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Regional German
cuisines for
diners and travelers
by an established authority
Foreign influences
 Germany
lies within the well traveled crossroads of Europe and, as a result, German
cuisine has been greatly influenced by its neighbors.
For
instance, in the northeast, one detects the widespread use of sour cream,
characteristic of the cooking of adjacent Poland. Other influences have come
from other directions, including Scandinavian, Dutch, French, Austrian, and
Czechoslovakian.
Yet
this in no way implies that the regions of Germany have not developed
distinctive cooking styles. And because Germany was not unified as a nation
until 1871, the regional cuisines are especially significant and well
entrenched.
Southern Germany
The
regional cooking of Bavaria (southeastern West Germany) is the cuisine most
foreigners recognize as typically German. Bavarians are known for their love of
beer and sausage. Weisswurst, Gansebraten (roast goose), Schweinesbraten (roast
pork), and Kalbshaxe (veal shank) are favorites. Of all the Bavarian meat
dishes, however, the Schnitzel category is the favorite, with Wiener Schnitzel
being topmost.
The
other "southern" German cuisine is Baden Wurttemberg. Some say Germany's finest
cooking comes from this state, with Baden Baden the star city. The cuisine has
been influenced by neighboring French kitchens. The area has a rich reserve of
game from the Black Forest. This region also supplies delicious plums and
cherries that are transformed into the cherry brandy Kirschwasser and into the
Schwarzwalder Kirschtorte (Black Forest cherry cake).
Central Germany
Traveling
northward, we come to central Germany. On the western boundary is the first rate
wine growing region, Rhineland. It is known for potato based dishes. But most
famous of all is Rhineland's Sauerbraten, which has become one of Germany's
national dishes.
The
Westphalian region lies just north of the Rhine region and is famous for its
ham.
To
the west is the Hesse region, with Frankfurt its principal city. Popular dishes
include Kasseler Rippchen, which the Berliners also claim as their own. The
area's most famous sauce is the green Grune Sosse, made with a variety of herbs.
Farther
east in central Germany is Saxony. This region is the home of the sweet yeast
cakes including Dresdner Stollen, a nationwide Christmas favorite.
Another famous dish from this area is Leipziger Allerlei, a mixture of
individually cooked young vegetables bathed in a rich sauce.
Northern Germany
Lower
Saxony is located in the northwest corner of Germany. As with most areas of
northern Germany, seafood is a dietary mainstay because of the proximity to the
North and Baltic seas. Particularly well liked are Rollmopse, rolled, pickled
herring filets. Eel is another well loved gift of the water and is often served
smoked or as the principal ingredient of an eel soup-stew called Aalsuppe.
Schleswig
Holstein is West Germany's most northerly region. Its recipes bear some
resemblance to those of neighboring Scandinavia. And like Denmark, it is a
dairy loving land. Lubeck, one of its cities, is famous for its Marzipan.
The
area in and around Berlin, which includes parts of old Prussia, is especially
noted for its ground meat dishes. The most prestigious one is Konigsberger
Klopse, lemon & caper flavored meatballs.
German cuisine
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