A Guide to Traditional German Food • FamilySearch (2024)

FAQs

What is the traditional German diet? ›

The traditional German diet is hearty and heavy, with potatoes, meats, breads and beer as its focal point. While every region of the country puts its own spin on the classic dishes, a focus on potatoes, serving meat with fruits instead of vegetables and drinking locally crafted beers are hallmarks of this diet.

The guidelines suggest eating at least five fruits and vegetables daily, with an emphasis on seasonality, colours and variation. Essentially, the idea is that Germans eat more of these every day – and those who don't eat meat are recommended to up their intake of plant-based whole foods.

But the Germans like to pull out the stops at breakfast (especially weekend breakfasts). Lots of different cheeses, meats, multiple jams and honey, boiled eggs, fruit and vegetables, smoked fish and of course, every kind of roll or hearty, seeded bread your heart could desire.

Sauerbraten (pronounced [ˈzaʊ̯ɐˌbʁaːtn̩]) is a traditional German roast of heavily marinated meat. It is regarded as a national dish of Germany, and is frequently served in German-style restaurants internationally.

The main meal of the day is das Mittagessen, or lunch. The tradition is to have a hot meal during lunch. Sauerbraten, snitzels, Frikadellen (German meatballs), potatoes (such as Kartoffelsalat), green beans, soups, and stews are frequently served for lunch.

Saumagen ([zaʊ̯ˈmaːɡŋ̩], "sow's stomach") is a German dish popular in the Palatinate. The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. It is not as thin as a typical sausage casing (intestines or artificial casing).

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The German bread and butter for breakfast is... well, bread and butter! Lightly toasted or freshly sliced, you add a generous spread of butter or margarine and then pick your topping. As a topping, Germans like it sweet, like jams, marmelade, Nutella or honey.

Sauerbraten is regarded as one Germany's national dishes and there are several regional variations in Franconia, Thuringia, Rhineland, Saarland, Silesia and Swabia. This pot roast takes quite a while to prepare, but the results, often served as Sunday family dinner, are truly worth the work.

Breakfast (Frühstück)

The German proverb: Iss dein Frühstück wie ein Kaiser, Mittagessen wie ein König und Abendessen wie ein Bettler (eat your breakfast like an emperor, lunch like a king and dine like a pauper) says it all. Breakfast is one the most important meal in German households.

What time do Germans eat dinner? ›

The typical meals are divided in a rather copious breakfast (6 am – 8 am), lunch (12 pm – 2 pm) and dinner (6 pm – 8 pm).

German bakeries sell simpler, more rustic cakes, which are usually sheet cakes, as well as yeasted pastries such as cinnamon rolls and danish. These everyday pastries have different names. In some regions they are called Kaffeestückchen (small coffee pastries).

Traditional cheeses can also include Gouda, Emmentaler, Bergkäse (cheese from the Alps), brie, and Cambozola. Soft cheeses like quark often appear on German breakfast tables as well as soft cheese spreads with herbs or tomatoes.

Darker, rye-dominated breads, such as Vollkornbrot or Schwarzbrot, are typical of German cuisine. Pumpernickel, a steamed, sweet-tasting bread, is internationally well known, although not representative of German black bread as a whole. Most German breads are made with sourdough.

In Germany, the most consumed meat is pork. Germans are known for their love of pork, and it is a staple in many traditional dishes. Some popular examples of pork dishes in Germany include schnitzel, which is a breaded and fried pork cutlet, and bratwurst, a type of sausage made from pork, veal, or beef.

Unlike the Mediterranean countries, the growing season limited the people to early forms of wheat, barley, and pasture land for livestock. Sheep, cows, and goats were used for milk, butter, and cheese and occasionally meat products, which were served most often during feasts.