Discover the top culinary delights and beverages in Germany

Savor sausages paired with sauerkraut, dumplings the size of snowballs, schnitzels that rival boot sizes, and pretzels larger than your head. And don't forget the frothy tankards of Bier – truly magnificent Bier!

German cuisine is often wrapped in a flurry of stereotypes. Some hold true, while others miss the mark. Indeed, this nation still revels in its love for pork, potatoes, and generous mugs of frothy beer. However, the food landscape has blossomed across the country in recent years, with menus becoming lighter, more vibrant, and increasingly inventive. Palates are evolving.

While the timeless classics of beer halls remain beloved, you’re just as likely to encounter street food that creatively incorporates global flavors, alongside chefs striving for Michelin accolades with innovative vegetarian and vegan dishes that celebrate seasonal ingredients. Long before local sourcing became a trend, Germans were champions of regional organic produce. Almost every town boasts a Bauernmarkt (farmers market) and a Biomarkt (organic supermarket), where you can gather picnic essentials, from fresh local produce to cheese, sausages, fish, and locally produced wine.

Loosen your belt a notch and dive into our favorite foods and drinks in Germany.

Enjoy a Currywurst in Berlin.

Curried sausage? Absolutely. This smoky, mildly spicy street food is a staple across Germany, but it originated in Berlin in 1949 when Herta Heuwer, a fast-food kiosk owner, decided to experiment by adding tomato paste, Worcestershire sauce, and curry powder to her bratwurst. Voilà, the Currywurst was created. Served in bite-sized pieces, drenched in sauce, and sprinkled with curry powder, this cult favorite can be enjoyed mit or ohne (with or without) its crispy casing, often accompanied by mayo-covered Pommes (fries).

Where to try it: Join the bustling line for a classic Currywurst at the curbside Curry 36 on Mehringdamm, serving them since 1981 and offering veggie and organic versions too. Or head over to Konnopke's Imbiss, located under the elevated U-Bahn tracks since 1930, where the 'secret' sauce comes in four spice levels – from mild to wild.

Indulge in Labskaus while in Hamburg

No dish embodies the maritime spirit of Germany's northern coast better than Labskaus: a blend of minced corned beef, mashed potatoes, and beets, served with a fried egg, gherkins, and sometimes a herring casually tossed on the side. Its vibrant red hue comes from the beets, and it was once a sailor's staple, crafted during long months at sea. While its heart lies in Hamburg, you can also find it in other northern locales like Bremen and Lübeck.

Once regarded as the humble fare of the poor, Labskaus has recently been elevated and can now be found on upscale restaurant menus. According to locals, it makes for excellent hangover food – rich in salt and fat, and easy to chew.

Where to try it: Nestled in the heart of Hamburg’s Altstadt, Laufauf attracts a loyal following with its hearty selection of traditional dishes, including exceptional Labskaus. For a more upscale experience, try it at Deichgraf.

Indulge in a rich dessert cake from the Black Forest

Ask any local: the finest Schwarzwälder Kirschtorte, or Black Forest cherry gateau, is the one their Mama or Oma bakes – fresh from the oven, a delightful mix of cream and chocolate shavings, as indulgent and delicious as can be. Unlike those subpar 1970s versions, this cake is all about the taste of love and home. When made right, it’s a culinary masterpiece: layers of airy chocolate sponge infused with local Kirschwasser (cherry brandy), whipped cream, and tart cherries enveloped in even more cream and chocolate shavings. It’s a dessert meant to be savored.

Where to try it: You can find Schwarzwälder Kirschtorte globally, but nothing compares to the authentic experience in the enchanting Black Forest, a fir-clad expanse in southwestern Germany. While many vie for the title of best gateau, few can rival the one at the classic Café König in the upscale spa town of Baden-Baden. Others swear by the version at Café Goldene Krone, a women’s cooperative cafe nestled in the charming village of St Märgen, crowned by a baroque pilgrimage church. For ultimate indulgence, don’t miss the annual Black Forest Cake Festival in mid-April in Todtnauberg.

Ready to plan your trip to Germany? Here's our guide to the top destinations to explore

Savor a Döner in Berlin

Most late-night revelries in Berlin culminate at a Döner Kebab stand, where succulent meat spins on a spit. This phenomenon can be traced back to Kadir Nurman, a Turkish immigrant who first had the brilliant idea to fill a pitta pocket with spit-roasted lamb, fresh salad, and a zesty yogurt sauce in 1972. Since then, the Döner has become a cornerstone of German street food culture. If meat isn't your thing, many Imbiss (snack bars) offer tasty vegetarian options as well.

Where to try it: The longer the line, the tastier the Döner, according to locals. A must-visit is Mustafa's Gemüse Kebap near Mehringdamm U-Bahn Station, well worth any wait. For a more central option, check out Rosenthaler Grill and Schlemmerbuffet. For vegan lovers, Vöner in Friedrichshain takes the crown with its spit-roasted wheat protein, veggies, and herbs.

Indulge in a seafood feast in Northern Germany

Arrive at the stunning, breezy coastline of the North Sea and Baltic in Northern Germany for a delightful seafood experience. For a taste of the ocean, sample dishes like Matjes (herring), Rollmops (pickled herring), Rotbarsch (similar to whiting), Nordseekrabben (small North Sea shrimps), and Hamburg’s beloved Aalsuppe, a sweet and sour eel soup packed with vegetables and fruits such as prunes, apples, and pears. The ultimate on-the-go snack is the Fischbrötchen (a roll filled with fish, usually herring, along with onions, pickles, and a creamy horseradish or cocktail sauce).

Where to try it: Hamburg is brimming with fish vendors, but Brücke 10 stands out, offering delicious Matjes (brined herring) or a hearty shrimp sandwich. Over in List harbor, Gosch is a Sylt institution, known for its exceptional smoked fish and dreamy Fischbrötchen.

Explore a world of sausages

When discussing Germany’s finest wurst (sausages), opinions can get quite personal and heated. Is it from Bavaria? No, Frankfurt? Wait, what about Thuringia? The aroma of bratwurst sizzling on the grill, the sharp and sweet flavor of Senf, and a generous scoop of kraut on the side – all yours for just a handful of change.

Grilled, boiled, baked, or fried, the humble sausage is treated with reverence in Germany. Served at an Imbiss or enjoyed in a beer hall or garden, it’s so cherished that parents urge their children to finish every bite, as if it were a nutrient-rich superfood. You’ll find the classic bratwurst, Blutwurst (blood sausage), Bockwurst (a mix of ground veal and pork with paprika, marjoram, chives, and parsley), Weisswurst (a delicate veal and bacon sausage seasoned with parsley, mace, and cardamom), and countless others besides.

Where to try it: The competition is fierce, but Nuremberg’s Rotbratwurst (finger-sized pork sausages seasoned with mace, pepper, and marjoram) are among Germany’s best, particularly when grilled over beech wood at Bratwurstglöcklein. Munich boasts its superior veal Weisswurst, best enjoyed as locals do for breakfast at Viktualienmarkt. Thuringia’s pork-and-veal bratwurst sticks to a recipe from 1404, with the legendary ones grilled at Erfurt’s Faustfood.

Don't miss Germany's top activities

Savor pork in Bavaria

When most people think of German cuisine, they're often picturing Bavarian fare – the lively, Lederhosen-clad celebrations of Oktoberfest and hearty dishes reminiscent of a boisterous medieval feast. While all of Germany enjoys pork, Bavarians have a special passion for it, utilizing every part of the pig. Enter the nose-to-tail beer hall staples: massive schnitzels, breaded and fried to golden perfection, Schweinbraten (roast pork) served with generous portions of sauerkraut and dumplings the size of tennis balls, along with Schweinshaxe (pork knuckle), Rippchen (ribs), Züngerl (tongue), Wammerl (belly), and Eisbein (salted ham hock).

Where to try it: Experience a hearty meat feast beneath the ornate frescoes of Ratskeller, located in the basement of the city hall at Marienplatz in central Munich.

Indulge in pasta in Swabia

In the Swabian region of Baden-Württemberg in southwestern Germany, locals are passionate about their pasta-style dishes, which are richer and eggier (more akin to dumplings) than their Italian counterparts, but equally delicious. The star dish is Spätzle, short egg noodles typically served alongside Zwiebelrostbraten (roast beef with onions and gravy) or as Käsespätzle, loaded with gooey cheese and fried onions. Keep an eye out for Maultaschen, large ravioli-like pockets stuffed with meat, spinach, onions, and herbs, and Schupfnudeln, slender potato dumplings.

Where to try it: Any charming traditional tavern will suffice, but our top picks include the cozy, timber-beamed Gerberhaus in the picturesque canals of Ulm, and the delightful Mauganeschtle in Tübingen, renowned for its Maultaschen.

Vegetarians and vegans may be pleasantly surprised by the variety of meat-free options available.

Germany used to be a culinary desert for vegetarians and vegans, but not anymore. Across cities, you’ll discover cafes and restaurants where chefs creatively showcase vegetables and plant-based ingredients. Even Imbiss offer tasty non-meat delights, from falafel to veggie sausages and kebabs. In more rural areas, options can be limited, but you’ll typically find a few vegetarian choices on menus, with potato and pasta dishes being reliable picks.

In Berlin, gourmet vegetarian and vegan eateries are sprouting up faster than mushrooms after rain. Notable spots include the trendy Schöneberg bistro Bonvivant, where cocktails complement seasonal vegetables, and dishes like organic kohlrabi with pine, elder, and black apple sound tempting. In the Scheunenviertel, climate-friendly Kopps offers plant-based fine dining, turning vegetables into exquisite creations like chestnut with currant wood and truffle. Meanwhile, at Checkpoint Charlie, the talented Tim Raue spices up the scene with Asian-infused vegan tasting menus.

Never one to overlook culinary trends, Munich boasts Prinz Myshkin, which serves inventive vegan and vegetarian dishes in a sleek, minimalist vaulted setting.

Let the beer flow!

'Hopfen und Malz – Gott erhalt's!' ('Hops and malt are in God's hands') captures the essence of German beer culture. Few things ignite such passion as beer here, where you'll hear confidently asserted – no debates – that Germany brews the finest in the world. This claim is backed by the 1516 Reinheitsgebot (purity law) established in Bavaria, which mandates that only four ingredients – malt, yeast, hops, and water – be used. Brewing traditions date back to Germanic tribes and later monks, leading to a revered craft that is both brewed and celebrated, particularly at the world's largest beer festival, Oktoberfest.

Delve deeper into the diverse beer landscape, and you’ll discover a whole new world. Pils (Pilsner) is a beloved bottom-fermented pale lager known for its strong hop flavor and creamy head, while Helles (pale lager) is slightly sweet with rich malt aromas. Each region offers unique delights: Düsseldorf’s Altbier (dark, malt-forward beer), Berlin’s vibrant and fruity Weisse, often enhanced with raspberry or woodruff syrup, and Cologne’s hoppy, top-fermented Kölsch, served in petite glasses (0.2L) called Stangen (meaning 'sticks').

Where to try it: There’s nothing quite like savoring Bavaria’s cloudy, amber-hued Weissbier (wheat beer) in a shaded beer garden beneath chestnut trees on a sunny day (the Augustiner Keller is a fantastic choice) or while toasting at Oktoberfest with a hearty oompah-pah. For a richer experience, try Dunkles (dark lager), known for its full-bodied character and robust malty aroma.

Excited for Oktoberfest? Check out our guide for first-time visitors

Five more must-try dishes

• Handkäs mit Musik (hand cheese with music): This pungent sour-milk cheese from Frankfurt is hand-rolled and marinated in oil and vinegar with onions. A guaranteed recipe for flatulence – hence the musical nickname!

• Himmel und Erde (heaven and earth): A Rhineland favorite, this dish combines mashed potatoes and stewed apples, often paired with black pudding or potato-based Klösse dumplings.

• Saumagen: From Rhineland-Palatinate, this dish features stuffed pig stomach, reminiscent of haggis, served alongside sauerkraut and sautéed potatoes.

• Königsberger Klopse: A classic Prussian dish of veal dumplings served in a creamy caper sauce.

• Mecklenburger Rippenbraten: A North Coast specialty of rolled pork filled with lemons, apples, plums, and raisins.

A year’s worth of culinary delights

March to May During Spargelzeit (asparagus season), Germans go wild for this spring vegetable. Bärlauch (wild garlic) flourishes, and towns along the Baltic coast hold festivals to celebrate the humble herring.

June to August Summer announces itself with an abundance of Pfifferlinge (chanterelle mushrooms) and a variety of forest berries. Beer gardens fill up with people enjoying the sunshine, and lively wine festivals take center stage.

September to October Autumn brings rich, earthy flavors, with plenty of game, wild mushrooms, and pumpkins. At Oktoberfest in September, 5.7 million revelers consume an astonishing amount of pigs, oxen, and chickens, all washed down with Mass (liters) of beer.

December The holiday season is all about gingerbread, stollen, and Glühwein (mulled wine) as Christmas approaches.