58 regional dishes covered across Germany, each with the canonical version and where to eat it, city by city.

Hamburger AalsuppeMain course · HamburgApfelstrudelMain course · MunichBavaria's landmark dessert: paper-thin pulled strudel dough wrapped around sliced apples, raisins, breadcrumbs and cinnamon sugar.ApfelweinMain course · FrankfurtFrankfurt's tart, still apple wine, poured from a stoneware Bembel into a ribbed Gerippte glass.BerlinerMain course · BerlinBerliner WeisseMain course · BerlinBethmännchenMain course · FrankfurtA small dome of marzipan pressed with three almond halves, baked golden and eaten through Advent.Birnen Bohnen und SpeckMain course · HamburgBrezn (Bavarian pretzel)Main course · MunichLye-dipped pretzel with a dark mahogany crust and a soft, salty interior.BulettenMain course · BerlinCurrywurstMain course · 2 citiesSliced bratwurst topped with curry-spiced tomato sauce, served with fries or a roll.Doener KebabMain course · BerlinEisbeinMain course · BerlinEisbein is the Berlin pork-knuckle classic: a cured-and-boiled hind leg served with sauerkraut, pease pudding and boiled potatoes.Finkenwerder ScholleMain course · HamburgWhole plaice pan-fried in butter, served with crispy fried bacon (Speck), tiny North Sea brown shrimp and parsley potatoes.FischbroetchenMain course · HamburgFrankfurter KranzMain course · FrankfurtA crown-shaped ring of sponge layered with buttercream and jam, armoured in caramel brittle Krokant and topped with cherries.Frankfurter SchnitzelMain course · FrankfurtA crisp pork schnitzel served the Frankfurt way: cold Grüne Soße over or beside it, with fried potatoes.Frankfurter WürstchenMain course · FrankfurtThe original slim pork sausage in natural casing, gently heated in water, never boiled, and eaten with bread, mustard and horseradish.FranzbroetchenMain course · HamburgGrüne SoßeMain course · FrankfurtFrankfurt's cold green sauce blends exactly seven herbs with soured cream, poured over halved boiled eggs and potatoes.Halve HahnMain course · CologneCologne's most famous linguistic joke: the name means 'half a rooster' but contains no poultry.Handkäs mit MusikMain course · FrankfurtA puck of sour-milk cheese marinated in onion vinaigrette, eaten with dark bread and butter in Frankfurt's apfelwein taverns.Himmel un ÄädMain course · CologneHeaven and earth: mashed potato (earth) with unsweetened apple puree (heaven) and blood sausage or fried liver and onions.KäsespätzleMain course · MunichKaiserschmarrnMain course · MunichKartoffelpuffer mit ApfelmusMain course · BerlinCrisp shredded-potato pancakes fried in plenty of fat, eaten with a heavy dollop of cold apple compote and a glass of beer.KartoffelsalatMain course · BerlinBerlin Kartoffelsalat is the city's vinegary potato salad: waxy potatoes sliced warm, dressed with hot broth, vinegar, mustard and onion.Knödel (Bavarian dumplings)Snack · MunichBread or potato dumplings, served as a side to roast meats or as a main with mushroom or plum filling.Koenigsberger KlopseMain course · BerlinKölschMain course · CologneLabskausMain course · HamburgLeberkäsMain course · MunichFinely minced beef and pork loaf, baked in a tin, served sliced hot or cold in a soft roll (Leberkäsweckl).MettbrötchenMain course · 2 citiesRaw minced pork (Mett) seasoned with salt, pepper and onion, spread onto a fresh Brötchen.Muscheln in WeißweinMain course · CologneRhine mussels steamed in white wine with onion, celery, leek and parsley.ObatzdaMain course · MunichBavarian beer-garden cheese spread: ripe Camembert mashed with butter, paprika, onion and caraway.PannfischMain course · HamburgReibekuchen (Rievkooche)Main course · CologneCologne's established street food: thick, roughly textured potato pancakes fried in hot fat until the exterior is crisp and the interior soft.RindswurstMain course · FrankfurtFrankfurt's all-beef sausage, invented in 1894 at Gref-Völsings, eaten hot from the pot with mustard and a roll.Rippchen mit KrautMain course · FrankfurtCured pork cutlets warmed slowly on sauerkraut until rosy and sliding off the bone, with bread or mash.SauerbratenMain course · CologneRheinischer Sauerbraten (fine-dining)Main course · CologneSchweinsbratenMain course · MunichBavarian roast pork shoulder with crackling crackling, served with Knödel and a dark beer-and-caraway gravy.SchweinshaxeMain course · MunichRoast pork knuckle with crackling skin and tender meat, served with potato dumplings, red cabbage and dark gravy.SoljankaMain course · BerlinSpargel (White Asparagus)Main course · BerlinSpundekäsMain course · FrankfurtA whipped cream-cheese spread shaped like a barrel bung, dusted with paprika and eaten with pretzels or dark bread.Weissbier (Bavarian wheat beer)Main course · MunichCloudy, yeasty top-fermented wheat beer, typically 50 percent wheat, served in a tall vase glass with a lemon slice (optional).Weißer SpargelMain course · CologneWhite asparagus, Germany's most anticipated seasonal vegetable.WeisswurstMain course · MunichVeal and pork sausage poached in water, served with sweet mustard, a Brezn and a Weissbier.

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