Food from Germany will be listed in this category
Flammkuchen, also known as Tarte Flambée, is a traditional dish from the Alsace region, loved across Germany for its thin, crispy dough topped with a creamy mixture of crème fraîche, onions, and bacon. Often called “German pizza,”
Kartoffelsalat, a beloved German potato salad, is a comforting side dish that varies by region but always delivers on flavor. Unlike its creamy American counterpart, this version from Southern Germany (particularly Swabia) features a tangy, warm vinaigrette made with vinegar
Pfälzer Saumagen, a specialty from the Palatinate region of Germany, is a hearty dish that transforms a pig’s stomach into a flavorful, sausage-like delicacy. This traditional dish is stuffed with a savory mixture of pork, potatoes, and spices, then slow-cooked and pan-fried to perfection.
Bremer Knipp is a traditional dish from Bremen in Northern Germany, deeply rooted in the region’s rustic culinary history. This hearty sausage-like mixture combines ground pork, beef, and oats with warm spices, creating a savory, coarse pate that’s pan-fried until crispy.
Linsensuppe, a classic German lentil soup, is a warming, hearty dish that’s a staple in many households, especially during the cooler months. Packed with earthy lentils, smoky bacon, root vegetables, and fragrant spices, this soup is both nourishing and full of flavor.
Frikadellen, often called the “German hamburger,” are savory, pan-fried meat patties that hold a special place in German cuisine. These juicy, flavorful meatballs are made with a blend of ground meat, breadcrumbs, eggs, and seasonings, then seared to perfection with a golden crust.
I am Oma Ingrid, and I live in a small house just outside Potsdam. I’ve been living here since before the Wall came down. Now, my hair is white, my hands are a little slow, but my heart is still young — especially on Sundays.
I moved to Germany just a month ago, landing a job as a software engineer in Berlin. Between onboarding meetings, deciphering German bureaucratic letters, and learning to separate Restmüll from Bioabfall, I’ve finally begun to dip my toes into one of the most exciting aspects of German life: the food.
Eisbein, a traditional German dish, is a true celebration of hearty, rustic flavors, featuring a slow-cooked pork knuckle (or hock) that’s fall-off-the-bone tender with a crispy, golden skin. Popular in Berlin and across Germany, Eisbein is often cured and boiled or roasted
Schnitzel, a beloved dish across Germany, Austria, and beyond, is the ultimate comfort food—a thin, tender cutlet of meat, breaded and fried to golden, crispy perfection. Traditionally made with veal (Wiener Schnitzel) or pork, this dish is all about the contrast