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<\/p>\nI am no stranger to sauerkraut. Growing up, it appeared on the table a few times a year, but most notably on New Year\u2019s Day, accompanied by pork. My grandparents are from Pennsylvania, so for us it was part of the Pennsylvania Dutch tradition, one of many customs brought over by German immigrants. <\/p>\n
Now, living in Germany, navigating sauerkraut is almost second nature.\u00a0<\/p>\n
If you asked me whether I love German food, I would probably shrug my shoulders in indifference. Would it be my first choice for a date night restaurant? Probably not. But will you find me tactlessly shoving a wurst down the hatch at a Christmas market with a chaser of gl\u00fchwein? Absolutely.\u00a0\u00a0<\/p>\n
Like anywhere in the world, dishes in\u00a0 Germany vary by region. Based in Stuttgart, I encounter many traditional Swabian dishes, alongside the other classics found throughout Germany. So here\u2019s a taste of all three: the\u00a0 Swabian staples, German classics, and the Christmas market treats that I look forward to each year.\u00a0\u00a0<\/p>\n
Maultaschen<\/p>\n
This Swabian soup is Germany\u2019s answer to ravioli or dumplings. It\u2019s filled with spiced meat (ground beef mixed with Bratwurstbr\u00e4t), spinach, breadcrumbs, and onions. You can find this on most menus throughout Stuttgart and the Bavaria region.\u00a0<\/p>\n
Wurstsalat<\/p>\n
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This is precisely what it sounds like, but pickled. Last year, after a wine tasting at a local winery, we were given the menu to order food, and I just went for it. I was thinking at the time it would be a wurst served with a side salad, but I was wrong! What I received was a bowl of pickled Oscar Mayer bologna. Ok, it wasn\u2019t the gourmet work of Oscar, but yeah, it was shredded bologna in a bowl with cheese and raw onions.\u00a0\u00a0<\/p>\n
Pfannkuchen<\/p>\n
German pancakes are a classic sweet treat, and they look a bit like the French crepe, but do not confuse the two! They are thicker than a crepe, and usually served with jam, cinnamon, or Nutella.\u00a0<\/p>\n
Schnitzel<\/p>\n
Though there are many variations of this popular German food staple (chicken, veal, and beef), pork and veal schnitzel are the most common I see. It\u2019s a thin slice of meat, whacked into submission and then breaded and fried. It\u2019s usually served with some variation of potato and a lemon wedge.\u00a0<\/p>\n
Sp\u00e4tzle\/K\u00e4sesp\u00e4tzle<\/p>\n
![\"German](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/08\/Kasespatzle.jpg\")
Ka\u0308sespa\u0308tzle delivers everything it promises. (Erin Henderson) Erin Henderson<\/p>\n
Sp\u00e4tzle are German egg noodles originating in the Swabian region of Germany. In the Stuttgart region, you\u2019ll find this dish on almost every menu in German restaurants, making it an excellent option for kids. <\/p>\n
During the Christmas market season in southern Germany and throughout the Alsace region of France, you will find the super popular k\u00e4sesp\u00e4tzle, which is cheese sp\u00e4tzle, usually topped with fried onions. One of my Christmas market go-to\u2019s, it\u2019s like adult mac and cheese!\u00a0<\/p>\n
Gl\u00fchwein<\/p>\n
Speaking of Christmas markets, gl\u00fchwein, or mulled wine, is a staple. The wine is served hot, and mulled spices are added. It\u2019s the perfect accompaniment at the markets to warm you up on a cold winter\u2019s day.\u00a0<\/p>\n
Flammekueche, Flammkuchen, or tarte flamb\u00e9e<\/p>\n
![\"German](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/08\/Flammekueche.jpg\")
The flammekueche in the wild. (Erin Henderson) Erin Henderson<\/p>\n
Think of this as a skinny pizza. It\u2019s bread dough rolled into an oval shape, then topped with various ingredients and cooked in a wood-fired oven. Usually, these toppings are white cheese (fromage blanc), thin onions, and tiny pieces of bacon. There is also a dessert version of this, topped with pineapple, which is phenomenal. <\/p>\n
You can find this at many beer gardens.<\/p>\n
Frikadellen<\/p>\n
These are seasoned hamburgers without the buns; some even refer to them as meatballs. The ingredients vary from region to region, but they usually contain the same core ingredients: ground meat, onions, bread, egg, and seasoning. They are served both hot and cold.\u00a0<\/p>\n
Wurst<\/p>\n
Wurst: the most diverse of German foods. Germany is home to more than 1,500 varieties of wurst (sausage). From Bratwurst and Currywurst to Bockwurst and Frankfurter W\u00fcrstchen, there is a sausage for everyone. Feeling bold? Give blutwurst, also known as blood sausage, a try. Despite its name, it\u2019s actually a cooked sausage (though it doesn\u2019t look like it) made with spices, pork blood, and fat. Do with this information what you will.<\/p>\n
German food might not be for everyone, but I encourage you to give it a try. When in doubt or not a consumer of meat, you can always fall back on the classic pomme frites. I will usually find myself ordering these and an Aperol spritz at the local beer gardens on the weekends. Though not inherently German, the spritz life is the culture here, and you can\u2019t go wrong sipping a spritz on a hot summer\u2019s day.<\/p>\n
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