Mecklenburg-Vorpommern

Thin crepe-like pancakes, serve with fruit, jam, Nutella, sugar, cinnamon

Pfeffernüsse are small spice cookies, popular as a holiday treat with Germans and ethnic Mennonites in North America. Similar cookies are made in Denmark, and The Netherlands, as well. They are called Pfeffernüsse in German, pepernoten (sing. pepernoot) in Dutch, päpanät in Plautdietsch, pfeffernusse or peppernuts in English, and pebernødder in Danish. Johann Fleischmann, a confectioner from Offenbach am Main, created the recipe in 1753. Goethe praised the pastries. Felix Mendelssohn went to Offenbach am Main especially to buy them. The state of Hesse has served it at state receptions. In Germany, Pfeffernüsse are associated with Christmas. The cookie has been part of yuletide celebrations since the 1850s.

Rumtopf , which literally means rum pot, is an Austrian, German and Danish dessert of mixed fruit and alcohol traditionally eaten around Christmas. It is also made in northern Italy, especially in the valleys of Trentino, where it became traditional in Valsugana. A mixture of various kinds of fruit, high-strength rum (commonly Austrian Stroh) and sugar is filled into a large stoneware pot (the eponymous rum pot). The pots themselves are often made specifically for the creation of rumtopf and can be quite elaborate in their decoration. The mixture is then matured for several months until the fruit is very soft and completely saturated with rum. Suitable fruit includes berries, cherries, plums and apricots. Not all fruits are appropriate for Rumtopf, and the overproof rum should be of only 100–110 proof (50–55% alcohol by volume), which is not commonly available at retail in all regions, but can be prepared by blending commercially available 151 or 160 proof rums with more common 80 proof brands. Traditionally, the pot is set up in a cool and dark place in spring, and different kinds of ripe fruit are added to it over the months as they come into season. Different fruits are typically added at different times. The end product is fully preserved to be eaten in winter, after the Rumtopf has matured.

A cruller is a deep-fried pastry popular in parts of Europe and North America. In Europe it is typically either made of a string of dough that is folded over and twisted twice to create its signature shape or is formed from a rectangle of dough with a cut in the center allowing it to be pulled over and through itself to produce distinctive twists in the sides of the pastry. In North America, it is typically a form of cake doughnut made in a small loaf or simple stick shape or, in the case of the "French cruller", extruded in a ring from choux pastry. Crullers are typically topped with cinnamon sugar, dipped in plain icing, or served plain.

Tollatsch is a German dessert from the region of Pomerania. It is made of flour, sugar, a blend of Lebkuchen spices, bread crumbs, almonds, and raisins. Tollatsch also contains the uncommon ingredients pork blood and Griebenschmalz . The dough is cooked in meat broth.

Wurzelpeter is a Kräuterlikör-type liqueur produced in Germany. It is flavoured with a variety of herbs, bark, and roots: its name references the latter . Production was started in 1935 in Berlin-Mitte by Paul Pöschke and Walter Heyer. The recipe was claimed to be documented as far back as 1875. Pöschke, a cycling enthusiast, organised sponsorship of cycling events by the company. In 1949 Heyer resigned, but the company was leased by Max Finke and continued in operation. From 1961, when Pöschke departed for West Germany, production of Wurzelpeter was taken over by the state enterprise VEB Bärensiegel Berlin in Berlin-Adlershof. This company had its administrative headquarters in Berlin-Lichtenberg, on the Josef-Orlopp-Straße, where there was also a production branch. Wurzelpeter gradually gained some status as a cult drink, and was considered to be the East German counterpart of Jägermeister. With limited production, it had a reputation in the GDR as Bückware, scarce goods available 'under the counter' through bartering or to favoured customers.

Pickled herring

Brathering is a simple and traditional German dish of marinated fried herring. It is typical of the cuisine in northern Germany and the northern parts of the Netherlands, either for lunch or as a snack at fast food stands or take-out restaurants. Usually, the green (i.e., fresh) herring with the heads and guts removed are either breaded or simply turned in flour, then fried, and finally pickled in a marinade of white vinegar and briefly boiled water, onion, salt, spices like pepper, bay leaves, mustard seeds, and a little sugar. The thin bones of the green herring are partially dissolved in the marinade, so that they hardly interfere with eating. If refrigerated, fried herring may be preserved for up to two weeks. Brathering is also available as a commercial product in cans.

Flat meatballs, made with beef, pork

Eisbein is a German dish of corned ham hock, usually cured and slightly boiled. Eisbein is usually sold already cured and sometimes smoked, and then used in simple hearty dishes. Numerous regional variations exist, for example in Berlin it is served with pease pudding. In southern parts of Germany it is usually roasted. In Franconia it is commonly served with mashed potatoes or sauerkraut, in Austria with horseradish and mustard instead. The German name has associations with the practice of using a pig's leg-bone for ice skating. In southern Germany, the common preparation is known as Schweinshaxe.

A Fischbrötchen (pl. "Fischbrötchen", lit. fish bread roll) is a sandwich made with fish and other components such as fresh white or dried onions, pickles, remoulade, creamy horseradish sauce, ketchup, or cocktail sauce. It is commonly eaten in Northern Germany, due to the region's proximity to the North Sea and Baltic Sea. A common preparation is made with bismarck herring or soused herring. Other varieties use Brathering, rollmops, European sprat, salmon, smoked Atlantic mackerel, fried Atlantic cod, and other fish varieties (e.g., fish burgers). Prawns are sometimes used, as are various other species of food fish. Fischbrötchen are commonly served at fast food stands or take-out restaurants.

Himmel und Erde is a traditional German dish of mashed potato with stewed apples. It is frequently served with sliced blood sausage. The dish is popular in the Rhineland, Westphalia, Lower Saxony and, historically, in Silesia. It has been known since the 18th century. In the Rhineland the dish is frequently written Himmel un Ääd, to reflect local dialect pronunciation.

Milk soup, made with bread, dumplings, sbrinz cheese

The ketwurst is a form of hot dog originated from the German Democratic Republic . The word "ketwurst" comes from a combination of Ketchup and Wurst (German for "sausage"). Its preparation involves the heating of a special Bockwurst, larger than regular hot dogs, in water. A long roll is pierced by a hot metal cylinder, which creates an appropriately sized hole. The sausage is then dunked in ketchup and put inside of the roll. The Ketwurst was invented at the State Gastronomical Research Center — like the Grilletta, a hamburger-like meatball-in-a-bun — around 1977–1978. At that time, restaurants at the Berlin TV Tower were incapable of handling the large numbers of visitors, so a take-away food was needed. It is often considered the archetypical East German fast food, but until German reunification, it was rarely seen outside the city center of Berlin.

Königsberger Klopse , also known as Soßklopse, are a German specialty of meatballs in a creamy white sauce with capers. The dish is named for the former German city of Königsberg (now Kaliningrad, Russia), and is one of the highlights of historical East Prussian cuisine. In the German Democratic Republic (GDR), the dish was officially called Kochklopse ("boiled meatballs") to avoid any reference to its namesake city, which in the aftermath of World War II had been annexed by the Soviet Union. The city's German inhabitants had been expelled, and the city had been repopulated with Russians and other Soviet citizens and renamed after Mikhail Kalinin, a close ally of Joseph Stalin in the Soviet leadership. Königsberger Klopse were jokingly referred to as Revanchistenklopse. Königsberger Klopse are still a popular dish in present-day Germany.

Pan-fried fish with potatoes in a mustard sauce

Pork rib roast, stuffed with apples, cinnamon, prunes, rum and zwieback

Rollmops are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling. The filling usually consists of onion and sliced pickled gherkin. Rollmops are often skewered with a cocktail skewer. Rollmops are usually bought ready-to-eat, in jars or tubs. The brine additionally consists of water, white vinegar, and salt; it may also contain sugar or other sweetening agents, onion rings, peppercorns and mustard seeds. Rollmops can be eaten cold, without unrolling, or on bread. After the jar has been opened, they will usually keep for two to three weeks if kept cool or refrigerated. Rollmops are sometimes served with Labskaus.

Hard boiled eggs served with potatoes and topped with a creamy mustard sauce

A green pea puree, porridge or spread

A spread for bread containing lard and pork cracklings

Potato pancakes, serve with meat, fish, apple sauce