lunch.
Weizenbier/Weißbier (wheat beer)Weizenbier-ukko.jpgBeverageWheat beer
Helles Bier (Helles)Helles im Glas-Helles (pale beer).jpgBeverageHelles is a German beer style that is usually drunk in Bavaria, Germany. It has a yellow, gold color, and has 4.5-6% alcohol.
RadlerRadler Pils Unterschied 01 (RaBoe).jpgBeverageA beer mixed with citrus lemonade
RussBeverageWheat beer mixed with lemonade. The name Russen (Russian) comes from the fact that after WWI, the left wing party, Genossen, mixed their beer with lemonade because they did not want to get drunk so quickly. In Munich, these members of left wing parties were called Russians (based on their political beliefs), and also their beer was named after this fact. Often also consumed in a one-liter mug, called the Maß (Russen Maß).
SchweinsbratenSchweinsbraten-1.jpgMain courseSliced pork roast with a crunchy crust that was boiled in a pot.
SchweinshaxeSchweinshaxe Chiang Mai.JPGMain courseBraised pork leg with a crunchy brown crust on the outside, and a moist and juicy inside. Served with gravy and Klöße.
LeberkäseLeberkäse-1.jpgSnackA type of sausage baked in a mould and cut into slices. When eaten as a main course, it is sliced and served with an egg (must be sunny side up style), and mashed potatoes. For a quick lunch, it is usually eaten in a bread-roll with mustard, a bit like a hotdog. Some people eat the Leberkäse with hot mustard, others with sweet mustard.
SchlachtschüsselChoucroute-p1030190.jpgSnackLt.: Butchers plate; a combination of Blutwurst and Leberwurst (blood sausage and liver sausage), served hot on sauerkraut.
Saures LüngerlMain courseA ragout from lung and sometimes heart from the veal.
KartoffelsalatKartoffelsalat.jpgSide dishBavarian potato salad is usually made with broth, bacon bits and onions and may be served hot or chilled.
RadiRadi.jpgSide dishRaphanus that is heavily salted so the water is extruded.
PichelsteinerPichelsteiner Eintopf.jpgMain courseA stew made from various kinds of meat and vegetables.
Bayrisch CremeBayerische Creme.JPGDessertA very light, fluffy, and not too sweet dessert made from gelatin, milk, cream, egg yolk, and sugar.
PrinzregententortePrinzregententorte.jpgCakeA cake that consists of six thin cake layers with chocolate buttercream in between.
Topfenstrudel (or Milliramstrudel)Quarkstrudel 01.jpgCakeSimilar to Apfelstrudel, but filled with topfen instead, and served with vanilla sauce.
DampfnudelCDampfnudelnWP6.jpgMain courseLt.:'steam noodle'; a sort of white bread made of yeast dough, steamed in a pan and then served with various toppings, e.g. sugar, cinnamon, poppy seeds, jam, butter and vanilla sauce.
BuchtelnBuchteln.jpgMain courseSweet dumplings made of yeast dough, filled with jam, poppy seed paste, or curd, and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum powidl jam. Buchteln are topped with vanilla sauce, powdered sugar, or eaten plain and warm.


BeamtenstippeSauceA either white or brown sauce that is eaten with potatoes.
BulettenBuletten.jpgMain course or snackKind of meatballs in Berlin
CurrywurstCurrywurst & Pommes frites.jpgSnackHot pork sausage served either with curry ketchup or a tomato paste with curry powder.
EierkuchenPfannkuchen mit Zucker.jpgMain coursePancake
EisbeinEisbein-2.jpgMain courseHam hock usually served with Sauerkraut.
HackepeterMettbroetchen.jpgSnackRaw ground pork that is spiced with salt and pepper, garlic and caraway.
KartoffelpufferKartoffelpuffer.jpgMain courseGrated potatoes that are mixed with eggs, spices and other ingredients, portioned and fried in a pan. Usually served with some kind of meat or sweet with applesauce.
Königsberger KlopseKoenigsberger.jpgMain courseCooked meatballs served in a white sauce with capers and usually eaten with potatoes.
Pfannkuchen (name in other regions: Berliner)Picswiss BL-57-12.jpgPastrySweet dough dumplings, fried in fat or oil, filled with jam and glazed with confectioner's sugar. Also known simply as "Berliner" or, in the eastern part of Germany, including Berlin itself, "Pfannkuchen". In Bavaria they're called "Krapfen".

Bremen and Lower Saxony[edit]

Birnen, Bohnen und SpeckBirnen, Bohnen und Speck.jpgMain courseA dish of pears, beans and bacon, invariably accompanied by potatoes.
BratwurstDrei im Weggla.jpgSnackA grey sausage with veal content that has a mild flavor, is pan-fried and then eaten with a hard roll.
BraunkohlSide dishsee Grünkohl below
BraunschweigerBraunschweiger.jpgSnackAn internationally known sausage that is spread on toast or used in sandwiches.
Bremer KükenragoutMain courseA ragout made from different kinds of meat and seafood as well as vegetables; may contain no chicken and if it does it's meat from very young chicken.
Brunswick MumBeverageAn ancient beer from Brunswick.
ButterkuchenButterkuchen.jpgCakeA sheet cake made from yeast dough topped with blops of butter and sugar.
Calenberger PfannenschlagKnipp auf Vollkornbrot.jpgSnackGroats that are broiled and eaten with potatoes or on bread with various other side dishes, e.g. pickles or red beet; special kind of Knipp.
Pinkel mit GrünkohlGruenkohl mit Pinkel.jpgMain courseA dish made from slowly cooked kale that is served with Pinkel, a rather salty sausage.
KasslerSauerkraut, Knödel, Stück Kassler.JPGMain courseA slowly cooked salted pork dish that is usually served with Knödel and Sauerkraut or potato salad.
KluntjesBrauner Kandiszucker.jpgCandySugar crystals that are used as sweetener for tea.
KnippKnipp 1.JPGSnack or Main courseBroiled groat sausage.
LabskausLabskaus.jpgSnack or Main courseA dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber.
Nordseekrabben/NordseegarnelenNordseegarnelen.jpgSnack or Main coursePrawns from the North sea.
PottwurstKnipp 1.JPGSnackAnother kind of Knipp.
RäucheraalGerookte paling.jpegMain course or snackSmoked eel that is used as ingredient in various dishes.
SauerkrautKiszona kapusta.JPGSide dishShredded cabbage that is naturally fermented by lactic bacteria.
SchlachteplatteSchlachteplatte.jpgSnackA dish with a variety of meats usually eaten as second breakfast.
SpargelSpargel sauce hollandaise.jpgSide dishAsparagus that is eaten as a delicacy, commonly with potatoes and Sauce hollandaise.
SteckrübeneintopfSteckrübeneintopf.JPGMain courseA hearty stew made from rutabaga, carrot and potato.
Welf puddingDessertA sweet two-layer pudding invented by a royal chef with one layer of vanilla-based and one of wine-based pudding.

East Prussia[edit]

See also: East Prussia

East Prussia, as Germany's easternmost province, was very often influenced by the cuisines of its surrounding neighbours: Russia and Lithuania to the northeast, and Poland to the south. The Russian borsch was adapted to the East Prussian palate, and Polish sausages were frequently found on the dinner table.

East Prussia's gastronomy also made extensive use of the abundant products from its dark, remote forests. Honey was often incorporated into recipes, and Kopskiekelwein, a fruit wine made from wild currants, was the favourite regional tipple alongside beer.

BärenjägerBärenjäger bottle.jpgBeverageA honey-flavored liqueur.
BeetenbartschBorscht with cream.jpgSoupA beetroot-based soup served with sour cream (Schmand) and beef (originally from Russia).
Königsberger FleckSoupA type of Kuttelsuppe, or tripe soup.
Königsberger KlopseKoenigsberger.jpgMain courseMeatballs served in a white sauce with capers and eaten with potatoes.
Königsberger MarzipanKönigsberger Marzipan.jpgCandySpecial kind of marzipan made in Königsberg.
Kopskiekelweinfruit winemade from blackcurrants or redcurrants.
Pillkaller MachandelBeverageA clear liqueur that is served in a drink with liver sausage and mustard.
SchwarzsauerSoupA type of blood soup with various spices cooked in vinegar-water.
SpirgelSnackA variation of bacon.
Tilsit cheeseTilsit cheese.jpgCheeseA kind of cheese.


See also: Franconia
Fränkische BratwurstDrei im Weggla.jpgSnackFränkische Bratwurst is composed of beef, pork or veal and is traditionally served with sauerkraut or potato salad or simply in a breadroll. They vary greatly in size and seasoning from region to region but are often considerably thinner than the equivalents elsewhere in Germany. The best-known sausages are from Nuremberg (Nürnberg) and are recognisable by their small size and clearly visible herb seasoning. They are traditionally served as three sausages in a roll ("Drei in 'a Weckla") or six sausages on sauerkraut ("Sechs auf Kraut").
Saure ZipfelBlaue Zipfel.jpgSnackBratwurst and sliced onion cooked in vinegar and usually eaten with Bavarian pretzels.
KartoffelklößeKnoedeltopf.jpgMain courseLarge dumplings made from a dough consisting of raw or a combination of raw and cooked potatoes. The exact recipe is a matter of regional differences and personal belief. The best friend of pot-roasted meats or mushroom ragout.
SchäufeleSchaeufele 01.jpgMain courseAn entire pork (or, in some cases, Lamb) shoulder roasted in a fairly cool oven over long period so that the meat is extremely tender with a crunchy crust. Seasoning is usually simple using salt, pepper and caraway and traditionally it is served in a dark sauce, made from the roast stock, meat broth, and often dark beer and Lebkuchen spices. Accompanied by a side salad, dumplings and red cabbage or less commonly Sauerkraut.
Hochzeitssuppe ("wedding soup")SoupA spicy meat broth with bread dumplings, liver dumplings and finely sliced pancakes.
LebkuchenLebkuchenscan.jpgPastry/CookieGerman kind of gingerbread of which the most famous originates in Nuremberg and is traditionally only available at Christmas, although tourist demand means that Lebkuchen are available in some form practically all year round.
KarpfenMain courseFried carp that is traditionally served during carp season, which consists of all months of the year that contain an R in their German spelling.

Frankfurt am Main and Hessen[edit]

See also: Frankfurt and Hesse
Green SauceGrune Sosse (Nordhessisch).JPGDipA bright sauce made from an abundant amount of seven fresh minced herbs namely borage, sorrel, cress, chervil, chives, parsley, and burnet. Served with boiled potatoes and hardboiled eggs. Called "Grüne Soße" in German or "Griee Sooß" in the Hessian dialect.
Frankfurter sausageFrankfurter wuerstchen.jpgSnackA smoked sausage made from pure pork, which is eaten hot and usually accompanied by bread and mustard. Not to be confused with the American hot dog "Frankfurter".
ApfelweinApfelwein Geripptes Bembel.jpgBeverageA wine made of apples, somewhat comparable to Cider and French Cidre though dryer and more sour-tasting. Best enjoyed in traditional "Äbbelwoi-Lokalen". Served in a special mug (the "Bembel"), drunk with a special glass (the "Gerippte").
Sauer GespritzerApfelschorle.jpgBeverageA very refreshing drink that combines Apfelwein with sparkling water. Usually served during summer it's also available as Süß Gespritzer which is Apfelwein mixed with lemonade.
Handkäse mit MusikMainzer Kaese.jpgSnackLt.: hand-cheese with music: A strong cheese made from curdled milk served in a dressing from vegetable oil, vinegar, caraway, salt and pepper and sliced onions. Usually served with rye bread and butter. Although people love to make jokes of dubious quality about the meaning of the "music", several traditional Kneipe sport a choice of Handkäs with and without "music" (the seasoning), thereby ruling out any reference to post-digestive side effects.


See also: Hamburg
LabskausLabskausBC.jpgMain course or snackA dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber. See also under Bremen and Lower Saxony.
Birnen, Bohnen und SpeckBirnen, Bohnen und Speck.jpgMain courseA dish composed of pears, beans and bacon, invariably accompanied by potatoes.
AalsuppeSoupA soup of eel, meat broth, vegetables, and herbs.
Hamburger AalsuppeA sweet and sour soup of eel, meat broth, dried fruits, vegetables, and herbs
Franzbrötchen ("frenchmans roll")Franzbroetchen.wmt.jpgPastryA pastry made from Phyllo dough, covered with sugar and powdered cinnamon that is usually eaten for breakfast. Franzbrötchen is only rarely found outside of Hamburg.
FrikadelleBuletten.jpgMain course or snackA type of flat meatball composed of pork, beef and onions commonly eaten with pasta salad, potatoes or simply in a bread roll with mustard or other condiments.
Rote GrützeRote Grütze mit Vanillesoße.JPGDessertA jelly/jam-like dessert or summer dish made from berries especially currants that can be eaten pure, but is often accompanied by milk or vanilla sauce.

Lower Saxony[edit]

See Bremen and Lower Saxony


Mecklenburger RippenbratenMain courseRib roast, made from belly of pork including meat of the upper rib, stuffed with Boskoop apples, prunes, cinnamon, rum and zwieback, usually served with Klöße or red cabbage.
Tüffel un PlumMain courseis a potato stew made with smoked ham, prunes, potatoes and spiced with clove and bay leaves.
Grööner HeinMain dishStew made from string beans, pear and ham
FliederbeersuppeDessertDessert soup made from elderberry, served with semolina dumplings
Hering in SahnesoßeMain courseYoung herring marinated in cream, onions and apples. Served with Pellkartoffeln.


Saumagen (Pork stomach)Saumagen mit Sauerkraut.JPGMain courseA pork's stomach that serves as casing for a filling of pork, sausage meat and potatoes. Sometimes the filling also contains eggs and carots. The dish is usually served with mashed potatoes and sauerkraut, bread or Bratkartoffeln.
Gequellde mit weißem KeesMain courseA dish of cooked potatoes with curd cheese.
Gequellde mit LewwerworschtMain courseA dish of cooked potatoes with liver sausage.
GedadschdeKartoffelpuffer.jpgSide dishIn a pan fried dumplings made of mashed potatoes with flour.
Weck, Worschd un WoiWeckWorschtWoi1.jpgSnackLt.:Bread roll, sausage and wine
Grumbeersupp un QuetschekucheGrumbeersupp un Quetschekuche.jpgMain coursePotato soup and plum tart
Kerscheblotzer (cherry cake)Kirschenmichel mit Vanillesauce.jpgDessertKind of bread pudding made with cherries and usually served hot with vanilla sauce.
ZwiebelkuchenZwiebelkuchen 1.JPGMain courseAn onion pie usually served with Federweisser.
FederweisserFederweisser im Glas (Baden 2007).jpgBeverageYoung white wine.
ChestnutsSide dishCooked chestnuts served with meat or other things.


See also: Rhineland
Rheinischer SauerbratenSauerbraten-mariniert.jpgMain courseLarge pieces of beef or more traditionally horse meat, marinated in a spicy water-vinegar mixture for a long time before baking.
ReibekuchenKartoffelpuffer.jpgSide dishPotato fritter with black bread, apple syrup, sugar beet syrup or stewed apples.
BlutwurstBlutwurst.jpgSnackBlood sausage either cured or fried.
Himmel und ÄädHimmel-und-Erde-01.jpgMain courseLt.: Heaven and Earth: Mashed potatoes with stewed apples and fried blood pudding (Cologne).
Halve HahnHalvenhahn.jpgSnackLt.:Half Rooster: A dish that doesn't actually contain rooster at all but is a cheese sandwich with onions, the name is based on a wordplay (Köln).
Muscheln rheinische ArtRheinische Muscheln.jpgMain courseMussels cooked in wine with vegetables and served with whole wheat bread and some butter.
GrünkohlGruenkohlgericht.jpgSide dishDish of cooked kale often served with potatoes and Kassler.
MettbrötchenMettbroetchen.jpgSnackMinced raw pork on bread rolls with raw onion rings or diced raw onion.
Aachener PrintenAachener Printen 0293.jpgPastryPopular kind of cookie that originates in the city Aachen.


See also: Saarland
DibbelabbesSchales mit Apfelkompott fcm.jpgMain courseA potato hash prepared from raw grated potatoes, bacon and leeks, and baked in a Dibbe, or pot, usually eaten with apple sauce.
Hoorische/VerheirateteMain courseLt.: Married ones: Potatoes and dumplings made of flour served with a creamy bacon sauce.
Schwenker or SchwenkbratenSchwenker nah.jpgMain coursePork steaks, marinated in spices and onions and broiled on a grill that hangs on a chain over a wood fire).


See also: Saxony
PfefferkuchenLebkuchenscan.jpgPastry/CookieFamous kind of German gingerbread. Some believe that the best German gingerbread is from Pulsnitz in Saxony.
EierscheckeDresdner eierschecke.JPGCakeA cake consisting of three layers: The bottom one is either a yeast dough (Hefeteig) or one made with baking soda (Rührteig), the middle layer is a cream made of quark, vanilla and some butter, egg, sugar and milk, and the top layer is mainly made from eggs (Eier), which are beaten with butter, sugar and "Vanillepudding"-powder (starchy substance normally used to cook a dessert similar to semolina pudding).
QuarkkeulchenQuarkkeulchen.jpgMain course or dessertA sweet main dish made from quark, mashed boiled potatoes, a little flour, an egg and some grated lemon peel. The ensuing dough is baked as small, less than palm-sized pancakes and eaten hot with sugar and cinnamon, or with fruit, whipped cream, vanilla ice cream etc.
Leipziger AllerleiSide dishA vegetable dish consisting of peas, baby carrots, white asparagus and morels. It may also, but not necessarily, contain broccoli, cauliflower, green beans or corn, even small prawns.
StollenStollenSide.jpgCakeGerman Christmas cake of which there are two important centers in Saxony: Dresden and the Ore Mountains.

Note: The cuisine of the Saxon part of the Ore Mountains is more a relative of the cuisine of Franconia than a relative of the other parts of Saxony. The cuisine of Upper Lusatia also differs from central Saxony and is more related to the (former) cuisines of Lower Silesia and Northern Bohemia. Typical Upper Lusatian dishes are:


See also: Saxony-Anhalt

Typical for very traditional dishes from Saxony-Anhalt is the combination of bitter or hearty meat dish with sweet. Sweet pancakes in Green bean soup for example are the cause of many jokes.

BaumkuchenBaumkuchen.jpgCakeA cake typical for Christmas that is very difficult to prepare.
Magdeburger SchmalzkuchenFasnet 4914.jpgPastryFried pastry made from yeast dough, topped with confectioner's sugar and usually consumed for carneval.
Bötel (Magdeburg)Eisbein-2.jpgMain courseHam hock that is usually served with mashed potatoes or bread and sauerkraut.
Schierker FeuersteinSchierker Feuerstein 2011 Werbetraeger.JPGBeverageA herb liqueur.
Rotkäppchen SektRotkäppchen Sekt.jpgBeverageA brand of sparkling wine.


Birnen, Bohnen und SpeckBirnen, Bohnen und Speck.jpgMain courseA dish composed of pears, beans and bacon, invariably accompanied by potatoes .
ButtermilchsuppeSoupButtermilk soup with flour dumplings
KohlGruenkohlgericht.jpgSide dishCooked kale usually served with potatoes and Kasseler or other foods.
Kieler SprottenKielerSprotten P8290009.JPGMain courseSmoked Baltic sprats.
LabskausLabskaus in Friedrichstadt.jpgMain course or snackA dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber.
MehlbüdelDithmarscher Mehlbeutel.jpgMain courseA large flour dumpling served with bacon and a sweet sauce.
Rote GrützeRote Grütze.jpgDessertA jelly/jam-like dessert or summer dish made from berries especially currants that can be eaten pure, but is often accompanied by milk or vanilla sauce.
SchnüschMain courseA stew made of ham, potatoes and vegetables cooked in roux.
SchwarzsauerSoupA sort of black pudding made with vinegar.
Snuten un PotenMain courseCured pig snouts and paws that are cooked in vinegar together with several spices. Traditionally served with sauerkraut, erbspüree and hot mustard.


When Silesia was German, the influence of neighboring countries was clear in Silesian cooking; Polish carp and cheeses, Bohemian goulash, Austrian sausage and Pfefferkuchen (pepper cakes). Schnapps was very commonly drunk with beer in Silesia. There was an old saying that went "Silesia has two principal rivers, Schnapps and the river Oder".

Schlesisches HimmelreichSchlesisches Himmelreich.jpgMain courseLt.:Silesian Heaven: a dish of pork belly with dried fruits and cinnamon.
KartoffelsuppeKartoffelsuppe.jpgSoup or stewA stew made with raw potatoes and other ingredients such as vegetables and sausage.
Gänsebraten (Roast goose)Martinigansl mit Blaukraut und Serviettenknödel.jpgMain courseRoasted goosed traditionally served with potatoes and/or Klöße with gravy and vegetables.
Schlesische KartoffelklößeSurowe kluski śląskie.jpgMain courseSilesian potatoes dumplings.
Breslauer LeckerbissenCookiesLt.: Breslau 'sweet bites'
Schlesischer StriezelCakeSilesian Christmas cake made from yeast dough.
Schlesischer Mohnstollen (Silesian poppy cake)Makowiec.jpgCakeSilesian Christmas cake made from yeast dough and filled with poppy seeds.
Liegnitzer BombenPastry/CookieHoney cakes from Liegnitz honey cakes.


See also: Thuringia
Thuringian sausageRostbrater.JPGSnackRed to grey, stuffed in a natural casing of pig intestine, unlike the white Franconian variety.
Thüringer RostbrätelThuringian roast.jpgMain courseA pork neck steak marinated together with onions in beer and mustard.
Thüringer KlößeThueringer Kloesse.jpgMain courseDumplings made of raw and/or cooked potatoes with pan-fried toast-bread inside.
MutzbratenMutzbratenstand.jpgMain course or snackA pound of mutton, roasted on open birchwood fire, served with sauerkraut.
RinderrouladeRinderroulade-zutaten-02.JPGMain courseBeef roulades: Spread with mustard and filled with bacon, onions and (in some areas) pickled cucumber.
MohnkuchenMohnkuchen.jpgCakePoppy seed cake
KäsekuchenKäsekuchen.JPGCakeCheesecake made from quark (cheese) either with or without pie crust (usually shortcrust pastry).
Eichsfelder SchmandkuchenCakeA sheet cake made from yeast dough, topped with fruit or quark cheese and covered with a layer of Schmand.
Weimarer ZwiebelkuchenZwiebelkuchen 1.JPGCake (savoury)A sheet cake made from yeast dough with onions, sour cream, bacon bits and eggs.
Altenburger "Aufläufer" (Prophetenkuchen)CakeA speciality cake from Thuringia that consists of eggs, sugar, oil, flour and alcohol (usually rum).


See also: Westphalia
PickertLippPickert.jpgMain coursePotato pancakes
Grünkohl und Kohlwurst (curly kale and cabbage sausage)Main courseA sausage made from lung and served with Grünkohl.
Westfälischer Schinken (smoked ham)SnackA hearty ham from Westfalen that is very aromatic.
MöpkenbrotSnackKind of blood sausage that contains rye bread, pig-blood, milk, eggs, fat, salt and pepper.
RumpsteakRumpsteak.jpgMain courseRoast beef served with various sides such as potato wedges and vegetables.
ReibekuchenKartoffelpuffer.jpgSide dishFried dumpling made of mashed potatoes and other ingredients such as onions, eggs, quark and spices.
PumpernickelPumpernickel.jpgBreadA hearty bread; it goes black because the sugar in the bread goes to caramel.
HerrencremeHerrencreme.JPGDessertLt.: Gentleman's creme: Vanilla jelly with cream and rum.
StippgrützeStippgruetze2c.jpgSnackBarley groats cooked in sausage juices (Wurstbrühe), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling.

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