A Guide to German Cuisine

We know that Germans love sausage (wurst), and there is such a great variety from weisswurst (veal and herb) to leberwurst (liver) to the good ol’ frankfurter (smoked pork sausage) that it might seem impossible to sample them all. But Germany is also the birthplace of potato salad, served in a cream or mayonnaise dressing or even beef broth.

Some other classics include dumplings (knodel) made from potatoes and/or bread crumbs, handmade noodles (spatze), and marinated beef pot roast (sauerbraten). Looking for a vegetable? Enter cabbage. Picked cabbage, known as sauerkraut, is served with almost anything. Another favorite veggie is white asparagus, called spargel, served everywhere during its harvest season from May to June.

After all that meat, you’ll naturally want something even richer for desert. Time for  a slice of Black Forest cake–a dense chocolate cake layered with cherries and whipped cream. Other favorites include homemade marzipan (delicious almond confection) and apple strudel. 

Instead of eating out on the street, step into the beautiful Palmengarten for a truly unique experience.