While many Germans can easily list typical French, Spanish or Swedish dishes, many find it a lot more difficult to define German food.
People are reluctant to resort to the clichés of sauerkraut and white sausage, since German cuisine is rightly much more than that.
Although German cuisine abroad is actually often associated with stereotypes such as white sausage, bratwurst and sauerkraut, on closer inspection it turns out to be very diverse.
German cuisine is shaped by its different agricultural cultivation areas and traditions. The frequently used expression of the “white sausage equator” makes it clear that German cuisine cannot and does not want to be standardized.
While a lot of fish and seafood are served in the north, there are still typical GDR dishes with an Eastern European influence in the east. In the south, on the other hand, we meet the hearty Bavarian cuisine and the southwest German cuisine with typical regional dishes and a slight French touch.
From hearty home cooking, delicious fish recipes to simple vegetarian potato dishes, everyone will find a German recipe to suit their taste.
The old German cuisine is considered simple and not very refined, but this does not mean a reduction in taste. Everyone knows that “feeding by nuts” was always the best. With the return to regional foods, traditional local recipes are even back in trend.
We invite you on a culinary journey through Germany!
We took a closer look at the regional recipes of German cuisine in all four directions and selected the TOP 10 for you. You can learn to cook typically German from north to south and from east to west.
Whether simple recipes for beginners or demanding roast dishes, our recipe suggestions will surely succeed. So let’s get to the saucepans!