Germany

🇩🇪Bavaria, Germany

Leberkässemmel

Leberkässemmel is a warm slice of finely emulsified meatloaf in a crusty bread roll, usually with mustard.

🇩🇪Saxony, Germany

Leipziger Allerlei

Leipziger Allerlei combines peas, carrots, asparagus, morels and sometimes crayfish in a light butter or cream sauce.

🇩🇪Baden-Württemberg, Germany

Lentils with Spätzle

Linsen mit Spätzle

Traditional Swabian dish with lentils served with spätzle and often sausage or frankfurters.

🇦🇹Austria

Liver Dumplings

Leberknödel

Liver dumplings made from finely ground liver, bread, eggs, and herbs; broth is a common serving, where the dumplings should stay tender and savoury.

🇩🇪Germany

Liver Sausage

Leberwurst

Traditional German liver sausage made from pork liver, ground pork, onions, and marjoram, spreadable.

🇩🇪Germany

Lyoner Sausage

Lyoner Wurst

German cooked sausage made with ground pork, lard, paprika, and cardamom, similar to mortadella.

🇩🇪Schleswig-Holstein, Germany

Lübeck Marzipan

Lübecker Marzipan

Almond paste confection from Lübeck, with high almond content and protected geographical indication.

🇩🇪Germany

Maibock

Spring seasonal bock, lighter in color and hoppier than traditional bock, brewed for May festivals.

🇩🇪Germany

Matjes Herring

Matjes

Young soused herring, tender and mild, a northern German specialty often served with onions and cream.

🇩🇪Bremen, Germany

Matrosenfleisch

Matrosenfleisch is a Bremen beef stew with onion, pickles and spices, cooked until the meat softens in a dark sauce.

🇩🇪Mecklenburg-Vorpommern, Germany

Mecklenburger Rippchen

Mecklenburger Rippchen are cured pork ribs or chops warmed with cabbage or potatoes, retaining a rosy centre.

🇩🇪Mecklenburg-Vorpommern, Germany

Mecklenburger Rippenbraten

Mecklenburger Rippenbraten is a roast pork rib section braised or roasted with apples, prunes and onion for a sweet-savoury sauce.

🇩🇪Germany

Mettwurst

Mettwurst is a German seasoned sausage sold smoked or spreadable depending on the regional form; Luxembourg retains the same named tradition.

🇨🇿Czech Republic

Mulled Wine

Glühwein

Glühwein is hot spiced wine warmed with citrus and winter spices; Germany is the canonical home while Austria, Switzerland, and Czechia retain established traditions.

🇩🇪Rhineland-Palatinate, Germany

Muscheln Rheinische Art

Muscheln Rheinische Art steams mussels with onion, leek, carrot and white wine into a fragrant Rhineland broth.

🇩🇪Thuringia, Germany

Mutzbraten

Mutzbraten is Thuringian pork shoulder rubbed with marjoram and salt, roasted slowly over birch wood.

🇩🇪Germany

Märzen Beer

Märzen

Amber-colored lager closely connected with Oktoberfest, toasty malt aromas with dry finish and crisp hop bitterness.

🇩🇪Munich, Germany

Münchner Schnitzel

Münchner Schnitzel is a breaded pork cutlet spread with horseradish and sweet mustard before frying.

🇦🇹Austria

Napkin Dumplings

Serviettenknödel

Large bread dumplings steamed in a cloth napkin, then sliced, served with roasts and gravies, light texture with good bread flavor, traditional.

🇩🇪Nuremberg, Germany

Nuremberg Gingerbread

Nürnberger Lebkuchen

EU-protected gingerbread from Nuremberg with at least 25% nuts, decorated with almonds and candied lemon peel.

🇩🇪Nuremberg, Germany

Nuremberg Sausages

Nürnberger Bratwürste

Small thin sausages from Nuremberg, about 7-9cm long, made with pork and marjoram, EU-protected.

🇩🇪Germany

Nut Corners

Nussecken

German triangular pastry with nut filling, typically hazelnuts or almonds, coated in chocolate.

🇩🇪Munich, Germany

Oktoberfest Chicken

Wiesn Hendl

Grilled half-chicken marinated with herbs and spices, traditional Oktoberfest food served with pretzels and beer.

🇩🇪Germany

Onion Cake

Zwiebelkuchen

Savory onion pie with buttery yeast crust filled with caramelized onions, smoky bacon, and creamy egg-sour cream mixture.

🇦🇹Austria

Onion Roast Beef

Zwiebelrostbraten

Beef sirloin topped with crispy fried onion rings in a creamy mustard sauce, a hearty Austrian favorite, tender and flavorful, traditional.

🇩🇪Baden-Württemberg, Germany

Pancake Soup

Flädlesuppe

Classic Swabian soup with thin strips of savory pancakes added to rich beef or vegetable broth.

🇩🇪Hamburg, Germany

Pannfisch

Pannfisch is a Hamburg pan of fried fish pieces with potatoes and mustard cream sauce, often using several catch varieties.

🇩🇪Germany

Pea Soup

Erbsensuppe

Soup from dried peas, often with smoked meat, hearty and warming.

🇩🇪Schleswig-Holstein, Germany

Pear, Beans and Bacon

Pear, Beans and Bacon combines firm cooking pears, green beans and smoked bacon in a sweet-savoury North German pot.

🇩🇪North Rhine-Westphalia, Germany

Pfefferpotthast

Pfefferpotthast is a Westphalian beef stew thickened by long cooking with onion, pepper, capers and anchovy.

🇩🇪Germany

Pflaumenkuchen

Pflaumenkuchen is a yeast or shortcrust sheet cake covered with halved plums whose juice sinks into the crumb.

🇩🇪Bavaria, Germany

Pichelsteiner

Bavarian layered stew with various meats and vegetables, slow-cooked in a single pot.

🇩🇪North Rhine-Westphalia, Germany

Pickert

Pickert is a dish made with a defined local recipe and ingredients.

🇩🇪Lower Saxony, Germany

Pinkel Sausage

Pinkel

Smoked grütze sausage with oats or barley groats and bacon from northwest Germany, served with kale.

🇩🇪Germany

Poppy Seed Cake

Mohnkuchen

German dessert with poppy seeds, typically open-faced or streusel cakes with creamy poppy filling on shortcrust.

🇩🇪Bavaria, Germany

Pork Knuckle

Schweinshaxe

Whole pork knuckle roasted for hours until thoroughly cooked with golden brown crispy skin, a Bavarian specialty.