German cuisine · Bread, pork and a beer-garden clock: sausage, sauerkraut and a regional map from Bavaria to the North Sea.
The dishes that carry German cuisine are the ones a market cook and a home kitchen would both recognise.
Eight signatures below explain the table to a first-time diner and to a grocer stocking the aisle.
Gerbis · CC BY-SA 3.0
Grilled sausage, regional recipes, often on bread.
Bratwurst is cooked from Munich to diaspora rooms as a reference plate of German cuisine.
“The pantry lesson is sauerkraut / rye sourdough / beer beside bread / potato.”
Lactic cabbage, the German jar.
Sauerkraut is cooked from Munich to diaspora rooms as a reference plate of German cuisine.
“The pantry lesson is sauerkraut / rye sourdough / beer beside bread / potato.”
Benreis · CC BY-SA 3.0
Breaded cutlet; Wiener is the famous cousin.
Schnitzel is cooked from Munich to diaspora rooms as a reference plate of German cuisine.
“The pantry lesson is sauerkraut / rye sourdough / beer beside bread / potato.”
Sundar1 · CC BY-SA 3.0
Lye bread of the south, a beer-garden starch.
Pretzel is cooked from Munich to diaspora rooms as a reference plate of German cuisine.
“The pantry lesson is sauerkraut / rye sourdough / beer beside bread / potato.”
Dr. Bernd Gross · CC BY-SA 4.0
Pot roast marinated in vinegar and spice.
Sauerbraten is cooked from Munich to diaspora rooms as a reference plate of German cuisine.
“The pantry lesson is sauerkraut / rye sourdough / beer beside bread / potato.”
Ziko van Dijk · CC BY-SA 4.0
Sliced sausage in curry-ketchup — a postwar street classic.
Currywurst is cooked from Munich to diaspora rooms as a reference plate of German cuisine.
“The pantry lesson is sauerkraut / rye sourdough / beer beside bread / potato.”
Mikelo · CC BY-SA 2.0
Cherry, cream, chocolate of the southwest.
Black Forest cake is cooked from Munich to diaspora rooms as a reference plate of German cuisine.
“The pantry lesson is sauerkraut / rye sourdough / beer beside bread / potato.”
GeoTrinity · CC BY-SA 3.0
Sailor mash of corned beef, beet and potato.
Labskaus is cooked from Munich to diaspora rooms as a reference plate of German cuisine.
“The pantry lesson is sauerkraut / rye sourdough / beer beside bread / potato.”
Stats are relative 0–100 marks within this cuisine, for comparison only.
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Does Bratwurst abroad still count as German cuisine when the pantry is rewritten?
Capitals claim Sauerkraut; provinces disagree, loudly.
Butter, stock and a regional map: baguette, wine and the technique ceiling of the atlas.
Overall 65 🍝Pasta, tomato and a fierce regional map: the most accessible European table in the atlas.
Overall 67 🥘Olive oil, sofrito and a tapas clock: paella, jamón and the regional map from Basque to Andalusia.
Overall 64 🐟Bacalhau, olive oil and a pastry clock: grilled sardines, vinho and the Atlantic pantry.
Overall 59 🫒Olive oil, lemon and a meze clock: feta, grilled lamb and the eastern Mediterranean table.
Overall 56 🥧Roast, pie and a curry-house overlay: Sunday beef, fried breakfast and a food island that absorbed the world.
Overall 56 🥟Sour cream, pickle and a vast grain belt: borscht arguments, pelmeni and a tea-and-zakuski table.
Overall 50 🥟Dumpling, dill and a sour-rye broth: pierogi, kielbasa and a table built for winter.
Overall 49 🐟Dill, herring and a cinnamon-bun clock: husmanskost, fika and the lowest spice score in the atlas.
Overall 53