A Culinary Guide: What to Eat and Drink in Germany

Moving to a new country is a whirlwind of paperwork, apartment hunting, and trying to figure out which train goes where. But let’s be honest, one of the most exciting—and sometimes daunting—parts of the journey is diving fork-first into the local food scene. When I first moved to Germany, I thought I had it all figured out: it would be a steady diet of sausage, pretzels, and beer.

While you’ll certainly find plenty of that (and it’s delicious!), I quickly discovered that German cuisine is a rich, regional, and deeply traditional tapestry that goes far beyond the stereotypes. It’s the comforting warmth of a Sunday roast, the communal joy of a Biergarten, and the quiet ritual of afternoon coffee and cake.

So, grab a seat. Let’s talk about what you’ll actually be eating and drinking here in Deutschland. This is your comprehensive guide to navigating the German culinary landscape like a local.

Beyond the Bratwurst: Iconic German Main Dishes

While every region has its proud specialties, some classic dishes have become national treasures. You’ll find these on the menu at almost any traditional Gasthaus (a German inn or tavern).

The Holy Trinity of Meat

Germany is unapologetically a paradise for meat lovers. The portions are often hearty, the preparation meticulous, and the results deeply satisfying.

• Schnitzel Wiener Art: Let's clear this up first. The original Wiener Schnitzel is a protected term for a breaded cutlet made from veal, originating in Austria. In Germany, you'll most commonly find Schnitzel Wiener Art ("Viennese style"), which is made with pork (Schwein) and is just as beloved. It’s pounded thin, breaded, and fried to a golden crisp. Often served with a lemon wedge and a side of fries (Pommes) or potato salad (Kartoffelsalat), it's the ultimate comfort food.
• Schweinshaxe (Pork Knuckle): Particularly popular in Bavaria, this is a showstopper. It’s a roasted pork knuckle with an impossibly crispy, crackling skin and tender, fall-off-the-bone meat inside. It’s typically served with a potato dumpling (Knödel) and a healthy serving of gravy. It’s not a light meal, so arrive hungry.
• Sauerbraten (Sour Roast): A classic German pot roast, Sauerbraten gets its distinctive tangy flavor from being marinated for days in a mixture of wine, vinegar, and spices. The result is incredibly tender beef in a rich, slightly sweet-and-sour gravy, often served with red cabbage (Rotkohl) and potato dumplings (Klöße).

A World of Wurst

Germany’s love for sausage is legendary, with estimates of over 1,500 different varieties. You simply can’t live here without developing a favorite.

Don't Forget the Dumplings and Noodles!

Carbs are a crucial supporting actor in German cuisine.

• Spätzle: A type of egg noodle from the Swabia region in southwestern Germany, Spätzle is the perfect vehicle for soaking up rich sauces. You’ll often find it as a side dish, but Käsespätzle (Spätzle layered with cheese and topped with fried onions) is a glorious main course in its own right—Germany's answer to mac and cheese.
• Knödel/Klöße: These are dumplings, and they come in two main forms: Kartoffelklöße (made from potatoes) and Semmelknödel (made from bread rolls). They are soft, dense, and perfect for mopping up every last drop of gravy from your Sauerbraten or Schweinshaxe.

The Soul of Germany: Brotkultur

In Germany, bread isn't just a side dish; it's a way of life. German bread culture, or Brotkultur, is so vital that in 2014, it was officially added to UNESCO's Intangible Cultural Heritage list. The German Bakers' Confederation registers over 3,000 distinct types of bread.

Forget the soft, white sliced bread you might be used to. German bread is hearty, dense, and full of character. Head to any local Bäckerei (bakery) and you'll be greeted by an incredible array of loaves.

• Key Breads to Try:
  • Roggenbrot: A dark, dense rye bread with a strong, slightly sour flavor.
  • Vollkornbrot: A whole-grain bread, often packed with seeds like sunflower, pumpkin, or flax.
  • Pumpernickel: A very heavy, dark, and slightly sweet rye bread that’s steamed for a long time, not baked.
  • Brötchen: These are the ubiquitous bread rolls that Germans eat for breakfast. They come in countless varieties—plain, or topped with poppy, sesame, or pumpkin seeds.

A typical German evening meal, called Abendbrot, often consists simply of good bread, cold cuts, cheese, and pickles. It's a testament to how central bread is to the culture.

The Sweet Life: The Ritual of Kaffee und Kuchen

One of the most civilized and delightful German traditions is Kaffee und Kuchen (coffee and cake). It’s a social ritual that takes place in the late afternoon, usually between 3 and 5 PM, either at home or in a café. It’s a pause in the day, a moment to catch up with friends and family over something sweet.

German cakes (Kuchen and Torten) are serious business.

• Schwarzwälder Kirschtorte (Black Forest Cake): Possibly Germany's most famous cake export. It’s a stunning creation of chocolate sponge cake, whipped cream, cherries, and a generous splash of Kirschwasser, a cherry schnapps.
• Apfelstrudel (Apple Strudel): While technically Austrian, it's a beloved staple in Southern Germany. Thin layers of pastry are wrapped around a warm filling of apples, raisins, cinnamon, and sugar. Best served with vanilla sauce or a scoop of ice cream.
• Bienenstich (Bee Sting Cake): A sweet yeast cake with a baked-on topping of caramelized almonds and a filling of vanilla custard or buttercream. The name supposedly comes from a legend about a baker being stung by a bee attracted to the sweet topping.

Time to Say Prost!: A Guide to German Drinks

What you drink is just as important as what you eat. Germany offers a world-class selection of beverages, both alcoholic and non-alcoholic.

The World of German Beer (Bier)

German beer is brewed according to the Reinheitsgebot, a "purity law" from 1516 that originally stipulated that beer could only contain water, barley, and hops (yeast was later added).

• Key Beer Styles:
  • Pils/Pilsner: The most popular beer style in Germany. It’s a pale, crisp, and hoppy lager.
  • Weizen/Hefeweizen: A wheat beer, cloudy and refreshing with notes of banana and clove. A classic summer drink, especially in a Biergarten.
  • Kölsch: A light, crisp beer that, by law, can only be brewed in and around the city of Cologne. It's served in a tall, thin 0.2L glass called a Stange.
  • Altbier: A darker, top-fermented beer that is the specialty of Düsseldorf, Cologne's rival city.

The best place to enjoy a beer is in a Biergarten (beer garden). These outdoor spaces, often shaded by chestnut trees, are a cornerstone of German social life in the summer.

Germany's Surprising Wine Scene

While famous for beer, Germany is also a world-class wine-producing country with 13 official wine regions, primarily in the west and southwest.

• Riesling is king here. German Rieslings are aromatic and can range from bone-dry (trocken) to very sweet. They are fantastic with food.
• In the autumn, look out for Federweisser, a young, partially fermented wine that is still fermenting in the bottle. It's cloudy, sweet, and low in alcohol, and it’s typically sold at roadside stands and festivals, often served with a savory onion tart called Zwiebelkuchen.

The Non-Alcoholic Staples

• Apfelschorle: The unofficial national drink. It’s a simple mix of apple juice and sparkling mineral water—incredibly refreshing and found everywhere.
• Spezi: Another classic, this is a mix of cola and orange soda.
• Mineralwasser (Mineral Water): Germans love sparkling water. When ordering water, you’ll be asked if you want it mit Kohlensäure (with gas) or ohne Kohlensäure (without gas/still).

Practical Tips for the Expat Foodie

Navigating the German food scene comes with a few local quirks. Here’s what you need to know.

• Dining Out & Tipping: Tipping (Trinkgeld) is appreciated but not mandatory in the way it is in the US. The service charge is included in the price. A common practice is to round up the bill to a convenient number or add 5-10% for good service. You typically tell the server the total amount you want to pay (e.g., if the bill is €18.50, you can say "Zwanzig, bitte"—"Twenty, please"—and they will give you change from a €20 note).
• The Rise of Vegan & Vegetarian: While traditional cuisine is meat-heavy, Germany has seen a massive boom in vegetarian and vegan options. According to a 2023 report from Veganz, around 1.5 million people in Germany identify as vegan. Cities like Berlin are now considered among the most vegan-friendly in the world, with dedicated supermarkets, butchers, and restaurants.
• Grocery Shopping: Be prepared for efficiency!
  • Opening Hours: Most supermarkets close by 8 or 10 PM and are closed on Sundays. Plan ahead!
  • Pfand: Germany has a bottle deposit system (Pfand) on most plastic and glass bottles and cans. You'll pay a small deposit (€0.08 - €0.25) when you buy them and get the money back when you return the empties to a machine at the supermarket.
  • Bring Your Own Bags: You’ll have to pay for plastic bags, so do as the locals do and bring your own reusable ones.

Your Culinary Adventure Awaits

German food is so much more than its clichés. It’s a cuisine built on quality ingredients, centuries of tradition, and strong regional pride. My best advice for any fellow expat is to be curious. Try the local specialty wherever you travel, ask for recommendations, and don’t be afraid to order something you can’t pronounce.

Step into that local Bäckerei, find a spot in a sunny Biergarten, and raise a glass to your new home. Your German culinary journey is just beginning. Guten Appetit!