List of German dishes

Below is a list of dishes found in German cuisine.

Famous dishes

Name	Region	Description
Aachener Printen	Aachen	A type of gingerbread that is typical for the city of Aachen.
Apfelkuchen	Throughout Germany	German pastry consisting of sliced apples
Bratkartoffeln	Throughout Germany	Fried potato slices, often with diced bacon and/or onions
Bratwurst	Throughout Germany	Sausage that is usually composed of veal, pork or beef.....a traditional German sausage. Not to be confused with curry wurst.
Currywurst	Berlin, Rhine-Ruhr	This large-format, fried or grilled sausage is cut into thick slices and seasoned with spicy ketchup and generous amounts of curry powder, usually served with french fries — a popular snack originating in early 1950s Berlin. Both Bockwurst-style (i.e. intended to be boiled) and Bratwurst-style (i.e. intended to be grilled or fried) sausages are used, depending on region, and the use of one or the other is a matter for much debate among Currywurst gourmets. Currywurst remains one of the most popular fast foods in Germany, especially in Berlin and the Rhine-Ruhr area, but the Döner kebab is gaining rapidly in popularity.
Fischbrötchen	Northern Germany	Sandwich made with various fish (pickled or fried) and onions, common in Northern Germany, particularly along the coast
Hendl	Austro-Bavarian	Whole grilled chicken marinated with pepper and other spices this dish is known as Brathühnchen, Brathähnchen, and in eastern Germany, also as Broiler.
Hasenpfeffer		A stew made from marinated rabbit
Kartoffelsalat	Northern Germany and South Germany	Potato salad, which comes in many varieties, for example in a cream or mayonnaise dressing (northern Germany) or even in meat broth (south Germany), is often served as a side dish to Bratwurst or boiled sausages).
Königsberger Klopse	East-Prussian: city of Königsberg	Cooked meatballs served in a white sauce with capers
Kohlroulade	Throughout Germany	German-style cabbage rolls
Marzipan	Throughout Germany	E.g. Lübeck-style, widely used in Christmas specialities
Mettbrötchen		A kind of sandwich made with raw Meat on bread rolls (Brötchen), frequently with a garnish of minced raw onion
Pellkartoffeln	Throughout Germany	Potatoes boiled or steamed before peeling (young potatoes may be eaten unpeeled), served with Quark and linseed oil, butter, or as a side dish with herring)
Pfefferpotthast	Westphalia	Peppered beef stew
Rouladen	Throughout Germany	A roulade of bacon and onions wrapped in thinly sliced beef
Sauerbraten	Rhineland	A beef pot roast marinated in vinegar, water, spices and seasonings
Sauerkraut	Throughout Germany	Fermented shredded cabbage
Schweinshaxe		Pork hock served grilled and crispy with Sauerkraut or boiled as Eisbein
Spanferkel	Throughout Germany	A grilled whole young pig, usually eaten in a large company of friends or guests
Speckpfannkuchen		Large, thin pancakes with diced, fried bacon
Spätzle	Southern Germany	These hand-made noodles are very popular and are an important ingredient of several dishes, such as Linsen mit Spätzle or Käsespätzle.
Stollen	Dresden	A bread-like cake with dried citrus peel, dried fruit, nuts, and spices such as cardamom and cinnamon; it is usually eaten during the Christmas season as Weihnachtsstollen or Christstollen. The best-known Stollen is from Dresden and is sold at the Striezelmarkt Christmas market, which derives its name from the cake.
Weihnachtsgans	Throughout Germany	A roasted goose is traditionally consumed on December 25 Christmas Day.
Knödel (also known as Kloß, depending on region)	Throughout Germany	German dumplings; many different variations: Semmelknödel (dumplings made with bread crumbs) Rohe Kartoffelknödel - dumplings made from potatoes not cooked prior to forming and boiling the Knödel Gekochte Kartoffelknödel - dumplings made from potatoes cooked prior to forming and boiling the Knödel Halb-und-halb Kartoffelknödel: half the potatoes are cooked first, the other half are not Halbseidene

Baden-Württemberg

Name	Type	Description
Maultaschen	Main course	Noodle filled with various ingredients, such as meat, spinach, onions, spices: Maultaschen are either served with broth or cut into slices and fried with eggs.
Sauerbraten	Main course	A vinegar-marinated roast traditionally made of horse meat, although nowadays the majority is made of beef.
Sauerkraut	Side dish	Sauerkraut in Baden-Württemberg is made with the special Filderkraut (pointed cabbage is considered the most delicious variety: Filderkraut).
Spätzle, Knöpfle	Pasta	Two varieties of soft, thick noodles.
Linsen mit Spätzle	Main course	Hearty dish that combines Spätzle with cooked lentils and Vienna sausages.
Schupfnudel	Pasta	Pasta made from potatoes and flour, often served with Sauerkraut.
Flädlesuppe	Entree	A broth with thin strips of German-style pancakes.
Springerle	Snack	Cookies made by pressing dough into intricate molds. Commonly used for dunking into a drink, as they are quite hard.
Zwiebelkuchen	Main course	An onion cake, a seasonal dish served around October, usually eaten while still warm and accompanied by slightly fermented red or white grape juice called Süser or (more commonly in other regions) Federweißer.
Gaisburger Marsch	Main course	A famous stew made of meat, potatoes and several kinds of vegetables.
Käsespätzle	Main course	Dish of Spätzle and fried onions gratinated with cheese.
Wibele	Snack	Small, sweet biscuits.

Bavaria

Name	Type	Description
Weißwürste	Snack	Lt.:'White sausages'; a speciality from Munich, traditionally eaten for second breakfast. Always accompanied by sweet mustard, pretzels, and wheat beer. Traditionally not served after 12 noon because in earlier days, before fridges, the sausages had to be consumed before 12 noon so that they didn't decay. But, nowadays, people also eat it for dinner or lunch.
Weizenbier/Weißbier (wheat beer)	Beverage	Wheat beer
Helles Bier (Helles)	Beverage	Helles is a German beer style that is usually drunk in Bavaria, Germany. It has a yellow, gold color, and has 4.5-6% alcohol.
Radler	Beverage	A beer mixed with citrus lemonade
Russ	Beverage	Wheat beer mixed with lemonade. The name Russen (Russian) comes from the fact that after World War I, the left wing party, Genossen, mixed their beer with lemonade because they did not want to get drunk so quickly. In Munich, these members of left wing parties were called Russians (based on their political beliefs), and also their beer was named after this fact. Often also consumed in a one-liter mug, called the Maß (Russen Maß).
Schweinsbraten	Main course	Sliced pork roast with a crunchy crust that was boiled in a pot.
Schweinshaxe	Main course	Braised pork leg with a crunchy brown crust on the outside, and a moist and juicy inside. Served with gravy and Klöße.
Leberkäse	Snack	A type of sausage baked in a mould and cut into slices. When eaten as a main course, it is sliced and served with an egg (must be sunny side up style), and mashed potatoes. For a quick lunch, it is usually eaten in a bread-roll with mustard, a bit like a hotdog. Some people eat the Leberkäse with hot mustard, others with sweet mustard.
Schlachtschüssel	Snack	Lt.: Butchers plate; a combination of Blutwurst and Leberwurst (blood sausage and liver sausage), served hot on sauerkraut.
Saures Lüngerl	Main course	A ragout from lung and sometimes heart from the veal.
Bayrisch Kraut	Side dish	Shredded cabbage that is cooked in beef stock with pork lard, onion, apples, and seasoned with vinegar.
Kartoffelsalat	Side dish	Bavarian potato salad is usually made with broth, bacon bits and onions and may be served hot or chilled.
Radi	Side dish	Raphanus that is heavily salted so the water is extruded.
Pichelsteiner	Main course	A stew made from various kinds of meat and vegetables.
Bayrisch Creme	Dessert	A very light, fluffy, and not too sweet dessert made from gelatin, milk, cream, egg yolk, and sugar.
Prinzregententorte	Cake	A cake that consists of seven thin cake layers with chocolate buttercream in between.
Topfenstrudel (or Milliramstrudel)	Cake	Similar to Apfelstrudel, but filled with topfen instead, and served with vanilla sauce.
Dampfnudel	Main course	Lt.:'steam noodle'; a sort of white bread made of yeast dough, steamed in a pan and then served with various toppings, e.g. sugar, cinnamon, poppy seeds, jam, butter and vanilla sauce.
Buchteln	Main course	Sweet dumplings made of yeast dough, filled with jam, poppy seed paste, or curd, and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum powidl jam. Buchteln are topped with vanilla sauce, powdered sugar, or eaten plain and warm.

Berlin

Name	Type‡	Description
Beamtenstippe	Sauce	A either white or brown sauce that is eaten with potatoes.
Buletten	Main course or snack	Kind of meatballs in Berlin
Currywurst	Snack	Hot pork sausage served either with curry ketchup or a tomato paste with curry powder.
Eierkuchen	Main course	Pancake
Eisbein	Main course	Ham hock usually served with Sauerkraut.
Hackepeter	Snack	Raw ground pork that is spiced with salt and pepper, garlic and caraway.
Kartoffelpuffer	Main course	Grated potatoes that are mixed with eggs, spices and other ingredients, portioned and fried in a pan. Usually served with some kind of meat or sweet with applesauce.
Königsberger Klopse	Main course	Cooked meatballs served in a white sauce with capers and usually eaten with potatoes.
Pfannkuchen (name in other regions: Berliner)	Pastry	Sweet dough dumplings, fried in fat or oil, filled with jam and glazed with confectioner's sugar. Also known simply as "Berliner" or, in the eastern part of Germany, including Berlin itself, "Pfannkuchen". In Bavaria they're called "Krapfen".

Bremen and Lower Saxony

Name	Type	Description
Birnen, Bohnen und Speck	Main course	A dish of pears, beans and bacon, invariably accompanied by potatoes.
Bratwurst	Snack	A grey sausage with veal content that has a mild flavor, is pan-fried and then eaten with a hard roll.
Braunkohl	Side dish	see Grünkohl below
Braunschweiger	Snack	An internationally known sausage that is spread on toast or used in sandwiches.
Bregenwurst	Snack	A specialty sausage, usually served with Grünkohl
Bremer Kükenragout	Main course	A ragout made from different kinds of meat and seafood as well as vegetables; may contain no chicken and if it does it's meat from very young chicken.
Brunswick Mum	Beverage	An ancient beer from Brunswick.
Butterkuchen	Cake	A sheet cake made from yeast dough topped with blops of butter and sugar.
Calenberger Pfannenschlag	Snack	Groats that are broiled and eaten with potatoes or on bread with various other side dishes, e.g. pickles or red beet; special kind of Knipp.
Pinkel mit Grünkohl	Main course	A dish made from slowly cooked kale that is served with Pinkel, a rather salty sausage.
Kassler	Main course	A slowly cooked salted pork dish that is usually served with Knödel and Sauerkraut or potato salad.
Kluntjes	Candy	Sugar crystals that are used as sweetener for tea.
Knipp	Snack or Main course	Broiled groat sausage.
Labskaus	Snack or Main course	A dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber.
Nordseekrabben/Nordseegarnelen	Snack or Main course	Prawns from the North sea.
Pottwurst	Snack	Another kind of Knipp.
Räucheraal	Main course or snack	Smoked eel that is used as ingredient in various dishes.
Sauerkraut	Side dish	Shredded cabbage that is naturally fermented by lactic bacteria.
Schlachteplatte	Snack	A dish with a variety of meats usually eaten as second breakfast.
Spargel	Side dish	Asparagus that is eaten as a delicacy, commonly with potatoes and Sauce hollandaise.
Steckrübeneintopf	Main course	A hearty stew made from rutabaga, carrot and potato.
Welf pudding	Dessert	A sweet two-layer pudding invented by a royal chef with one layer of vanilla-based and one of wine-based pudding.

East Prussia

East Prussia, as Germany's easternmost province, was very often influenced by the cuisines of its surrounding neighbours: Russia and Lithuania to the northeast, and Poland to the south. The Russian borscht was adapted to the East Prussian palate, and Polish sausages were frequently found on the dinner table.

East Prussia's gastronomy also made extensive use of the abundant products from its dark, remote forests. Honey was often incorporated into recipes, and Kopskiekelwein, a fruit wine made from wild currants, was the favourite regional tipple alongside beer.

Name	Type	Description
Bärenfang	Beverage	A honey-flavored liqueur.
Beetenbartsch	Soup	A beetroot-based soup served with sour cream (Schmand) and beef (originally from Ukraine)
Königsberger Fleck	Soup	A type of Kuttelsuppe, or tripe soup.
Königsberger Klopse	Main course	Meatballs served in a white sauce with capers and eaten with potatoes.
Königsberger Marzipan	Candy	Special kind of marzipan made in Königsberg.
Kopskiekelwein	fruit wine	made from blackcurrants or redcurrants.
Pillkaller Machandel	Beverage	A clear liqueur that is served in a drink with liver sausage and mustard.
Schwarzsauer	Soup	A type of blood soup with various spices cooked in vinegar-water.
Spirgel	Snack	A variation of bacon.
Tilsit cheese	Cheese	A kind of cheese.

Franconia

Name	Type	Description
Fränkische Bratwurst	Snack	Fränkische Bratwurst is composed of beef, pork or veal and is traditionally served with sauerkraut or potato salad or simply in a breadroll. They vary greatly in size and seasoning from region to region but are often considerably thinner than the equivalents elsewhere in Germany. The best-known sausages are from Nuremberg (Nürnberg) and are recognisable by their small size and clearly visible herb seasoning. They are traditionally served as three sausages in a roll ("Drei in 'a Weckla") or six sausages on sauerkraut ("Sechs auf Kraut").
Saure Zipfel	Snack	Bratwurst and sliced onion cooked in vinegar and usually eaten with Bavarian pretzels.
Kartoffelklöße	Main course	Large dumplings made from a dough consisting of raw or a combination of raw and cooked potatoes. The exact recipe is a matter of regional differences and personal belief. The best friend of pot-roasted meats or mushroom ragout.
Schäufele	Main course	An entire pork (or, in some cases, Lamb) shoulder roasted in a fairly cool oven over long period so that the meat is extremely tender with a crunchy crust. Seasoning is usually simple using salt, pepper and caraway and traditionally it is served in a dark sauce, made from the roast stock, meat broth, and often dark beer and Lebkuchen spices. Accompanied by a side salad, dumplings and red cabbage or less commonly Sauerkraut.
Hochzeitssuppe ("wedding soup")	Soup	A spicy meat broth with bread dumplings, liver dumplings and finely sliced pancakes.
Lebkuchen	Pastry/Cookie	German kind of gingerbread of which the most famous originates in Nuremberg and is traditionally only available at Christmas, although tourist demand means that Lebkuchen are available in some form practically all year round.
Karpfen	Main course	Fried carp that is traditionally served during carp season, which consists of all months of the year that contain an R in their German spelling.

Frankfurt am Main and Hessen

Name	Type	Description
Green Sauce	Dip	A bright sauce made from an abundant amount of seven fresh minced herbs namely borage, sorrel, cress, chervil, chives, parsley, and burnet. Served with boiled potatoes and hardboiled eggs. Called "Grüne Soße" in German or "Griee Sooß" in the Hessian dialect.
Frankfurter sausage	Snack	A smoked sausage made from pure pork, which is eaten hot and usually accompanied by bread and mustard. Not to be confused with the American hot dog "Frankfurter".
Apfelwein	Beverage	A wine made of apples, somewhat comparable to Cider and French Cidre though dryer and more sour-tasting. Best enjoyed in traditional "Äbbelwoi-Lokalen". Served from a special jug (the "Bembel"), drunk with a special glass (the "Gerippte").
Sauer Gespritzer	Beverage	A very refreshing drink that combines Apfelwein with sparkling water. Usually served during summer it's also available as Süß Gespritzer which is Apfelwein mixed with lemonade.
Handkäse mit Musik	Snack	Lt.: hand-cheese with music: A strong cheese made from curdled milk served in a dressing from vegetable oil, vinegar, caraway, salt and pepper and sliced onions. Usually served with rye bread and butter. Although people love to make jokes of dubious quality about the meaning of the "music", several traditional Kneipe sport a choice of Handkäs with and without "music" (the seasoning), thereby ruling out any reference to post-digestive side effects.

Hamburg

Name	Type	Description
Labskaus	Main course or snack	A dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber. See also under Bremen and Lower Saxony.
Birnen, Bohnen und Speck	Main course	A dish composed of pears, beans and bacon, invariably accompanied by potatoes.
Hamburger Aalsuppe	Soup	A sweet and sour soup of eel, meat broth, dried fruits, vegetables, and herbs
Franzbrötchen ("frenchmans roll")	Pastry	A pastry made from Phyllo dough, covered with sugar and powdered cinnamon that is usually eaten for breakfast. Franzbrötchen is only rarely found outside of Hamburg.
Frikadelle	Main course or snack	A type of flat meatball composed of pork, beef and onions commonly eaten with pasta salad, potatoes or simply in a bread roll with mustard or other condiments.
Rote Grütze	Dessert	A jelly/jam-like dessert or summer dish made from berries especially currants that can be eaten pure, but is often accompanied by milk or vanilla sauce.

Lower Saxony

See Bremen and Lower Saxony

Mecklenburg-Vorpommern

Name	Type	Description
Mecklenburger Rippenbraten	Main course	Rib roast, made from belly of pork including meat of the upper rib, stuffed with Boskoop apples, prunes, cinnamon, rum and zwieback, usually served with Klöße or red cabbage.
Tüffel un Plum	Main course	A potato stew made with smoked ham, prunes, potatoes and spiced with clove and bay leaves.
Rode Grütt	Dessert	Dessert sauce made of berries, usually served with vanilla sauce
Grööner Hein or Birnen, Bohnen und Speck ("pears, beans and bacon")	Main dish	Stew made from string beans, pear and ham
Fliederbeersuppe	Dessert	Dessert soup made from elderberry, served with semolina dumplings
Sahnehering ("Herring in Cream")	Main course	Young herring marinated in cream, with onions and sometimes pears or apples. Served with Bratkartoffeln or Pellkartoffeln.
Schwedeneisbecher ("Sweden Ice Cup")	Dessert	Vanilla ice, served with apple sauce, whipped cream and a waffle, optionally with advocaat liquor. Typical GDR dessert, still very popular.

Palatinate

Name	Type	Description
Saumagen (Pork stomach)	Main course	A pork's stomach that serves as casing for a filling of pork, sausage meat and potatoes. Sometimes the filling also contains eggs and carots. The dish is usually served with mashed potatoes and sauerkraut, bread or Bratkartoffeln.
Gequellde mit weißem Kees	Main course	A dish of cooked potatoes with curd cheese.
Gequellde mit Lewwerworscht	Main course	A dish of cooked potatoes with liver sausage.
Gedadschde	Side dish	In a pan fried dumplings made of mashed potatoes with flour.
Weck, Worschd un Woi	Snack	Lt.:Bread roll, sausage and wine
Grumbeersupp un Quetschekuche	Main course	Potato soup and plum tart
Kerscheblotzer (cherry cake)	Dessert	Kind of bread pudding made with cherries and usually served hot with vanilla sauce.
Zwiebelkuchen	Main course	An onion pie usually served with Federweisser.
Federweisser	Beverage	Young white wine.
Chestnuts	Side dish	Cooked chestnuts served with meat or other things.

Rhineland

Name	Type	Description
Rheinischer Sauerbraten	Main course	Large pieces of beef or more traditionally horse meat, marinated in a spicy water-vinegar mixture for a long time before baking.
Reibekuchen	Side dish	Potato fritter with black bread, apple syrup, sugar beet syrup or stewed apples.
Blutwurst	Snack	Blood sausage either cured or fried.
Himmel und Ääd	Main course	Lt.: Sky and Earth: Mashed potatoes with stewed apples and fried blood pudding (Cologne). Potatoes are also called 'Erdäpfel', what means 'ground apples', lt: earth apples, so it's a meal prepared out of 'apples' which grow above and under the earth
Halve Hahn	Snack	Lt.:Half Rooster: A dish that doesn't actually contain rooster at all but is a cheese sandwich with onions, the name is based on a wordplay (Köln).
Muscheln rheinische Art	Main course	Mussels cooked in wine with vegetables and served with whole wheat bread and some butter.
Grünkohl	Side dish	Dish of cooked kale often served with potatoes and Kassler.
Mettbrötchen	Snack	Minced raw pork on bread rolls with raw onion rings or diced raw onion.
Aachener Printen	Pastry	Popular kind of cookie that originates in the city Aachen.

Saarland

Name	Type	Description
Dibbelabbes	Main course	A potato hash prepared from raw grated potatoes, bacon and leeks, and baked in a Dibbe, or pot, usually eaten with apple sauce.
Hoorische/Verheiratete	Main course	Lt.: Married ones: Potatoes and dumplings made of flour served with a creamy bacon sauce.
Schwenker or Schwenkbraten	Main course	Pork steaks, marinated in spices and onions and broiled on a grill that hangs on a chain over a wood fire).

Saxony

Name	Type	Description
Pfefferkuchen	Pastry/Cookie	Famous kind of German gingerbread. Some believe that the best German gingerbread is from Pulsnitz in Saxony.
Eierschecke	Cake	A cake consisting of three layers: The bottom one is either a yeast dough (Hefeteig) or one made with baking soda (Rührteig), the middle layer is a cream made of quark, vanilla and some butter, egg, sugar and milk, and the top layer is mainly made from eggs (Eier), which are beaten with butter, sugar and "Vanillepudding"-powder (starchy substance normally used to cook a dessert similar to semolina pudding).
Quarkkeulchen	Main course or dessert	A sweet main dish made from quark, mashed boiled potatoes, a little flour, an egg and some grated lemon peel. The ensuing dough is baked as small, less than palm-sized pancakes and eaten hot with sugar and cinnamon, or with fruit, whipped cream, vanilla ice cream etc.
Leipziger Allerlei	Side dish	A vegetable dish consisting of peas, baby carrots, white asparagus and morels. It may also, but not necessarily, contain broccoli, cauliflower, green beans or corn, even small prawns.
Stollen	Cake	German Christmas cake of which there are two important centers in Saxony: Dresden and the Ore Mountains.

Note: The cuisine of the Saxon part of the Ore Mountains is more a relative of the cuisine of Franconia than a relative of the other parts of Saxony. The cuisine of Upper Lusatia also differs from central Saxony and is more related to the (former) cuisines of Lower Silesia and Northern Bohemia. Typical Upper Lusatian dishes are:

Stopperle: small dumpling with fried bacon or sausage and sauerkraut.
Schälklöße: soup consisting of filled pasta and various vegetables.
Teichelmauke: mashed potatoes with bouillon and cooked beef.

Saxony-Anhalt

Typical for very traditional dishes from Saxony-Anhalt is the combination of bitter or hearty meat dish with sweet. Sweet pancakes in Green bean soup for example are the cause of many jokes.

Name	Type	Description
Baumkuchen	Cake	A cake typical for Christmas that is very difficult to prepare.
Magdeburger Schmalzkuchen	Pastry	Fried pastry made from yeast dough, topped with confectioner's sugar and usually consumed for carneval.
Bötel (Magdeburg)	Main course	Ham hock that is usually served with mashed potatoes or bread and sauerkraut.
Schierker Feuerstein	Beverage	A herb liqueur.
Rotkäppchen Sekt	Beverage	A brand of sparkling wine.

Schleswig-Holstein

Name	Type	Description
Birnen, Bohnen und Speck	Main course	A dish composed of pears, beans and bacon, invariably accompanied by potatoes .
Buttermilchsuppe	Soup	Buttermilk soup with flour dumplings
Kohl	Side dish	Cooked kale usually served with potatoes and Kasseler or other foods.
Kieler Sprotten	Main course	Smoked Baltic sprats.
Labskaus	Main course or snack	A dish made from corned beef, herring, mashed potatoes, and beetroot, served with a fried egg and a pickled cucumber.
Mehlbüdel	Main course	A large flour dumpling served with bacon and a sweet sauce.
Rote Grütze	Dessert	A jelly/jam-like dessert or summer dish made from berries especially currants that can be eaten pure, but is often accompanied by milk or vanilla sauce.
Schnüsch	Main course	A stew made of ham, potatoes and vegetables cooked in roux.
Schwarzsauer	Soup	A sort of black pudding made with vinegar.
Snuten un Poten	Main course	Cured pig snouts and trotters that are cooked in vinegar together with several spices. Traditionally served with sauerkraut, erbspüree and hot mustard.

Silesia

When Silesia was German, the influence of neighboring countries was clear in Silesian cooking; Polish carp and cheeses, Bohemian goulash, Austrian sausage and Pfefferkuchen (pepper cakes). Schnapps was very commonly drunk with beer in Silesia. There was an old saying that went "Silesia has two principal rivers, Schnapps and the river Oder".

Name	Type	Description
Schlesisches Himmelreich	Main course	Lt.:Silesian Heaven: a dish of pork belly with dried fruits and cinnamon.
Kartoffelsuppe	Soup or stew	A stew made with raw potatoes and other ingredients such as vegetables and sausage.
Gänsebraten (Roast goose)	Main course	Roasted goose traditionally served with potatoes and/or Klöße with gravy and vegetables.
Schlesische Kartoffelklöße	Main course	Silesian potato dumplings.
Schlesischer Striezel	Cake	Silesian Christmas cake made from yeast dough.
Schlesischer Mohnstollen (Silesian poppy cake)	Cake	Silesian Christmas cake made from yeast dough and filled with poppy seeds.
Liegnitzer Bomben	Pastry/Cookie	Honey cakes from Liegnitz.

Thuringia

Name	Type	Description
Thuringian sausage	Snack	Red to grey, stuffed in a natural casing of pig intestine, unlike the white Franconian variety.
Thüringer Rostbrätel	Main course	A pork neck steak marinated together with onions in beer and mustard.
Thüringer Klöße	Main course	Dumplings made of raw and/or cooked potatoes with pan-fried toast-bread inside.
Mutzbraten	Main course or snack	A pound of mutton, roasted on open birchwood fire, served with sauerkraut.
Rinderroulade	Main course	Beef roulades: Spread with mustard and filled with bacon, onions and (in some areas) pickled cucumber.
Mohnkuchen	Cake	Poppy seed cake
Käsekuchen	Cake	Cheesecake made from quark (cheese) either with or without pie crust (usually shortcrust pastry).
Eichsfelder Schmandkuchen	Cake	A sheet cake made from yeast dough, topped with fruit or quark cheese and covered with a layer of Schmand.
Weimarer Zwiebelkuchen	Cake (savoury)	A sheet cake made from yeast dough with onions, sour cream, bacon bits and eggs.
Altenburger "Aufläufer" (Prophetenkuchen)	Cake	A speciality cake from Thuringia that consists of eggs, sugar, oil, flour and alcohol (usually rum).

Westphalia

Name	Type	Description
Pickert	Main course	Potato pancakes
Grünkohl und Kohlwurst (curly kale and cabbage sausage)	Main course	A sausage made from lung and served with Grünkohl.
Westfälischer Schinken (smoked ham)	Snack	A hearty ham from Westfalen that is very aromatic.
Möpkenbrot	Snack	Kind of blood sausage that contains rye bread, pig-blood, milk, eggs, fat, salt and pepper.
Rumpsteak	Main course	Roast beef served with various sides such as potato wedges and vegetables.
Reibekuchen	Side dish	Fried dumpling made of mashed potatoes and other ingredients such as onions, eggs, quark and spices.
Pumpernickel	Bread	A hearty bread; it goes black because the sugar in the bread goes to caramel.
Herrencreme	Dessert	Lt.: Gentleman's creme: Vanilla jelly with cream and rum.
Stippgrütze	Snack	Barley groats cooked in sausage juices (Wurstbrühe), which are enriched with pieces of meat, offal, such as heart, kidney or liver and seasoned with spices and salt. The cooked ingredients are minced after the juices have been poured off and a crumbly cake is left which is held together with fat and which sets on cooling.