Drink

Bitburger

Bitburger brewery (bitburger brauerei th. simon gmbh) is a large german brewery headquartered in bitburg, rhineland-palatinate. founded in 1817 by johann wallenborn, its beer is the third best-selling beer in germany, and the nation's number one draft beer (deutschlands fassbiermarke nr. 1).it had sales of 3.8 million hectolitres (3.2 million us beer barrels) in 2015.

Side, Snack, Appetizer

Briegel

Small spelt flour rolls sprinkled with salt and caraway seeds

Side, Snack, Appetizer

Butterkäse

Butterkäse ("butter cheese" in german) is a semi-soft, cow's milk cheese moderately popular in germanic europe, and occasionally seen in the rest of the cheese-eating world. although primarily produced in germany, some butterkäse is produced in wisconsin.

Main

Dampfnudel

Dampfnudel (plural dampfnudeln, lit. "steam-noodle"; alsatian: dampfnüdel) is a sort of white bread roll or sweet roll eaten as a meal or as a dessert in germany, austria and in france (alsace-moselle). it is a typical dish in southern germany.

Main

Dibbelabbes

Potato hash, potatoes with bacon, onions, leeks, nutmeg

Side, Snack, Appetizer

Erbsen und möhren

Peas and carrots

Dessert, Sweet

Fasnacht

Fasnacht (also spelled fastnacht, faschnacht, fosnot, fosnaught, fausnaught) is a fried doughnut of german origin served traditionally in the days of carnival and fastnacht or on shrove tuesday, the day before lent starts. fasnachts were made as a way to empty the pantry of lard, sugar, fat, and butter, which were traditionally fasted from during lent.

Drink

Federweisser

Federweisser (also federweißer , from german feder, "feather", and weiß, "white"; from the appearance of the suspended yeast, also known as sturm, from german sturm, storm in austria), is an alcoholic beverage, typically 9% alcohol by volume, although versions of up to 13.5% alcohol by volume are not uncommon. (in contrast to all other alcoholic beverages, the alcohol content stated on a bottle of federweisser is inconclusive, and presents an uppermost limit, not the actual content at any given time.) it is the product of fermented freshly pressed grape juice, known as must. the term in principle includes all stages of fermentation from must to finished wine. across continental europe, it is known as suser, sauser, neuer süßer (new sweet), or junger wein (young wine) in southwest germany, switzerland and south tyrol, fiederwäissen in luxembourg, sturm (storm, from the cloudy appearance) in austria, federweißer in bavaria, neuer wein (new wine) in the palatinate, federweiser in franconia, burčiak in slovakia, burčák in czech republic, vin bourru or vernache in france, murci or karcos in hungary, "მაჭარი" (machari) in georgia, "մաճառ" (machar) in armenia. (note that, in switzerland, this same term has a completely different meaning. there, federweisser refers to a white wine made from red grapes, typically pinot noir.)

Main

Fläschknepp

Meatballs, commonly served with horseradish sauce

Main

Grumbeersupp

Potato soup

Side, Snack, Appetizer

Handkäse

Handkäse (pronounced [ˈhantkɛːzə]; literally: "hand cheese") is a german regional sour milk cheese (similar to harzer) and is a culinary speciality of frankfurt am main, offenbach am main, darmstadt, langen, and other parts of southern hesse. it gets its name from the traditional way of producing it: forming it with one's own hands.it is a small, translucent, yellow cheese with a pungent aroma that some people may find unpleasant. it is sometimes square, but more often round in shape. often served as an appetizer or as a snack with apfelwein (ebbelwoi or cider), it is traditionally topped with chopped or sliced onions, locally known as "handkäse mit musik" (literally: hand cheese with music). it is usually eaten with caraway on it, but since many people in germany do not like this spice, in many areas it is served on the side. some hessians say that it is a sign of the quality of the establishment when caraway is in a separate dispenser. as a sign of this, many restaurants have, in addition to the salt and pepper, a little pot for caraway seeds. strangers to this custom probably ask where the musik is. they most likely are told, die musik kommt später, i.e. the music "comes later". this is a euphemism for the flatulence that the raw onions can provide during digestion. a more polite, but less likely explanation for the musik is that the flasks of vinegar and oil customarily provided with the cheese would strike a musical note when they hit each other. yet another theory as to the origin of this name is that it was coined because during the marinating process, the resulting gases rising up through the vinegar-oil mixture often produce a noticeable bubbling noise. handkäse is popular among dieters and some health food devotees. it is also popular among bodybuilders, runners, and weightlifters for its high content of protein while being relatively low in fat.

Main

Hasenpfeffer

Hasenpfeffer is a traditional dutch and german stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and a marinade made from wine and vinegar.

Dessert, Sweet

Herrencreme

Pastry cream or vanilla custard/pudding mixed with whipped cream and topped with chocolate shavings, may include rum, almond extract, nuts, berries

Side, Snack, Appetizer

Hopfenspargel

Roots of the hops plant, can be cooked in numerous ways

Dessert, Sweet

Karottenkuchen

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Main

Käsespätzle

Käsespätzle (german for "spätzle with cheese", also called käsknöpfle in vorarlberg and liechtenstein or kasnocken in tyrol) is a traditional dish of the german regions of swabia, baden and allgäu, and also in the austrian regions vorarlberg and tyrol, as well as liechtenstein and switzerland.

Dessert, Sweet

Kirschenmichel

Kirschenmichel (other names include kirschenplotzer, kerschemischel, kirschpfanne and kirschenmännla) is a traditional dessert of german cuisine, especially popular in the regions palatinate, baden-württemberg, south bavaria, franconia and the southern part of hesse. it is kind of a pudding and similar to bread pudding and bread and butter pudding.

Side, Snack, Appetizer

Laugengebäck

Rolls, pretzels, bread baked with lye

Main

Leberknödel

Leberknödel is a traditional dish of german, austrian and czech cuisines. leberknödel are usually composed of beef liver, though in the german palatinate region pork is used as an alternative. the meat is ground and mixed with bread, eggs, parsley and various spices, often nutmeg or marjoram. in austria spleen is often mixed with the liver in a 1/3 ratio. using 2 moistened tablespoons, the batter is formed into dumplings and boiled in beef broth or fried in lard. due to their looser consistency, the boiled dumplings are meant to be eaten fresh after preparation, although the fried variant are somewhat less perishable due to the crust formed by frying. in the palatinate, leberknödel are often served with sauerkraut and mashed potatoes. in bavaria and austria they are usually served in soup as leberknödelsuppe (liver dumpling soup).

Dessert, Sweet

Magenbrot

Magenbrot is a small, sweet glazed biscuit that shares many similarities with a gingerbread cookie. the name of the dish directly translates to "stomach-bread" as it is believed to help improve digestion. this recipe originated in germany and is usually sold in christmas markets all over europe. it is known by many names including honigkuchen, gewürzkuchen, or kräuterbrot.

Side, Snack, Appetizer

Mainzer Käse

Cow's milk cheese

Dessert, Sweet

Nussecke

Triangle hazelnut shortbread cookie

Dessert, Sweet

Prinzregententorte

Prinzregententorte (german: [ˈpʁɪnts.ʁeˌɡɛntənˌtɔʁtə]) is a bavarian torte consisting of at least six, usually seven, thin layers of sponge cake interlaid with chocolate buttercream. the exterior is covered in a dark chocolate glaze. the prinzregententorte is very popular in bavaria, germany, available in cake shops all year round. the prinzregententorte appeared in series 12, episode 5 of the great british bake off, as the technical challenge.

Dessert, Sweet

Puddingteilchen

Sweet puff pastry danish with custard, commonly includes fruit

Main

Rheinischer sauerbraten

Beef marinated in wine, vinegar, and spices with vegetables

Side, Snack, Appetizer

Rheinisches Apfelkraut

Fruit spread made with apples and pears, from rhineland-palatinate, germany

Side, Snack, Appetizer

Rheinisches Zuckerrübenkraut

Sugar beet syrup from rhineland-palatinate, germany

Side, Snack, Appetizer

Rindswurst

Beef sausage

Main

Saumagen

Saumagen ([zaʊ̯ˈmaːɡŋ̩], "sow's stomach") is a german dish popular in the palatinate. the dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish. it is not as thin as a typical sausage casing (intestines or artificial casing). rather it is meat-like, being a strong muscular organ, and when the dish is finished by being pan-fried or roasted in the oven, it becomes crisp. the dish is somewhat similar to the scottish haggis, although the stuffing is quite different.

Main

Schweinepfeffer

Pork stewed with vegetables, wine, vinegar, pepper, herbs, spices, some classic recipes include pig's blood

Main

Schwenker

Schwenker is a local term from the german state of saarland, the mosel valley and big parts of rheinland pfalz and is used in three ways, all relating to the same grilled meat: schwenker or schwenkbraten is a marinated pork neck steak which originates from the saarland (known there as schwenksteak) and is grilled on a schwenker (2). normally either a green herb or red paprika marinade is used when preparing schwenkbraten. traditionally, schwenkbraten is made of pork, but turkey variants have also become popular recently. schwenkbraten are about the size of a hand in length and width and are about 1 cm to 3 cm thick. a schwenker is a grill on which the schwenker steak typically is grilled. the schwenker consists of a fire bowl (or just the camp fire) and a swinging grill hung from a tripod or in fewer cases from a gallows-like structure. schwenkers are sometimes created from various handy materials in an impromptu fashion, but “schwenk-grills” can be purchased in local supermarkets, and in diy stores. a person who operates the schwenker grill is also called schwenker or less frequently, schwenkermeister.grilling is done over an open beech wood fire. charcoal is sometimes used, but that is regarded as sub-standard because the beech smoke is considered to be an important part of the process. gas-fueled grills are never used (except in commercial snack bars). beside the schwenker, sausages (german bratwurst and french merguez), different vegetables (such as bell peppers), brötchen (german bread rolls german cuisine), baguette (french type of bread) with garlic butter, potatoes and feta cheese (the latter three protected in aluminium foil) may be grilled. various side salads (usually a pasta (typically fusilli or spiralini) salad, a potato salad and a green salad), and baguette or flutes are served with schwenker. many prefer specific beers, such as a pils by one of the local breweries, with their schwenker.

Dessert, Sweet

Spaghettieis

Spaghettieis (german pronunciation: [ʃpaˈɡɛtiˌaɪs]), or spaghetti ice cream, is a german ice cream dish made to resemble a plate of spaghetti. in the dish, vanilla ice cream is extruded through a modified spätzle press or potato ricer, giving it the appearance of spaghetti. it is then placed over whipped cream and topped with strawberry sauce (to simulate tomato sauce) and either coconut flakes, grated almonds, or white chocolate shavings to represent the parmesan cheese. besides the usual dish with strawberry sauce, one may also find variations like ice cream with dark chocolate and nuts, simulating spaghetti carbonara instead of spaghetti bolognese.

Side, Snack, Appetizer

Spundekäs

Cheese spread, made with quark, cream cheese, onion, paprika, salt and pepper, serve with pretzels, crackers

Side, Snack, Appetizer

Stromberger Pflaume

Stromberger plums grown in stromberg, rhineland-palatinate, germany

Main

Zwiebelkuchen

Savory onion pie with ham or bacon