Hospitality
Invitations & meals
When invited to someone's home, ask whether you should bring anything. A sincere thank-you after the visit is always appreciated.
FG World · Country Collection 01
Germany.
Beyond the expected.
Journey from the North Sea to the Alps. Discover historic towns, contemporary cities, regional traditions and food stories that reveal Germany beyond its familiar clichés.
16FEDERAL STATES
BerlinFEDERAL CAPITAL
GermanOFFICIAL LANGUAGE
North to AlpsLANDSCAPES & REGIONS
01 · Meet the country
One country.
Many identities.
Germany is a federal country with strong regional identities. Maritime cities in the north, wine-growing landscapes in the west, historic towns in the east and Alpine traditions in the south each offer a different perspective.
Its cultural life includes literature, classical music, contemporary art, engineering, football, seasonal festivals, regional dialects and a remarkable range of bread and baking traditions.
There is no single way to experience Germany. A good introduction begins with its regions, its people and the everyday details that rarely fit on a postcard.
Cultural care: these are introductions to common traditions, not rules that every German person follows. Customs differ by region, generation, family and individual.
02 · Culture & everyday life
Understand life in Germany.
Culture is more than monuments. It is also how people greet one another, organise daily life, celebrate, eat and spend their free time.
Leisure
Nature & outdoors
Walking, cycling, hiking, lakes and public parks feature in many people's leisure time. Follow trail signs and respect local nature rules.
Communication
Directness & formality
Clear communication is often valued. “Sie” is useful in formal or unfamiliar situations; “du” may be used when invited or when the setting is informal.
Festivals
Local celebrations
Christmas markets, carnival, wine festivals and town fairs combine seasonal food, crafts, music and community traditions.
Work & study
Planning & reliability
Appointments, punctuality, written arrangements and clear responsibilities matter in many professional settings, though every workplace is different.
Arts & ideas
Literature & music
Discover Goethe and Schiller, Bach and Beethoven, as well as contemporary writers, filmmakers, designers, musicians and scientists.
03 · Regional Germany
Six windows into the regions.
A curated introduction to the country's diverse landscapes and culinary identities.
North
Hamburg & the coast
Ports, maritime history, fish dishes, brick architecture and North Sea and Baltic landscapes.
East
Berlin & Brandenburg
Layered history, contemporary art, international communities, lakes, forests and regional baking.
West
Rhineland & Hesse
Rhine landscapes, wine regions, Rhenish Sauerbraten and Frankfurt's famous green herb sauce.
Central
Thuringia & Saxony
Forest landscapes, potato dumplings, Thuringian sausage and distinctive Christmas baking traditions.
Southwest
Baden-Württemberg
Black Forest scenery, Swabian Spätzle, Maultaschen, vineyards and hearty regional cooking.
South
Bavaria & the Alps
Alpine lakes, historic towns, pretzels, dumplings, beer gardens and Oktoberfest in Munich.
04 · Culinary Germany
A country told through food.
German cuisine is not one standard menu. It reflects regional agriculture, climate, history, neighbouring countries and family traditions. Explore each recipe by region and discover how everyday ingredients become local specialities.
01Swabia · Baden-Württemberg
Käsespätzle
Fresh egg noodles layered with melted cheese and golden onions. A beloved Swabian comfort food.
Ingredients
- 400 g plain flour
- 4 large eggs
- 150–190 ml water, added gradually
- 1 tsp salt
- A small pinch of freshly grated nutmeg
- 250–300 g grated Emmental or mountain cheese
- 3 medium onions, thinly sliced
- 2 tbsp butter
- Black pepper and chopped chives, optional
Method — step by step
- Combine flour, salt and nutmeg. Add eggs and gradually mix in water until you have a thick, sticky, elastic batter. It should not be runny.
- Beat vigorously for several minutes until the batter becomes elastic. Rest for 10–15 minutes.
- Cook the onions slowly in butter over medium-low heat for 15–20 minutes, stirring often, until golden brown and sweet.
- Bring a large pot of salted water to a gentle boil. Push the batter through a Spätzle press or suitable Spätzle maker in batches.
- When the noodles float, cook for another 30–60 seconds, then lift them out with a slotted spoon. Avoid overcrowding the pot.
- Layer hot Spätzle and grated cheese in a warm dish. Cover briefly to melt the cheese; a low oven can help.
- Top with browned onions, black pepper and chives. Serve immediately.
Regional note: Spätzle is a southern German speciality. Cheese blends and onion toppings differ between households.
02Across Germany · Market food
Kartoffelpuffer
Crisp grated-potato pancakes with a tender centre, often served with apple sauce. Known regionally as Reibekuchen or Reiberdatschi.
Ingredients
- 800 g starchy potatoes
- 1 small onion, finely grated
- 2 eggs
- 2 tbsp flour or potato starch
- 1 tsp salt, or to taste
- Neutral oil for shallow-frying
- Apple sauce to serve
Method — step by step
- Peel and coarsely grate the potatoes and onion. Work promptly to reduce discolouration.
- Place the mixture in a clean tea towel and squeeze firmly to remove as much liquid as possible.
- Mix the drained potato and onion with eggs, flour or starch, and salt.
- Heat a thin layer of oil in a heavy frying pan over medium to medium-high heat.
- Spoon in small portions and flatten to about 5–7 mm thick. Leave space between pancakes.
- Fry for about 3–5 minutes per side, adjusting heat so the outside browns without burning before the centre cooks.
- Drain briefly on a rack or kitchen paper and serve hot with apple sauce.
The name and preferred accompaniments vary by region. Apple sauce is a familiar sweet pairing; savoury versions are also common.
03Swabia · Baden-Württemberg
Schwäbische Maultaschen
Large filled pasta parcels associated with Swabia. They can be served in broth or sliced and pan-fried.
Ingredients
- 300 g pasta flour or plain flour
- 3 eggs
- 1–2 tbsp water, as needed
- 200 g minced meat, such as beef or a beef-pork blend
- 100 g cooked spinach, squeezed dry and chopped
- 1 small onion, finely diced and softened in butter
- 1 small stale bread roll, soaked and squeezed dry
- 1 egg for the filling
- Salt, pepper, nutmeg and chopped parsley
- Gently simmering salted water or broth
Method — step by step
- Mix flour and three eggs, adding a little water only if needed. Knead until smooth, wrap and rest for 30 minutes.
- Combine minced meat, spinach, softened onion, squeezed bread, filling egg, parsley, salt, pepper and a little nutmeg.
- Roll the dough thinly into a large rectangle. Keep it covered when not working with it.
- Spread a thin layer of filling over the dough, leaving a border. Fold or roll into a long parcel, sealing the edges with a little water.
- Cut into individual parcels and press the edges firmly closed.
- Lower the parcels into gently simmering water or broth. Cook roughly 10–15 minutes, depending on thickness, until the pasta is tender and the meat filling is fully cooked.
- Serve in hot broth, or drain and gently pan-fry slices in butter with onions.
Fillings differ by household and butcher. This is a home-cooking version; meat-free versions are adaptations rather than the only traditional formula.
04Thuringia · Sunday cooking
Thüringer Klöße
Traditional Thuringian potato dumplings, often served alongside roast meat and gravy.
Ingredients
- 1.5 kg starchy potatoes
- 1–2 slices white bread, cut into small cubes
- 1 tbsp butter for the croutons
- Salt, to taste
- Hot water for working the mixture, if needed
Method — home version
- Peel about one-third of the potatoes and boil until tender. Drain well, allow steam to escape, then mash or press finely while warm.
- Peel and finely grate the remaining raw potatoes. Put them in a clean cloth and squeeze firmly to extract liquid. Let the starch settle in the liquid, then carefully pour off the water and reserve the starch.
- Combine the cooked potato with the drained raw potato and reserved starch. Add salt. Work the mixture while hot, adding a little hot water if needed to form a cohesive dough.
- Cut the bread into cubes and fry in butter until golden. Cool slightly.
- With damp hands, shape the potato mixture into dumplings, placing a few croutons in the centre of each.
- Lower the dumplings into gently simmering salted water. Do not allow the water to boil hard.
- Cook until firm and cooked through, usually 15–20 minutes depending on size. Lift out gently with a slotted spoon.
Traditional Thüringer Klöße are technique-sensitive. Potato moisture and starch content matter greatly. This simplified method is an introduction, not a definitive regional master recipe.
05Black Forest · Baden-Württemberg
Schwarzwälder Kirschtorte
A chocolate sponge cake layered with cherries, whipped cream and chocolate shavings. This is a home-friendly, alcohol-free adaptation.
Ingredients
- Sponge: 6 eggs, 150 g sugar, 100 g plain flour, 50 g cocoa powder, 30 g cornflour and a pinch of salt
- Cherry filling: 500 g pitted sour cherries, 250 ml cherry juice, 30–40 g sugar and 20 g cornflour
- Cream: 700 ml cold whipping cream, 2–3 tbsp icing sugar and optional vanilla
- 100 g dark chocolate, shaved
- Extra cherries for decoration
Method — step by step
- Heat the oven to 180°C conventional or 160°C fan. Grease and line the base of a 23 cm round cake tin.
- Whisk eggs and sugar for 6–8 minutes until pale, thick and voluminous.
- Sift flour, cocoa, cornflour and salt. Fold into the egg mixture gently in batches, preserving as much air as possible.
- Pour into the tin and bake for about 25–30 minutes, until the centre springs back and a skewer comes out clean. Cool completely.
- Warm cherries, juice and sugar in a saucepan. Mix cornflour with a little cold juice or water, stir it in, and cook until thickened. Cool completely.
- Whip cold cream with icing sugar and optional vanilla to soft-to-medium peaks. Avoid overwhipping.
- Slice the sponge horizontally into three layers. Spread cooled cherry filling and cream between the layers.
- Cover the top and sides with cream, finish with chocolate shavings and cherries, then chill for at least two hours before slicing.
Authenticity distinction: traditional versions may include Kirsch, a cherry spirit. Omitting it makes this a practical alcohol-free adaptation, with a different flavour.
06Frankfurt · Hesse
Frankfurter Grüne Soße
A cool, herb-rich sauce traditionally associated with Frankfurt, often served with boiled potatoes and eggs.
Ingredients
- About 200 g Frankfurt green-sauce herb mix, finely chopped
- 200 g sour cream or Schmand
- 150 g plain yoghurt
- 2 hard-boiled eggs
- 1–2 tsp mustard, optional
- 1–2 tbsp lemon juice or mild vinegar
- Salt and black pepper
- Boiled potatoes and extra eggs, to serve
Method — step by step
- Wash the herbs thoroughly and dry them well. Traditional mixes commonly include borage, chervil, cress, parsley, salad burnet, sorrel and chives.
- Chop the herbs very finely with a knife. Avoid turning them into a completely smooth purée if you want a more traditional texture.
- Mix sour cream and yoghurt. Finely chop the hard-boiled eggs and stir them in.
- Fold in the herbs, then season with lemon juice or vinegar, salt, pepper and optional mustard.
- Cover and refrigerate for at least 30 minutes so the flavours combine. Taste and adjust seasoning before serving.
- Serve cool with warm boiled potatoes and hard-boiled eggs.
The traditional Frankfurt herb mix is the defining feature. If the exact herbs are unavailable, a substitute mix is possible, but should be labelled as an adaptation.
Further reading: Germany Travel — German cuisine · Recipes from Germany. These are educational home-cooking recipes with regional context, not officially certified recipes.
05 · Seasons & celebrations
Germany through the year.
Spring
Longer days, gardens, markets and seasonal asparagus. Availability depends on the region and weather.
Summer
Lakes, hiking, cycling, open-air concerts, outdoor cafés and local festivals.
Autumn
Harvest celebrations, wine festivals, colourful forests and Oktoberfest in Munich.
Winter
Advent calendars, Christmas markets, seasonal baking, festive lights and regional winter dishes.
06 · Places to explore
Find your own Germany.
A first itinerary might combine a major city, a historic town and a landscape that invites you to slow down.
Capital · History
Berlin
Explore the Brandenburg Gate, museums, neighbourhoods, contemporary art and the city's layered history.
South · Tradition
Munich
Discover historic squares, markets, museums, Bavarian food and access to lakes and Alpine scenery.
Towns · Architecture
Historic Germany
Explore half-timbered streets, old market squares and regional architecture. Check individual destinations before planning a trip.
07 · Learn through culture
Your first words at the table.
Use these practical phrases in a café, market or restaurant.
Guten Appetit!Enjoy your meal!
A common phrase before eating.
Die SpeisekarteThe menu
Useful in cafés and restaurants.
Ich hätte gern …I would like …
A polite way to order.
Lecker!Delicious!
A common informal expression.
Die Rechnung, bitte.The bill, please.
Use when you are ready to pay.
Ist das vegetarisch?Is this vegetarian?
Ask about a dish's ingredients.
FG World × Fortgang Institut
Explore the culture.
Learn the language.
German becomes more meaningful when you connect it with real places, food, customs and everyday conversation. Continue your learning journey with Fortgang Institut.
This independent educational guide is not an official government publication. Regional food traditions have variations; recipe instructions are educational home-cooking versions.