Written by Garry on


The substantial Rhenish kitchen is not for calorie counters. Here it is possible to enjoy such delicacies as black pudding with onions (Flöns mit Ölk) or roasted black pudding with mashed potatoes with applesauce (Himmel und Ähd). However, one of the most well known dishes are Rhenish mussels (Muscheln rheinischer Art) which are are cooked with vegetables in white wine and served with typical German black bread (Schwarzbrot).

Germans have also been eating fast food for an eternity.

Bockwurst (frankfurter or simmered sausage)

Traditionally made from ground veal and pork and flavored with salt, white pepper and paprika. Other spices, such as chives and parsley, are also often added in Germany. Thicker but smaller in length than a Frankfurter, this classic is warmed in hot water and often served with potato salad, always with mustard.

Bratwurst (grilled sausage)

The classic. A Bratwurst is fried, has less veal than pork and it is usually served with a slice of toast or a small bread roll and mustard.

Currywurst (curried sausage)

A Bratwurst is sliced and doused with ketchup and curry powder, usually not too sharp. Sometimes, someone may order a very colloquial Mantaplatte, which means chips/fries with mayonnaise, ketchup and a Currywurst.

Pommes Frites (chips or fries)

Potatoes are deep fried and eaten in several ways: Pommes Weiss with Mayo (mayonnaise); Pommes Rot with Ketchup (tomato ketchup); Pommes Weiss Rot with both. Fries are never served with vinegar or brown sauce.

Döner Kebab (doner kebab)

Döner is a dish brought here by Turks that has captured Germany. Meat is sliced off a rotating spit of lamb (Schaf), beef (Rind) or chicken (Hähnchen) that is grilled. A Döner is accompanied by a piece of Turkish bread filled with onions, salad, coleslaw, tomatoes, cucumbers and either a sharp (Scharf) or a garlic (Knoblauch) sauce.

Frikadelle (meat patty)

Known also as a Bulette, there are many recipes but it mostly consists of ground meat, breadcrumbs, spices and onions and it is ball-shaped. Quality varies enormously.

Halbes Hähnchen (half a chicken)

This is normally purchased at a take away stand or snack bar where the chickens are roasted on spits and already well spiced with paprika and salt.

Schnitzel (cutlet)

A boneless cutlet mostly served with salad and fries, which comes in several variations: Jäger (hunter) Schnitzel is pork with a dark sauce normally consisting of gravy, cream and mushrooms; Zigeuner (gypsy) Schnitzel is pork with a spicy reddish sauce with paprika and onions; Schnitzel Wiener Art (Vienna style) is a crumbed pork cutlet and the original Wiener Schnitzel is veal, both are served without sauce but with a quarter of lemon.



Bundesministerium für Ernährung, Landwirtschaft und Verbraucherschutz

Rochusstrasse 1

53123 Bonn , NRW


Phone: +49 30 185 290

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