The top ten German dishes

Today's Germans value meal preparation and service as much as fast food. This country has food markets, beer gardens, wine festivals, food museums, and luxury restaurants.

Grandmothers and chefs appreciate this meatball meal in a creamy white sauce with capers, named after Königsberg (now Kaliningrad).

Königsberger klops

Maultaschen from Swabia, southwestern Germany, are larger ravioli. They are palm-sized, square dough pockets with savory, sweet, meaty, or vegetarian fillings.


Labskaus is a delicious mess that best depicts northern Germany's maritime heritage. Pink slop of labskaus was a delightful technique to prepare ship food, which were largely preserved fare in the 18th and 19th centuries.


Bratwurst, or fried sausages, are some of the best German street food, although there are numerous cured, smoked, and other kinds.


Currywurst, a German street food staple since 1945, was invented by Berlin woman Herta Heuwer in 1949 when she mixed ketchup and curry powder from British soldiers and served it over grilled sausage.


In the 1960s and 1970s, Turkish immigrants brought döner kebab to Germany. Since 1972, Kadir Nurman has sold döner kebab sandwiches at West Berlin's Zoo Station, where they initially became popular in West and East Berlin and then Germany.

Döner kebab

Some say schnitzel is Austrian, but it's Italian. Despite this debate, breaded and fried beef cutlets are popular across Germany. 


Käsespätzle were originated from Baden-Württemberg. Eggs, flour, salt, and sometimes bubbly water are used to make noodles, which are a type of pasta.


Rouladen combines bacon, onions, mustard, and pickles in sliced beef or veal for a tasty wrap. Although vegetarian and various meat substitutes are now widely available, western Germany and the Rhine region's favorite is rinderrouladen (beef rouladen).


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