Germany Regional Specialties

Geography & Agriculture Germany is located in Western Europe with a varied topography including regions of deep forest and high mountains as well as a wide valley surrounding the Rhine (Germany’s largest river). Less than 3% of Germans are farmers, and the country must import much of its food. Apples, pears, cherries, and peaches – as well as grapes for wine production – are important crops in Germany.

History & Food Food has always been an important part of German culture. King Frederick II introduced the potato, a staple in the German diet. He gave away seed potatoes and taught the people how to grow them. After World War II, Germany was divided into East and West Germany. This division caused the country’s two halves to develop different cooking styles. East Germany was influenced by its neighbor, Russia, adopting a more Russian style of cooking. West Germany continued their traditional German cuisine.

Regional Specialties There are also differences in cooking styles between the northern and southern regions. Southwestern Germany – greatly influenced by French cooking. Riesling wines, spätzle, sauerkraut made with white wine, and maultaschen (filled pasta, similar to ravioli but larger) are favourites here. Northwestern Germany – because of its close proximity to the North Sea and Baltic Sea, cooking here includes a large variety of seafood dishes. Also typical are hearty wurst (sausages), potato and cabbage dishes, as well as casseroles, rye breads, and several different kinds of soups.

Regional Specialties Northeastern Germany – cooking is very hearty here. Typical dishes include eisbein (pickled hamhock), kasseler (salted and slightly smoked cut of pork), rippchen (cured cutlet with sauerkraut), and currywurst (steamed, then fried pork sausage served with curry ketchup). Many Eastern European dishes are also found here, as well as seafood dishes. Eastern Germany – this region is known for its hearty dishes, a wide variety of locally grown fruits and vegetables, and beer. Klöße (dumplings) and potatoes are loved here, as well as delicious cakes and pastries. Rhineland – cooking in the Rhine River region is influenced by foods in Belgium and the Netherlands, as well as by the local wine industry. The menu here includes popular dishes like sauerbraten (large pot roast), potato pancakes, and blutwurst (blood sausage) with onions. Bavaria – greatly influenced by Austrian cuisine. Various kinds of knödel (potato dumplings), weisswurst, and pretzels are popular here.

Overall Germans tend to eat heavy and hearty meals that include ample portions of meat and bread. Potatoes are the staple food, and each region has its own favourite ways of preparing them. Fruit (rather than vegetables) is often combined with meat dishes to add a sweet and sour taste to the meal. Germans enjoy bread with every meal, with rye, pumpernickel, and sourdough more common than white bread. Soft pretzels can also be found almost anywhere. Throughout Germany, desserts made with apples are very popular.