You should taste as many national and regional foods as possible while in Germany. The following are the top 10 Traditional German Food that you should try:
Brot and Brotchen: Bread, in the shape of a loaf (Brot) or a tiny, generally crusty roll (Brötchen), is a key feature of German cuisine and is served with almost every dish. Most meals include bread, particularly breakfast and supper, but also lunch (which is typically considered the main meal of the day), which is frequently served with buns on the side.
Käsespätzle: Käsespätzle, a dish from Germany's southwest, is created by stacking little Spätzle noodles with grated cheese and topping with fried onion. It's typically served with a salad and, on sometimes, applesauce.
Currywurst: Currywurst is sold in numerous towns and cities from booths and fast-food restaurants, and if you want to know what cuisine Berlin is famous for, you will immediately learn that it is Currywurst. This platter of chopped sausages, chips, and a spicy ketchup sauce is a typical German snack, particularly after a few pilsners.
Kartoffelpuffer & Bratkartoffeln: A Kartoffelpuffer is a shallow fried pancake made with shredded potatoes, egg, and flour, comparable to a Swiss 'Rosti.' In Germany, it's served with eggs and bacon for breakfast, as a side dish with meat at lunch or supper, or on its own with applesauce.
Bratkartoffeln, on the other hand, are more like to sauté or hashed potatoes, in which small pieces or chips of potato are parboiled before being fried with onion and, occasionally, bacon. Bratkartoffeln can be eaten for breakfast, lunch, or dinner once again.
Rouladen: Rouladen is a traditional German main meal made of pickles and bacon wrapped in thin slices of beef or veal. Gravy, dumplings, mashed potatoes, and cabbage are typical accompaniments.
Schnitzel: Tenderizing a piece of meat (such as chicken, beef, veal, or pork) and then coating it in egg, flour, and breadcrumbs before frying it in oil is how a Schnitzel is made. The Schnitzel is an Austrian dish that looks a lot like a French escalope. Eintopf: Eintopf is a one-pot stew that may be made with a wide range of ingredients. It's a one-pot dish that usually includes broth, veggies, potatoes, and meat. It may contain legumes such as lentils and is typically eaten with Brot (with bread). Sauerbraten: Sauerbraten is a type of German pot roast that literally means "sour roast." The sour component alludes to the beef being pickled in a sweet and sour gravy-like sauce before being grilled gently in a dish.
Brezel: Although you may find them offered under either name, brezel is the German term for 'pretzel.' Brezels are produced using a long strip of dough that is wrapped into a knot and then boiled before being baked and are available at bakeries and street booths. A crunchy brown exterior and a lovely fluffy inside result. It's then seasoned with salt, seeds, or cheese before being served with a mustard dip. Although the origins of the Brezel are disputed, they have long been connected with Christian festivals, with many people considering the knot shape as a representation of the holy trinity.