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
1–12 of 47
Aachener Printen
Aachener Printen are firm, aromatic German spiced biscuits from Aachen made from a sweetened wheat-flour dough and often finished with nuts or chocolate.
Apfelkuchen
A baked German apple cake combining apples with a sweet wheat-flour batter or pastry enriched with egg and butter.
Bauernfrühstück
Pan-fried potatoes are combined with egg, onion, and pieces of cured pork for a hearty German breakfast.
Baumkuchen
A German spit cake formed from many thin layers of sweet, buttery batter that are baked sequentially and may receive a chocolate coating.
Berliner Pfannkuchen
A German filled doughnut made from sweet yeast dough, deep-fried and typically filled with fruit preserve before being dusted or glazed with sugar.
Bienenstich
A German yeast cake with a sweet dough, a caramelized almond and honey topping, and often a cream filling.
Birnen, Bohnen und Speck
A German stew of pears and green beans cooked with bacon, often accompanied by potatoes and seasoned with savory herbs.
Bratwurst
A German sausage, commonly made from seasoned pork and cooked by grilling, pan-frying, or simmering.
Currywurst
A German street-food dish of sliced bratwurst served with a tomato-based curry sauce and curry seasoning.
Döppekooche
A Rhineland baked potato cake made from grated potatoes and onions with cured pork and egg.
Dresdner Christstollen
A rich German yeast-raised fruit bread made with butter-enriched dough, raisins, candied citrus peel, and almonds, traditionally finished with sugar.
eel soup
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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.