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
37–47 of 47
potato salad
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Quarkbällchen
Quarkbällchen are small German fried dough balls made with quark and typically served sweetened with sugar or dusted with powdered sugar.
Rinderroulade
Thin beef slices are filled with mustard, onions, cured pork, and often pickled cucumber before being rolled, browned, and braised.
Rollmops
Rollmops is a cold German preparation of pickled herring fillets rolled around onion and secured for serving.
Rote Grütze
A German fruit pudding made by simmering red fruits with sugar and thickening the mixture with starch.
Sauerbraten
A German pot roast of beef marinated in vinegar with onions and aromatic vegetables, then slowly braised and served with its rich, tangy gravy.
Schwarzwälder Kirschtorte
A German layered chocolate cake filled with sour cherries, whipped cream, and traditionally cherry brandy, with chocolate decoration.
Schweinebraten
A German roast of seasoned pork slowly roasted or braised with onions and aromatics until tender and served with pan gravy.
Spundekäs
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steak au four
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Strammer Max
A German open-faced sandwich of bread topped with ham and a fried egg, commonly finished with butter.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.