German cuisine varies greatly from region to region. The southern regions of Bavaria and Swabia share many dishes among them and with their neighbours to the south, Switzerland and Austria.
Breakfast (Frühstück) usually consists of bread, toast, and/or bread rolls (the term for which varies a lot by region, Brötchen, Semmeln and Rundstücke being among the most common) with jam ("Marmelade" or "Konfitüre"), marmalade or honey, eggs, and strong coffee or tea (milk, cocoa or juice for children). Deli meats, such as ham, salted meats and salami, are also eaten on bread in the morning, as are various cheeses. A variety of meat-based spreads such as Leberwurst (literally liver-sausage) can usually be found during breakfast as well.
Although traditionally the main meal of the day in Germany was lunch, nowadays many people eat only a small meal in the middle of the working day at work and enjoy a hot dinner in the evening at home with the whole family. Pork is the most popular meat variety by a substantial amount. The average person in Germany will consume up to 72 pounds of meat in a year.
A popular dessert in northern Germany is "Rote Grütze", red fruit pudding, which is made from black and red currants, raspberries and sometimes strawberries or cherries cooked in juice. It is traditionally served with cream, but also common with vanilla sauce, milk or whipped cream.
Check out the food album on the right (Fotoalbum: German food) to learn more, or go to the links below!
