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
Himmel un Ääd, or “Heaven and Earth,” is a traditional dish from the Rhineland region of Germany, named for its key ingredients—apples (from the heavens) and potatoes (from the earth). This hearty, rustic meal combines creamy mashed potatoes with sweet
Labskaus, a hearty dish hailing from the ports of Northern Germany, is a comforting sailor’s stew with roots in maritime history. Traditionally made to use up preserved foods like corned beef, this dish combines mashed potatoes, beets, and onions into a vibrant
Maultaschen, often dubbed “Swabian ravioli,” are a cherished dish from the Baden-Württemberg region of Germany, known for their hearty, comforting appeal. These large dumplings are filled with a savory mixture of meat, spinach, and spices, wrapped in a tender pasta dough
Zwiebelrostbraten, a classic Austrian dish, translates to “onion roast beef” and is a true comfort food from the heart of Viennese cuisine. Tender beef slices—often sirloin—are pan-fried to perfection, then topped with crispy, golden fried onions and served in a rich
Leberkäse, a beloved Bavarian specialty, is a savory meatloaf that’s a staple in southern Germany, Austria, and parts of Switzerland. Despite its name—literally “liver cheese”—it traditionally contains neither liver nor cheese, though some regional variations might include liver.
Königsberger Klopse, a beloved dish from the former East Prussian city of Königsberg (now Kaliningrad, Russia), is a comforting classic in German cuisine. These tender meatballs, made from a blend of ground veal or pork, are simmered in a creamy, tangy white sauce flecked with capers