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German regional cuisines
On this page:
Southern
Germany
Central
Germany
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Northern
Germany
Foreign
influences
Southern Germany
Bavaria
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.
Baden
Wurttemberg
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
Rhineland
On the Central Germany's 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.
Westphalian
This region lies just north of the Rhine region and is famous for its ham.
Hesse
Frankfurt is 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.
Saxony
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.
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©2012 HQP - Hillman Quality Publications / hillmanwonders.com
