Especially in Upper Franconia. Almost every village or small town has its own brewery(s). And every beer is better than the one before. Plus: food and beer are very cheap if you are outside of the tourist areas.
@@CrazyAbdul1000 I think Grünkohl has been declared a Superfood. It has so many healthy things. The food science usually says, "without the Grünkohl, there would not have been any Scandinavia". Off course exaggerated, but the point is the Stone age people could get their vitamins nearly all year round. Grünkohl can take some frost, so you can have them out in a light winter. If snow comes and covers them, they will still be fine. When I was young in the sixties, we ate a lot of Grünkohl in the winter, mostly as soup. Tastes so good.
I was there from 88 - 96 with the Army and I agree is was a great time. I understand that since however it has changed with the European Union and mass immigration and not for the better.
Schnitzel in one town, isn't made the same in another. Bier was regional too, my favorite "Dinkelacker" is not longer available. The food is rich, so a LOT OF WALKING after a meal is great.
@@50buttfishthe Schnitzel will be simillar in Restaurants That are Good quality since its austrian but the sides will different aswell as the sauces my favourite for Schnitzel is gravy and spätzle wich is typicall for Baden würtenberg
The rieslings specifically are just magically delicious. Nothing else has that gorgeous aroma. I truly love them. I wish they were more affordable in the US.
@@cassaleelee Yes, Riesling is a very good white wine. Muller-Thurgau is good also as is Sylvaner. Because I lived in Wurzburg had the opportunity to have Franken Wine. A White wine and it tastes very good.
As a German that stumbled upon your video, it made me really happy cause i love the way you express about our food and i love german food (who couldve guessed) great video mate and on point accuracy.
I just stumbled upon this video as well, but as a German living in Austria I must complain about the list of sausages being incomplete: Käsekrainer (also called "Eitrige", especially in Vienna), Burenwurst, Waldviertler or Debreziner are worth mentioning as well.
i love german food because it is rustic and hearty :). german cuisine is typically hearty, subtle but sufficiently spiced and garnished with many different sauces, mostly made from the roast. Most German dishes contain a lot of meat (especially pork because of the history). There are also many game dishes. These are accompanied by potato dumplings and red cabbage. But there are also vegetarian dishes like Leipziger Allerlei. Because of the possibility of cultivation and stabling, there are many dishes with cabbage, turnips, spinach, peas, beans and pork.
I was stationed in Germany for 16 years. I love German foods. All of their Wurst are really tasty and filling. Currywurst, Bratwurst, Bockwurst etc. Schnitzels are really tasty. I love either Weiner or Jaeger schnitzels. One with mushroom sauce, one with different peppers. Their Schwienhock is a pork knuckle, slow cooked, really tasty and very tender. I'm now in my 70's and still buy German sausages.
My dad was a prisoner of war who came from Saxony and used to make Quarkkäulchen quite often. Also Bratkartoffeln, Hackbraten, Rotkohl, Kartoffel salat, and desserts like Rotegrütze, Griessbrei, Milchreis and lots of recipes from his homeland. He passed away in 2002 😢I really miss him and his cooking. ❤
My Dad was from Saxony as well and he cooked so good I still can't copy his Chicken Fricassee or his stuffed cabbage .He loved sweets ,my mom would bake a cake every weekend and we did have griesbrei with raspberry's in the summertime to eat .rote gruetze oh yeah .!😁😁
I very fondly remember the German breakfasts we had. Fresh brotchen with real butter or kreme kasse, ham, cheese....mmmm. I lived in Frankfurt for a number of years when I was much younger. I loved every minute of it.
German food is probably the most underrated food in the world. It is soooo good. It's not massively diverse, like France for example but they're experts in their stuff and honestly, they have food items that will stick with you forever. The issue is that it never looks that appealing, or sounds like it might be delicious when written on paper, but then you try it and it's amazing. Sausages, pretzel, knödel, the different pork styles , honestly you will remember them a long time . Even a German Kebab, you will probably struggle to find a better one for the rest of your life.
@@WoltersWorldEats My mum is the same, it is hearty, not the lightest/healthiest or diverse but the stuff you listed, they do so well honestly, I find it very memorable
@UCH-Cp1caUKI6gGmxY5NmY4w I know where Kebab's are from but it is essentially part of German culture now, the same way curry is in the UK. I've had authentic Turkish kebab and it's delicious but there's something special about turko-german ones
@@Joseph-xt2qg same. They are insane in Germany. And I’ve had them all over Europe. Sometimes Authentic doesn’t mean better. It’s different in turkey anyways still very good
We lived in Germany for many, many years with the US Army (Augsburg, Berlin, Frankfurt, Heidelberg, and Mannheim). I think we have tried almost everything in your video and LOVED it all. LOVE your video and enthusiasm! Thanks so much for sharing.
When I studied in germany in Hamburg I learnt to love "Labskaus" made by the mother of a friend. At first time I did not want to eat it as it looked as if somebody vomitted on your plate...But after I had tasted it it became one of my favourite food of Germany.
So funny. With me (as a German) it was exactly the same. I don't come from the north, where Labskaus is common, so I never ate it as a child or teenager. I felt quite the same that it looked like the horrible end of a party night. And in Hamburg, a friendly customer literally almost forced me to order it at lunch. And it was delicious! I've loved it ever since, too.
My mother used to make it from time to time, so I was used to it, although I live in the Ruhrgebiet. My parents came from Bremen, where Labskaus is more common. I remember having a schoolmate over for dinner one evening. At first glance at the dish he had an expression on his face I will still remember when I'll be on the dissecting table. He probably thought we were going to poison him...
My grandmother made the best Knodel that I have ever eaten. The traditional German version is made with bread, parsley, and some spices, and boiled in water and served. My grandmother added diced bacon, salami, andham, celery , celery leaves, onion, parsley, garlic powder, salt and pepper to the mix , made them the size of softballs, and boiled them in chicken broth. On a cool autumn evening with a beer, or the depth of winter served pipping hot and with a glass of wine, it was heaven.
The first meal I ever ate in Germany, I was in Todendorf and went to a gausthaus. My buddies told me to order a jagerschnitzel. I loved it and ended up eating 2 that night.
Don't be surprised if some of the local wursts taste like some of the sausages we had in the USA. The ones in the USA were based on the ones someone grew up eating and wanted to recreate after they emigrated to the USA.
I am german and I really liked your video, but I am surprised that you only covered the southern cuisine of Germany, i am from northern Germany and would recommend you dishes like „Grünkohl“ or „Matjesbrötchen“ which comes to mind. Definitely check them out when you are in Germany again
I studied German for 2 years in high school here in the U.S. 2 years later I was drafted into the army and they sent me to Germany; so I know the place rather well! In 2006 a friend, who was from Ecuador, and I went to Germany for the World Cup. Our very first day in country, we went to a supermarket. Outside the market I introduced him to German sausage served the traditional way: sausage, brot and mustard. He was delighted to say the least!
from Italy I come on holiday to Germany every year with my father at least one weekend, honestly I have always eaten the best meat I have ever tasted. Sausage and shank with potatoes and a particular sauce whose name I can never remember, sooo good
We traveled down the Rhine in Dec ‘21 and loved every stop. The Christmas markets are a bucket list item. The food, the sweets, the mulled wine all make great fare. My absolute favorite was the crispy pork knuckle at Peter’s Brauhaus in Cöln. And the various nougat at the markets were incredible. Loved Bavaria. Actually loved them all. The German people were very hospitable.
@@garnwalkerstables Oh, you actually "never met lovely people"? That's so sad to hear.😉 But nice to know you wish to go back nevertheless. Yours L. Detering Bochum, Northrhine- Westphalia, Germany
I hope, that when you stayed in (Cöln) Köln/Cologne, you also tried a Mettbrötchen, which is raw pork meat with salt and pepper and onions on the top? Many people won't try it because "oh, raw meat, surely disgusting", but it's THE breakfast in the cities of North Rhine-Westphalia and for some reason much more delicious than it should be. At least one thing where people of Düsseldorf and Köln agree on together!
I just want to say, that I absolutely appreciate the enthusiasm as you talk about german food culture. I am always bumped to see that people think, that german food is boring or they say its bad, because its so regional and diverse! Thanks for showing all of this!
My in-laws are from Germany. I had to be married to my husband 20 years before my mother-in-law would teach me how to make my husband's favorite German meal. His parents are from different regions and she taught me both ways.
I fell in love with currywurst when I was stationed in Berlin in the ‘90s. I couldn’t find it here in the US for years, but it started to appear in some local German restaurants in the past 5 or 10 years. Love it!
Legit one of the best "german food" Videos. Im German and i am watching some of those type of videos. Somethimes i think like wtf is that but THIS video is so on point! This man knows what he is talking
We are heading back to Germany to film more German food & drinks videos. What food topics and / or drink topics would you like to learn about Germany? Let me know so we can bring some more tasty treats videos on Germany!
I was stationed in Germany for three years and i absolutely loved the food and the beer. We would walk around town in the winter and get little finger size sausage on an incredible bun that was crunchy on the outside and soft as a cloud on the inside, they were incredible.
WOW! Your video has brought back countless memories as I was stationed in Illesheim Germany (a little town near Bad Windsheim) in '76-'77 in the US Army. I have tons of memories of great food. I was a Military Policeman and at the beginning of our shift my partner and I would drive our jeep into town and pick up a bag of brotchen, 500 grams of sliced wurst and a jar of brown mustard. It was great! Maybe a currywurst or two smothered in that ketchup... Also, any town or village worth it's salt had a local brewery (off duty enjoyment).
Just discovered Wolter with this video. I’m half Scottish and half German - my mother was from Hamburg. Another local Hamburg dish: Birnen Bohnen und Speck - pears cooked with green beans and ham, well tasty. The local Hamburg beer is good too - Holsten Pils. German wine isn’t just white; good reds too, from the Blauburgunder grape - German name for Pinot Noir. Love your enthusiasm and exuberance, Wolter; looking forward to exploring all your other food and travel videos, keep ‘em coming.
I used to be a retail manager and two doors down was a German deli. My favorite was Ruben on pumpernickel bread. A light spread of Dijon mustard and plenty of kraut. Side dish of German style warm potato salad and Pilsner beer. Delish. I think I could get along well there with all the brats and sausages.
While I was in Germany (I was sent there to Hahn AFB in 1981 for a month), I found a true pleasure beer that was always My go to when out. Dunklewiesen. Yummy. (pardon my spelling if I got it wrong).
Spaghetti eis and Fleisch kase were two of our favorites! Plus there was a chocolate muesli from one of the grocery stores in our town that was incredible!
Hello Sir we been there in Munich our son working there, for one month of staying there we enjoy visiting some places in Munich also the food we love some foods specially we filipinos eat rice but there always bread and sausages I love the beer great taste hope we can come back again in the near future.
Hi Mark! My wife and I really enjoyed your video! It's so much fun to hear about the foods, that we grew up with from another perspective! A few annotations: - Currywurst from Berlin is okay, but the one from the Ruhrgebiet is so much richer in taste! - A Wiener Schnitzel with pork is called a Schnitzel Wiener Art. - A Frikadelle isn't predominantly used for sandwiches - Wasser mit Gas isn't used at all, it's Wasser mit Kohlensäure, oder Sprudel. - At 3:16 that is not a Schnitzel, it's called Kotelett. Of course, we could be wrong, some things are really regional! Thank you an please keep up the great work!
Thanks for the hint to Currywurst in Ruhrgebiet. And if you really want to knock yourself out: Try "Dönninghaus" Currywurst in Bochum. That's the kind of sauce you want. (I know, I'm from Bochum so I might eventually be the teensiest bit of BIASED, but hey! Just tellin' as it is. ("Ich sach, wie't is.))
Maybe not as a tourist, but if you find yourself living in Germany or on a long term business trip and wish to save money on really good food: Look for workers cafeterias or what they call canteens. Canteens have a limited daily menu of typically one or two main dishes, but if you're thinking of some bottom barrel US middle school fare, you'll be wildly and happily surprised. It's really very good, fresh-made with healthy salads and vegetables for sides and it's usually very, very inexpensive. At least, it was when I lived there several years ago.
I honestly can't remember when I last saw a canteen outside of a factory - must be 2005 or so. I don't think its a viable goal but definitely worth a try of - by a miracle - you find one.
@@romank90 ah, that's disappointing to hear. I hope I don't mislead anyone but it's been a long time since I lived there and the one I used to go to is still operating, according to Google.
It's been nearly 60 years since I was last in Germany (my father was born and raised there), but I remember the food fondly. Breakfast at my Oma's house was broetchen with sweet (unsalted) butter and honey. I used to walk down to a little farm stand every morning and pick up a liter or two of fresh milk, too. Oma had an allotment behind the large house, and among other things she grew spargelkraut. Seltzer/soda was known as 'spruedelwasser' or 'fizzy water', which it certainly is! Thank you for bringing back some wonderful memories!
When I was in Berlin a couple of years ago I was told to try anything except German cuisine. Now Berlin is an international city and there are excellent international cuisines to be tried . . . But I fell in love with German cuisine. Its . . . Heavy . . . But its also just fantastic.
Very nice video. If you let me, I like to add that Germany's food is very diverse and VERY different from region to region. Hamburg and Munich for example have nothing much in common food-wise. But for some reason only the typical south Bavarian foods make it into everybody's list of foods to try. Foods from the south and north, east and west and everything in between are very different. But one thing is true and common all over Germany: Germans love to eat seasonally and regionally. That is why we have seasons for specific produce ... and it really pays off to try them at their season, as that is when they taste best. Yes, if you go to a supermarket you will also find imported produce outside of its season, but it's really no comparison. Just to clarify, although the waiter will probably understand you, we don't call it water with gas :-) We call it carbonated water (Wasser mit Kohlensäure or we simply say "Sprudel" - because that is what it does!) By the way, we don't only eat all the heavy meals you described, that is what tourists like to eat, and that is fine, but we might only have it once in a blue moon. So the question, how do you digest it, is the same question we would ask for an American breakfast with scrambled eggs, sausages, bacon, pancakes or waffles with sirup ... So there you go! Usually we just walk it off, but as I said, that is a) not what is eaten all over Germany and b) we only eat these things rarely. In fact I have NEVER eaten a pork knuckle or any similar dish, Würstchen, maybe twice a year, Sauerkraut, I have gone years without eating it, but I had it once this year and so forth. So maybe instead of knocking yourself out with these heavy dishes go somewhere where the locals eat and order what they have on their plates, and don't be surprised if you don't even find the heavy dishes on the menu of these restaurants. Be adventurous, have fun!
As a German American, I enjoy your thoughtful videos about various countries and culture, and the obvious respect that you display and kind of teach. I was lucky enough to take a trip to the UK, Ireland and Western Europe. I loved all of it, but the Belgian food was awesome. I grew up on a street with Hartmann, Altizers, Becks, etc., and ate plenty of traditional German foods - my favorite comfort food.
Everything looks pretty yummy, fortunately my grandma kept copious notes in her recipe book, so I've had most of this, but Germans are sticklers for rules, so you have to finish the meal off with some German käsekuchen. Much love to Germany from your cousins in Wisconsin.
As a Brit living in Bamberg I have to say this is pretty accurate. It's definitely a cuisine built on pork and potatoes. I'd also add in Flammkuchen to the mix, that's excellent too.
Great video! One of my favorite German food items is Obatzda, a cheese and onion spread that doesn't get a lot of recognition. And of course, I love German beer!
Be careful when you order "Jägerschnitzel" in Germany: In the west you will get the fried meat with mushroom sauce but in the east you will get fried sausage "Jagdwurst" with noodles and tomato sauce - it's a totally different dish. ; -)
And very often in very simple or cheap Restaurants tin champignons are used. Much less good and less Work needed. The sauce for a good Jägerschnitzel is made with fresh mushrooms but needs a longer time of preparation. But when you taste ist😊😍😋👌
As a West-German I made the mistake of ordering Jägerschnitzel when visiting Leipzig. I was so disappointent when they brought me this Jadgwurst with Ketchup. 😅
This is a great video, especially when talking about southern German cuisine. But, as you said, German cuisine is regional, so let me add a few things from Hessen, mainly the Frankfurt region: The Hessian Ciders are a great drink, and are often less sweet than other ciders. They can be drunk by themselves, with a bit of water (sauer gespritzt) or with a bit of lemonade (süß gespritzt) though the last version is sometimes frowned upon. Mispelchen, is a drink that you drink after you have finished your meal (we call it Absacker) it consists of a whole medlar, medlar juice and calvados. It’s amazing! A staple of hessian food is Grüne Sauce, or Green sauce in English. It is a yoghurt/ sour cream based herbal sauce. It is served cold with hard boiled eggs and potatoes. Now it might not sound appetising but it is delicious. The Frankfurter Schnitzel is then based on this, as it is a schnitzel that is served with this sauce. The other staple of Hessian cooking is Handkäs mit Mussik, or Handcheese with music. This is a cheese that is served with onions and kummel. It’s not everyone’s taste, but you have to try it. I hope whoever reads this finds this helpful. Please visit Frankfurt, it’s much nicer than people say (they have most likely only visited the main station, which to be fair, is a shithole) Cheers
I haven't been blessed to travel there yet but I am an imigrant's daughter anf grew up in a very German community, Oktoberfest is a season in Cincinnati and my father worked a biergarten every year..Lots of street food there. My favorite dinner is roladen, spaetzle and sauerkraut (forgive the spelling please) .My Tante was a very gifted baker. Her torte ,strudel, and pfefferneusse were the stuff of dreams and visiting was always a treat. OOH what memories!
@daveking-sandbox9263 massive population of Germans in Cincinnati and they have the second largest Octoberfest in north America but yeah be an old dick instead
2:50 I would like to amend: there are some more varieties of Bratwurst to mention. In the Southwest for example Thuringians were not much of a thing before reunification. The most sausage stands there will have a "red" and at least one "white". The red is sometimes also called "Schübling" and is similar to the "Bockwurst". It is sligthly smoked and can be cooked or grilled. The whites are either of the St. Gallen variety (typical sausage from St. Gallen in Switzerland) or the skinless "Oberländer" (Upperlander), in their home region Upper Swabia mostly referred to as "Geschlagene" (Beaten one, because the butcher "beats" or "slaps" the dough in boiling water instead of filling it into a skin). If you order a Currywurst, you'll be asked: From the white or the red? 3:35 The Swabian variety of this would be called "Fleischküchle" (meat pie), the Bavarian "Fleichpflanzerl" (which derived from "meat pancake"), the Austrian "Fleischlaberl" (small meat loaf). Homemade ones (or handmade ones in really good restaurants) will be often somewhat fluffier (by putting small milk-soaked bread cubes in the meat dough) and more aromatic (by putting more herbs, onions and garlic as well as some nutmeg into the dough). Near the sea you will sometimes also get Fischfrikadellen (or Fischbuletten), which use hacked fresh fish instead of pork. 4:20 The Schäufele is the meat from the pig's scapula (which means shovel, and a Schäufele is in the Franconian and Aleman dialects a small shovel). The Franconian receipt is to roast it, the Badenian and Swiss ones are to smoke it and then to cook it slowly either in Sauerkraut or in a broth from water and white wine. 5:20 Again, small regional differences: In the Southwest as well as in Franconia and parts of Hesse it would be a variant of "Wecken" (like Weck, Weckle, Weggla), in Berlin "Schrippen". Both Wecken and Schrippen refer etymologically to the cuts in the top made before baking. If you buy grounded breadcrumbs in a bakery or a supermarket, you'll also encounter different names: "Paniermehl" (breadcrumb-coating flour), "Semmelbrösel" (Semmel crumbs) and "Weckmehl" (flour from Wecken); the latter two could als be offered as made from Brezel, which you would need for making a Munich Schnitzel. 8:40 You should try some day Sauerkraut-Spätzle - Spätzle and Sauerkraut fried together in a pan. Simple, but good. ;) At fairs in the South you can get sometimes Schupfnudeln (fat noodles made from a kind of gnocchi-dough), which will then also be fried together with Sauerkraut, but for my part I like the sweet variety of fried Schupfnudeln with apple puree better.
Hey, I just found this video and I really like it. Trying local bread varities from smaller bakeries is definitely worth it. It seeems like you tried food in southwestern Germany and Berlin. In other parts you will find different meals with more fish or other vegetables. One underrated kind of meal are our soups and stews. In the eastern part, they are heavily influenced by polish and czech recipes. Vegetables like green beans, peas, carrots, beets are also very common. We also have a type of collard green, Grünkohl, that is eaten in northern Germany. You can discover a lot more if you want to. P.S. Jägermeister is a college drunk shot here too :)
I love how much you know about Germany and how correctly you are describing food and drinks. This is SO TRUE. You are not at all serving any stereotypes or get tripped by touristy stuff. Probably the best insight view of Germany from a non German I've ever seen! And you even mentioned Döner..... This is GREAT!!
I was in Germany on business and my local contact, Bernhard, took me to a restaurant and he ordered for me. Turned out to be the meter sausage with saurkraut and black bread. I ate the whole thing! Wonderful! Turned out he ordered himself the half-meter! Nothing but good experiences in multiple visits to Germany. And yes, don't order beer by brand, order by style and get the local version.
I love your genuine enthusiasm. However, I missed my favourite German food: the Alsace flammkuchen. It's like a very thin crust pizza with creme fraiche, cheese and bacon.
That might be because the Alsace is officially France (although culturally of course influenced by both). I think they have something similar in Reinland-Pfalz, though?
@@Snowshowslow Yeah, the dough of Dinnede is more like a bread dough. In former days, as only wood-fired ovens were used to bake bread, the Dinnede was made from the same dough as the bread and put in the oven before the bread (while the temperature of the pre-heated oven was still to high for bread).
If you're in the Freiburg area and looking for some good wine, try almost anything from the Kaiserstuhl area, or the Glottertal. Especially a Gewuerztraminer or Spaetburgunder Weissherbst.
Thanks for the video, man. When I was in Berlin last, for the first time, I had the pleasure of having a curry wurst! Another ting I wanted was a real Berlin Düner kebab, but that didn't happen. I really want to visit Berlin again, a really nice city to visit. Love from Norway
Great Video, fun to watch for a native german. Water with gas is usually called „Sprudel“ which is pronounced somehow like „shproodle“. A famous meal i miss in the video is „Wurstsalat“ or sausage salad, which is a mix of sliced Lyoner sausage with cucumbers, onions, oil and vinegard - each region, each family has its own recepy for that meal. Just as each region and family has its own recepy for Kartoffelsalat. And in Rhineland-Palatine they love „Pfälzer Saumagen“ which is…well try eating is better than than try to describe this „something“ made out of pork meat, potatos and roasts in a pork intestine that is roasted in a pan. Very rich, very yummy.
Vergesst bitte nicht den Obatzden oder die östlichere Variante Liptauer (etwas andere Milchprodukte)!!! Da quält keiner mehr die Brezen mit Senf ("Jugend forscht" auf Abwegen). Gechmäcker sind halt verschieden, mir wurde auch schon GEGRILLTE Weisswurst serviert... [Das Video hat eine Nostalgielawine losgetreten, und jetzt gibts kein Halten mehr. Nasser oder trockener Kartoffelsalat, das in jedem Haushalt andere einzig wahre Bratkartoffelrezept (allein die Sorten, dann das Kochgeschirr und noch lange nicht zuletzt die Hitzequelle - Familienfehden haben so ihren Anfang genommen...), Brote und Brötchen mit und ohne Sauerteig, Krautwickel - Beispiele der südlichen Regionalküche, die dort jede Hausfrau noch selber zubereitet! So, ich habe jetzt Hunger und Heimweh. Mein Go-To-Comfort Food: Kässpatzen, schnell, einfach, machen glücklich. Apropos Currywurst: regional unterschiedlich gibts rote oder weisse, aber meiner Erfahrung nach ist wirklich die Sauce das Entscheidende! Ich habe Jahre gebraucht, um mein Rezept zu tunen, aber es schmeckt trotzdem immer noch nicht so wie meine Lieblingssauce aus meiner Kindheit, die in der Pommesbude aus einem grossen Eimer kam ;-))) . Vielleicht war die beste Würze, dass wir fast 30 min zu Fuss gebraucht haben, bis wir dort waren (wir hatten nicht immer ein Auto, es waren die 1970er). Als Verdauungshelfer darf ich u.a. "Ratzeputz" zur Kenntnis bringen, ein eher in Niedersachsen heimischer Brand mit Ingwer und Chili in verschiedenen %-Stärken, meines Wissens ist die 54% Variante meistverbreitet. Daher der Name "108er" für den 2cl Shot. Auch Blutwurz (Tormentille) oder Bärwurz aus dem Bayerwald helfen nach Krautmahlzeiten aller Art gegen böse Geister. Unübertroffen ist ausser der Schweinshaxen vom Grill das in fast jedem Biergarten erhältliche Grillhendl (Ost/ Nordost: Broiler). OK, jetzt kann man erkennen, dass ich in Bayern aufgewachsen bin. Dort hat die Regionalküche starke Einflüsse aus der Tschechei (und eine meiner Omas war von dort :-))) ), daher auch die weite Verbreitung "österreichischer" Kulinarik, die von den böhmischen Dienstboten dort etabliert und später als heimisch angesehen wurde. Tja, Essen ist Macht :-) . Mahlzeit!]
If you're ever in the part of the south that today is called Baden-Württemberg, try Kässpätzle or just any meal with Spätzle. Spätzle are noodles usually made out of eggs and flour and they're part of every good meal out there
I did 8th grade and high school in Heidelberg and still travel back to visit my parents every chance I get. I go in May for spargel season. One thing he didn't mention is a staple of northern German cuisine called grunkohl. Slow simmered kale with pork rib meat, bacon and a beef/pork sausage called pinkel. My father's mother was from the north and made it after they harvested their garden every fall. Unbelievably good. If you are looking to hang out in the best food and wine spot in Germany then plan a trip in the Pfalz. It borders the the French region of Alsace and has some of the best food and drink Germany has to offer - along with all of the classic German dishes that you have heard of.
As a german i can recommend Leberkäs in a Brötchen with sweet mustard. In southern Germany you can get it at almost every bakery or butcher shop. By the way great video. If you're very interested in german food you could try silisian white sausage. There's not only bavarian. Silisian white sausage is getting rarer in Germany, since silisia is part of poland since 1945 and the silisian culture and dishes are slowly dying out.
Alter Verwalter! Der Typ hat sich wirklich sehr gut mit der deutschen Küche auseinander gesetzt! ( Auch mit der Trinkkultur ) ;-) Doch er hat leider Linsen mit Spätzle und Saiten vergessen. Doch das ist ihm nicht nach zu halten. Gutes Video für zukünftige Touristen!
Very good view of german foods and drinks, in my opinion you have forgotten the swabian Maultaschen. In a soup and the other day fried with Eggs and green Salad. So good. And you have forgotten the Brathähnchen, roasted chicken. Germans eat a lot of them.
As a German I'm glad you didn't only mention bavarian food like many people do. For example Currywurst is very popular where I live but you wouldn't find Weißwürste here.
In this video he talks about sausage or Wurst in German,but when I was in high school I worked for a German restaurant in HONOLULU named BEETHOVENS FIFTH in downtown HONOLULU and the waitress waiter manager and the owner helped me understand German food which is not really hard,my 2nd duty station was GERMANY where I worked in the NCO club making American and German food, some people say that to make German food is hard is wrong not like making French or Japanese food which is very different to make Schnitzel is actually very easy but the German people love there sausage so do I and is usually served with mustard,but I use DIJON which is a much higher quality mustard than using French style and maybe served with sauerkraut and sometimes I will go to a sausage store where I know to go to and not the supermarket which is not a problem for me and you can make a meal out of it too cut your loss as I know how to make a German plate like you are in GERMANY since I was stationed there even in NYC there are German restaurants usually in QUEENS NYC and years ago I worked with German ladies who told me about different German foods which I found very interesting but I know about European foods in general like regional American PACIFIC Island foods and some Spanish not African but it's only food as I am a Chef by trade having gone to Culinary school and working in the industry for many years here in the APPLE New York city
Very nice video. But you forgot the national food from the north of Germany. As a person that lives in Hamburg i can say, that traditionally food over here is more fish based. If you like fish you have to try a traditional “Fisch Brötchen” or “Labskaus”. Also there are loots of nice sweet things like “Franzbrötchen” or “Rote Grütze”. We have also very nice beer over here that you have to try. I was very impressed that you liked the food because most people I know that don’t live here doesn’t like our food at all.
A perfect summary of German foods. I took a short trip thru Germany and what I remember was bier at October Fest, Riesling wine, wiener shnitzel, and sausages. Great time!
Probably the best German foods Video out there. You covered really a lot, sure they’re more but I think you gave an impressive overview and I love your passion about food!
The national beer is the regional variant nearest to you at any given time
💯
Especially in Upper Franconia. Almost every village or small town has its own brewery(s). And every beer is better than the one before. Plus: food and beer are very cheap if you are outside of the tourist areas.
Here in Cologne over 25 types of "Kölsch"!
@@uberraschungsschlumpf6456 Kölsch ist pisse, genau wie der FC.
@@nyckk_ Muss man so abnicken. Mit Kölsch kannste dir die Füße waschen, aber trinken würde ich die Plörre nicht.
As a German I thank you a thousand times for mentioning Rotkohl and not just Sauerkraut!
But everyone allways forgets Grünkohl :/
@@CrazyAbdul1000 good luck explaining to foreigners that we Germans managed to make kale unhealthy...
@@Trekki200 it is not unhealthy, but indeed very healthy... for the soul
@@CrazyAbdul1000 I think Grünkohl has been declared a Superfood. It has so many healthy things. The food science usually says, "without the Grünkohl, there would not have been any Scandinavia". Off course exaggerated, but the point is the Stone age people could get their vitamins nearly all year round. Grünkohl can take some frost, so you can have them out in a light winter. If snow comes and covers them, they will still be fine.
When I was young in the sixties, we ate a lot of Grünkohl in the winter, mostly as soup. Tastes so good.
Rotkohl ist sehr lecker mit Apfel.
I lived in Germany from 75 - 83 with the army and completely adored the people and the food. Germany is a wonderful country…..🇬🇧
Vielen Dank! Sowas hört man gern👍🙂
I was there from 88 - 96 with the Army and I agree is was a great time.
I understand that since however it has changed with the European Union and mass immigration and not for the better.
a view not share with your prior back in 1945, some of them gladly want to see all German rot.
@@weishi9804 Again in English please.
@@TheHikrr 👍🇬🇧
As a German FROM Germany I can tell you our foods are regional, just like everywhere else. I encourage everyone to try EVERYTHING. Guten Appetit!
Schnitzel in one town, isn't made the same in another. Bier was regional too, my favorite "Dinkelacker" is not longer available. The food is rich, so a LOT OF WALKING after a meal is great.
Hallooo
@@50buttfish hallooo
Excellent advice! Always try the local specialities. Even if it turns out you didn't like them, at least you tried!
@@50buttfishthe Schnitzel will be simillar in Restaurants That are Good quality since its austrian but the sides will different aswell as the sauces my favourite for Schnitzel is gravy and spätzle wich is typicall for Baden würtenberg
I have not been to Germany, but have hosted German guests. Their obsession with mineral water cannot be overstated.
Yes I drink about 4 ltrs a day it is truly an obsession 🤣🤣🤣🤣
I'm German and I only drink water without gas, we exist too ;)
@@nepomuk6385 ja aber im Ernst wir trinken unheimlich viel Wasser im Gegensatz zum GB 🇬🇧
@@nepomuk6385 In englisch sagt man nicht wirklich wasser mit gas. Richtig wäre ''i only drink water without carbonation''. :D
@@vidaronosu4394yeah germans shouldn't gas things
Anyone who doesn't try German wines is doesn't know what they are missing. Some of the best wines ever.
I was stationed in Wurzburg. After I walked downtown and crossed the bridge there were many wineries.
The rieslings specifically are just magically delicious. Nothing else has that gorgeous aroma. I truly love them. I wish they were more affordable in the US.
@@cassaleelee Yes, Riesling is a very good white wine. Muller-Thurgau is good also as is Sylvaner. Because I lived in Wurzburg had the opportunity to have Franken Wine. A White wine and it tastes very good.
Maybe they should try Spätlese wine or Eiswein! You'll find it only in Germany.
@@perlahuber4099 Did you ever have Franken wine? Very little gets exported.
Potato balls (Kartoffel Klose) Absolutely love those things.
Especially if it is fried
I make them once a month
We lived in the Mosel valley and almost never drank beer-Riesling was the way to go.
Smart!
As a German that stumbled upon your video, it made me really happy cause i love the way you express about our food and i love german food (who couldve guessed) great video mate and on point accuracy.
Danke!
I just stumbled upon this video as well, but as a German living in Austria I must complain about the list of sausages being incomplete: Käsekrainer (also called "Eitrige", especially in Vienna), Burenwurst, Waldviertler or Debreziner are worth mentioning as well.
@@marcovonfrieling8762 the list may never be complete, far too many to name. We appreciate it when you add to the list. Spread the knowledge 👍
We have all these things in Austria too ... sometimes with different names - for example, a Frikadelle is called Fleischlabel or Fleischlaibchen!
i love german food because it is rustic and hearty :). german cuisine is typically hearty, subtle but sufficiently spiced and garnished with many different sauces, mostly made from the roast. Most German dishes contain a lot of meat (especially pork because of the history). There are also many game dishes. These are accompanied by potato dumplings and red cabbage. But there are also vegetarian dishes like Leipziger Allerlei. Because of the possibility of cultivation and stabling, there are many dishes with cabbage, turnips, spinach, peas, beans and pork.
I was stationed in Germany for 16 years. I love German foods. All of their Wurst are really tasty and filling. Currywurst, Bratwurst, Bockwurst etc.
Schnitzels are really tasty. I love either Weiner or Jaeger schnitzels. One with mushroom sauce, one with different peppers. Their Schwienhock is a pork knuckle, slow cooked, really tasty and very tender.
I'm now in my 70's and still buy German sausages.
My dad was a prisoner of war who came from Saxony and used to make Quarkkäulchen quite often. Also Bratkartoffeln, Hackbraten, Rotkohl, Kartoffel salat, and desserts like Rotegrütze, Griessbrei, Milchreis and lots of recipes from his homeland. He passed away in 2002 😢I really miss him and his cooking. ❤
What a beautiful sad story. Such memories are what bind us humans together. Many love greetings to you.
My Dad was from Saxony as well and he cooked so good I still can't copy his Chicken Fricassee or his stuffed cabbage .He loved sweets ,my mom would bake a cake every weekend and we did have griesbrei with raspberry's in the summertime to eat .rote gruetze oh yeah .!😁😁
How'd describe his roll in WW2 to you?
"Roll [not role] in WW2": That is a sausage joke, right? @@user-bo1rj2xu2s
So he was German....and you are a German-American?
I very fondly remember the German breakfasts we had. Fresh brotchen with real butter or kreme kasse, ham, cheese....mmmm. I lived in Frankfurt for a number of years when I was much younger. I loved every minute of it.
German food is probably the most underrated food in the world. It is soooo good. It's not massively diverse, like France for example but they're experts in their stuff and honestly, they have food items that will stick with you forever. The issue is that it never looks that appealing, or sounds like it might be delicious when written on paper, but then you try it and it's amazing. Sausages, pretzel, knödel, the different pork styles , honestly you will remember them a long time . Even a German Kebab, you will probably struggle to find a better one for the rest of your life.
I love it. My wife isn't as big of a fan sadly
@@WoltersWorldEats My mum is the same, it is hearty, not the lightest/healthiest or diverse but the stuff you listed, they do so well honestly, I find it very memorable
@UCH-Cp1caUKI6gGmxY5NmY4w I know where Kebab's are from but it is essentially part of German culture now, the same way curry is in the UK. I've had authentic Turkish kebab and it's delicious but there's something special about turko-german ones
We LOVED the doner kebabs there! Haven't tried one in turkey yet, but it will be interesting to compare.
@@Joseph-xt2qg same. They are insane in Germany. And I’ve had them all over Europe.
Sometimes Authentic doesn’t mean better. It’s different in turkey anyways still very good
German food is so good. Much respect from Denmark 🇩🇪🇩🇰
Danish food is amazing as well!
Best wishes from Germany! 🙌
Mange tak 👍
I’ve lived in Germany for 50 years but I always prefer the food when I’m in Denmark 🙂
Denmark has good food also 🤗🤗❤️
We lived in Germany for many, many years with the US Army (Augsburg, Berlin, Frankfurt, Heidelberg, and Mannheim). I think we have tried almost everything in your video and LOVED it all. LOVE your video and enthusiasm! Thanks so much for sharing.
If you can find schweine Krusta you will discover an incredible pork sandwich
Worked in Augsburg, my favorite is Weisswurst mit Regensburg mustard, wunderba
As a German I can only say this guy knows what he is talking about. Great video!
I wouldn't starve there absolutely looks like spectacular eating .
Red Cabbage is delicious
When I was stationed in Germany I just loved getting the Bratwurst with a roll and dab of mustard in front of the train station or Bohnhoff in Mainz
When I studied in germany in Hamburg I learnt to love "Labskaus" made by the mother of a friend. At first time I did not want to eat it as it looked as if somebody vomitted on your plate...But after I had tasted it it became one of my favourite food of Germany.
Labskaus is excellent as is Sauerfleisch
So funny. With me (as a German) it was exactly the same. I don't come from the north, where Labskaus is common, so I never ate it as a child or teenager. I felt quite the same that it looked like the horrible end of a party night. And in Hamburg, a friendly customer literally almost forced me to order it at lunch. And it was delicious! I've loved it ever since, too.
@@jef0183😂😂 my grandma makes it but half my family hates it. I’m from close to Hamburg
My mother used to make it from time to time, so I was used to it, although I live in the Ruhrgebiet. My parents came from Bremen, where Labskaus is more common. I remember having a schoolmate over for dinner one evening. At first glance at the dish he had an expression on his face I will still remember when I'll be on the dissecting table. He probably thought we were going to poison him...
@@larsdetering8996 😂😂😂😂😂😂
My grandmother made the best Knodel that I have ever eaten. The traditional German version is made with bread, parsley, and some spices, and boiled in water and served. My grandmother added diced bacon, salami, andham, celery , celery leaves, onion, parsley, garlic powder, salt and pepper to the mix , made them the size of softballs, and boiled them in chicken broth. On a cool autumn evening with a beer, or the depth of winter served pipping hot and with a glass of wine, it was heaven.
My favorite German food is Schwäbische Maultaschen!
Yummy!!!
This video has made me hungry for German food now, it looks so mouth watering delicious.
The first meal I ever ate in Germany, I was in Todendorf and went to a gausthaus. My buddies told me to order a jagerschnitzel. I loved it and ended up eating 2 that night.
Don't be surprised if some of the local wursts taste like some of the sausages we had in the USA. The ones in the USA were based on the ones someone grew up eating and wanted to recreate after they emigrated to the USA.
I wasn’t hungry when I started watching this, but had eaten something by the time I finished.
So it worked
@@woltersworld Like a charm.
Schnapps is a great drink, and it also comes in a huge variety of flavours.
Of course, the end result is still the same though.
I am german and I really liked your video, but I am surprised that you only covered the southern cuisine of Germany, i am from northern Germany and would recommend you dishes like „Grünkohl“ or „Matjesbrötchen“ which comes to mind. Definitely check them out when you are in Germany again
Maybe he likes the food in southern Germany better.
I thought he did describe the first one you mentioned
And don’t forget the Kutterscholle Finkenwerder Art - this is a fish sooo delicious! ( Hamburg, Bremen and coast area)
How ABOUT KIELER SPROTTEN ? verschiedene herring salate katenschinken etc.
No one covers northern German cuisine lol
I studied German for 2 years in high school here in the U.S. 2 years later I was drafted into the army and they sent me to Germany; so I know the place rather well! In 2006 a friend, who was from Ecuador, and I went to Germany for the World Cup. Our very first day in country, we went to a supermarket. Outside the market I introduced him to German sausage served the traditional way: sausage, brot and mustard. He was delighted to say the least!
This man just dropped a golden guide of the german food scene in 13 minutes🔥🔥🔥
from Italy I come on holiday to Germany every year with my father at least one weekend, honestly I have always eaten the best meat I have ever tasted. Sausage and shank with potatoes and a particular sauce whose name I can never remember, sooo good
I lived in Freiburg for a year in 1984. It is the single greatest place I have ever lived.
Visited a few times,really explored the Cathedral
I am part German always mother cooked great German food.
We traveled down the Rhine in Dec ‘21 and loved every stop. The Christmas markets are a bucket list item. The food, the sweets, the mulled wine all make great fare. My absolute favorite was the crispy pork knuckle at Peter’s Brauhaus in Cöln. And the various nougat at the markets were incredible. Loved Bavaria. Actually loved them all. The German people were very hospitable.
Yummy!
I had the same experience ❤️. We went to the Christmas marts in 2019 and I've never met lovely people!!! It made me want to go back!!❤️❤️❤️
@@garnwalkerstables Oh, you actually "never met lovely people"? That's so sad to hear.😉 But nice to know you wish to go back nevertheless.
Yours
L. Detering
Bochum, Northrhine- Westphalia, Germany
I hope, that when you stayed in (Cöln) Köln/Cologne, you also tried a Mettbrötchen, which is raw pork meat with salt and pepper and onions on the top?
Many people won't try it because "oh, raw meat, surely disgusting", but it's THE breakfast in the cities of North Rhine-Westphalia and for some reason much more delicious than it should be. At least one thing where people of Düsseldorf and Köln agree on together!
@@jules-u4p I Love Mettbrötchen ...
I just want to say, that I absolutely appreciate the enthusiasm as you talk about german food culture. I am always bumped to see that people think, that german food is boring or they say its bad, because its so regional and diverse! Thanks for showing all of this!
My in-laws are from Germany. I had to be married to my husband 20 years before my mother-in-law would teach me how to make my husband's favorite German meal. His parents are from different regions and she taught me both ways.
So... What is your husband's favorite German meal?
Pork knuckle = amazing.... Jagerschnitzel = next level awesome.
Most Bavarian dishes are based on pork, potatoes, bread or pretzels, white cabbage and a bit of horse raddish.
Not true. Lots of veal and beefdishes as well as the Mehlspeisen- meatless dishes for the fastdays. There even are good fish dishes in Bavaria
As an expat retired chef living in Germany, you nailed this!!!❤
I fell in love with currywurst when I was stationed in Berlin in the ‘90s. I couldn’t find it here in the US for years, but it started to appear in some local German restaurants in the past 5 or 10 years. Love it!
Thank you for your service. Glad you're finding it now.
Whip up your own curry ketchup, its super easy.
Nürnberger und weisswürstchen sind meine favoriten,aber ne klassische bratwurst oder krakauer sind auch mega
Du hast sicherlich Ciurrywurst vergessen.
@MarkPayne-k7l allerdings, ne leckere einfache Currywurst zwischendurch geht immer
I absolutely love German food
Thanks!
My favourite beer was Kolsch specifically Gaffel and for dessert or whenever Kaiserschmarrn!!
Legit one of the best "german food" Videos. Im German and i am watching some of those type of videos. Somethimes i think like wtf is that but THIS video is so on point! This man knows what he is talking
We are heading back to Germany to film more German food & drinks videos. What food topics and / or drink topics would you like to learn about Germany? Let me know so we can bring some more tasty treats videos on Germany!
Please let us know.
Mettbrötchen.
Radler/Alster - Krefelder/Diesel
Try and keep your goofy children out of the camera it's annoying thanks
Spaghettieis, or spaghetti ice cream, is a German ice cream dish made to resemble a plate of spaghetti.
Perhaps something from the north (Schleswig Holstein), near the border with Denmark.
I was stationed in Germany for three years and i absolutely loved the food and the beer. We would walk around town in the winter and get little finger size sausage on an incredible bun that was crunchy on the outside and soft as a cloud on the inside, they were incredible.
WOW! Your video has brought back countless memories as I was stationed in Illesheim Germany (a little town near Bad Windsheim) in '76-'77 in the US Army. I have tons of memories of great food. I was a Military Policeman and at the beginning of our shift my partner and I would drive our jeep into town and pick up a bag of brotchen, 500 grams of sliced wurst and a jar of brown mustard. It was great! Maybe a currywurst or two smothered in that ketchup... Also, any town or village worth it's salt had a local brewery (off duty enjoyment).
Hirschkeule mit Preiselbeeren, Karpfen in Biersosse, Sahneheringsfilets, Matjes, Kohlrouladen, Pilzeintopf ...
Ja gute 🤗
Just discovered Wolter with this video. I’m half Scottish and half German - my mother was from Hamburg. Another local Hamburg dish: Birnen Bohnen und Speck - pears cooked with green beans and ham, well tasty. The local Hamburg beer is good too - Holsten Pils. German wine isn’t just white; good reds too, from the Blauburgunder grape - German name for Pinot Noir. Love your enthusiasm and exuberance, Wolter; looking forward to exploring all your other food and travel videos, keep ‘em coming.
Birnen, Bohnen und Speck haben mir den Glauben an die norddeutsche Küche zurückgegeben 😍
Would love to see the landscape of the rhine river and blue Donahue miss my family who live in the areas been 55 years since I been there ❤️🤗🤗
I lived in Bamberg for four years back in the late 90's. Boy, oh boy do I miss the food.
I used to be a retail manager and two doors down was a German deli. My favorite was Ruben on pumpernickel bread. A light spread of Dijon mustard and plenty of kraut. Side dish of German style warm potato salad and Pilsner beer. Delish. I think I could get along well there with all the brats and sausages.
I love German food Rouladen is one of my favorites.
Me too.
Wiener schnitzel, spaetzel and German potato salad.
While I was in Germany (I was sent there to Hahn AFB in 1981 for a month), I found a true pleasure beer that was always My go to when out.
Dunklewiesen. Yummy. (pardon my spelling if I got it wrong).
Green kale hands down the most underrated dish. It is very popular in North Germany.
Spaghetti eis and Fleisch kase were two of our favorites! Plus there was a chocolate muesli from one of the grocery stores in our town that was incredible!
It's "Käse" and "Müsli". If you don't have those letters on your keyboard you can substitute "ä", "ö", "ü" with "ae", "oe", "ue". 😊
@@tubekulose yep. 0.5 batting average on this one, but I'm glad you understood.
Hello Sir we been there in Munich our son working there, for one month of staying there we enjoy visiting some places in Munich also the food we love some foods specially we filipinos eat rice but there always bread and sausages I love the beer great taste hope we can come back again in the near future.
I am of German descent and we have the Knockwurst with Sauerkraut and Fingerlings once a week!! Love it!!
When I was stationed in Germany, I practically lived on Curry wurst. Loved it.
Hi Mark!
My wife and I really enjoyed your video! It's so much fun to hear about the foods, that we grew up with from another perspective!
A few annotations:
- Currywurst from Berlin is okay, but the one from the Ruhrgebiet is so much richer in taste!
- A Wiener Schnitzel with pork is called a Schnitzel Wiener Art.
- A Frikadelle isn't predominantly used for sandwiches
- Wasser mit Gas isn't used at all, it's Wasser mit Kohlensäure, oder Sprudel.
- At 3:16 that is not a Schnitzel, it's called Kotelett.
Of course, we could be wrong, some things are really regional!
Thank you an please keep up the great work!
das bei 3:16 ist schon ein Jägerschnitzel. Die haben nicht unbedingt eine Panade
you are quite right
Koteletts haben einen Knochen, aber lecker ist alles 😊
Thanks for the hint to Currywurst in Ruhrgebiet. And if you really want to knock yourself out: Try "Dönninghaus" Currywurst in Bochum. That's the kind of sauce you want. (I know, I'm from Bochum so I might eventually be the teensiest bit of BIASED, but hey! Just tellin' as it is. ("Ich sach, wie't is.))
Very very helpful: I will try the schweinshaxe, rotkohl and a glass of schwarzbier
Maybe not as a tourist, but if you find yourself living in Germany or on a long term business trip and wish to save money on really good food: Look for workers cafeterias or what they call canteens. Canteens have a limited daily menu of typically one or two main dishes, but if you're thinking of some bottom barrel US middle school fare, you'll be wildly and happily surprised. It's really very good, fresh-made with healthy salads and vegetables for sides and it's usually very, very inexpensive. At least, it was when I lived there several years ago.
I honestly can't remember when I last saw a canteen outside of a factory - must be 2005 or so. I don't think its a viable goal but definitely worth a try of - by a miracle - you find one.
@@romank90 ah, that's disappointing to hear. I hope I don't mislead anyone but it's been a long time since I lived there and the one I used to go to is still operating, according to Google.
had one on the base I was stationed at for the German workers on the base but anyone could eat there
When I travel to Germany I always visit Nuremberg for the rost brats sandwiches and Patrizier beer. Best combo meal in the world!!
It's been nearly 60 years since I was last in Germany (my father was born and raised there), but I remember the food fondly. Breakfast at my Oma's house was broetchen with sweet (unsalted) butter and honey. I used to walk down to a little farm stand every morning and pick up a liter or two of fresh milk, too. Oma had an allotment behind the large house, and among other things she grew spargelkraut. Seltzer/soda was known as 'spruedelwasser' or 'fizzy water', which it certainly is!
Thank you for bringing back some wonderful memories!
call it just Sprudel. Und zum Honigbrötchen gehört ein Kakao.
@@barfuss2007 Well, I *am* going by 60-year-old memories. 😁
@@patriciagerresheim2500
we are very close, I was born in 1962. My grandmother war borm in 1918.
When I was in Berlin a couple of years ago I was told to try anything except German cuisine. Now Berlin is an international city and there are excellent international cuisines to be tried . . . But I fell in love with German cuisine. Its . . . Heavy . . . But its also just fantastic.
We are in de black forest now a yesterday I've made kase spätzle with snitzel pieces. It was amazing. A nice hardy meal after a big hike is amazing.
Very nice video. If you let me, I like to add that Germany's food is very diverse and VERY different from region to region. Hamburg and Munich for example have nothing much in common food-wise. But for some reason only the typical south Bavarian foods make it into everybody's list of foods to try. Foods from the south and north, east and west and everything in between are very different. But one thing is true and common all over Germany: Germans love to eat seasonally and regionally. That is why we have seasons for specific produce ... and it really pays off to try them at their season, as that is when they taste best. Yes, if you go to a supermarket you will also find imported produce outside of its season, but it's really no comparison.
Just to clarify, although the waiter will probably understand you, we don't call it water with gas :-) We call it carbonated water (Wasser mit Kohlensäure or we simply say "Sprudel" - because that is what it does!)
By the way, we don't only eat all the heavy meals you described, that is what tourists like to eat, and that is fine, but we might only have it once in a blue moon. So the question, how do you digest it, is the same question we would ask for an American breakfast with scrambled eggs, sausages, bacon, pancakes or waffles with sirup ... So there you go!
Usually we just walk it off, but as I said, that is a) not what is eaten all over Germany and b) we only eat these things rarely. In fact I have NEVER eaten a pork knuckle or any similar dish, Würstchen, maybe twice a year, Sauerkraut, I have gone years without eating it, but I had it once this year and so forth. So maybe instead of knocking yourself out with these heavy dishes go somewhere where the locals eat and order what they have on their plates, and don't be surprised if you don't even find the heavy dishes on the menu of these restaurants. Be adventurous, have fun!
As a German American, I enjoy your thoughtful videos about various countries and culture, and the obvious respect that you display and kind of teach. I was lucky enough to take a trip to the UK, Ireland and Western Europe. I loved all of it, but the Belgian food was awesome. I grew up on a street with Hartmann, Altizers, Becks, etc., and ate plenty of traditional German foods - my favorite comfort food.
Everything looks pretty yummy, fortunately my grandma kept copious notes in her recipe book, so I've had most of this, but Germans are sticklers for rules, so you have to finish the meal off with some German käsekuchen. Much love to Germany from your cousins in Wisconsin.
As a Brit living in Bamberg I have to say this is pretty accurate. It's definitely a cuisine built on pork and potatoes. I'd also add in Flammkuchen to the mix, that's excellent too.
@Nathan Smith
Bamberg is in Bavaria, different food to the "rest of Germany" 😊
Greetings from Bremen
die Knödel nicht zu vergessen, die sind nicht immer aus Kartoffeln. Und natürlich Spätzle, Schupfnudeln usw.
Typisches Bamberger Essen ist einfach Schäuferla mit Wirsing und Kloß
@@BernddasBrotxD Genau, Schweinefleisch mit Kartoffeln.
Äh....nein. es ist sehr viel abwechslungsreicher als nur Schwein und Kartoffeln.
When I was in Germany I remember pretty much all of this. The food is fantastic and the beers and wines are the best I have ever had. Sure do miss it.
Great video! One of my favorite German food items is Obatzda, a cheese and onion spread that doesn't get a lot of recognition. And of course, I love German beer!
My mother in law is from South Germany and she made obatzda and I was.. In heaven. :D such a yummy thing
Be careful when you order "Jägerschnitzel" in Germany: In the west you will get the fried meat with mushroom sauce but in the east you will get fried sausage "Jagdwurst" with noodles and tomato sauce - it's a totally different dish. ; -)
And very often in very simple or cheap Restaurants tin champignons are used.
Much less good and less Work needed.
The sauce for a good Jägerschnitzel is made with fresh mushrooms but needs a longer time of preparation. But when you taste ist😊😍😋👌
As a West-German I made the mistake of ordering Jägerschnitzel when visiting Leipzig. I was so disappointent when they brought me this Jadgwurst with Ketchup. 😅
Oh as a West German i did Not knew It. ... Lol
Grostil is something we had in Garmisch Partinkirchen. A chunky hash made with the odd ends of meat, potatoes and onions. Delicious.
It's Grösti (from the word gerösted = roasted) is rather Swiss (Rösti) , but always up in the mountain
This is a great video, especially when talking about southern German cuisine. But, as you said, German cuisine is regional, so let me add a few things from Hessen, mainly the Frankfurt region:
The Hessian Ciders are a great drink, and are often less sweet than other ciders. They can be drunk by themselves, with a bit of water (sauer gespritzt) or with a bit of lemonade (süß gespritzt) though the last version is sometimes frowned upon.
Mispelchen, is a drink that you drink after you have finished your meal (we call it Absacker) it consists of a whole medlar, medlar juice and calvados. It’s amazing!
A staple of hessian food is
Grüne Sauce, or Green sauce in English. It is a yoghurt/ sour cream based herbal sauce. It is served cold with hard boiled eggs and potatoes. Now it might not sound appetising but it is delicious.
The Frankfurter Schnitzel is then based on this, as it is a schnitzel that is served with this sauce.
The other staple of Hessian cooking is Handkäs mit Mussik, or Handcheese with music. This is a cheese that is served with onions and kummel. It’s not everyone’s taste, but you have to try it.
I hope whoever reads this finds this helpful. Please visit Frankfurt, it’s much nicer than people say (they have most likely only visited the main station, which to be fair, is a shithole)
Cheers
I haven't been blessed to travel there yet but I am an imigrant's daughter anf grew up in a very German community, Oktoberfest is a season in Cincinnati and my father worked a biergarten every year..Lots of street food there. My favorite dinner is roladen, spaetzle and sauerkraut (forgive the spelling please) .My Tante was a very gifted baker. Her torte ,strudel, and pfefferneusse were the stuff of dreams and visiting was always a treat. OOH what memories!
I am an American, I have lived in Germany for 50 years and I don’t know what Oktoberfest in Cincinnati has to do with Germany, sorry.
@daveking-sandbox9263 massive population of Germans in Cincinnati and they have the second largest Octoberfest in north America but yeah be an old dick instead
Aww my gramma came from Germany.. she makes a lot of this .. she's 88 and still makes authentic dishes ❤❤
2:50 I would like to amend: there are some more varieties of Bratwurst to mention. In the Southwest for example Thuringians were not much of a thing before reunification. The most sausage stands there will have a "red" and at least one "white". The red is sometimes also called "Schübling" and is similar to the "Bockwurst". It is sligthly smoked and can be cooked or grilled. The whites are either of the St. Gallen variety (typical sausage from St. Gallen in Switzerland) or the skinless "Oberländer" (Upperlander), in their home region Upper Swabia mostly referred to as "Geschlagene" (Beaten one, because the butcher "beats" or "slaps" the dough in boiling water instead of filling it into a skin). If you order a Currywurst, you'll be asked: From the white or the red?
3:35 The Swabian variety of this would be called "Fleischküchle" (meat pie), the Bavarian "Fleichpflanzerl" (which derived from "meat pancake"), the Austrian "Fleischlaberl" (small meat loaf). Homemade ones (or handmade ones in really good restaurants) will be often somewhat fluffier (by putting small milk-soaked bread cubes in the meat dough) and more aromatic (by putting more herbs, onions and garlic as well as some nutmeg into the dough). Near the sea you will sometimes also get Fischfrikadellen (or Fischbuletten), which use hacked fresh fish instead of pork.
4:20 The Schäufele is the meat from the pig's scapula (which means shovel, and a Schäufele is in the Franconian and Aleman dialects a small shovel). The Franconian receipt is to roast it, the Badenian and Swiss ones are to smoke it and then to cook it slowly either in Sauerkraut or in a broth from water and white wine.
5:20 Again, small regional differences: In the Southwest as well as in Franconia and parts of Hesse it would be a variant of "Wecken" (like Weck, Weckle, Weggla), in Berlin "Schrippen". Both Wecken and Schrippen refer etymologically to the cuts in the top made before baking. If you buy grounded breadcrumbs in a bakery or a supermarket, you'll also encounter different names: "Paniermehl" (breadcrumb-coating flour), "Semmelbrösel" (Semmel crumbs) and "Weckmehl" (flour from Wecken); the latter two could als be offered as made from Brezel, which you would need for making a Munich Schnitzel.
8:40 You should try some day Sauerkraut-Spätzle - Spätzle and Sauerkraut fried together in a pan. Simple, but good. ;) At fairs in the South you can get sometimes Schupfnudeln (fat noodles made from a kind of gnocchi-dough), which will then also be fried together with Sauerkraut, but for my part I like the sweet variety of fried Schupfnudeln with apple puree better.
My hubs was in the army in Berlin in 1971 and you brought old memories from our time there with the food, thanks.
Hey, I just found this video and I really like it. Trying local bread varities from smaller bakeries is definitely worth it. It seeems like you tried food in southwestern Germany and Berlin. In other parts you will find different meals with more fish or other vegetables. One underrated kind of meal are our soups and stews. In the eastern part, they are heavily influenced by polish and czech recipes. Vegetables like green beans, peas, carrots, beets are also very common. We also have a type of collard green, Grünkohl, that is eaten in northern Germany. You can discover a lot more if you want to.
P.S. Jägermeister is a college drunk shot here too :)
I love how much you know about Germany and how correctly you are describing food and drinks. This is SO TRUE. You are not at all serving any stereotypes or get tripped by touristy stuff. Probably the best insight view of Germany from a non German I've ever seen! And you even mentioned Döner.....
This is GREAT!!
I was in Germany on business and my local contact, Bernhard, took me to a restaurant and he ordered for me. Turned out to be the meter sausage with saurkraut and black bread. I ate the whole thing! Wonderful! Turned out he ordered himself the half-meter! Nothing but good experiences in multiple visits to Germany. And yes, don't order beer by brand, order by style and get the local version.
"And yes, don't order beer by brand, order by style and get the local version" This is how you order a Beer properly. Sehr gut mein Freund :)
Danke dir für die netten und freundlichen Worte! Es freut mich das es euch hier gefallen hat! Ihr seit jederzeit Willkommen!
I love your genuine enthusiasm. However, I missed my favourite German food: the Alsace flammkuchen. It's like a very thin crust pizza with creme fraiche, cheese and bacon.
That might be because the Alsace is officially France (although culturally of course influenced by both). I think they have something similar in Reinland-Pfalz, though?
@@Snowshowslow There is the southern German variant Dinnele, Dünnede (names vary by region), quite similar, but the dough is different.
@@arnodobler1096 Ah thanks! :) I had never heard of that variant.
Hallo gaes
@@Snowshowslow Yeah, the dough of Dinnede is more like a bread dough. In former days, as only wood-fired ovens were used to bake bread, the Dinnede was made from the same dough as the bread and put in the oven before the bread (while the temperature of the pre-heated oven was still to high for bread).
If you're in the Freiburg area and looking for some good wine, try almost anything from the Kaiserstuhl area, or the Glottertal. Especially a Gewuerztraminer or Spaetburgunder Weissherbst.
Thanks for the video, man.
When I was in Berlin last, for the first time, I had the pleasure of having a curry wurst! Another ting I wanted was a real Berlin Düner kebab, but that didn't happen. I really want to visit Berlin again, a really nice city to visit. Love from Norway
Doener Kebab is from Turkey, you might want to try it there first.
@@daveking-sandbox9263 NO.
It was actually "invented" by a Turkish guy living in Berlin, and from there it spread over to Turkiye 😊
Great Video, fun to watch for a native german. Water with gas is usually called „Sprudel“ which is pronounced somehow like „shproodle“. A famous meal i miss in the video is „Wurstsalat“ or sausage salad, which is a mix of sliced Lyoner sausage with cucumbers, onions, oil and vinegard - each region, each family has its own recepy for that meal. Just as each region and family has its own recepy for Kartoffelsalat. And in Rhineland-Palatine they love „Pfälzer Saumagen“ which is…well try eating is better than than try to describe this „something“ made out of pork meat, potatos and roasts in a pork intestine that is roasted in a pan. Very rich, very yummy.
Vergesst bitte nicht den Obatzden oder die östlichere Variante Liptauer (etwas andere Milchprodukte)!!! Da quält keiner mehr die Brezen mit Senf ("Jugend forscht" auf Abwegen).
Gechmäcker sind halt verschieden, mir wurde auch schon GEGRILLTE Weisswurst serviert...
[Das Video hat eine Nostalgielawine losgetreten, und jetzt gibts kein Halten mehr.
Nasser oder trockener Kartoffelsalat, das in jedem Haushalt andere einzig wahre Bratkartoffelrezept (allein die Sorten, dann das Kochgeschirr und noch lange nicht zuletzt die Hitzequelle - Familienfehden haben so ihren Anfang genommen...), Brote und Brötchen mit und ohne Sauerteig, Krautwickel - Beispiele der südlichen Regionalküche, die dort jede Hausfrau noch selber zubereitet! So, ich habe jetzt Hunger und Heimweh. Mein Go-To-Comfort Food: Kässpatzen, schnell, einfach, machen glücklich.
Apropos Currywurst: regional unterschiedlich gibts rote oder weisse, aber meiner Erfahrung nach ist wirklich die Sauce das Entscheidende! Ich habe Jahre gebraucht, um mein Rezept zu tunen, aber es schmeckt trotzdem immer noch nicht so wie meine Lieblingssauce aus meiner Kindheit, die in der Pommesbude aus einem grossen Eimer kam ;-))) . Vielleicht war die beste Würze, dass wir fast 30 min zu Fuss gebraucht haben, bis wir dort waren (wir hatten nicht immer ein Auto, es waren die 1970er).
Als Verdauungshelfer darf ich u.a. "Ratzeputz" zur Kenntnis bringen, ein eher in Niedersachsen heimischer Brand mit Ingwer und Chili in verschiedenen %-Stärken, meines Wissens ist die 54% Variante meistverbreitet. Daher der Name "108er" für den 2cl Shot. Auch Blutwurz (Tormentille) oder Bärwurz aus dem Bayerwald helfen nach Krautmahlzeiten aller Art gegen böse Geister.
Unübertroffen ist ausser der Schweinshaxen vom Grill das in fast jedem Biergarten erhältliche Grillhendl (Ost/ Nordost: Broiler). OK, jetzt kann man erkennen, dass ich in Bayern aufgewachsen bin. Dort hat die Regionalküche starke Einflüsse aus der Tschechei (und eine meiner Omas war von dort :-))) ), daher auch die weite Verbreitung "österreichischer" Kulinarik, die von den böhmischen Dienstboten dort etabliert und später als heimisch angesehen wurde. Tja, Essen ist Macht :-) . Mahlzeit!]
If you're ever in the part of the south that today is called Baden-Württemberg, try Kässpätzle or just any meal with Spätzle. Spätzle are noodles usually made out of eggs and flour and they're part of every good meal out there
Leberspätzle!
I did 8th grade and high school in Heidelberg and still travel back to visit my parents every chance I get. I go in May for spargel season. One thing he didn't mention is a staple of northern German cuisine called grunkohl. Slow simmered kale with pork rib meat, bacon and a beef/pork sausage called pinkel. My father's mother was from the north and made it after they harvested their garden every fall. Unbelievably good. If you are looking to hang out in the best food and wine spot in Germany then plan a trip in the Pfalz. It borders the the French region of Alsace and has some of the best food and drink Germany has to offer - along with all of the classic German dishes that you have heard of.
As a german i can recommend Leberkäs in a Brötchen with sweet mustard. In southern Germany you can get it at almost every bakery or butcher shop. By the way great video. If you're very interested in german food you could try silisian white sausage. There's not only bavarian. Silisian white sausage is getting rarer in Germany, since silisia is part of poland since 1945 and the silisian culture and dishes are slowly dying out.
Alter Verwalter!
Der Typ hat sich wirklich sehr gut mit der deutschen Küche auseinander gesetzt!
( Auch mit der Trinkkultur ) ;-)
Doch er hat leider Linsen mit Spätzle und Saiten vergessen.
Doch das ist ihm nicht nach zu halten. Gutes Video für zukünftige Touristen!
Very good view of german foods and drinks, in my opinion you have forgotten the swabian Maultaschen. In a soup and the other day fried with Eggs and green Salad. So good. And you have forgotten the Brathähnchen, roasted chicken. Germans eat a lot of them.
As a German I'm glad you didn't only mention bavarian food like many people do. For example Currywurst is very popular where I live but you wouldn't find Weißwürste here.
In this video he talks about sausage or Wurst in German,but when I was in high school I worked for a German restaurant in HONOLULU named BEETHOVENS FIFTH in downtown HONOLULU and the waitress waiter manager and the owner helped me understand German food which is not really hard,my 2nd duty station was GERMANY where I worked in the NCO club making American and German food, some people say that to make German food is hard is wrong not like making French or Japanese food which is very different to make Schnitzel is actually very easy but the German people love there sausage so do I and is usually served with mustard,but I use DIJON which is a much higher quality mustard than using French style and maybe served with sauerkraut and sometimes I will go to a sausage store where I know to go to and not the supermarket which is not a problem for me and you can make a meal out of it too cut your loss as I know how to make a German plate like you are in GERMANY since I was stationed there even in NYC there are German restaurants usually in QUEENS NYC and years ago I worked with German ladies who told me about different German foods which I found very interesting but I know about European foods in general like regional American PACIFIC Island foods and some Spanish not African but it's only food as I am a Chef by trade having gone to Culinary school and working in the industry for many years here in the APPLE New York city
Very nice video. But you forgot the national food from the north of Germany. As a person that lives in Hamburg i can say, that traditionally food over here is more fish based. If you like fish you have to try a traditional “Fisch Brötchen” or “Labskaus”. Also there are loots of nice sweet things like “Franzbrötchen” or “Rote Grütze”. We have also very nice beer over here that you have to try. I was very impressed that you liked the food because most people I know that don’t live here doesn’t like our food at all.
Not only from The north. There are more regional food Missing. Greetings from Rhein Main and the Grüne Soße, Handkäs mit Musik und Äppler 😉
A perfect summary of German foods. I took a short trip thru Germany and what I remember was bier at October Fest, Riesling wine, wiener shnitzel, and sausages. Great time!
I don't think too many visit the Oktoberfest to enjoy a glass of Riesling.
Probably the best German foods Video out there. You covered really a lot, sure they’re more but I think you gave an impressive overview and I love your passion about food!
In my opinion - not probably -- it is.
Another great summertime drink is a Radler
Yes! So refreshing.
Worked in Germany in 1991 as a plasterer good food great beers happy times 👍👍🇬🇧🇬🇧