Cuisine

Germany

German cooking is above all regional: Bavarian pork knuckle and pretzels, Swabian spätzle, Rhineland roasts and fish dishes in the north. What ties them together is sourdough bread in hundreds of varieties, sausages, potatoes and cabbage, the afternoon ritual of coffee and cake and, in recent decades, dishes brought by immigrants, such as the döner.

Hover over a dish to see where it comes from.