Department

German Cuisine
Marzenbier, or Märzen, is a traditional German lager that is rich in malt with a balance of clean, hop bitterness. Brewed originally in March (März in German) to be enjoyed during the Oktoberfest season, this copper-colored beer has a medium to full body, a malty flavor, and a clean dry finish.
Marzenbier: Special beer brewed for the fall season
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Steckerlfisch, an iconic Bavarian dish, refers to fish that is marinated, skewered, and then grilled over a fire to smoky perfection. Traditionally, the fish used is mackerel, but varieties such as trout or whitefish are also popular.
Steckerlfisch: Grilled fish on a stick, typically served with beer
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Herb and Spice Head Cheese, also known as Presssack, is a traditional charcuterie dish that originates from German cuisine. This savory deli meat is prepared by simmering the head of a pig or calf with a combination of hearty spices and fresh herbs until tender.
Presssack: Head cheese with herbs and spices
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Bayerischer Nudelsalat, known as Bavarian pasta salad, is a flavorful and creamy side dish that combines the heartiness of pasta with the crunch of fresh vegetables, dressed in a rich and tangy sauce.
Bayerischer Nudelsalat: Bavarian pasta salad with vegetables and a creamy dressing
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Gurkensalat is a traditional German cucumber salad known for its crisp texture and refreshing taste. It is typically made by thinly slicing cucumbers and tossing them with a light dressing of vinegar, oil, and fresh herbs, especially dill.
Gurkensalat: Refreshing cucumber salad with dill and vinegar dressing
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Blattsalat mit Speck is a classic German salad dish that offers a perfect blend of fresh, crisp greens and savory, crispy bacon with a zesty mustard vinaigrette dressing. It starts with a mix of various fresh salad greens such as spinach, arugula, and lettuce, creating a balanced and nutritious base.
Blattsalat mit Speck: Mixed greens salad topped with crispy bacon and a mustard vinaigrette
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Millionärskekse or Millionaire's Shortbread is a decadent dessert featuring layers of crumbly shortbread, chewy toffee, and velvety chocolate. This treat starts with baking a simple shortbread base until it's golden and buttery.
Millionaire's Shortbread (Millionärskekse)
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Wurstsalat is a classic German salad that's popular in many parts of Europe, especially in Germany, Switzerland, and Austria. It consists of thinly sliced sausages, typically a type of Lyoner, cervelat, or Swiss cheese sausage, mixed with crunchy pickles, onions, and a zesty dressing made from vinegar and oil.
Wurstsalat: Sausage salad with onions, pickles, and a tangy dressing
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Classic Cheese Spätzle is a traditional German noodle dish made from fresh, homemade egg noodles known as Spätzle. These noodles are small, irregularly shaped, and have a wonderfully chewy texture.
Spätzle: Soft egg noodles, often served with cheese or gravy
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Obstler, also known as fruit brandy or fruit spirit, is a popular alcoholic beverage in German-speaking countries, distilled from a blend of fruits such as apples and pears. It is known for its potent kick and clear, strong fruit flavors.
Obstler (Fruit Brandy)
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Fischbrötchen is a classic German fish sandwich loved by seafood aficionados, typically found at ports and street food stalls in Northern Germany.
Fischbrötchen: Fish sandwich with fresh ingredients
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Hasenpfeffer is a traditional German stew made with marinated rabbit meat. The rabbit is cut into serving pieces and marinated in a mixture of wine, vinegar, and a blend of spices such as bay leaves, cloves, juniper berries, and peppercorns, giving it a distinctive, robust flavor.
Hasenpfeffer: Rabbit stew marinated in a rich, spiced broth
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Nürnberger Rostbratwurst is a beloved German specialty from Nuremberg, known for its small size and distinct flavor. These thin sausages are typically made from a blend of minced pork and marjoram, giving them a unique and aromatic taste. The preparation involves grilling them over a beechwood fire to imbue smoky undertones.
Nürnberger Rostbratwurst: Small, flavorful sausages grilled to perfection
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Kartoffelsuppe is a German-style potato soup that offers a heartwarming blend of comforting potatoes, crispy bacon, and aromatic fresh herbs. This rustic and creamy soup begins with sautéing onions and bacon to provide a rich base of flavor. Potatoes are then simmered in broth until tender and often pureed to the desired consistency.
Kartoffelsuppe: Hearty potato soup with bacon and fresh herbs
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Sauerbraten is a classic German pot roast, usually of beef (but other meats such as lamb, mutton, pork, and traditionally, horse), marinated before slow cooking as pot roast. The meat is marinated for several days in a mixture of vinegar or wine, water, and a variety of seasoning vegetables and spices, which gives it a distinctive tangy flavor.
Sauerbraten: Marinated pot roast, often served with red cabbage and potato dumplings
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Weißwurst is a traditional Bavarian sausage made from minced veal and back bacon, usually seasoned with parsley, lemon, mace, onions, ginger, and cardamom. The sausages are distinctive for their pale white color and are typically served in a bowl of warm water, accompanied by sweet mustard and freshly baked pretzels.
Weißwurst: Bavarian white sausages traditionally eaten before noon
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Maibaum Bier, or Maypole Beer, is a traditional German lager that is brewed to celebrate the arrival of spring and the festivities surrounding the erection of the maypole, a customary event in many German communities.
Maibaum Bier (Maypole Beer)
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Obatzda, also known as Obazda or Obatzter, is a traditional Bavarian cheese delicacy that's become a staple in German beer gardens. This rich and creamy cheese spread is made by combining ripe camembert (or a similar soft cheese) with butter, cream cheese, and a variety of seasonings such as caraway seeds, paprika, onions, and garlic.
Obatzda: A creamy cheese spread typically served with pretzels
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Roggenbrot, a classic German-style rye bread, is known for its dense texture and deep, rich flavor. This homemade bread boasts a mix of rye and wheat flours, giving it a hearty structure ideal for sandwich-making or enjoying as a complement to soups and stews.
Roggenbrot: Robust rye bread, perfect for hearty sandwiches
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Weißwurst is a traditional Bavarian sausage made from minced veal and back bacon. It is seasoned with parsley, lemon, mace, onions, ginger, and cardamom. The sausages are usually flavored with fresh parsley, giving them a distinctive fresh flavor.
Weißwurst: Traditional Bavarian white sausages served with sweet mustard and pretzels
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