🎯 Classic German Main Dishes You Have to Try

German main dishes are designed for cold evenings, long conversations and serious appetites. They are protein-focused, often based on pork or beef, and typically come with at least two side dishes. For travellers, these plates are the best way to understand how Germans approach comfort food: they care about texture, slow cooking and sauces that bind everything together. When you open a menu in a traditional Gasthaus, these are the names that appear again and again.

From a culinary professional’s perspective, what makes German mains special is the balance between rustic techniques and surprising precision. Marinades are calculated in days, not hours; gravies are built on roasted bones and vegetables; and potatoes are treated as seriously as meat. If you are cooking at home, high-quality, thick-bottomed pots and pans (like the ones from Neoflam) help you control browning and deglazing, which is crucial for authentic flavour.

Below you will find the most important dishes to look out for, with explanations that go beyond the tourist clichés. Think of this as your checklist for what to order at least once while in Germany or what to recreate in your own kitchen.

Schnitzel – more than just a breaded cutlet

Schnitzel is one of the most recognisable German dishes, although its roots are shared with Austria. In Germany you will usually find Schweineschnitzel (pork) or Putenschnitzel (turkey) – thin slices of meat, breaded and fried until crisp. The quality of a schnitzel depends on three details: the even thickness of the meat, the airy breadcrumbs and the frying temperature. In a good Gasthaus the schnitzel will be larger than your plate, but still light rather than greasy.

Traditionally, schnitzel is served with lemon wedges, potato salad or fries and sometimes with a mushroom cream sauce called Jägersauce. If you are cooking at home, use a wide, well-heated pan with a stable non-stick surface to keep the coating intact. Avoid overcrowding the pan – Germans are very strict about keeping the crust crispy. For a slightly lighter version, choose turkey and serve it with cucumber salad and boiled potatoes instead of fries.

When ordering in a restaurant, look for regional variations: Zigeunerschnitzel (with bell pepper sauce) or Rahmschnitzel (with cream sauce). Ask if the schnitzel is freshly breaded; many locals avoid places that serve pre-breaded, frozen versions because they tend to be heavy and oily.

Sauerbraten – marinated roast with depth of flavour

Sauerbraten is a slow-cooked pot roast, usually made from beef that has been marinated for several days in a mixture of vinegar, water, spices and sometimes red wine. This long marination tenderises the meat and gives it a subtle sour note, which is then balanced by a rich, slightly sweet gravy. For chefs and advanced home cooks, Sauerbraten is a playground of flavours: bay leaves, juniper berries, cloves and peppercorns all play a role.

In Germany, Sauerbraten is often served with potato dumplings (Kartoffelknödel) or Spätzle and red cabbage. The sauce is the star here, so using a heavy pot with a tight lid is essential to keep moisture and aromas inside. A quality Dutch-oven-style casserole from Neoflam will help you sear the meat properly and then gently braise it without scorching the bottom.

If you see Sauerbraten on a menu, it is usually a good sign: most kitchens will not invest three days of marinating for a low-quality dish. It is particularly popular on Sundays and holidays, so plan your restaurant visits accordingly if you want to try this classic at its best.

Schweinshaxe & Braten – pork perfection

Schweinshaxe (pork knuckle) is a Bavarian icon: a huge piece of pork, slow-roasted until the meat is tender and the skin shatters into glass-like crackling. It is the ultimate beer hall dish, usually served with Sauerkraut and potato dumplings. The key technique is a combination of low-and-slow roasting followed by high heat to crisp the skin. At home, a roasting pan with a rack allows the hot air to circulate and the fat to drip away while still basting the meat.

More generally, German Braten (roasts) can be made from pork, beef or even veal. Look out for Schweinebraten (pork roast) with caraway, or Krustenbraten with a thick, crunchy crust. These dishes are less intimidating than Schweinshaxe but still deliver that satisfying, hearty feeling. They are a good choice if you want a traditional meal without facing an enormous portion.

In beer halls, portions are large, so sharing is common and not frowned upon. If you are sensitive to rich dishes, ask for an extra side salad and drink plenty of water alongside your beer. German chefs season generously, but not excessively spicy, so you rarely need extra salt or pepper.

🎯 Essential Side Dishes, Potatoes and Cabbage Classics

No guide to what to eat in Germany is complete without a serious look at side dishes. Germans treat sides as co-stars, not extras, and many locals will judge a restaurant more by its potato salad than by its schnitzel. Potatoes, cabbage and flour-based dumplings appear in countless combinations, each with a specific texture and regional tradition. Understanding these sides will help you order better and balance your meals.

From a nutritional perspective, German side dishes can be heavy, but they are also surprisingly versatile. You will find both creamy, rich preparations and light, vinegar-based salads. When you cook them at home, the right pot or pan will determine whether your potatoes fall apart or stay perfectly waxy, and whether your cabbage remains vibrant instead of turning grey. For Neoflam users, non-stick saucepans and deep frying pans are ideal for gently braising vegetables without burning.

Below are the most important sides to recognise on a menu and to master in your own kitchen. Many of them can easily become a full vegetarian meal if you increase the portion and add a fried egg or some grilled vegetables.

Kartoffelsalat – the potato salad debate

German potato salad (Kartoffelsalat) is a national obsession, and there are two main schools: mayonnaise-based (more common in the north and west) and broth-and-vinegar-based (typical for the south, especially Bavaria and Swabia). The southern version is served slightly warm, with a glossy dressing made from broth, vinegar, mustard and oil, often finished with finely chopped onions and chives. It is lighter, more aromatic and pairs beautifully with schnitzel.

The northern version uses mayonnaise or a mix of mayo and yoghurt, sometimes with pickles, apples or eggs. It is richer and often appears at barbecues or with simple sausages. Both styles require waxy potatoes that hold their shape – in Germany, varieties like Sieglinde or Nicola are popular. When cooking at home, always boil potatoes with their skins on in a medium, thick-bottomed pot and slice them while still warm so they absorb the dressing.

As a traveller, you can simply ask your server: “Ist der Kartoffelsalat mit Mayo oder mit Essig und Brühe?” (with mayo or with vinegar and broth). This way you will avoid surprises and choose the style that best suits your main dish and your appetite.

Spätzle and Knödel – flour and potato dumpling heaven

Spätzle are soft egg noodles or tiny dumplings, especially popular in southern Germany. They are made from a simple batter of flour, eggs and a bit of water, pressed or scraped into boiling water. The result is chewy, slightly irregular noodles that soak up sauces perfectly. In Swabia, you will often find Käsespätzle – Spätzle baked with cheese and onions, often described as the German answer to mac and cheese.

Knödel or Klöße are dumplings made from potatoes, bread or a combination of both. Potato dumplings can be smooth or contain small croutons inside, while bread dumplings (Semmelknödel) are made from old bread, eggs and herbs. They are the classic partner for roasts and rich sauces. A common mistake at home is boiling them too vigorously; gentle simmering in a wide pot keeps their shape and texture.

When you see these sides on a menu, consider the sauce of your main dish. Spätzle are perfect with creamy mushroom sauces and beef gravies, while bread dumplings shine with pork roasts and wild game. If you are vegetarian, order Käsespätzle as a full main – it is filling, deeply satisfying and widely available.

Sauerkraut and Rotkohl – the cabbage duo

Cabbage in Germany is not just a cheap filler; it is a carefully prepared side with a lot of regional pride. Sauerkraut, fermented white cabbage, is usually cooked with onions, sometimes bacon, and seasoned with juniper berries, bay leaves and caraway. The result is mildly sour, aromatic and much softer than raw sauerkraut from a jar. It pairs exceptionally well with sausages, pork knuckle and smoked meats.

Rotkohl or Blaukraut is braised red cabbage, often cooked with apples, onions, red wine or vinegar and spices like cloves and bay. It has a sweet-sour profile and a deep purple colour that brightens up heavy meat dishes. From a cooking standpoint, the challenge is to keep the cabbage tender but not mushy, which is easier when you use a pot with a tight lid and moderate heat.

For travellers, Sauerkraut and Rotkohl are a good way to add vegetables to otherwise meat-heavy meals. If you are sensitive to acidity, ask if the Sauerkraut is “mild” – many modern kitchens adjust the sourness to be more approachable.

“In a traditional German meal, the ‘Beilagen’ (side dishes) are as important as the meat. If the potatoes and cabbage are good, the kitchen is usually excellent.”

🎯 Street Food and Snacks: What to Eat on the Go

While hearty roasts and dumplings dominate traditional restaurants, everyday life in Germany is fuelled by street food and quick snacks. Train stations, city centres and weekly markets are full of stands offering something hot, salty and satisfying. If you want to taste how Germans really eat between meetings, at football games or after a night out, this section is your roadmap.

Modern German street food is a mix of local classics and international influences, especially Turkish and Middle Eastern flavours. Currywurst and Döner Kebab are now as German as schnitzel, and each city claims to have the best version. For food travellers, this is a chance to eat well without spending a lot of money – and to observe local life while standing at a high table with a paper plate in hand.

From a culinary standpoint, these snacks are all about bold seasoning, contrasting textures and smart use of inexpensive cuts. They are also relatively easy to recreate at home if you have a good non-stick frying pan, a grill pan and a baking tray. Below are the most important street foods you should look for.

Currywurst – Berlin’s cult sausage

Currywurst is perhaps the most famous German street food: a grilled or fried sausage, sliced and covered with a spiced ketchup-based sauce, generously dusted with curry powder. It was invented in Berlin after World War II and quickly spread across the country. Each stand has its own sauce recipe – some sweeter, some spicier, some with a noticeable tomato acidity.

Typically, currywurst is served with fries or a bread roll (Brötchen). You can choose between sausages with or without casing (mit/ohne Darm) and different spice levels. In Berlin, try a classic stand like Curry 36 or Konnopke’s; in the Ruhr area, look for local Imbiss stalls near train stations. At home, you can pan-fry good-quality bratwurst, then simmer a sauce from ketchup, curry powder, paprika and a splash of cola or orange juice for sweetness.

For a slightly lighter version, choose a stand that grills the sausages instead of deep-frying them, and share a portion of fries. Many Imbiss places now offer vegan currywurst made from soy or seitan, which is a good option if you are curious but avoid meat.

Döner Kebab & Leberkäse – modern German fast food

Döner Kebab may have Turkish roots, but the version you find in Germany – sliced meat in flatbread with salad and sauces – is a German-Turkish creation and one of the country’s most popular fast foods. You can choose between veal, chicken or mixed meat, plus sauces like garlic, yoghurt or spicy chilli. A good Döner is all about balance: crisp bread, fresh salad, juicy meat and not too much sauce.

Leberkäse, despite its name (“liver cheese”), usually contains neither liver nor cheese. It is a finely ground meat loaf, baked in a pan until a brown crust forms, then sliced and served in a bread roll with mustard. In Bavaria, a warm Leberkässemmel is a typical mid-morning snack. At home, you can bake a similar loaf in a non-stick or ceramic baking dish and slice it thin for sandwiches.

Both Döner and Leberkäse show how German street food has evolved: one is a multicultural success story, the other a traditional butcher’s product. For travellers, they offer a quick, filling meal for under 10 euros, perfect when you are moving between museums or catching a train.

Brezeln, Brötchen & bakery snacks

German bakeries are an essential stop on any food-focused trip. The most iconic snack is the Brezel or Breze – a lye-dipped pretzel with a shiny brown crust and soft interior. You can eat it plain, with butter (Butterbrezel) or filled with cheese and ham. In southern Germany, pretzels are often larger and softer; in the north, they can be slightly chewier.

Brötchen (bread rolls) come in dozens of shapes and grains, topped with seeds, cheese or salt. For a quick breakfast, locals grab a roll filled with cheese, salami or egg. Many bakeries also offer warm snacks like mini pizzas, flaky cheese pastries or Laugenstangen (pretzel sticks). From a culinary point of view, the quality of bread is where Germany truly shines.

When travelling, use bakeries for budget-friendly, high-quality food: a coffee and two filled rolls can easily replace a more expensive hotel breakfast. At home, you can re-create the bakery experience by baking frozen pretzels on a preheated baking sheet – a sturdy, well-conducting tray will give you that characteristic crust.

🎯 German Desserts, Cakes and Sweet Specialities

Germany is a paradise for cake lovers. While the main dishes are hearty and savoury, the dessert culture is refined, seasonal and heavily influenced by regional baking traditions. The classic moment for sweets is not after dinner but in the afternoon, during Kaffee und Kuchen – coffee and cake time, usually between 3 and 5 pm. If you want to eat like a local, plan at least one day around this ritual.

From a culinary professional’s point of view, German baking is all about structure and balance. Sponge bases, shortcrusts, cream layers and fruit toppings are combined with precision. Many recipes rely on good-quality bakeware that distributes heat evenly and releases cakes cleanly. Non-stick or ceramic-coated tins, like those from Neoflam, make it easier to achieve sharp layers and avoid broken slices.

Below you will find the most iconic sweet things to try in Germany, from famous layer cakes to simple everyday pastries. Many of them are available year-round, while others appear only during specific seasons or holidays.

Apfelstrudel & fruit cakes

Apfelstrudel, although strongly associated with Austria, is also widely enjoyed in southern Germany. It consists of thin, stretched dough wrapped around a filling of apples, raisins, sugar and spices, often served warm with vanilla sauce or ice cream. The challenge for bakers is to roll the dough thin enough without tearing it – a task made easier on a large, lightly floured surface and a good non-stick baking tray.

German fruit cakes (Obstkuchen) are usually built on a sponge or shortcrust base topped with seasonal fruits like strawberries, cherries, plums or apricots. A clear glaze keeps the fruit shiny and moist. These cakes are lighter than cream-based tortes and showcase the excellent fruit quality in German markets. In late summer, look for Zwetschgenkuchen – plum cake sprinkled with streusel.

As a visitor, do not hesitate to ask which cakes are homemade (hausgemacht) and which ones are delivered frozen. In smaller cafés and village bakeries, most cakes are still baked on-site, and you will taste the difference in texture and aroma.

Schwarzwälder Kirschtorte & regional tortes

Schwarzwälder Kirschtorte (Black Forest cherry cake) is one of Germany’s most famous desserts. It layers chocolate sponge, whipped cream and sour cherries, with a generous splash of cherry brandy (Kirschwasser). The best versions are not overly sweet; instead, they balance cocoa bitterness, fruit acidity and the warmth of alcohol. Structurally, it is a demanding cake that benefits from straight-sided tins and careful cooling between layers.

Other regional favourites include Bienenstich (yeast cake with almond-honey topping and cream filling), Käsekuchen (German-style cheesecake made with quark) and Frankfurter Kranz (buttercream ring cake). Each region has its own pride, and locals will happily tell you where to find the best version. For food travellers, this is a perfect excuse to visit small-town bakeries off the main tourist routes.

If you bake at home, start with Käsekuchen – it is more forgiving than American cheesecake and less likely to crack. A water bath is optional if you use a well-conducting, evenly heated baking pan and avoid sudden temperature changes.

Everyday sweets: Krapfen, Berliner & seasonal treats

Not all German sweets are elaborate tortes. Everyday pastries like Berliner or Krapfen (jam-filled doughnuts) are sold in almost every bakery, especially around Carnival and New Year’s Eve. They are deep-fried, filled with jam or vanilla cream and dusted with sugar. In Bavaria, you might see them under the name “Krapfen”, while in Berlin they are simply “Berliner”.

Seasonal specialities include Lebkuchen (spiced gingerbread) and Stollen (fruit bread) at Christmas, and Spekulatius (spiced biscuits) during Advent. These products are often industrially made, but artisanal versions from small bakeries or Christmas markets are on a different level – more complex spices, better nuts and dried fruits, and a moister crumb.

As a practical tip, if you want to bring something home, Stollen and Lebkuchen travel well and keep for weeks. Pack them in your luggage in their original wrapping and store them in a cool, dry place. Avoid cream-filled tortes for travel; they are best enjoyed fresh in Germany.

🎯 Drinks, Breakfast Culture and Lighter Options

German food is often associated with heavy dishes and large beer mugs, but everyday eating habits are more nuanced. Breakfast can be surprisingly light, lunches substantial and dinners simple. Drinks also go far beyond beer: regional wines, herbal teas and non-alcoholic options play an important role. If you want to enjoy German food without feeling overwhelmed, understanding these patterns will help you pace yourself.

From a professional perspective, the structure of German meals is as important as the dishes themselves. Many people still follow the pattern of a hearty warm lunch and a lighter evening meal, although this is changing in big cities. As a visitor, you can use this logic to plan your food experiences: focus on main dishes at lunchtime, explore street food in the afternoon and keep dinner lighter with bread, salads and small plates.

Below we will look at three aspects: what a typical German breakfast looks like, which drinks to try beyond the obvious, and how to find lighter or vegetarian-friendly options without missing out on flavour.

German breakfast: Brötchen, Aufschnitt and more

A classic German breakfast is built around bread rolls (Brötchen) or slices of dark bread, served with cold cuts (Aufschnitt), cheese, butter and jams. Eggs, yoghurt, muesli and fresh fruit are common additions. In hotels, you will often see a buffet with all these elements, plus smoked fish in northern regions. The key is variety rather than one big hot dish.

For travellers, bakery breakfasts are a smart alternative to hotel buffets. Order a Frühstücksset (breakfast set) which usually includes two rolls, butter, jam, cheese, cold cuts and a hot drink. It is affordable, filling and lets you taste local breads and spreads. If you prefer something simpler, ask for a Butterbrezel and a cappuccino – a very typical quick breakfast in southern Germany.

At home, you can emulate this style by investing in good bread, a selection of cheeses and a few high-quality jams. A small non-stick frying pan is perfect for quickly preparing fried or scrambled eggs to complete the spread without too much effort.

What to drink: beyond just beer

Beer is indeed central to German food culture, with countless regional styles from crisp Pilsner to malty Bock. In Bavaria, wheat beer (Weißbier) is the classic partner for pretzels and sausages, while in Cologne and Düsseldorf you will encounter local favourites Kölsch and Altbier. However, wine is equally important in regions like the Mosel, Rheingau and Pfalz, where Riesling and Spätburgunder (Pinot Noir) shine.

Non-alcoholic options are taken seriously: most breweries offer high-quality alcohol-free beers, and Apfelschorle (apple juice mixed with sparkling water) is a national soft drink. Herbal teas, fruit teas and strong filter coffee are staples at home and in cafés. In winter, try Glühwein (mulled wine) at Christmas markets – a spiced, hot red wine served in festive mugs.

When pairing drinks with food, follow local habits: beer with sausages and roasts, white wine with fish and lighter dishes, and coffee with afternoon cakes. If you are sensitive to alcohol, simply order the alkoholfrei version; Germans are used to it and you will not feel out of place.

Lighter and vegetarian-friendly choices

Although traditional German cuisine is meat-heavy, it has become much easier to eat lighter or vegetarian in recent years. Many restaurants offer at least one vegetarian main, often based on Spätzle, seasonal vegetables or cheese dishes. Salads are substantial, with toppings like seeds, grilled cheese or roasted vegetables. Soup-and-salad combinations are common lunch specials.

As a traveller, look for dishes like Gemüseplatte (vegetable plate), Käsespätzle, Flammkuchen without meat, or hearty soups like lentil or pumpkin. Turkish and Middle Eastern eateries offer excellent vegetarian options such as falafel, halloumi wraps and vegetable Döner. Many bakeries now label vegetarian and vegan items clearly.

At home, you can lighten classic recipes by focusing on sides: serve Sauerkraut, Rotkohl, potatoes and salads as main components, adding only small amounts of meat or using plant-based sausages. Non-stick cookware allows you to cook with less fat while still achieving good browning and flavour, making it easier to adapt German recipes to your dietary preferences.