Traditional German Food: 32 Dishes to Try in Germany

Traditional German food is regional, seasonal and built on pork, potatoes, cabbage and bread. There is no single national dish, and the country has never officially named one, which is why the answer to “what do Germans eat” changes completely between Hamburg, Cologne and Munich.

The clichés are real but incomplete. Germany is usually credited with more than 1,500 sausage varieties, and several of them are protected by law: only sausages made in Nuremberg may be sold as Nürnberger Rostbratwurst, and only those made in Thuringia as Thüringer Rostbratwurst, both protected as geographical indications since 2003. Around those sausages sits a much wider kitchen of stews, dumplings, freshwater and North Sea fish, white asparagus in May, and a baking tradition that produced stollen, pretzels and Black Forest gateau.

This guide covers 32 dishes worth ordering in Germany, plus the beer and wine to drink with them. Each entry gives the region the dish comes from, the season it belongs to and what it is served with.

German sausages

German sausage is a regional craft rather than a single product, and the differences are legally enforced. The five sausages below are the ones you will meet most often, in the places they belong to.

Bratwurst

Bratwurst is a fried or grilled pork sausage and the sausage most visitors will eat first, usually from a stand, in a bread roll with mustard. What varies is the region, and two versions carry EU protected geographical indication status.

Nürnberger Rostbratwurst is the small one: about 7 to 9 cm (2.8 to 3.5 in) long and roughly 20 g each, marjoram-scented, grilled over beechwood and traditionally sold three at a time in a roll, a serving Nuremberg calls Drei im Weggla. Thüringer Rostbratwurst is the long one, at least 15 cm (5.9 in), coarser, seasoned with marjoram, caraway and garlic. Its earliest known mention is in a 1404 account from Arnstadt in Thuringia, which makes it one of the oldest documented sausages in Europe.

Two more are worth knowing before you order. Weisswurst is Munich’s pale veal and pork sausage, flavoured with parsley, lemon, mace and cardamom, first made in the city in 1857. It is poached in hot water, never browned, the skin is peeled or sucked off rather than eaten, and tradition says it should be eaten before noon, when the sausage was fresh and unsmoked and had to be sold the morning it was made. Blutwurst is blood sausage, closer to black pudding, and turns up in the Rhineland dish further down this page.

Currywurst

Currywurst is a sliced pork sausage under a ketchup and curry powder sauce, and it is Germany’s defining street food. Herta Heuwer created it in Berlin in 1949, using ketchup and curry powder obtained from British soldiers, and sold it from a stand in Charlottenburg to workers rebuilding the city.

The dish is now everywhere, usually with chips and a small wooden fork. The often-quoted figure of 800 million currywurst eaten in Germany each year, around 70 million of them in Berlin, came from the Deutsches Currywurst Museum, which closed permanently in December 2018 after its lease expired. The museum is gone; the sausage is not, and Berlin’s Imbiss stands still serve it around the clock.

Leberkäse

Leberkäse is a baked meatloaf of finely minced pork and beef with onion, sliced thick and eaten hot in a bread roll with sweet mustard. Its name translates as “liver cheese”, which is misleading twice over: there is no cheese in it, and the Bavarian version contains no liver either.

That is a legal distinction rather than a quirk. Under the German food code, a product sold as Leberkäse must contain at least 4% liver, except for Bayerischer Leberkäse, which is defined without any. A butcher’s origin story dating the dish to 1776 in Bavaria is often repeated but is contested. Order it as a Leberkässemmel from a Bavarian butcher’s counter, at breakfast or as a mid-morning snack.

Pinkel mit Grünkohl

Pinkel mit Grünkohl is a smoked groat sausage served with stewed kale, and it is northern Germany’s winter ritual. Pinkel is made in and around Bremen and Oldenburg from oats or barley groats, bacon, beef suet, onion and lard, and it is smoked rather than fresh.

The season starts after the first frosts, which sweeten the kale, and runs through winter. Groups walk out to a country inn for the meal, a tradition called a Kohlfahrt, and the plate arrives with kale, the sausage, boiled or caramelised potatoes and often a piece of smoked pork. It is not a summer dish and you will not find it in May.

Saumagen

Saumagen is a pig’s stomach stuffed with pork, potatoes, carrots and onion, seasoned with marjoram, nutmeg and white pepper, then poached, sliced and fried. The stomach is a casing, like a haggis, and is not eaten.

It belongs to the Palatinate in the southwest, where it is served with sauerkraut and a glass of local Riesling. Helmut Kohl famously served it to visiting heads of state at his home in Oggersheim, which is how a regional farmhouse dish became internationally known.

German meat dishes

German main courses lean on slow cooking, marinades and sauce, and most of them arrive with potatoes or dumplings. The eight below are the ones on almost every traditional menu.

Schnitzel

Schnitzel is a thin cutlet, breaded and fried, and the name on the menu tells you what meat you are getting. Wiener Schnitzel is veal and the term is legally protected in Germany and Austria; Schnitzel Wiener Art is the same preparation made with pork, which is what most German restaurants serve.

The sauce is the second decision. Jägerschnitzel comes with mushroom sauce, Rahmschnitzel with cream sauce, and Zigeunerschnitzel with a red pepper sauce, though many restaurants have renamed the last of those Paprikaschnitzel. Hamburg serves schnitzel with fried onions and a fried egg on top. A plain schnitzel arrives with a lemon wedge, fried potatoes and nothing else, and that is the version to judge a kitchen by.

Sauerbraten

Sauerbraten is a pot roast marinated for days before it is cooked, and the marinade is the whole point. Beef is left in vinegar or wine with onions, juniper and spices for two to five days, which both tenderises the meat and gives the finished sauce its sour-sweet edge.

Regional versions differ sharply. Rheinischer Sauerbraten uses raisins and Aachener Printen or gingerbread to sweeten the sauce, and was historically made with horsemeat in the Rhineland, though beef is now standard everywhere. Franconian and Swabian versions lean on wine rather than vinegar. It is served with red cabbage and either potato dumplings or spätzle, and it is one of the dishes most often called Germany’s national dish, which the country does not have.

Rouladen

Rouladen are thin slices of beef rolled around bacon, onion, mustard and pickled gherkin, browned and then braised slowly in stock until the meat gives way. They are a Sunday dish and a Christmas dish rather than an everyday one, because they take time to assemble and hours to cook.

The gravy that comes out of the pan is the reason people make them. Serve with red cabbage and potato dumplings, and expect two rolls per person.

Eisbein and Schweinshaxe

Eisbein and Schweinshaxe are the same cut of pork treated in two different ways, and knowing which is which prevents disappointment. Eisbein is the Berlin and northern German version: cured pork knuckle, simmered with juniper, onion and bay until it falls off the bone, served pale and soft with sauerkraut and pea purée.

Schweinshaxe is the Bavarian version: uncured and roasted until the skin turns to crackling, served with a potato dumpling and dark beer gravy. If you want the crisp one, order Schweinshaxe. The name Eisbein, “ice bone”, is usually explained by the bone once being used for skate blades, but that is folk etymology rather than settled fact.

Königsberger Klopse

Königsberger Klopse are veal meatballs in a white caper sauce, and they are the signature dish of East Prussia. They take their name from Königsberg, the former East Prussian capital, now Kaliningrad, and they travelled west with refugees after 1945, which is why they turn up on menus all over northern and eastern Germany.

The meatballs contain minced veal, onion, egg, breadcrumbs and anchovy, which sounds odd and provides the salt. They are poached, and the poaching liquid is thickened with cream and egg yolk, then finished with capers and lemon. Boiled potatoes and beetroot go alongside.

Gulasch

Gulasch is a paprika-heavy meat stew that Germany borrowed from Hungary and made its own, and the German version is thicker and less soupy than the original. It is on menus year-round and is a fixture at Christmas markets and ski huts.

Beef is the default, but venison and wild boar versions are common in forested regions in autumn, when game is in season. It is served with potatoes, spätzle, dumplings or bread, and a bowl of it counts as a full meal.

Hasenpfeffer

Hasenpfeffer is a hare or rabbit stew, marinated and then braised with juniper, bay, thyme and sage. It is old, rural and increasingly rare on restaurant menus, so treat it as a find rather than something to look for.

The classic method thickens the sauce with the animal’s blood, which is why many modern restaurants make a lighter version with wine and cream instead. Autumn and winter are the seasons for it, and it comes with dumplings or noodles.

Labskaus

Labskaus is a mash of corned beef, potato and beetroot, served bright pink with a fried egg, pickled gherkins and rollmops on top. It looks alarming and tastes far better than it looks.

It is a sailors’ dish from the North Sea and Baltic ports, built from what kept on a long voyage, and it belongs to Hamburg, Bremen and the coast. Order it in a harbour pub rather than inland.

German dumplings, noodles and savoury pastries

Southern and western Germany fill their plates with flour rather than rice, and these five dishes are where a lot of the country’s finest cooking hides.

Spätzle

Spätzle are soft egg noodles, scraped or pressed into boiling water and served as a side with almost any meat dish in the south. The dough is flour, egg and salt, sometimes loosened with sparkling water, and the texture is irregular by design.

Käsespätzle is the version to order as a meal: spätzle layered with mountain cheese and topped with fried onions, and one of the few genuinely satisfying vegetarian mains in traditional German cooking. It belongs to Swabia and the Allgäu.

Maultaschen

Maultaschen are large Swabian pasta parcels stuffed with minced meat, bacon, onion, spinach and breadcrumbs, seasoned with nutmeg and parsley. They are eaten either floating in clear broth or sliced and pan-fried with egg and onion.

The name locals give them is Herrgottsbscheißerle, roughly “little God-cheaters”, from the story that monks at Maulbronn monastery hid meat inside dough to eat it during Lent. Whether or not the story is true, the recipe is now legally protected: Schwäbische Maultaschen were registered as an EU protected geographical indication on 22 October 2009, so the name belongs to Swabia. They are one of the defining dishes of Baden-Württemberg.

Kartoffelklösse

Kartoffelklösse are potato dumplings, boiled into soft balls and served as the standard partner to any dish with gravy. Two styles exist: Thüringer Klösse, made from a mix of raw and cooked potato, and the smoother cooked-potato version common further south.

They are not a delicacy and nobody pretends otherwise. They exist to soak up sauce, which they do better than anything else on a German table, and a Sauerbraten or a Rouladen without them is incomplete.

Flammkuchen

Flammkuchen is a paper-thin tart of crème fraîche or fromage blanc, onion and bacon lardons, baked fast in a very hot oven. It is often described as German pizza, which undersells it: there is no tomato and no cheese, and the base shatters rather than folds.

It comes from the Alsace, Baden and Palatinate border country, where it began as a way of testing a bread oven’s temperature. If the tart baked crisp in a minute or two, the oven was ready for bread. Order it in a wine village in late summer, with a glass of the local white.

Zwiebelkuchen and Federweisser

Zwiebelkuchen and Federweisser are an autumn pairing rather than two separate things, and they are only available for a few weeks a year. Zwiebelkuchen is a savoury onion tart on a yeast or shortcrust base, made with cream, egg, softened onion and bacon, closer to a deep quiche than a pizza.

Federweisser is new wine, caught mid-fermentation, still cloudy and still fizzing. It is sold during the grape harvest from roughly September to October in the wine regions along the Rhine, Mosel and Neckar, in bottles with loose caps because the yeast is still working and a sealed bottle would burst. It tastes like sweet grape juice and is deceptively alcoholic. Order both together in a wine village and you have the most seasonal meal in Germany.

German potato dishes

Potatoes arrived late in Germany and then took over. These four dishes are the ones you will meet most, from breakfast stands to Christmas markets.

Bratkartoffeln

Bratkartoffeln are pan-fried potato slices, usually with onion and bacon, and they are the default German side dish. The proper method uses potatoes boiled the day before, cooled, then sliced and fried hard so the edges crisp.

They come with schnitzel, with fried eggs, with herring, and on their own with a fried egg on top as a cheap lunch. Ask for them instead of chips and the plate improves.

Reibekuchen

Reibekuchen are fried potato pancakes, made from grated raw potato, onion and egg, and they are the smell of a German Christmas market. The name changes as you travel: Kartoffelpuffer, Reibekuchen, Reibeplätzchen, Reiberdatschi and Grumbeerpannekuche are all the same thing.

They are served two ways and Germans have strong views about which. Sweet, with apple sauce, is the usual market version; savoury, with sour cream and herbs or with dark rye bread and treacle in the Rhineland, is the other. You will find them at almost every German Christmas market, fried in front of you.

Kartoffelsalat

Kartoffelsalat is German potato salad, and it splits the country in half. The northern version is bound with mayonnaise, mustard and often gherkin; the southern and Swabian version uses hot stock, vinegar, oil and onion and no mayonnaise at all, and it is served warm.

Both appear at barbecues, at Christmas Eve dinners with sausages, and beside schnitzel. Regional additions include bacon, chives, radish and hard-boiled egg. If you are offered a choice, the Swabian version travels better with fried food.

Himmel un Ääd

Himmel un Ääd is black pudding with mashed potato, fried onions and apple sauce, and the name translates as “heaven and earth”. The dish belongs to the Rhineland, Westphalia and Lower Saxony and dates back at least to the 18th century.

The name refers to the two apples in it: the apples from the trees, which are the heaven, and the apples of the earth, an old German name for potatoes. Order it in a Cologne brewhouse with a Kölsch and you have the city’s classic plate.

German vegetables, fish and one-pot dishes

Not every traditional German dish is meat with gravy, and these four cover the fermented, the seasonal, the pickled and the improvised.

Sauerkraut

Sauerkraut is finely shredded white cabbage salted and left to ferment, and the lactic acid produced during fermentation gives it both its sourness and its keeping quality. It arrives beside sausage, pork knuckle and Saumagen, usually cooked with juniper, bay and sometimes white wine or bacon.

The story that Genghis Khan’s armies carried it from China to Europe is a myth that keeps circulating. The Roman writers Cato and Columella described preserving cabbage in salt centuries before the Mongols existed, and the European method of salting shredded cabbage to make lactic acid was in use by around the 16th century. Sauerkraut is a fermented food, so it keeps most of its character raw or barely warmed.

Spargel

Spargel is white asparagus, and its season is one of the fixed points of the German year. Spargelzeit runs from roughly mid-April to 24 June, St John the Baptist’s Day, after which the crop is left to recover, so the last week of June is your final chance.

The classic serving is deliberately plain: peeled white spears, boiled, with melted butter or hollandaise, boiled potatoes and often a slice of ham. Restaurants across the country print separate asparagus menus for those ten weeks, and roadside stalls sell the spears by the kilo. Germans call it white gold, and outside that window it should not be on a menu at all.

Rollmops

Rollmops are pickled herring fillets rolled around a gherkin or onion and held with a stick, sold from jars and fish counters across the north. They are sharp, oily and salty, and they are eaten as a snack, a side or a breakfast.

That last one is not a joke. Rollmops are the core of a Katerfrühstück, the German hangover breakfast, and they also appear on the plate of Labskaus. Bismarckhering, a similar marinated fillet served flat rather than rolled, is the other version to look for.

Eintopf

Eintopf means “one pot”, and it is a category rather than a recipe: a thick soup or stew of vegetables, pulses and whatever meat is around, cooked in a single pan. Linseneintopf with lentils and sausage, Erbsensuppe with split peas, and Grünkohleintopf are the versions you will actually be offered.

It is home cooking, canteen food and winter market food rather than restaurant food. If you see it on a board outside a small-town Gasthaus at lunchtime, it will be the cheapest and often the most satisfying thing on the menu.

German bread and baked goods

Germany’s bakeries are its strongest culinary case, and two baked items are worth planning around.

Brezel

Brezel is the German pretzel, dipped in a food-grade lye solution before baking, which gives it the dark, glossy crust and the distinctive flavour that a plain-baked pretzel lacks. It is knotted, scattered with coarse salt, and split by region.

The Bavarian Brezn has thin, crisp arms and a thick, soft belly, and is eaten with weisswurst and sweet mustard. The Swabian Brezel has a fatter, slashed belly and thinner arms. Both are sold on every station concourse and in every bakery in the south, and both go stale fast, so eat them within an hour of baking.

Dresdner Stollen

Dresdner Stollen is a dense fruit bread of butter, raisins, candied peel, almonds and often marzipan, dusted heavily with icing sugar and eaten through Advent. It is the most historically documented cake in this guide.

Stollen was first mentioned in Dresden in 1474, when church rules for fasting banned butter and the loaf was made only with flour, yeast, oil and water. In 1490 Pope Innocent VIII issued the letter that let Saxon bakers use butter, and the recipe became what it is now. Dresden’s Christmas market, the Striezelmarkt, was first recorded in 1434 and takes its name from Striezel, the old word for the loaf. Dresdner Stollen is now a protected geographical indication, so only bakers in and around the city may use the name, and the Dresden market is where to buy it.

German desserts and cakes

German baking is where the country’s sweet tooth is most obvious, and four items fill the cake counters.

Schwarzwälder Kirschtorte

Schwarzwälder Kirschtorte, the Black Forest gateau, is layers of chocolate sponge soaked in Kirschwasser, with whipped cream, sour cherries, chocolate shavings and more cherries on top. The Kirschwasser is what makes it the real thing, and a version without it is just a chocolate cherry cake.

Its origins are less certain than most recipes claim. The pastry chef Josef Keller is said to have created it in 1915 at Café Agner in Bad Godesberg, near Bonn, but that attribution came from his son decades later, and the cake’s first written mention is from 1934, when it was associated with Berlin rather than the Black Forest. The name most likely comes from the cherry spirit rather than from the region’s traditional costume. Either way, the place to eat it is the Black Forest itself.

Käsekuchen

Käsekuchen is German cheesecake, and it is lighter than the American version because it is made with quark rather than cream cheese. Quark is a fresh, soft, low-fat curd cheese, and whipped egg white is usually folded in as well, which gives the filling its airy texture.

It is baked, not chilled, usually on a shortcrust base, and it is typically finished with nothing more than a little lemon zest. Regional versions add raisins, a crumb topping or mandarin segments. It appears on every Kaffee und Kuchen table in the country on a Sunday afternoon.

Apfelstrudel

Apfelstrudel is grated apple with cinnamon, sugar and raisins wrapped in pastry stretched until it is almost transparent, then baked and dusted with icing sugar. Strudel means whirlpool in German, which describes the spiral the pastry makes.

It is Austrian rather than German in origin. The oldest surviving strudel recipe dates from 1696 and is held in Vienna, but the dish has been part of southern German baking for centuries and is served everywhere from Bavaria to the Black Forest, usually warm with vanilla sauce or a scoop of ice cream.

Spaghettieis

Spaghettieis is vanilla ice cream pressed through a spätzle press into noodles, covered with strawberry sauce and topped with grated white chocolate, so that it looks convincingly like a plate of spaghetti bolognese. It is a German invention with an Italian author.

Dario Fontanella made the first one in his father’s ice cream parlour in Mannheim in 1969, aged 17, after seeing a chestnut dessert piped in a similar way on a skiing trip. He never patented it, and it is now sold in ice cream parlours across the country. Eis Fontanella in Mannheim still trades and still serves the original.

What to drink in Germany

Germany’s drinks are as regional as its food, and both beer and wine are worth ordering by place rather than by brand.

German beer

German beer means Pils more often than not: pale, dry, hop-forward pilsner accounts for around half the German market. Beyond it lie wheat beers in Bavaria, Kölsch in Cologne, Altbier in Düsseldorf, Rauchbier in Bamberg and dark Dunkel and seasonal Bock across the south.

The Reinheitsgebot is the law people mean when they talk about German beer purity. Duke Wilhelm IV issued it in Bavaria on 23 April 1516, limiting beer to barley, hops and water, and it was replaced in 1993 by the Provisional German Beer Law, which also permits yeast and wheat. Germany had 1,415 active breweries in 2025, 588 of them in Bavaria, a total that has been falling for several years as small breweries close. Drink local: the beer with the shortest journey to your glass is almost always the better one.

German wine

German wine is mostly white and mostly Riesling, and the country grows roughly 45% of the world’s Riesling on about 24,233 hectares (59,880 acres) as of 2024, according to the German Wine Institute. The largest Riesling regions are the Pfalz, Rheinhessen and the Mosel, all in the west of the country along the Rhine and its tributaries.

Red is no longer a footnote. Red varieties covered 30.9% of German vineyard area in 2024, led by Spätburgunder, which is Pinot Noir, and Dornfelder. Germany’s total production puts it around eleventh in the world by volume, so most of what is made is drunk domestically and never exported. Visit a Weingut in the Mosel or the Pfalz in September and the wine, the Zwiebelkuchen and the Federweisser all arrive together.

What is Germany’s national dish?

Germany has no official national dish, and no German government has ever designated one. Sauerbraten, currywurst, schnitzel and Königsberger Klopse are all put forward, and each is really the flagship of a region rather than of the country.

That is the useful thing to understand about German food. The Rhineland claims Sauerbraten and Himmel un Ääd, Berlin claims currywurst and Eisbein, Bavaria claims weisswurst and Schweinshaxe, Swabia claims Maultaschen and spätzle, and the north coast claims Labskaus and rollmops. Eat by region and the food makes sense; look for one national cuisine and it does not.

What is a typical German breakfast?

A typical German breakfast is bread with cold toppings rather than a cooked plate: fresh rolls or dark rye, butter, cheese, cold cuts, jam and a soft-boiled egg, with coffee. Hotel buffets add muesli, quark, fruit and smoked fish.

Two regional exceptions are worth seeking out. A Bavarian weisswurst breakfast is two sausages, a pretzel, sweet mustard and a wheat beer, eaten before noon. In the north, a hangover breakfast means rollmops and pickles. Neither is what the rest of Germany eats on a weekday.

Is German food good for vegetarians?

German food is easier for vegetarians than its reputation suggests, but you have to order carefully, because bacon and stock turn up in dishes that look meat-free. The reliable orders are Käsespätzle, Kartoffelpuffer with apple sauce, Flammkuchen ordered without lardons, Zwiebelkuchen made without bacon, Spargel with butter or hollandaise in season, and almost anything from a bakery.

City centres are far better provided than villages. Berlin, Leipzig, Cologne and Munich all have substantial vegetarian and vegan scenes, and currywurst stands in Berlin routinely sell a vegan version. In a rural Gasthaus, expect the vegetarian option to be a single dish and check whether the soup is made with meat stock.

How to plan a food trip around Germany

Plan a German food trip around seasons and regions rather than around cities, because the dishes worth travelling for are only available at certain times. The four windows are listed below.

1. Mid-April to 24 June: Spargelzeit. White asparagus takes over menus across the country, and asparagus-growing towns such as Schwetzingen and Beelitz build festivals around it.
2. September to October: the wine harvest. Federweisser and Zwiebelkuchen appear in the wine villages of the Rhine, Mosel, Nahe and Pfalz, and they disappear again within weeks.
3. Late November to Christmas: the markets. Reibekuchen, stollen, Glühwein and grilled sausage in every town square, with Dresden’s Striezelmarkt and the Nuremberg Christkindlesmarkt the two most visited.
4. After the first frost: Grünkohl season. Kale and Pinkel across Lower Saxony and Bremen, eaten on a Kohlfahrt rather than in a restaurant.

Germany’s rail network makes this kind of trip straightforward, and travelling between wine regions and market towns by train is faster and easier than driving. Book long-distance journeys through trains in Germany, and compare the coach network on the same routes through Flixbus in Germany, which is usually cheaper and slower. For a base in a wine village or a market city, compare rates through hotels in Germany.

WonderfulWanderings Pro Tips

The 5 tips below are ordering rules rather than recommendations, drawn from the German food code and the EU protected-name register, and each one decides what actually lands on your plate.

1. Order Schweinshaxe for crackling and Eisbein for soft meat. They are the same pork knuckle treated two ways: Eisbein is cured and simmered until it falls off the bone in Berlin and the north, Schweinshaxe is uncured and roasted in Bavaria. Getting these the wrong way round is the ordering mistake visitors make most often.
2. Read the schnitzel name before you pick the sauce. Wiener Schnitzel is legally veal in both Germany and Austria, while Schnitzel Wiener Art is the same preparation in pork and is what most German kitchens serve. If you are looking for the red pepper sauce that menus used to call Zigeunerschnitzel, it is now printed as Paprikaschnitzel.
3. Eat weisswurst before noon and leave the skin. Munich poaches it in hot water and never browns it, the casing is peeled or sucked off rather than chewed, and the before-noon rule exists because the sausage was made unsmoked that morning and had to sell the same day.
4. Expect no liver in Bayerischer Leberkäse. The German food code requires at least 4% liver in anything sold as Leberkäse and then exempts the Bavarian version, which is the one you meet at a butcher’s counter in Munich. There is no cheese in it either, whatever the name says.
5. Take 24 June as a hard stop for Spargelzeit. White asparagus runs from roughly mid-April to St John the Baptist’s Day and then the crop is left to recover, so the last week of June is the final chance and separate asparagus menus disappear with it.

About the author. This guide is written and maintained by the Wonderful Wanderings editorial team. Wonderful Wanderings was founded in 2012 by Sofie Couwenbergh, and the team covers Germany for independent travellers, including the regional dishes, wine villages, Christmas markets and city food scenes worth planning a trip around. We check the dish histories and the protected-name rules on this page against the EU geographical indication register, the German Wine Institute, the German brewers’ figures and the cities’ own records, and update it when seasons, names or facts change.