Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Back to menu
Hamburg
Vegetarian & Vegan
Netherlands
Düsseldorf
Germany
Belgium
Frankfurt
Saarbrücken
France
Czechia
Mannheim
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Käse
Käse means cheese and the Bavarian Alps take great pride in their array of mountain cheese production. Of the many cheeses that pair very well with local wine, the Rauchkäse is the region’s crowning jewel as this dense, semi-soft cheese has a rich, smoky aroma.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Frankfurt
Innovative chefs and modern twists on traditional dishes abound in Frankfurt so it's no surprise that the city has made every effort to cater for vegetarian and vegan visitors, too. Choose from trendy street eats to Michelin-starred dining and everything in between.
Maultasche dumplings
Meat dumplings enveloped in pasta are common in Germany, particularly in the historical territory of Württemberg where Swabian cuisine is still eminent. Maultaschen has sheets of pasta dough filled with minced beef, spinach and onions and is garnished with parsley and nutmeg.
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Pfälzer Dreifaltigkeit
Cuisine from the region Rhineland-Palatine is lesser-known to travellers. It lies to the west which is also where the country’s wine route traverses through. The region is known for its Pfälzer Dreifaltigkeit – a trinity of classic local dishes such as coarse sausages and meat dumplings that make generous use of spices such as marjoram.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Wurst
Frankfurt sausages or Frankfurter Würstchen are renowned for their deep, smoky flavour. Ordinarily comprising of thin, cooked pork sausages, these sausages are smoked at a low temperature and are often enjoyed on their own or as a side with lentil soup.
Düsseldorf
Like Berlin, various restaurants in Düsseldorf are also embracing organic ingredients, working diligently with local farms. There are vegan buffet restaurants where you can make your own salads and a plethora of eateries that offer vegan sushi, vegan Vietnamese summer rolls, pho noodle bowls and vegan fast food as well.
Spargel
Spargel translates to asparagus and in Stuttgart, there is an annual harvest and celebration of its prized white asparagus, which has been grown in the region since the early 1500s. In Schwetzingen, the asparagus capital of the country, spargel symbolises the arrival of spring and is used in a sour cream and herb salad.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Labskaus
A culinary delight from northern Germany, Labskaus is widely found on menus in cities like Hamburg, Bremen and Lübeck. Historically, the dish was a staple for sailors in the region to help keep their energy levels up. It is typically a mash of salted beef, fried in lard along with beetroot and topped with pickles.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Eisbein
Eisbein is a tender, slow-cooked, salt-cured pork knuckle dish that is packed with umami-rich flavours. While this is the speciality in Berlin, in southern parts of Germany, the Eisbein is also broiled to allow a crispy texture on the skin.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Hamburg
Hamburg’s culinary portfolio can entice every epicurean as many of the city’s restaurants have also been awarded Michelin stars. In St. Pauli quarter, you can find a string of diverse bars, cafes and bistros that offer vegetarian fare such as German-style pancakes (pfannkuchen) and vegan versions of the local schnitzel too.
Mannheim
Between Frankfurt and Stuttgart lies Mannheim, a trendy University town with an excellent plant-based gastronomy scene. Along with creating veggie versions of traditional Palatinate cuisine, many chefs here are also embracing fermentation techniques of raw, organic vegetables that are good for the gut and add a great burst of flavour to their dishes.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Saarbrücken
Saarbrücken is a historic German city that sits close to the border of France. It boasts an impressive arts scene and top-notch vegan dining options too. At its centre in St. Johanner Markt square, you can enjoy vegan chocolate sorbet and check out food trucks that serve plant-based versions of local delicacies such as currywurst.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Dresdner Eierschecke
German cakes are often celebrated for their simplicity and the Dresdner Eierschecke from Saxony, along with its neighbouring Thuringia is a prime example. This distinct layered cheesecake contains quark, sugar, egg custard and vanilla and pairs very well with a cup of coffee.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
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Transcript
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Browse the
Menu
Sauerbraten
Pfälzer Dreifaltigkeit
Labskaus
Wurst
Spargel
Käse
Dresdner Eierschecke
Maultasche dumplings
Eisbein
Vegetarian & Vegan
Culture & History
Where to eat
Back to menu
Hamburg
Vegetarian & Vegan
Netherlands
Düsseldorf
Germany
Belgium
Frankfurt
Saarbrücken
France
Czechia
Mannheim
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Käse
Käse means cheese and the Bavarian Alps take great pride in their array of mountain cheese production. Of the many cheeses that pair very well with local wine, the Rauchkäse is the region’s crowning jewel as this dense, semi-soft cheese has a rich, smoky aroma.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Frankfurt
Innovative chefs and modern twists on traditional dishes abound in Frankfurt so it's no surprise that the city has made every effort to cater for vegetarian and vegan visitors, too. Choose from trendy street eats to Michelin-starred dining and everything in between.
Maultasche dumplings
Meat dumplings enveloped in pasta are common in Germany, particularly in the historical territory of Württemberg where Swabian cuisine is still eminent. Maultaschen has sheets of pasta dough filled with minced beef, spinach and onions and is garnished with parsley and nutmeg.
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Pfälzer Dreifaltigkeit
Cuisine from the region Rhineland-Palatine is lesser-known to travellers. It lies to the west which is also where the country’s wine route traverses through. The region is known for its Pfälzer Dreifaltigkeit – a trinity of classic local dishes such as coarse sausages and meat dumplings that make generous use of spices such as marjoram.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Wurst
Frankfurt sausages or Frankfurter Würstchen are renowned for their deep, smoky flavour. Ordinarily comprising of thin, cooked pork sausages, these sausages are smoked at a low temperature and are often enjoyed on their own or as a side with lentil soup.
Düsseldorf
Like Berlin, various restaurants in Düsseldorf are also embracing organic ingredients, working diligently with local farms. There are vegan buffet restaurants where you can make your own salads and a plethora of eateries that offer vegan sushi, vegan Vietnamese summer rolls, pho noodle bowls and vegan fast food as well.
Spargel
Spargel translates to asparagus and in Stuttgart, there is an annual harvest and celebration of its prized white asparagus, which has been grown in the region since the early 1500s. In Schwetzingen, the asparagus capital of the country, spargel symbolises the arrival of spring and is used in a sour cream and herb salad.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Labskaus
A culinary delight from northern Germany, Labskaus is widely found on menus in cities like Hamburg, Bremen and Lübeck. Historically, the dish was a staple for sailors in the region to help keep their energy levels up. It is typically a mash of salted beef, fried in lard along with beetroot and topped with pickles.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Eisbein
Eisbein is a tender, slow-cooked, salt-cured pork knuckle dish that is packed with umami-rich flavours. While this is the speciality in Berlin, in southern parts of Germany, the Eisbein is also broiled to allow a crispy texture on the skin.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Hamburg
Hamburg’s culinary portfolio can entice every epicurean as many of the city’s restaurants have also been awarded Michelin stars. In St. Pauli quarter, you can find a string of diverse bars, cafes and bistros that offer vegetarian fare such as German-style pancakes (pfannkuchen) and vegan versions of the local schnitzel too.
Mannheim
Between Frankfurt and Stuttgart lies Mannheim, a trendy University town with an excellent plant-based gastronomy scene. Along with creating veggie versions of traditional Palatinate cuisine, many chefs here are also embracing fermentation techniques of raw, organic vegetables that are good for the gut and add a great burst of flavour to their dishes.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Saarbrücken
Saarbrücken is a historic German city that sits close to the border of France. It boasts an impressive arts scene and top-notch vegan dining options too. At its centre in St. Johanner Markt square, you can enjoy vegan chocolate sorbet and check out food trucks that serve plant-based versions of local delicacies such as currywurst.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Dresdner Eierschecke
German cakes are often celebrated for their simplicity and the Dresdner Eierschecke from Saxony, along with its neighbouring Thuringia is a prime example. This distinct layered cheesecake contains quark, sugar, egg custard and vanilla and pairs very well with a cup of coffee.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.
Culture & History
Where to eat
Sauerbraten
Sauerbraten is a traditional roast that is often celebrated as Germany’s national dish. A classic Rhenish sauerbraten has a generous portion of meat (typically beef, veal or venison) that is marinated in vinegar and wine and braised until tender. It is served with a tangy gravy and a side of vegetables and dumplings such as knödel.