Germany

🇩🇪North Rhine-Westphalia, Germany

Pork Pepper Stew

Schweinepfeffer

Strongly seasoned German meat stew from the Rhineland with marinated pork in a spiced sauce thickened with pig's blood.

🇩🇪Bavaria, Germany

Pork Roast

Schweinebraten

Traditional Bavarian pork roast typically prepared for Sunday lunch, served with gravy, dumplings, and sauerkraut.

🇩🇪Germany

Potato Cake

Potthucke

Traditional potato cake from the Sauerland region with half grated and half mashed potatoes, baked then sliced and fried.

🇦🇹Austria

Potato Dumplings

Kartoffelknödel

Potato dumplings often stuffed with croutons, ham, or sauerkraut, smooth texture that holds shape, a classic Austrian side dish, versatile.

🇩🇪Germany

Potato Noodles

Schupfnudeln

Fresh pasta made with mashed potatoes and flour, characterized by an unusual cylindrical shape, boiled or pan-fried.

🇩🇪Germany

Potato Pancakes

Kartoffelpuffer

Fried potato pancakes, crispy on the outside and tender inside, served with apple sauce or sour cream.

🇩🇪Germany

Potato Salad

Kartoffelsalat

German potato salad with two main styles: mayonnaise-based in the north, vinegar-based in the south.

🇩🇪Bavaria, Germany

Prinzregententorte

Prinzregententorte is a dessert made with a defined local recipe and ingredients.

🇩🇪North Rhine-Westphalia, Germany

Pumpernickel

Heavy slightly sweet rye bread from Westphalia, baked at low temperatures for up to 24 hours.

🇩🇪Germany

Quark

Quark is fresh strained curd made by culturing milk, with a cool spoonable body and clean lactic tang.

🇦🇹Vienna, Austria

Quark Strudel

Topfenstrudel

Strudel filled with Topfen (Austrian quark cheese), lighter than apple strudel, thin dough with light quark filling, a traditional Viennese dessert.

🇩🇪Bavaria, Germany

Quarkbällchen

Quarkbällchen are small fried dough balls enriched with quark, crisp outside and tender inside, often rolled in sugar.

🇩🇪Bavaria, Germany

Radi

Radi is a long white Bavarian radish cut into spirals, salted to draw out its peppery juice and served cold.

🇩🇪Bavaria, Germany

Rahmschwammerl

Rahmschwammerl sautés wild mushrooms with onion and herbs, then folds them into cream, usually with bread dumplings.

🇩🇪Bavaria, Germany

Rauchbier

Smoked beer from Bamberg, made with malt dried over beechwood fires, giving a distinctive smoky character.

🇩🇪Germany

Raw Pork Sandwich

Mettbrötchen

Northern German breakfast sandwich with fresh brötchen topped with raw pork mince seasoned with salt, pepper, and onions.

🇩🇪Germany

Red Berry Pudding

Rote Grütze

North German dessert of red berries thickened with starch, served with vanilla sauce or cream.

🇩🇪Germany

Red Cabbage

Rotkohl

Traditional side dish of finely shredded red cabbage braised with apples, onions, vinegar, and spices.

🇩🇪Bavaria, Germany

Regensburger Wurst

Regensburger Wurst is a short thick smoked pork sausage with a firm emulsion, traditionally served warm in slices.

🇩🇪Vaduz, Germany

Riesling

A crisp, aromatic white wine made from the Riesling grape, ranging from dry and mineral to lightly sweet. Liechtenstein growers produce local Riesling and Riesling-Silvaner bottlings in the Rhine Valley.

🇸🇰Slovakia

Rindergulasch

Gulasch

Hungarian-influenced beef stew with paprika, popular throughout Germany as a hearty main dish.

🇩🇪Germany

Rollmops

Pickled herring rolled around onion or pickle, a classic northern German snack and hangover remedy.

🇩🇪Bavaria, Germany

Romadur

Romadur is a soft-ripened cow-milk cheese with a thin washed rind, supple paste and pronounced savoury aroma.

🇩🇪Thuringia, Germany

Rostbrätel

Rostbrätel is a Thuringian pork neck steak marinated with onion and mustard, then grilled until charred at the edges.

🇩🇪Bavaria, Germany

Rumfordsche Suppe

Rumfordsche Suppe is a thick historical Bavarian soup of barley, peas, potatoes and root vegetables cooked into a nourishing bowl.

🇩🇪Germany

Sauerbraten

Traditional German pot roast marinated for several days in vinegar and spices, then slow-cooked until tender.

🇩🇪Germany

Sauerkraut

Hapukapsas

Sauerkraut is finely cut cabbage fermented with salt until pleasantly sour and crunchy-soft, with Slovak Kyslá kapusta as a named tradition.

🇩🇪Baden-Württemberg, Germany

Saure Kutteln

Saure Kutteln braises cleaned beef tripe in a tangy vinegar-and-stock sauce with onion and herbs.

🇩🇪Nuremberg, Germany

Saure Zipfel

Saure Zipfel poaches Franconian sausages in vinegar broth with onion, bay leaf and juniper until the meat takes on the sour seasoning.

🇩🇪Bavaria, Germany

Saures Lüngerl

Saures Lüngerl cooks veal or pork lungs with onion in a sour cream and vinegar sauce, usually served with dumplings.

🇩🇪Saxony, Germany

Saxon Quark Pancakes

Sächsische Quarkkeulchen

Quark pancakes from Saxony, made with potatoes, quark, and flour, fried until golden and served with fruit compote.

🇩🇪Germany

Schlesisches Himmelreich

Schlesisches Himmelreich combines smoked pork with dried fruit, gingerbread spice and a sweet-sour sauce.

🇩🇪Baden-Württemberg, Germany

Schneckensuppe

Schneckensuppe is a Baden snail soup with garlic, herbs and cream or stock carrying the delicate shellfish flavour.

🇩🇪Berlin, Germany

Schnitzel Holstein

Schnitzel Holstein tops a breaded veal cutlet with a fried egg, anchovy fillets, capers and toast.

🇩🇪Schleswig-Holstein, Germany

Schnüsch

Schnüsch is a Schleswig-Holstein vegetable stew of potatoes, peas, beans and carrots cooked in milk until just tender.

🇩🇪Schleswig-Holstein, Germany

Scholle Büsumer Art

Scholle Büsumer Art pan-fries North Sea plaice and serves it with tiny North Sea shrimp, butter and lemon.