Signature dishes to try
German food rewards the curious. Start with Schweinshaxe, a crackling roasted pork knuckle that fills a plate in Bavaria, usually with bread dumplings (Knodel) and sauerkraut. In the north, Labskaus mixes corned beef, beetroot and potato, topped with a fried egg and rollmops.
- Sauerbraten - pot roast marinated for days, served with red cabbage
- Maultaschen - large Swabian filled pasta pockets, often pan-fried
- Kasespatzle - soft egg noodles baked with cheese and onions
- Brezel (pretzel) - best fresh and warm from a bakery
Street food and snacks
The Imbiss (snack stand) is a national institution. Order a Currywurst, a sliced sausage drenched in curry-spiced ketchup, with fries (Pommes). Berlin claims it as its own. A Doner Kebab, invented by Turkish-German communities in Berlin, costs around 6-8 euros and is a perfect late-night meal.
- Bratwurst in a roll with mustard, sold everywhere
- Fischbrotchen - herring or fish in a bun, classic on the northern coast
- Brotchen - crusty bread rolls for any time of day
Drinks worth ordering
Beer is taken seriously, brewed under the historic Reinheitsgebot purity law. Try a Weissbier (wheat beer), a Cologne Kolsch served in small 0.2L glasses, or a Pils in the north. In autumn, Federweisser (young fermenting wine) appears in wine regions like the Mosel and Rheingau.
- Apfelschorle - apple juice with sparkling water, the default soft drink
- Gluhwein - hot spiced wine at Christmas markets
- Riesling - Germany's world-class white wine
Dining tips and etiquette
Many restaurants expect you to seat yourself for casual meals, but wait to be seated at finer ones. Tap water is rarely free; order stilles (still) or sprudel (sparkling). Tipping is modest: round up or add 5-10 percent, and tell the server the total amount when paying rather than leaving cash on the table. Say Guten Appetit before eating and Prost when toasting, keeping eye contact. Bakeries open early; many shops close on Sundays, so plan ahead.
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