No, it’s not just Bratwurst and Sauerkraut.
Let that sink in. Because for some reason, that’s the international image of German cuisine—two dishes, both clichés, neither representative. It’s like judging all of Italian food based on pizza and canned tomato soup.
But German food? It’s rich, regional, and unapologetically comforting.
If you are more of a “visual learner” [insider will understand this Seitenhieb (side blow)] here some tasters – I hope you are not vegetarian or vegan:
Think Swabian Spätzle—hand-scraped egg noodles doused in melted cheese and crisp onions. Or Schäuferle, a Franconian pork shoulder dish so tender it practically shames pulled pork. Then there’s Dampfnudeln, fluffy steamed buns with golden crusts, floating in creamy vanilla sauce—Bavarian soul food at its finest. Don’t forget Northern Germany’s fish dishes, either: herring, smoked eel, or Labskaus (yes, the name’s unfortunate—but it’s a fascinatingly pink, beet-based sailor’s dish with pickles, corned beef, and a fried egg). It’s rustic brilliance.
So what’s the problem then? Why does German cuisine rarely get the love?
Simple: branding. German food has an image problem. While Italian and Japanese food are sold with elegance and minimalism, German food tends to be brown, honest, and unphotogenic. In a world chasing Mediterranean aesthetics, Matcha-drizzled everything, or the perfect New York crust, German dishes stubbornly remain local, hearty, and camera-shy.
But that’s exactly the point.
German food doesn’t need to dress up. It’s functional, rich in heritage, and made to nourish—not pose for Instagram. It reflects its people: direct, practical, a bit reserved, but deeply rewarding once you get to know it. It’s food that warms you, fills you, and makes you sit just a little longer at the table.
And when done right, it’s absolutely phenomenal.
In recent years, there’s been a quiet resurgence of interest in regional German dishes—led by modern chefs who embrace the tradition but update the presentation. Vegan versions of Königsberger Klopse exist. High-end restaurants serve deconstructed Maultaschen. And Berlin’s food scene proves that even cabbage can be sexy when paired with confidence.
So next time you’re tempted to dismiss German cuisine as bland or boring, take a moment to dig a little deeper. You might just discover one of the world’s best-kept culinary secrets.
German food. Still misunderstood. Still incredible. Still worth every bite.
Unfortunately, not everyone shares my opinion. How about you? What experience do you have with the German cuisine? What’s your favorite German dish? And what’s your least favorite?
We have a saying in German “Das Auge isst mit” so here are some visualizations for you:
- https://www.dw.com/en/german-food-from-meat-to-meat-and-back-again/g-15681846
- https://theplanetd.com/traditional-german-food/
- https://www.seriouseats.com/german-cuisine-guides-5117086
- https://edition.cnn.com/travel/article/german-food/
🥨 FAQ – German Cuisine Is Seriously Underrated
What are traditional German foods?
Traditional German foods include a variety of sausages such as bratwurst and currywurst, which are widely popular in Germany. Other traditional dishes include saumagen (stuffed pig’s stomach), spätzle (egg noodles), and rouladen (rolled beef or veal). These hearty and flavorful foods reflect the rich culinary heritage of Germany. While not traditional yet, most meat-based dishes can now easily be replaced with vegetarian or vegan options that do not have to hide from convinced meat-eaters.
What are the top 5 German foods?
The top five traditional German foods that you must try are Bratwurst, Currywurst, Spätzle, Kartoffelpuffer and Sauerbraten.
Bratwurst, with over 40 varieties, is the most popular German food and is often served with side dishes like sauerkraut and potato salad. Currywurst, a pork sausage with a ketchup curry sauce, is an iconic German fast food. As long as my health allows, I’ll always enjoy the best vegan Currywurst Pommes available in Germany. Why eat meat if there’s an even tastier alternative?
Spätzle, egg noodles, are another example of beloved traditional German food. Prepared right, they are a delight putting a 3-star michelin cook in her place.
Sauerbraten, a slow-cooked marinated beef or venison, is considered a national food and is often served with potatoes or spätzle and enjoyed with a German beer. I enjoyed that a lot as a kid as my grandmother cooked this dish for us occasionally.
What do Germans traditionally eat for lunch?
Germans traditionally enjoy a variety of dishes for lunch. Popular choices include schnitzel, a breaded and fried meat cutlet served with different sauces, such as Jägerschnitzel or Rahmschnitzel.
Other traditional lunch options include Leberkäse, a crusty meatloaf served with bread or as a main dish with potato salad, and Maultaschen, stuffed dumplings boiled and served with a creamy sauce.
Additionally, Germans may opt for lighter options like sausages, such as bratwurst or currywurst, which are often consumed as street food.
Disclaimer: someone else wrote the original FAQ and god knows where they got this description of a typical German lunch. I leave it here for you to see that the internet at times has no effing clue what they are talking about. I honestly have no idea myself what Germans eat for lunch. Usually Germans are at work during lunchtime. My father always came home bec. work was only 5mins away from home and we ate spinach with Kartoffeln, sometimes chicken breast with Kartoffeln, or some sort of Würstchen with Kartoffeln. It was pretty meaty and there were a lot of Kartoffeln. But most people nowadays at least will likely eat a simple Butterbrot or maybe some leftovers from last night’s dinner. But a Schnitzel is a rather rare lunch in my experience. Not unheard of but rather sth for the weekends. Ask around and share with us what the Germans you know eat for lunch and dinner. I’m curious myself.
What is a typical breakfast in Germany?
A typical breakfast in Germany often consists of a variety of items. Some popular choices include bread rolls (Brötchen) with butter, cold cuts, cheese, and spreads like Nutella or jam.
Cereal with milk or yogurt, muesli, and boiled eggs are also common. In addition, Germans enjoy pairing their breakfast with coffee, tea, or fruit juices for a refreshing start to the day.
I myself basically grew up with half a liter of cacao with fresh – yet sterilized of course – milk from the farmer 100m up the road and with either a bread with Nutella (some really fatty nut-nougat creme), marmelade or this Sirup. I ate that every morning for approx. 15 years. It’s a miracle I’m still alive.