German cuisine encompasses diverse regional traditions, with seafood-focused dishes in the north and meat-and-game specialties in the south, and iconic foods such as sausages, sauerkraut, pork knuckle, and dumplings.
Fischbrötchen Cold Pickled Herring is a Northern German street snack featuring a crisp roll filled with Cold Pickled Herring, onions, and pickles for a refreshingly tangy bite.
German Apple Strudel, known in German as Apfelstrudel, is the famed Viennese pastry popular in Austria, Germany, and the Czech Republic. It features a paper-thin, flaky dough rolled around a filling of tart apple slices spiced with cinnamon and sugar, often studded with raisins, then baked until golden and crisp.
Schweinshaxe, also known as German Pork Knuckle, is a traditional Bavarian roasted pork hock slow-cooked (or braised then roasted) to achieve crackling skin and tender, juicy meat. It’s a staple at Oktoberfest and German taverns, typically served with sauerkraut, red cabbage, or potato dumplings.