German cuisine is rich in flavor, tradition, and regional variety — and when it comes to lunchtime, there’s no shortage of hearty, satisfying dishes to explore.
From crispy schnitzels and soft pretzels to warm potato salads and savory meat stews, German lunches strike the perfect balance between comfort and nourishment.
Whether you’re in the mood for something quick like Currywurst or a more leisurely meal like Sauerbraten or Rinderroulade, this collection of 23+ German lunch recipes will introduce you to the bold, rustic, and delicious flavors of Germany.
These recipes are perfect for both weeknight meals and weekend gatherings when you’re craving something traditional yet full of flavor.
23+ Traditional German Lunch Recipes to Try Today
With these 23+ German lunch recipes, you can bring the heart and soul of German cooking into your kitchen.
From the simplicity of bratkartoffeln to the richness of Königsberger Klopse, each dish tells a story of local ingredients, comforting techniques, and generations of culinary pride.
Whether you’re preparing a weekday meal or a festive family lunch, these recipes will satisfy cravings and inspire a deeper appreciation for Germany’s diverse and delicious food culture.
Sausage and Sauerkraut Skillet
Sausage and sauerkraut skillet is a hearty and traditional German lunch dish that perfectly combines savory sausages with tangy sauerkraut.
This one-pan meal is flavorful and comforting, making it ideal for a satisfying midday feast.
Ingredients:
- German sausages (such as bratwurst or knackwurst)
- Sauerkraut, drained
- Onion, sliced
- Apple, peeled and diced (optional)
- Olive oil or butter
- Caraway seeds (optional)
- Salt and pepper
Instructions:
Heat oil or butter in a large skillet over medium heat. Add sliced onions and sauté until translucent. Add sausages and cook until browned on all sides. Stir in sauerkraut and diced apple if using, sprinkle caraway seeds, salt, and pepper. Cover and simmer for 10-15 minutes, allowing flavors to meld. Serve hot.
This dish balances the savory richness of sausages with the tangy, slightly sweet sauerkraut, making it a classic German lunch full of robust flavors and textures.
Potato Pancakes with Applesauce
Potato pancakes with applesauce are a beloved German comfort food often served for lunch.
Crispy on the outside and tender on the inside, these pancakes pair beautifully with the sweetness of homemade applesauce.
Ingredients:
- Potatoes, peeled and grated
- Onion, grated
- Egg
- Flour
- Salt and pepper
- Vegetable oil for frying
- Applesauce (store-bought or homemade)
Instructions:
In a bowl, mix grated potatoes and onion with egg, flour, salt, and pepper until combined. Heat oil in a skillet over medium heat.
Drop spoonfuls of the mixture into the skillet, flatten slightly, and fry until golden brown on both sides. Drain on paper towels. Serve warm with a side of applesauce.
The crispy texture of the pancakes combined with the sweet, tangy applesauce creates a comforting and satisfying lunch that’s deeply rooted in German culinary tradition.
German Beef Rouladen
German beef rouladen is a classic lunch recipe featuring thin slices of beef rolled around flavorful fillings such as mustard, onions, and bacon.
Slow-cooked until tender, it results in a rich and hearty meal.
Ingredients:
- Thin beef slices
- Mustard
- Bacon strips
- Onion, sliced
- Pickles, sliced
- Salt and pepper
- Beef broth
- Cooking oil
Instructions:
Lay out beef slices and spread mustard over each. Place a strip of bacon, some onion slices, and pickles on top, then roll tightly and secure with kitchen twine or toothpicks. Heat oil in a pan and brown rouladen on all sides. Add beef broth, cover, and simmer gently for 1.5 to 2 hours until tender. Serve with gravy made from the cooking liquid.
This dish delivers deep, savory flavors and melt-in-your-mouth beef, offering an authentic taste of traditional German home cooking perfect for a hearty lunch.
Currywurst
Currywurst is a popular German street food that has become a beloved lunch option across the country.
It features juicy sausage sliced and smothered in a tangy, spiced curry ketchup sauce, served with crispy fries or bread.
Ingredients:
- Bratwurst or other German sausage
- Ketchup
- Curry powder
- Paprika
- Onion powder
- Olive oil or butter
- French fries or bread (for serving)
Instructions:
Cook sausages by grilling or pan-frying until browned and cooked through. In a saucepan, mix ketchup with curry powder, paprika, and onion powder, heating gently to blend flavors. Slice the cooked sausages and pour the curry ketchup sauce over them. Serve hot with fries or crusty bread on the side.
Currywurst offers a perfect combination of savory sausage and flavorful curry sauce, making it a satisfying and quick German lunch favorite with a punch of spice.
German Potato Salad
German potato salad is a warm and tangy side dish often served alongside main lunches.
Unlike creamy versions, this salad is dressed with a flavorful vinaigrette made from bacon drippings, vinegar, and mustard, delivering a comforting and hearty taste.
Ingredients:
- Potatoes, boiled and sliced
- Bacon, chopped
- Onion, finely chopped
- Apple cider vinegar
- Mustard
- Sugar
- Salt and pepper
- Fresh parsley, chopped
Instructions:
Cook bacon in a skillet until crisp. Remove bacon and set aside, leaving drippings in the pan. Sauté onions in the drippings until translucent. Stir in vinegar, mustard, sugar, salt, and pepper to create the dressing. Place warm potatoes in a bowl, pour the dressing over, and toss gently. Add bacon and fresh parsley. Serve warm or at room temperature.
This potato salad is a perfect balance of tangy and savory flavors, making it a classic accompaniment to many German lunch dishes.
Käse Spätzle
Käse Spätzle is a traditional German comfort food made from soft egg noodles (Spätzle) mixed with melted cheese and topped with crispy fried onions.
It’s a rich and satisfying lunch that’s simple yet deeply flavorful.
Ingredients:
- Spätzle (store-bought or homemade)
- Emmental or Swiss cheese, shredded
- Butter
- Onion, thinly sliced
- Salt and pepper
- Fresh chives (optional)
Instructions:
Cook Spätzle according to package instructions. In a skillet, sauté onions in butter until golden and crispy. Layer cooked Spätzle and shredded cheese in a baking dish, seasoning with salt and pepper. Top with crispy onions and bake until cheese is melted and bubbly. Garnish with chopped chives if desired. Serve hot.
This dish offers creamy, cheesy goodness combined with savory onions, making it a beloved German lunch comfort food.
Rinderroulade
Rinderroulade is a classic German dish featuring thin slices of beef rolled around a savory filling of bacon, onions, mustard, and pickles.
Slow-cooked until tender, this meal is rich in flavor and perfect for a hearty lunch.
Ingredients:
- Thin beef slices
- Bacon strips
- Onion, sliced
- Pickles, sliced
- Mustard
- Salt and pepper
- Beef broth
- Cooking oil
Instructions:
Spread mustard on each beef slice, then layer bacon, onions, and pickles. Roll up the beef slices tightly and secure with toothpicks or kitchen twine. Brown the roulades in oil over medium heat, then add beef broth, cover, and simmer for about two hours until tender. Serve with gravy made from the cooking liquid.
This dish delivers deep, savory flavors and tender meat, offering an authentic taste of traditional German home cooking ideal for a filling lunch.
Leberkäse Sandwich
Leberkäse sandwich is a popular Bavarian lunch made with a thick slice of baked meatloaf served inside a crusty roll, often topped with mustard or pickles.
It’s a simple yet satisfying meal that’s beloved throughout Germany.
Ingredients:
- Leberkäse (German baked meatloaf)
- Crusty bread rolls
- Mustard
- Pickles (optional)
Instructions:
Slice Leberkäse into thick pieces and warm in a skillet or oven. Slice rolls and spread mustard on the inside. Place the warm Leberkäse slice in the roll and add pickles if desired. Serve immediately.
This sandwich is a delicious, quick lunch that showcases a classic German specialty with hearty flavors and satisfying texture.
Kartoffelsuppe
Kartoffelsuppe, or German potato soup, is a creamy and comforting soup made with potatoes, vegetables, and smoked sausage.
It’s a traditional lunch that warms you up and fills you with wholesome flavors.
Ingredients:
- Potatoes, peeled and diced
- Carrots, diced
- Onion, chopped
- Celery, chopped
- Smoked sausage, sliced
- Vegetable or chicken broth
- Butter
- Salt and pepper
- Fresh parsley, chopped
Instructions:
Sauté onions, carrots, and celery in butter until soft. Add diced potatoes and broth, then simmer until potatoes are tender. Use a blender to partially puree the soup for a creamy texture, leaving some chunks. Add sliced smoked sausage and cook for a few more minutes. Season with salt and pepper, garnish with parsley, and serve hot.
This soup offers a hearty and comforting lunch with rich flavors that reflect traditional German cooking.
Weisswurst with Pretzels
Weisswurst with pretzels is a traditional Bavarian lunch that pairs mild, tender veal sausages with soft, buttery pretzels.
Served with sweet mustard, this combination is both satisfying and full of authentic German flavors.
Ingredients:
- Weisswurst (Bavarian white sausages)
- Soft pretzels
- Sweet Bavarian mustard
Instructions:
Bring a pot of water to a gentle simmer (do not boil) and cook the Weisswurst for about 10-15 minutes until heated through. Serve the sausages hot with freshly baked soft pretzels and a side of sweet mustard for dipping.
This lunch is simple yet deeply traditional, offering a true taste of Bavarian cuisine that’s perfect for a filling midday meal.
Königsberger Klopse
Königsberger Klopse are German meatballs cooked in a creamy white sauce with capers, originating from the city of Königsberg.
This dish is flavorful and comforting, making it a popular lunch choice.
Ingredients:
- Ground beef and pork mixture
- Onion, finely chopped
- Egg
- Breadcrumbs
- Salt and pepper
- Butter
- Flour
- Beef broth
- Heavy cream
- Capers
Instructions:
Mix ground meat with onion, egg, breadcrumbs, salt, and pepper. Form into small meatballs and cook in simmering broth until done. In a separate pan, make a roux with butter and flour, then gradually whisk in broth and cream to create a sauce. Stir in capers and add meatballs back into the sauce. Heat through and serve.
Königsberger Klopse offers a rich and tangy flavor profile, perfect for a comforting and hearty German lunch.
Flammkuchen
Flammkuchen, often called German-style pizza, is a thin, crispy flatbread topped with crème fraîche, onions, and bacon.
It’s a delicious and easy lunch that’s popular in the Alsace region and throughout Germany.
Ingredients:
- Thin flatbread or pizza dough
- Crème fraîche or sour cream
- Onions, thinly sliced
- Bacon, diced
- Salt and pepper
Instructions:
Preheat oven to high heat (around 475°F/245°C). Spread a thin layer of crème fraîche over the rolled-out dough. Top with sliced onions and diced bacon, then season with salt and pepper. Bake for 10-15 minutes until the crust is crispy and bacon is cooked.
Flammkuchen is a savory, crunchy, and flavorful lunch that combines creamy and smoky toppings, offering a delightful German specialty perfect for any midday meal.
Sauerbraten
Sauerbraten is a traditional German pot roast marinated in a mixture of vinegar, spices, and herbs, then slow-cooked until tender.
This flavorful dish is often served with red cabbage and potato dumplings, making it a hearty and comforting lunch.
Ingredients:
- Beef roast
- Vinegar (red or white)
- Onions
- Carrots
- Bay leaves
- Cloves
- Peppercorns
- Sugar
- Beef broth
Instructions:
Marinate the beef roast in a mixture of vinegar, water, onions, carrots, bay leaves, cloves, peppercorns, and sugar for several days. Remove the meat from the marinade and brown it in a pot. Add the marinade and beef broth, then cover and simmer slowly for several hours until tender. Serve with traditional sides like red cabbage and potato dumplings.
Sauerbraten’s rich, tangy flavors and tender texture make it a beloved German lunch that showcases slow-cooking traditions.
Leberknödel Soup
Leberknödel soup features savory liver dumplings served in a clear beef broth.
This traditional German dish is warming, nourishing, and perfect for a satisfying lunch, especially during colder months.
Ingredients:
- Beef or pork liver, finely chopped
- Bread crumbs
- Egg
- Onion, finely chopped
- Parsley
- Salt and pepper
- Beef broth
Instructions:
Mix liver, bread crumbs, egg, onion, parsley, salt, and pepper to form a dough. Shape into small dumplings and drop into simmering beef broth. Cook until dumplings float and are cooked through. Serve hot with broth.
Leberknödel soup offers rich flavors and comforting warmth, making it a classic and wholesome German lunch option.
Bratkartoffeln
Bratkartoffeln are crispy pan-fried potatoes often cooked with onions and bacon, making for a simple yet flavorful German lunch side or main dish.
They are golden, crunchy, and full of savory goodness.
Ingredients:
- Potatoes, boiled and sliced
- Onion, sliced
- Bacon, diced
- Butter or oil
- Salt and pepper
- Fresh parsley (optional)
Instructions:
Heat butter or oil in a skillet. Add bacon and cook until crisp. Add onions and sauté until translucent. Add sliced potatoes and fry until golden and crispy, stirring occasionally. Season with salt, pepper, and parsley if desired. Serve hot.
Bratkartoffeln are a satisfying and traditional German dish that complements many lunches or can stand alone as a hearty meal.
Maultaschen
Maultaschen are traditional German stuffed pasta pockets, similar to ravioli, filled with a savory mixture of meat, spinach, and onions.
They can be served in broth, pan-fried, or baked, making them a versatile and hearty lunch option.
Ingredients:
- Pasta dough
- Ground beef and pork
- Spinach, cooked and chopped
- Onion, finely chopped
- Bread crumbs
- Eggs
- Nutmeg
- Salt and pepper
Instructions:
Prepare pasta dough and roll it thin. Mix ground meat, spinach, onion, bread crumbs, eggs, nutmeg, salt, and pepper to create the filling. Cut pasta into rectangles, place filling on one side, and fold over to seal. Cook Maultaschen in boiling salted water until they float. Serve in broth or pan-fried with onions.
Maultaschen offer a comforting, flavorful lunch with rich fillings wrapped in tender pasta, representing a beloved Swabian specialty.
Königsberger Klopse
Königsberger Klopse are German meatballs simmered in a creamy white sauce with tangy capers.
This dish combines tender meatballs with a flavorful sauce, creating a satisfying and traditional lunch meal.
Ingredients:
- Ground beef and pork
- Onion, finely chopped
- Egg
- Bread crumbs
- Salt and pepper
- Butter
- Flour
- Beef broth
- Heavy cream
- Capers
Instructions:
Combine ground meat with onion, egg, bread crumbs, salt, and pepper. Form into small meatballs and cook in simmering broth until done. Make a roux with butter and flour, add broth and cream to create the sauce, then stir in capers. Add meatballs to the sauce and heat through. Serve hot.
Königsberger Klopse provide a creamy and tangy flavor profile, perfect for a comforting German lunch.
Spätzle with Cheese
Spätzle with cheese, or Käse Spätzle, is a traditional German dish featuring soft egg noodles tossed with melted cheese and topped with crispy onions.
It’s rich, creamy, and a perfect comfort food for lunch.
Ingredients:
- Spätzle (egg noodles)
- Emmental or Swiss cheese, shredded
- Butter
- Onion, thinly sliced
- Salt and pepper
Instructions:
Cook Spätzle according to package instructions. Sauté onions in butter until golden and crispy. Mix cooked Spätzle with shredded cheese, season with salt and pepper, then top with fried onions. Serve warm.
This dish offers a hearty, cheesy, and satisfying lunch that’s beloved across Germany.
Schweinshaxe
Schweinshaxe, or roasted pork knuckle, is a traditional Bavarian lunch dish known for its crispy skin and tender, juicy meat.
Slow-roasted to perfection, it’s often served with sauerkraut and potato dumplings.
Ingredients:
- Pork knuckle (ham hock)
- Salt and pepper
- Caraway seeds
- Garlic
- Onion
- Beer (optional)
Instructions:
Season the pork knuckle with salt, pepper, and caraway seeds. Roast it in the oven at a moderate temperature, occasionally basting with beer or pan juices, until the skin is crispy and the meat tender (several hours). Serve with sauerkraut and potato dumplings.
Schweinshaxe offers a rich, hearty lunch experience with a wonderful contrast between crunchy skin and succulent meat, making it a true German classic.
Labskaus
Labskaus is a traditional northern German dish made from corned beef, potatoes, and beetroot, mashed together to create a unique and flavorful lunch.
It’s typically served with pickled herring, fried egg, and gherkins.
Ingredients:
- Corned beef
- Potatoes
- Beetroot, cooked
- Onion
- Pickled herring (optional)
- Egg
- Gherkins
Instructions:
Boil potatoes and mash them together with finely chopped corned beef, beetroot, and sautéed onions. Serve the mash with a fried egg on top, alongside pickled herring and gherkins.
Labskaus is a distinctive and hearty lunch that combines savory, sweet, and tangy flavors, reflecting the maritime heritage of northern Germany.
Rote Grütze
Rote Grütze is a traditional German dessert-like lunch option made from mixed red berries cooked down into a thick, sweet compote.
Often served with vanilla sauce or cream, it can also be enjoyed as a light lunch or snack.
Ingredients:
- Mixed red berries (strawberries, raspberries, cherries, red currants)
- Sugar
- Cornstarch or potato starch
- Water
- Vanilla sauce or cream (for serving)
Instructions:
Cook the berries with sugar and water until soft. Stir in cornstarch mixed with a little water to thicken the mixture. Cook until thickened, then cool. Serve chilled with vanilla sauce or cream.
Rote Grütze offers a refreshing, fruity, and slightly tart lunch option, perfect for warmer days or when you want something light and sweet.
Schnitzel
Schnitzel is a quintessential German lunch dish featuring thinly pounded meat, typically pork or veal, breaded and fried to golden perfection.
Served with lemon wedges and a side of potatoes or salad, it’s a crispy and flavorful meal.
Ingredients:
- Pork or veal cutlets
- Flour
- Eggs
- Bread crumbs
- Salt and pepper
- Oil or butter for frying
- Lemon wedges (for serving)
Instructions:
Pound the meat thin and season with salt and pepper. Dredge each cutlet in flour, dip in beaten eggs, then coat with bread crumbs. Heat oil or butter in a pan and fry cutlets until golden and cooked through. Serve hot with lemon wedges and your choice of sides.
Schnitzel offers a satisfying crunch and tender meat, making it a beloved German lunch classic that’s both comforting and delicious.
Rotkohl (Braised Red Cabbage)
Rotkohl is a traditional German side dish of braised red cabbage cooked with apples, vinegar, and spices.
It’s a sweet and tangy accompaniment often served alongside meats like sausages or roasts during lunch.
Ingredients:
- Red cabbage, shredded
- Apple, peeled and grated
- Onion, chopped
- Vinegar (apple cider or red wine)
- Sugar
- Cloves and bay leaf
- Butter or oil
Instructions:
Sauté onions in butter until soft. Add shredded cabbage, grated apple, vinegar, sugar, cloves, and bay leaf. Simmer gently, stirring occasionally, until cabbage is tender and flavors meld (about 1 hour). Remove cloves and bay leaf before serving.
Rotkohl adds a vibrant color and balanced sweet-tart flavor to any German lunch plate, complementing hearty dishes perfectly.
Conclusion
Exploring German lunches is more than just a culinary experience — it’s a journey through history, region, and tradition. These 23+ recipes showcase the wide range of textures and tastes found in German cuisine, from crisp and golden to creamy and comforting. Whether you’re new to German cooking or revisiting old favorites, these lunch ideas are sure to become staples in your meal rotation. They’re hearty, full of flavor, and wonderfully satisfying.
