meat

The Thuringian version for a cabbage roll uses red cabbage for wrapping.

A simple but tasty goulash made from beef. In Westphalia, it is now considered a kind of national dish.

Braunschweiger Mumme is a regionally typical non-alcoholic malt extract brewed from water, hops, barley, wheat and herbs. This extract is viscous and sweet. Recipe for Mumme goulash.

ADVERTISEMENT Labskaus: The original from the restaurant Old Commercial Room for at home.

As the name suggests, Pfälzer Saumagen is a speciality from the Palatinate, a region in south-west Germany. It is a typical slaughter day dish and home cooking. The stomach of the female domestic pig is filled with sausage meat, potatoes and spices and cooked in hot water.

A typical specialty from the Black Forest: cold smoked with various herbs and spices, it gets a typical black-brown rind.

Don't feel like homemade frocks, but have an appetite? Here you get restaurant addresses and recipes.

Backesgrumbeere is a hearty Rhine-Hessian potato casserole with meat or ham.

Dough, leek, bacon, sour cream and eggs form the basis of this simple (but substantial) dish.

This dish is also known as Flecke, Kaldaunen, Piepen or Sulz, depending on the region. It is made from forestomach (rumen), but also reticulum or leaf stomach, mostly from cattle.

Rhenish Sauerbraten is called "Soorbrode" in the Rhineland and was traditionally cooked with horse meat. Served with potato dumplings or potato pancakes (Rivekoch) and apple sauce.

Herrgotts Bscheißerle - Maultschen are a typical Swabian speciality.

From a snack on the football pitch to a star chef's recipe, these minced meat patties are at home all over Germany.

Mutzbraten is a delicacy from Thuringia. Pieces of meat marinated in black beer are grilled on skewers over beech wood. A hearty snack also at folk festivals.

Originally a simple dish of potatoes, onions, pancetta and simple spices.

This rib roast is a speciality from Mecklenburg-Vorpommern that you should definitely try. Filled with prunes, Boskoop apples, rusks, brown rum and cinnamon.

Restaurants that offer the very tasty Meckelenburg rib roast.

Classically prepared from calf's liver, this is a very simple and especially early typical Berlin dish. Here's the recipe with onions, apples and crispy pancetta.

Brown cabbage with lump comes on the table here.

Bötel with clay and straw is the paraphrase of Eisbein with Erbspüree and sauerkraut. The name originates from the area around Magdeburg.

Originally intended as an appetizer, this wedding soup from the Kehdinger Land is now a full meal for us. The soup is composed at the table by everyone himself.

Traditional Bötel with clay and straw comes here on the table.

Rhenish Sauerbraten - you can get it here in the restaurant.

Braunkohl mit Klump is a hearty dish from the Magdeburger Börde. In this context, brown cabbage is kale and Klump is potato dough.

Simple but delicious: Lübecker Schwalbennestern (Lübeck Swallows' Nests) are cutlets rolled into a roulade with ham and boiled egg and cut crosswise. As a main course or snack. A North German speciality.

Labskaus: loved or demonized. This typical North German dish from old seafaring times is simply something you should try. Tasted in a restaurant where they still do the cooking themselves, it can be a discovery.

Gastronomy addresses with recommendable Labskaus dishes in different federal states.

Mutzbraten from the grill is a Thuringian speciality. Here addresses where it is available the snack freshly grilled. It is eaten with mustard, sauerkraut and bread.

Lübeck swallow's nests you can cook yourself. In these restaurants, however, this North German speciality is also served ready-made.

Restaurants with liver Berlin style