Main

Bismarckhering

Pickled herring

Main

Brathering

Brathering (, listen ; english: ″fried herring″) 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.

Main

Buletten

Flat meatballs, made with beef, pork

Breakfast

Eierkuchen

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

Side, Snack, Appetizer

Eier mit senfsauce

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

Main

Eisbein

Eisbein (literally: "ice leg") is a german culinary dish of pickled ham hock, usually cured and slightly boiled. despite the name, no ice is actually used in its preparation. the word probably comes from high german via the latin term ischia used in medicine and hunting for the hip joint. in southern parts of germany, the common preparation is known as schweinshaxe, and it is usually roasted. the polish dish golonka or golonko and swedish dish fläsklägg med rotmos are very similar, alternatively grilled on a barbecue; another similar dish is the swiss wädli and the austrian stelze. 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 franconia, eisbein is commonly served with mashed potatoes or sauerkraut, in austria with horseradish and mustard instead.

Side, Snack, Appetizer

Erbspüree

A green pea puree, porridge or spread

Main

Fischbrötchen

A fischbrötchen (listen ) (pl. "fischbrötchen", lit. fish bun) 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. the hanover fair was initially colloquially known as the "fischbrötchen fair" due to the fish buns served there as a snack.

Side, Snack, Appetizer

Griebenschmalz

A spread for bread containing lard and pork cracklings

Main

Himmel und erde

Himmel und erde (english: heaven/sky and earth; in the rhineland: himmel un ääd) is a traditional german and dutch dish most popular in the regions of the rhineland, westphalia, lower saxony, and gelderland. in dutch this dish is known as hete bliksem ("hot lightning"). it was also popular in the past in silesia. the dish consists of black pudding, fried onions, and mashed potato with apple sauce. it has been known since the 18th century. the name of the dish originates from the name of two of the main ingredients: a german dialect word for potato is erdapfel (english: earth/ground apple) – äädappel in the rhineland –, so there are two kinds of "apples" in the dish: the apples coming from the trees, i.e. from up in the sky, and the potatoes coming from the ground.

Main

Kappeler milchsuppe

Milk soup, made with bread, dumplings, sbrinz cheese

Side, Snack, Appetizer

Kartoffelpuffer

Potato pancakes, serve with meat, fish, apple sauce

Main

Ketwurst

Ketwurst is a form of hot dog created in 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 appropriate 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 actually rarely seen outside the berlin city center.

Main

Königsberger klopse

Königsberger klopse, also known as soßklopse, (russian: кёнигсбергские клопсы, romanized: kyonigsbergskie klopsy) are a german specialty of meatballs in a creamy white sauce with capers.

Side, Snack, Appetizer

Leberwurst

Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. it is eaten in many parts of europe, including austria, bulgaria, croatia, the czech republic, denmark, finland, germany, hungary, latvia, the netherlands, norway, poland, romania (especially in transylvania), russia, serbia, slovakia, slovenia, sweden, ukraine, united kingdom; it is also found in north and south america, notably in argentina and chile. some liverwurst varieties are spreadable. liverwurst usually contains pigs' or calves' liver. other ingredients are meat (notably veal), fat, and spices including ground black pepper, marjoram, allspice, thyme, ground mustard seed, and nutmeg. many regions in germany have distinct recipes for liverwurst. adding ingredients like pieces of onion or bacon to the recipe make each variety of liverwurst very important to cultural identity. for example, the thüringer leberwurst (thuringian liverwurst) has a protected geographical status throughout the eu. recently, more exotic additions such as cowberries and mushrooms have gained popularity.

Main

Pannfisch

Pan-fried fish with potatoes in a mustard sauce

Dessert, Sweet

Pfeffernüsse

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 (plural, singular is pfeffernuss) in german, pepernoten (sing. pepernoot) in dutch, päpanät in plautdietsch, pfeffernusse or peppernuts in english, and pebernødder in danish.

Main

Rippenbraten

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

Main

Rollmops

Rollmops (listen ) are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling.

Dessert, Sweet

Rumtopf

Rumtopf (danish: romkrukke), 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. rumtopf is traditionally eaten as a compote and served as a topping on poundcake, waffles, and bratapfel (baked apples), and is also served over ice cream. once immensely popular to be made at home, rumtopf had somewhat fallen out of fashion by the 21st century because of the time and commitment needed to make the dessert. rumtopf is one of the dishes popularised by the german television cook clemens wilmenrod.

Dessert, Sweet

Spritzkuchen

A cruller () is a deep-fried pastry like a doughnut popular in the us and canada often made from a rectangle of dough with a cut made in the middle that allows it to be pulled over and through itself, producing twists in the sides of the pastry. the cruller has been described as resembling "a small, braided torpedo". some other cruller styles are made of a denser dough somewhat like that of a cake doughnut formed in a small loaf or stick shape, but not always twisted. crullers may be topped with powdered sugar (sometimes mixed with cinnamon) or icing. a french cruller is a fluted, ring-shaped doughnut made from choux pastry with a light airy texture. the german spritzkuchen is very similar, while the dutch and belgian sprits is baked instead of being fried.

Dessert, Sweet

Tollatsch

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 (schmaltz with gribenes). the dough is cooked in meat broth.

Drink

Wurzelpeter

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 (wurzel in the german language).