Taste of Germany: typical German food you should try

From fish and shellfish from the North Sea and the Baltic Sea to the Bavarian white sausage, through the Rhineland mussel soup and the various roast specialties, Germany also offers different types of pasta and ravioli.

The great autonomy of each German region has allowed the development of local culinary practices, sometimes enriching the contributions from neighboring countries. Thus in Germany there is a large number of regional dishes that have become emblematic of the whole country.

10 typical dishes not to miss in Germany

Kalbshaxe mit sauerkraut

Cured and boiled leg of pork accompanied by fermented cabbage.

Bratwurst

Grilled sausage typically made from a combination of pork, beef and/or veal.

Wienerschnitzel

Thin, breaded, pan-fried veal cutlet.

Bretzel

A type of baked bread product made from dough most commonly shaped into a twisted knot.

Currywurst

Boiled and subsequently fried sausage, served whole or sliced, and a smooth and rich curry-spiced tomato sauce.

Kartoffelsuppe

Thick soup made with potatoes, cooked with onions, celery, butter, and milk.

Leberwurst

Paste of ground pork liver, onions, and spices. Usually consumed with sauerkraut, or spread on bread.

Kartoffelklöße

Large dumplings made from a dough consisting of raw or a combination of raw and cooked potatoes.

Apfelstrudel

Apple strudel.

Schwarzwälder Kirschtorte

A cake with layers of chocolate sponge, cherries and whipped cream and lashings of cherry liqueur.

Bier

There are thousands of varieties of German beer from Weissbier (a cloudy light-coloured wheat brew) to Kölsch (a top-fermented beer brewed exclusively in the Cologne region) to Altbier (a dark copper coloured pour most popular in Düsseldorf).

Schnapps

Clear fruit-flavoured brandies available in hundreds of varieties.

Jägermeister

A digestive made with 56 herbs and spices at a strength of 35% alcohol.