Traditional German dishes – culture on a plate
1 Likes | 5. December 2019
What is typical German food? And where do people’s favourite traditional German dishes come from? We embarked on a culinary journey across Germany. After all, where you are and the type of food grown in that region always determines what ends up on your plate. People in the north of Germany eat a lot of fish. But people in the south prefer hearty home cooking.
Sauerkraut and Bavarian white sausage always come out top as typical German foods in surveys. In reality German cuisine is much more diverse than even German people sometimes realise. For this blog post we went in search of German specialities that don’t appear on every hotel and restaurant menu. Perhaps we can inspire you to add one or two lesser-known traditional German dishes to your menu. Or perhaps after reading this you’ll have the urge to experiment with the German classics yourself.
A Cologne speciality: Heaven and Earth
In the local Cologne dialect it is called ‘Himmel & Ääd’, whereas in other parts of Germany, it is better known as ‘Himmel und Erde’. This refined dish is an integral part of every pub menu in the Rhineland. But it is rarely found in other German states. This speciality from the Rhineland gets its name from its main ingredients: potatoes, grown in the earth, and apples, picked from ‘heaven’.
Traditionally the apples are turned into a fruity apple sauce and the potatoes are mashed into a light, airy purée. The third ‘secret’ ingredient goes on top: Blutwurst, or blood sausage. Unlike the apples and potatoes, it is fried until crispy and served on top of the purée. Finally, onions and bacon are fried in a pan and then scattered over the ‘Himmel & Ääd’ as the final pièce de résistance.
Traditional German dishes – Pannfisch from northern Germany
Our journey continues to northern Germany. Typical German foods in this region are fish and seafood, such as smoked eel, sprat and crab. We have picked out a northern German speciality that fish lovers will delight in seeing on the menu: Pannfisch. The word ‘Pann’ comes from Low German and means frying pan. Traditionally Pannfisch was cooked to use up the leftover potatoes and fish. Today Pannfisch is an important part of northern German cuisine and is served in a variety of ways.
The original dish from Hamburg is made using different types of fish such as cod or redfish. The delicate fish fillets are cut into pieces and fried in a pan. Slices of potatoes are also added to the pan and fried until crispy. Pannfisch is served with a spicy mustard sauce made from onions, butter, flour, meat stock, cream and mustard. Lastly, the Pannfisch is garnished with parsley and bacon. Fish lovers will enjoy the great variety that Pannfisch from the North Sea has to offer.
Delicious dessert from Swabia
Traditional German dishes are always followed by desserts on the menu. We have chosen a delicacy from Swabia in south west Germany: Ofenschlupfer, a type of bread pudding. Traditionally this was a poor person’s dish. On the menu, however, this dish offers some very enticing flavours.
The dessert is made using bread, apples, raisins and almonds and is topped with a creamy vanilla custard. This traditional German dish is best served warm. A tempting alternative is sweet vanilla ice cream, which goes wonderfully with this warm dessert and transforms it into a special delicacy on the menu.
Diverse German dishes perfectly presented
Germany will surprise you with its culinary diversity. Virtually every region has its own traditional German dishes, that are truly delicious. From hearty home cooking to sophisticated specials – there is always colourful variety on the plate.
But having such a wide variety of dishes also poses a challenge for the restaurateur because they have to find suitable porcelain for each dish. TAFELSTERN has the solution to this problem. Thanks to the modular design, you can put together a selection of pieces from different collections to suit your target customers and venue. A wide range of traditional German dishes can be served perfectly thanks to the individual porcelain pieces. Anyone who serves typical German food can be sure of one thing: it offers something for everyone.
Traditional German dishes on a ‘Made in Germany’ plate
Many people are concerned about where their food comes from and whether it is sustainable and local. This mindset has developed in the last few years and currently only a few people apply these principles to all other products. However, there is growing demand for responsibly produced products. So how does this affect porcelain?
Tafelstern products are ‘Made in Germany’ and are sustainably produced. The ‘Made in Germany’ label adheres to some of the strictest environmental regulations in the world. We have reduced our energy demand by a third in less than 15 years through state-of-the-art firing technology. By using this fast-firing technology, CO2 is now largely avoided. Tafelstern also ensures that all raw materials and intermediate products are fully recycled. In addition, restaurateurs use our robust crockery for decades. So, there is no unnecessary waste.
In February 2012, Tafelstern also became the first company in the porcelain industry worldwide to be certified in accordance with the international standards DIN EN ISO 14001 (environmental management) and DIN EN ISO 50001 (energy management).
When you buy Tafelstern, you are buying sustainable ‘Made in Germany’ quality.