German Cooking

Traditionally in Germany the main meal of the day is the lunch, which is taken 12 to 14 o'clock. The dinner is usually a smaller meal, often consisting only of a few sandwiches (German bread). Lately, the changing work habits have led to many German take their main meal in the evening.

Breakfast usually consists of bread, toast or bread with jam or honey, sausage or cheese. Also, Muesli with milk, fruit, yogurt or other dairy products is quite popular, as is the (hard or soft boiled) egg. You can drink mostly coffee, tea or cocoa, and juice or milk.

The German kitchen of the Nort-West

This is a mixture of history and presence.
The basics of the main meal have been potatoes and cabbage, and turnips before. Rye bread is characteristic, as buckwheat dishes.

Both the meat of beef and pork, and fish are usually smoked for preservation. Hearty sausages like spicy sausages and cabbage sausage are typical and frequent use of bacon, for example as bacon sauce with fish and boiled cabbage. Are known to eat kale, which is usually Pinkel sausage served.

Typical of the region are stews, which often salty-savory ingredients are combined with the fruity-sweet flavor of fruit and dried fruit. This includes dishes such as pears, beans and bacon and Hamburg eel soup. In addition, turnips are stews, such as National Lübeck, and un Snuten potential is still popular. In summer, lighter fruit and fruit soup with semolina dumplings are preferred, along with milk and fruit soups or pancakes with pear.

Dessert is the traditional red berry compote, served with milk or cream lightly battered. Known pastries from this region are the brown cakes of Copenhagen and the butter cake and the Franz bread. From this region is also the Pharisees, a combination of coffee and rum.

Cookbooks - German Recipes

German Beer and Wine

Germany is well known for its beer but it has also great wine.

Find more German dishes on come2germany.net.


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