In Germany, the regional differences in the gastronomy are as numerous and varied as the dialects. While professional and amateur chefs embrace these distinctions, they also share a love of fresh and wholesome ingredients. As a result, neighborhood butcher shops and bakeries continue to flourish and organic food products are increasingly commonplace. In additional to traditional favorites, a cosmopolitan fare that reflects the country’s vibrant immigrant population as well as the Germans’ strong interest in other cultures has become popular in recent years.

Asparagus Dinner © picture-alliance/ dpa

Spargelzeit – It’s White Asparagus Time!

During the Spargelsaison, or season of white asparagus, Germans unite in their devotion to this delicate and delicious vegetable which makes its first appearance in mid-April and usually disappears around the end of June.

Third Michelin star for chef Bühner © picture alliance/dpa

Germany’s Michelin Stars Highlight Gastronomic Excellence

While Germany’s culinary diversity still includes traditional favorites from Semmelknödel to Thüringer Rostbratwurst, its growing number of Michelin-starred restaurants also offers sustenance to the Feinschmecker in all of us.

Curry 36 in Berlin

Berlin Street Food

Berlin boasts some thousands of imbissbuden (snack shops) selling quick food fixes from all corners of the globe. The döner kebab is by far the most popular, but the currywurst is a cult classic. 

Swabian Maultaschen in Broth © picture-alliance/ dpa/dpaweb

Maultaschen - A Swabian Delicacy

These noodle pouches, which are now protected by the European Union as a regional specialty, are known well beyond German borders. The origin of Swabian Maultaschen traces back primarily to three legends.

Whole-grain Bread

German Bread - A Cultural Staple

Germany’s bread culture is highly diversified, with around 300 different kinds (plus 1,200 cookies and small pastries) and goes back to the unfathomable depths of ancient bread baking times. And German bread is one of the things most missed by Germans living abroad.

Bratwurst © picture-alliance / Revierfoto

Not All Brats Are Alike

There's much more to German cuisine than just brats, but these worldwide exports are popular for a reason – they taste great! The versions from Thuringia and Nuremberg are now protected by the European Union as regional specialties. And of course, the brat also has a number of American cousins.

Thuringian Dumpling © picture-alliance / Helga Lade GmbH, Germany

The Dumpling: A Ubiquitous Side Dish

The dumpling is a worldwide food trend that has existed for centuries. In Germany, the dumpling often finds a new shape, filling, or function in each particular region. There's one thing that all dumpling lovers agree upon: Sauce—and lots of it—is a must-have accompaniment!


Cooking utensils, (c)