German cuisine carries a distinctly practical character: bread and sausages form the backbone, while beer and wine are the soul. Portions are generous and flavors are straightforward. Travel across the regions, and you’ll find nearly every state has its own signature dish.

National Classics

• Currywurst (Curry Sausage): Sliced sausage served with curry ketchup and fries, a Berlin street-food favorite, typically costing around €4–6.
• Bratwurst (Grilled Sausage): Nuremberg bratwurst and Thuringian bratwurst are two iconic varieties, often sold in bread rolls.
• Schweinshaxe (Roasted Pork Knuckle): A Bavarian specialty, roasted until the skin is crispy, served with sauerkraut and potato dumplings, and served in large portions.
• Brezel (Pretzel): A pretzel-shaped bread made with lye dough, great for breakfast or as a beer snack, often served with butter or veal sausage.
• Weisswurst (Traditional Veal Sausage): A Munich classic, traditionally boiled (not grilled), usually eaten with sweet mustard and a pretzel.
• Leberwurst (Liver Sausage): A spreadable sausage, commonly served on rye bread as a typical breakfast option.

Regional & Specialty Dishes

• German Bread: With over 300 varieties, rye and wholegrain breads are especially common, and bakeries can be found everywhere.
• Black Forest Cake: Layers of chocolate, cherries, and cream, originating from southwestern Germany.
• Sauerkraut & Potatoes: Sauerkraut and various potato dishes are staples on German tables, helping to cut through rich flavors and keep you full.
• Beer: Styles like Pilsner, Weizen, and regional varieties such as Kölsch and Altbier each have their own character; beer gardens are a summer staple.
• Riesling Wine: Produced in the Rhine and Moselle valleys, these white wines are known for their refreshing taste.
• Spätzle (Southern German Egg Noodles): A southern German pasta, often served with cheese or meat sauce.
• Spargel (White Asparagus): A spring seasonal delicacy, typically served with ham and hollandaise sauce, considered one of Germany’s most cherished seasonal flavors.

Practical Tips

• At beer gardens, you usually serve yourself food and drinks, though table service may incur a separate tip.
• Festive mulled wine (Glühwein) and grilled sausages at Christmas markets are worth trying—drinking glasses often require a deposit.
• Most small eateries and bakeries only accept cash, so carry some change with you.
• Tent seating at the Munich Oktoberfest requires advance booking, and prices tend to rise year by year.
• Supermarkets and discount stores offer some of the lowest food prices in Europe, making them ideal for stocking up on breakfast or picnic items.