A FOOD TRADITION
German Cuisine
A diverse Central European cooking tradition shaped by regional home cooking, preserved foods, meat dishes, breads, soups, and classic pastries.
Dishes linked to this cuisine
13–24 of 47
Eintopf
Eintopf is a German one-pot stew combining vegetables, potato, onion, and often pork or sausage in a seasoned cooking liquid.
Erbsensuppe
Erbsensuppe is a hot German split-pea soup commonly enriched with potato, root vegetables, onion, and pork.
Finkenwerder Scholle
A Hamburg-style pan-fried plaice prepared with bacon and onions, commonly using butter and a light flour coating.
Flammekueche
A thin wheat-flour flatbread is spread with a creamy topping and finished with onions and lardons before baking at high heat.
Frankfurter Kranz
Frankfurter Kranz is a German ring-shaped sponge cake layered with buttercream, filled or coated with jam, and covered in caramelized nut brittle.
Frikadelle
A German seasoned ground-meat patty bound with egg and wheat-based crumbs and typically mixed with onion before frying.
Grumbeerekiechle
Grumbeerekiechle are Alsatian grated-potato cakes mixed with onion and egg, shaped into patties, and fried until crisp.
Grünkohl mit Pinkel
A traditional northern German dish of braised kale served with a hearty pork sausage containing grain and often accompanied by potatoes.
Gulaschsuppe
A robust German goulash soup of beef, onion, paprika, potatoes, and beef broth simmered until richly flavored and tender.
Hackbraten
A German baked meatloaf made from seasoned minced meat bound with egg and breadcrumbs, often served with gravy or vegetables.
Himmel und Erde
Mashed potatoes and cooked apples are served with fried onions and commonly accompanied by blood sausage.
Jägerschnitzel
Jägerschnitzel is a German breaded or browned pork cutlet served with a savory mushroom sauce.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.