Stepping into a German supermarket for the first time can feel overwhelming. The store layout is unfamiliar, your go-to brands might be missing, and figuring out what to call plastic wrap in German can be challenging.
This guide is here to help! We’ve gathered essential tips, a list of popular grocery stores, and convenient delivery options to make your shopping experience easier.
When it comes to buying groceries, you have a number of options available to you.
If you’re looking for a balance between quality and affordability, mid-range stores offer a great selection of high-quality products at reasonable prices.
If keeping costs low is your main goal, discounters provide budget-friendly prices while still offering a solid selection of essentials. These stores focus on savings rather than the shopping experience, so expect a no-frills layout with shelves that may appear a bit chaotic.
For bulk shopping or stocking up for a larger household, wholesale retailers offer great deals on bigger quantities. To shop at these stores, you’ll need a business license (Gewerbeschein) for Metro or a client card (Kundenkarte) for Selgros. Their setup is similar to Makro in South Africa.
To help you navigate the products in the shops, we created substitute lists for known South African products
There are countless South African products that can be conveniently purchased online today. In those rare instances where you can’t find what you’re looking for in Germany, worry not, because there are plenty of excellent substitutes available that you can consider. We have taken the liberty of compiling a list of these substitute suggestions for you, along with some helpful German translations. Buying South African Products Related content
Most products we know in South Africa are available in Germany, but unfortunately not all of them. Here is a list of product substitutes for some of them. I you would like more information about where to buy South African products in Germany, see our Products we love page. Food related products General household items Stationery Items Medicinal Products Bed linen Most Germans sleep under their own single duvet, even on a “double” bed. The usual arrangement is a bed with two mattresses and each person sleeping under their own duvet.To buy queen or king-size linen and duvets, look online.If you brought your own pillows from SA, look on online shops in the UK like Amazon.co.uk. They deliver in Germany.Some shops in Germany like Wayfair, Ikea and Home24 will have the correct sizes but you will have a limited selection. See Beds, Mattresses and Duvets below for standard pillow sizes and other information Related content
Most of the shops listed above have online shops that deliver to your door.
For a limited list of items and fast delivery, you can use apps like Flink, Wolt, PiCniC or Flaschenpost
If you are looking for top-notch products that guarantee quality and exceptional taste, then it is highly recommended that you choose to buy local and seasonal produce. Not only does this option ensure that you are selecting the freshest fruits and vegetables available but it also helps support local farmers and their communities. It is also essential to note that some imported fruits may lack flavour when compared to locally sourced options. Thus, it would be wise to always check where your fruits come from to ensure that you get the best quality and flavour.
An example of this is when fruit is shipped to Germany; most of it goes through artificial ripening techniques such as Ethylene gas.
While this process does ripen the fruit, it is done at the expense of its taste, leading to the fruit being unappetizing and lacking its natural sweetness.
Therefore, buying local and seasonal fruits is always the best option for quality assurance and exceptional taste.
A Hofladen is a type of farm stand that sells produce directly from a farm. By definition: “A shop that is part of a farm and mainly sells its own products directly”.
The main advantages are that you know where the produce comes from, it is fresh as it doesn’t need to be transported over long periods of time and you can sometimes even pick the produce yourself.
We have a page with information about meat cuts, as well as where to buy meat, fish and seafood
German meat cuts are different from those in South Africa. South Africa tends to follow the British way of cutting meat.Below is a explanation of the German Beef Cuts German beef cuts Rinderhals, Kamm or Nacken (Chuck steak) Querrippe (Short ribs) Rinderbrust (Brisket) Hochrippe or Fehlrippe (Standing rib roast) Vorderrippe or hohes Roastbeef Rostbraten or flaches Roastbeef5. & 6. together are the Roastbeef or Zwischenrippenstück Filet (Fillet) Spannrippe or Knochendünnung Dünnung or Bauchlappen (flank steak) Falsches Filet, Schulter, Bug or Schaufel (shoulder) Oberschale, Unterschale and Nuss Flanke, Schliem or Rindfleisch Hüfte mit Hüftsteak and Schwanzstück or Tafelspitz (Top sirloin)) Hesse or Wade (Beef shank) Fricandeau Schwanz or Ochsenschwanz (Oxtail) Source: https://en.wikipedia.org/wiki/Cut_of_beef German Beef cuts downloadable file Pork To be updated soon Where to buy meat Most people buy lamb at their local Turkish butcher, or at Italian Food stores that have a butchery.You can try Selgros or Metro (need a customer card) or support your local butchery for lamb and other meat cuts.Shops like Rewe and Edeka have their own butchery section, and if you want a specific cut you can pre-order it from them. You can also buy meat online. I found the following online shops, but have not personally used them so I can only add them as suggestions. Most of these also sell Venison Ihr Online Metzger Tellermitte Don Carne Gourmet Fleisch Otto Gourmet MeinMetzger Mein Bauernhof – direct from farmers in your region. Beef, Lamb, Veal, Chicken and Fish. Also milk, eggs and vegetables Waldgourmet (Venison) Grüne Bauern – Bio Meat delivered to your home. They also sell Lamb Waldfleisch – App to buy Regional Venison Boerewors and Biltong Vocabulary Here is a list of translations and some additional information about meat in Germany. Related content
Rewe has a very good page about seafood. Where to buy fish and seafood If you would like to buy seafood or fish online try the following online shops: FrischeParadies Shop Fischkaufhaus Mein Bauernhof – direct from farmers in your region. Beef, Lamb, Veal, Chicken and Fish. Also milk, eggs and vegetables Vocabulary Here is a list of translations and some additional information about fish in Germany. Attention all meat lovers! We have a comprehensive page that is dedicated to providing you with all the information you need about the different cuts of meat in Germany. Related content
Below are pages related to seasonal and local vegetables
Discover the magic of Bärlauch, the wild garlic that adds a burst of flavour to your dishes!
Experience Kürbiszeit: Germany’s Pumpkin Season From July to January, Germany ushers in Kürbiszeit. A season where pumpkins of every shape and shade take centre stage. Markets brim with vibrant varieties from deep orange Hokkaido to curious Spaghetti squash and decorative Turban gourds. It’s not just about soups and stews, this is a time of festivals, farm visits, and cosy traditions that stretch from sun-drenched late summer to the frost-kissed heart of winter. For those new to life in Germany, Kürbiszeit is a wonderful way to experience local culture. Visit pumpkin patches, join in autumn celebrations, and warm your kitchen with comforting seasonal recipes. No matter where you’re from, there’s a place for you at the pumpkin table. Cultivars or varieties you will not likely find in Germany The range of pumpkins available in Germany has grown steadily over the years. Not too long ago, Butternut squash was nearly impossible to find—now it’s a regular on supermarket shelves. Still, some beloved varieties, especially those familiar to South Africans, remain rare or absent. Boerpampoen (Cucurbita maxima) . A traditional South African variety known for its dense flesh and excellent storage. Common cultivars include: Crown Prince, Flat White Boer, Ford, Jarrahdale, Long Island Cheese, Queensland Blue, Star 7001, and Star 7022. Hubbard Pumpkin (also Cucurbita maxima). A larger, rugged squash with a rich flavour. Varieties include: Green Hubbard, Chicago Warted, Golden Hubbard, Essex Red, and Blue Hubbard. Rolet Gem Squash. Also known as Skorsies, this is a true South African heirloom prized for its compact size and rich flavour. While similar to the Rondini occasionally found in German stores, the real Gem squash is different Gem squash has a hard, thin stem and a denser, more fibrous flesh. Rondini is actually a type of zucchini characterised by a thicker, fleshier stem and a softer texture when cooked. Some South African speciality shops in Germany do sell authentic Gem squash when it’s in season—worth stocking up if you spot them! Some facts about pumpkins Pumpkins belong to the Squash (Cucurbita) family. They were first domesticated in southern Mexico and Central America over 7,000 years ago. Pumpkins are now grown on every continent except Antarctica. There are five major cultivated species: C. pepo, C. maxima, C. moschata, C. argyrosperma, and C. ficifolia. There are hundreds of pumpkin varieties, from giant show pumpkins to tiny heirlooms. The largest pumpkin on record weighed over 1,200 kg! Pumpkins are about 90% water—don’t be fooled by their hefty feel! Popular varieties in Germany German Name English Name How to use Info Muskatkürbis Crookneck pumpkin Have to peel. Good for soups, baking or grilling, cooked. When hollowed out, it can be used as a soup bowl. The rich orange meat is firm and tastes fine, nutty, fruity, and almost sweet with a slight hint of nutmeg. Can be stored for a long time Birnen-Kürbis Butternut Good for frying, stewing, steaming and stuffing. Ideal for soups, purees, cakes, jams or compotes. Goes well with garlic and chilli It can be stored for a long time. Hokkaido Hokkaido Popular in soups, puree, gratin or goulash. It is also suitable for compote or pie. It does not have to be peeled, as the hard skin becomes soft when cooked. Can also be eaten raw September until October. Stores well Spaghetti-Kürbis Spaghetti Squash Good as a salad, with sauce, cheese or meat. It can be cooked whole. You don’t need to remove the seeds before cooking. The pumpkin flesh is noodle-like after cooking. Can be used as a substitute for spaghetti and served with pesto or other pasta sauces September until January. Do not store for long Patisson or UFO-Kürbis Custard or Patisson squash Look for young vegetables. It is suitable for filling. Can be grilled or fried. The flower is edible. The peel is edible Do not store for long. Eichelkürbis Acorn Squash Tastes best when baked. The flower is also edible. Can be used in savoury and sweet dishes. Looks very similar to Gem squash, but it is not the same Steirischer Ölkürbis Cucurbita pepo var. styriaca It can be used for all dishes, also for jams and chutneys. The seeds are used for Pumpkin seed oil or as a roasted snack. Turbankürbis or Bischofsmütze Turban squash Floury consistency. Suitable for soups and purees. It is suitable for filling. Can be used in Moussaka. Stores very well Gorgonzolakürbis Gorgonzola pumpkin Raw side dish with fish or as a snack. Stores very well Pumpkin seed oil The finest pumpkin seed oil comes from Austria’s Styria district, known for its rich, nutty flavour. This oil is perfect for enhancing salad dressings or adding depth to pumpkin soup. Just a few drops are enough to elevate the flavour, and it’s often added directly at the table for a finishing touch. Recipes Try a hearty pumpkin soup with pumpkin seed oil or Stuffed Hokkaido Pumpkin.If you would like to share your favourite pumpkin recipe on the website you can add it via an online form. Recipes will be published on this website. You can upload two pictures per recipe Festivals Germany hosts several vibrant pumpkin festivals, especially during the autumn season. Here are some of the most notable ones: Ludwigsburg Pumpkin Festival (Kürbisausstellung Ludwigsburg): The largest pumpkin festival in the world, held at the Ludwigsburg Palace near Stuttgart. It features over 450,000 pumpkins, creative pumpkin sculptures, pumpkin-themed food, and various events, including a pumpkin regatta on the palace lake. Retzer Land Pumpkin Festival (Kürbisfest im Retzer Land): Located in the Franconian town of Retz, this festival is known for its extensive pumpkin exhibition, pumpkin-themed market, and culinary delights such as pumpkin soup, pumpkin bread, and pumpkin seed oil. Hoflößnitz Pumpkin Festival (Radebeul): Celebrated in Radebeul, Saxony, within the vineyards of Hoflößnitz. The festival features pumpkin carving, pumpkin contests, and a selection of regional foods and wines. Teltow Pumpkin Festival: Located in Teltow near Berlin, this festival includes pumpkin exhibitions, competitions, and a market offering a wide range of pumpkin products, from food items to decorative pieces. Berlin Pumpkin
Potatoes Potatoes are a staple food in Germany.You’ll find them as a side with almost every traditional dish you order in a restaurant — from schnitzel to sausages and everything in between. The good news? Germans don’t believe in boring spuds. Potatoes are served in a glorious variety of ways: mashed, fried, boiled, baked, roasted (Bratkartoffelen) grated into dumplings, or tossed into hearty salads (Kartoffelsalat). Facts about potatoes Facts about potatoes Potatoes were introduced to Europe from the Americas in the second half of the 16th century by the Spanish. There are more than 5000 varieties available. If you go to any Farmers’ market or Wochenmarkt, you will see a variety of different potatoes, even blue or purple ones. The more starch there is in a tuber, the more floury the potato. New potatoes have the lowest starch content at 12%, whereas the most floury potatoes have 18%. In Germany you get four basic categories: festkochend (waxy), vorwiegend festkochend (medium waxy), mehlig (mealy) and Frühkartoffeln (new potatoes) German stores label potatoes based on these categories with a colored coded strip: green for festkochend, red for vorwiegend festkochend and blue for mehlig. In addition to the main categories, potatoes in Germany are also classified by harvest time. New potatoes (Speisefrühkartoffeln) are harvested before August 1st and are only stored for a short time — up to two weeks. Then there are table potatoes (Speisekartoffeln), harvested after August 1st and suitable for longer storage. The term Speisekartoffeln literally means “eating potatoes,” as opposed to those grown specifically for planting (Pflanzkartoffeln). Avoid potatoes that are sprouting, rotten, or badly damaged — they won’t keep well and may taste off. If a potato has turned green, it might have a slightly bitter flavour; just cut away the green parts before cooking.Also, if you buy potatoes in plastic packaging, be sure to remove them as soon as you get home. Potatoes need to breathe, and keeping them in plastic can cause them to sweat and rot faster. Quick Guide To make things easier, here’s a quick guide to which type of potato works best for each dish.No more guessing — just grab the right spud for the job! Vocabulary There are two classic styles of German potato salad, and they draw a delicious line between North and South.The Southern version (Swabian or Schwäbischer Kartoffelsalat) is cooked in a tangy broth and traditionally served warm — simple, savoury, and full of heart.The Northern version, often referred to as Der Klassiker, is the one many know best: creamy, cool, and made with mayonnaise. Der Klassiker: Potato salad with mayonnaise Ingredients: 1 kg waxy potatoes (e.g. Sieglinde) 1 medium onion finely diced 4 pickles cut into slices 3 hard-boiled eggs, peeled and cut into slices 7 tablespoons of mayonnaise 1 tablespoon medium hot mustard fresh dill, salt, sugar and pepper Getting it done: Boil the potatoes in salted water until tender. Let them cool slightly, then peel and slice them thinly. In a bowl, mix the mayonnaise, mustard, and spices to make the dressing. Once the potatoes have cooled, combine all the ingredients and gently toss them with the dressing. Let the salad sit for at least 30 minutes before serving — this gives the flavours time to come together beautifully. Schwäbischer Kartoffelsalat Ingredients: 1 kg waxy potatoes (ideally Sieglinde) 1 medium onion 60 ml neutral oil (e.g. sunflower or rapeseed oil) 1 tbsp finely chopped chives 300 ml hot vegetable or beef broth 45 ml white wine vinegar (3 tbsp) 10 g hot mustard (2 tsp) Salt, sugar, and black pepper to taste Optional: thinly sliced cucumber, gherkins, or radishes Getting it done: Boil the potatoes in salted water for about 20 minutes until tender. Let them cool slightly, then peel and slice thinly. Finely dice the onion, and briefly bring it to a boil in the hot broth. Remove from heat, then stir in the oil, vinegar, mustard, and season with salt, sugar, and pepper. Pour the warm broth mixture over the potato slices and gently combine. Stir in the chives. Let the salad sit for at least 1 hour to absorb the flavours. Taste and adjust seasoning before serving. Add optional extras if desired. Easy potato salad from Phyllis Ingredients: 500–700 g boiled potatoes, cubed 1 small onion, finely diced 30 ml mayonnaise (2 tbsp) 30 ml olive oil (2 tbsp) 30–50 ml water (adjust to consistency) 1 packet Knorr Salatkrönung – Dill-Kräuter Salt and black pepper to taste Getting it done: In a mixing bowl, combine the mayonnaise, olive oil, water, and Knorr Dill-Kräuter packet. Stir in the diced onions. Add the warm potato cubes and mix gently until well coated Taste and adjust seasoning if needed. Serve slightly warm or chilled.
Bis Johanni – nicht vergessen – sieben Wochen Spargel essen! The Asparagus season in Germany starts towards the end of April and ends on the 24th of June (St. John the Baptist Day) Most Germans eagerly await Spargelzeit and they eat around 125 000 tonnes of asparagus each season. It is very important to them to buy only German-grown asparagus. Harvesting asparagus is very labour-intensive, and is mostly done by seasonal workers. Traditionally it is served as a very simple dish, with boiled potatoes, ham and hollandaise sauce. Varieties White and green asparagus are the same vegetable. Green Asparagus Green asparagus is grown above the ground and is exposed to sunshine “Grassy” Flavour Thinner Stalks Does not need peeling White Asparagus White asparagus is grown under mulch and dark plastic, so it gets very little sunshine and no photosynthesis. Delicate and sweet flavour Stalks are thicker Skin tends to be tougher and needs peeling Buying Stalks should be firm to the touch. Pay attention to the tips (buds). They should be firm and tightly closed. Dry or yellow tips indicate that it is already old. Avoid mushy tips. Purple tips – The colouration happens during a short period when the tip breaks through the soil, catches some sunlight and turns purple as a result, just before it is harvested. The serving size per person is around 500g Asparagus can be bought at farmer’s markets, greengrocers, small stalls along the road or in normal grocery shops.The small stalls along the road often sell strawberries as well, as these are also in season. Grades Asparagus is a delightfully succulent and nutritious vegetable that is highly in demand in Germany. This exquisite veggie is sold by the following grades in Germany. Klassen Extra They are the most expensive but worth the splash. Criteria They are very white, straight and plump and must have a diameter of at least 1.2 cm Klasse I Still pricy but more affordable Criteria Medium-sized with a diameter of at least 1 cm. They can be slightly bent and the tips may be purple. Klasse II They are much cheaper than the other classes Criteria They can curvy and the flower heads may already be open. They are most likely woody. The spears may be damaged. Bio Spargel “Organic” or “bio” asparagus must comply with the EU’s ecological guidelines The green leaf (EU BIO logo) indicates that the Asparagus is produced and sold in accordance with the EU regulations. Storing Asparagus tastes best when cooked on the day you buy it. If you are not going to prepare them on the same day, you could store them in a shallow airtight container in the fridge.You can also store them in the fridge by wrapping them tightly in foil or plastic wrap. They should last 3 – 5 days like that.Others suggest storing them standing up in a glass jar with some water inside (around 2.5 cm – enough to cover the ends). Then loosely cover it with a plastic bag and store it in the refrigerator for about a week. Preparation When preparing white asparagus, get rid of the woody ends. You can either cut them off or break them off. The following video explains how to prepare and cook asparagus.Green Asparagus usually don’t need peeling. White asparagus have thicker stalks and must be peeled. You can buy a special Asparagus peeler (Spargeschäler) to make the job easier. Here is an example of such a peeler on AmazonSome of the bigger shops have machines that peel them for you. Recipes The most classic way to eat white asparagus in Germany is with boiled potatoes, Ham and hollandaise sauce.I love baking them wrapped in foil in the oven (see recipe below or a video here), they taste much better that way. You can also throw them on a braai if you like. A surprising ingredient in most recipes is a bit of sugar, whether you bake them in foil or cook them in water. Delicious recipes can be found on the Essen und Trinken and Chefkoch websites. For English recipes, look on Germanfoods.org and My Dinner for a classic recipe. This method brings out the purest asparagus flavour — rich, tender, and never watery. Ingredients (per packet): 6–8 asparagus spears (1–1.5 cm thick) ½ tsp butter ½ tsp sugar Pinch of salt Aluminium foil (or see alternatives below) Foil Alternatives:Use a lidded baking dish, baking paper packets, roasting bags, or a soaked clay pot (like Römertopf). Oven-Steamed Asparagus in Foil Preheat oven to 200°C (180°C fan). Peel asparagus and trim the ends. Place two sheets of foil on top of each other. Add butter in the center. Lay asparagus on top, sprinkle with sugar and salt. Fold into a loose pouch (don’t wrap tightly), then fold second foil over the same way. Bake directly on the oven rack for 40–50 min. To check doneness, gently bend the packet — the softer it feels, the more tender the asparagus. Asparagus Road The 120 km long Asparagus road starts in the city of Schwetzingen. They claim to be the “Asparagus Capital of the World” and hold an annual Spargelfest.The route then passes through Karlsruhe, Bruchsal and ends in Rastatt which has the biggest asparagus farm in Europe. Many towns/regions crown an annual asparagus queen (Spargelköningin) who reigns over the festivities. Related content
Shopping Shopping in Germany – A Whole New Trolley RideNew country, new customs, and even your weekly grocery run feels like an Olympic event? You’re not alone. Shopping in Germany can seem intimidating at first, but once you learn the rhythm, it becomes part of the dance of everyday life here. From super-speedy tills to surprisingly helpful shoe store staff, shopping here may not be what you’re used to – but it brings its own charm and flow. Clothes Specialty and clothing shops in Germany often offer a surprising amount of personal service. A shop assistant might approach you with a polite “Kann ich Ihnen helfen?” (“Can I help you?”) – and if you say yes, they’ll genuinely make the effort. Whether it’s helping you pick out the perfect outfit for a wedding or advising on which jacket fits your style, this tailored approach is something to appreciate. In some clothing stores, they’ll even suggest entire outfits or wardrobe combinations. It can feel like having a personal stylist, especially in mid- to higher-end boutiques. In shoe stores, expect a bit of a ritual at checkout. After trying on your shoes and deciding on a pair, the salesperson might ask, “Möchten Sie den Karton behalten?” (“Would you like to keep the box?”). They’ll also check if you’ve brought a bag – “Haben Sie eine Tüte dabei?” If you did, just say “Ja, ich habe eine dabei, danke.”It’s a small exchange, but these little phrases help build your confidence and show you’re picking up the cultural cues. We’ve created a page dedicated to helping you find the best places to shop for clothes. Whether you’re looking for trendy boutiques, affordable department stores, or high-end designer labels, we’ve got you covered.We also have a detailed page specifically dedicated to clothing sizes for women. Grocery shopping Grocery shopping – the true test of nerves for many expats. In South Africa, the checkout process is often calm and cushioned with the luxury of a packer at the till, sometimes even with a friendly chat. You could pay your electricity bill, top up airtime, and leave with your groceries neatly bagged.In Germany? Strap in. There are no packers. The cashiers scan your items with Formula 1 precision, and you’re expected to keep up. Blink, and your avocados are halfway down the conveyor belt. And don’t even think about asking for a plastic bag – you’ll likely get a raised eyebrow and a pointed glance toward the reusable bags you should have brought.The smart move is to pack straight into your trolley as things are scanned, then take your time bagging at one of the packing counters nearby. It’s less social, more survival – but it becomes second nature over time. Checkout 2.0: Payment & Self-Service Gone are the days when Germany was strictly cash-only. Since the COVID-19 pandemic, many stores now accept debit cards (EC-Karte), and mobile payment options like Apple Pay or Google Pay have become more common, though not universal. Credit cards, however, are still hit-or-miss, especially in smaller shops or bakeries, so always keep some cash handy. Some chains like Rewe and dm now offer self-checkout lanes. They’re fast, convenient, and ideal when you’ve only got a few items. The system relies on weighing the items before and after scanning, so it’s best used when you’re not doing a big shop. House and home One bed, two duvets? Welcome to Germany, where personal space and practicality meet even under the covers. From unfamiliar bed sizes and square pillows to the national tradition of sleeping under your own blanket—even when sharing a bed—German bedding customs can feel a bit foreign at first. But once you adjust, you might just wonder why we ever did it differently. In this section, we unravel the mysteries of mattresses, decode duvet etiquette, and help you navigate the bedding aisles with confidence (and the right measurements in mind). Shops similar to those we know Missing Builders Warehouse, Woolies, or Pick n Pay? Don’t worry—you’re not alone. One of the small victories of settling into life in Germany is cracking the code on where to find the things you used to buy back home. While the names may be different, many German shops offer similar products and experiences—once you know where to look. Whether you’re hunting for hardware, craving quality groceries, or just looking for affordable home goods, this section matches your South African go-tos with their German counterparts, helping you shop smarter and feel a little more at home. Substitutes Whether you’re trying to bake a milk tart and can’t find condensed milk, or just hunting down cling wrap that isn’t industrial strength, shopping in Germany can feel like a scavenger hunt. Many everyday South African products—both in the kitchen and around the house—either go by completely different names, look unfamiliar, or simply don’t exist here. But don’t worry, the pages below are packed with clever swaps and local alternatives to help you recreate your favourite recipes and restock your home without losing your marbles (or your meal plan). 🛒 Helpful German Phrases & Shopping Terms English German No, thank you. I am just looking Nein danke, ich schaue mich nur um. Where are the changing rooms? Wo sind die Umkleidekabinen? Can I try it on? Kann ich es anprobieren? I’ll take it Ich nehme es. How much does it cost? Wieviel kostet es? Do you need a bag? Brauchen Sie eine Tüte? Do you want a receipt? Möchten Sie einen Beleg? I brought my own bag Ich habe eine dabei. Special offer das Sonderangebot Sale der Ausverkauf Shopping basket der Einkaufskorb Shopping trolley der Einkaufswagen To pay bezahlen Bakery die Bäckerei Butcher die Fleischerei / die Metzgerei Sweet shop der Süßwarenladen Chemist / Pharmacy die Apotheke Supermarket der Supermarkt Department store das Kaufhaus Till / Checkout die Kasse The price der Preis Bag die Tasche For more, have a look at this page Shopping Etiquette: Play Fair One thing to avoid at all costs? Using a shop’s
We’d love to taste the flavours of home through your kitchen! If you have a family-favourite milk tart, a secret twist on chakalaka, or your own take on rooibos iced tea, we want to hear from you. Share your best South African recipes with us and help build a collection that brings a little bit of lekker to all of us living abroad — one delicious dish at a time. 🍽️🇿🇦 Click here to submit your recipe Seasonal recipes Resources on the web Ina Paarman Pinterest – on the Braai Jan Braai Watertand resepte vir oud en jonk Cape Malay Cooking with Fatima Sydow Boerekos Related pages
Many describe German food as hearty and comforting, often based on filling ingredients like potatoes and bread. Yet, German cuisine has a refined side—”sehr fein”—and Germany is home to some of the finest bakeries in the world. With over 300 types of bread and more than 1,200 varieties of bread rolls and baked goods, Germany is truly a paradise for bread lovers. Stop by a bakery (Bäckerei) to sample local specialties like Brezeln (pretzels), Brötchen (bread rolls), and Schwarzbrot (dark rye bread). For dessert, indulge in Schwarzwälder Kirschtorte (Black Forest cake) or seasonal delights like Lebkuchen (gingerbread) during the holidays. German cuisine also shines in its regional diversity and seasonal approach, with distinct dishes depending on the area and time of year. Classic dishes like Bratwurst (grilled sausage), Sauerbraten (marinated pot roast), and Schnitzel (breaded pork or veal) are staples, often served with Kartoffelsalat (potato salad) or Rotkohl (red cabbage). If you’d like to explore German recipes at home, here are some websites to get you started: Kochbar Brigitte German foods German girl in America Chefkoch Essen & Trinken My German Recipes More about German Cuisine Breakfast A traditional German breakfast (Frühstück) is a hearty spread featuring a variety of fresh bread and rolls (Brötchen), such as rye and whole-grain, often enjoyed with butter, cheese, or cold cuts like ham, salami, and liverwurst. Sweet options include fruit jams, honey, and chocolate spread (Nutella). Many also add yogurt with muesli or fresh fruit for a lighter start. Boiled eggs, either soft or hard, are popular and typically served in egg cups with a sprinkle of salt. Fresh slices of cucumber, tomatoes, apples, or berries bring a fresh, nutritious touch, while coffee or tea rounds out the meal. With its balance of savory, sweet, and fresh items, a German breakfast is satisfying and perfect for starting the day. Lunch Traditionally, lunch (Mittagessen) has been the main meal of the day in Germany, usually enjoyed around noon, and for many workers, it’s still common to eat in the company canteen, where they can find convenient, affordable, and balanced meals. However, dining habits in Germany, much like in other parts of Europe, have shifted over the past 50 years. Today, many people opt for a lighter meal at midday—sometimes even a second breakfast—saving a hot meal for the evening, which they enjoy at home with the whole family. This change reflects a growing preference for a more substantial dinner, allowing families to share time around the table in the evening. Kaffee und Kuchen Kaffee und Kuchen—literally “coffee and cake,” or sometimes Kaffeetrinken—is a cherished German tradition, comparable to the English five-o’clock tea. This custom usually takes place between lunch and dinner, often on Sundays with the whole family gathered around. It’s a time to slow down, enjoy a warm drink, and savor a slice (or two) of cake. Favorites include Schwarzwälder Kirschtorte (Black Forest cake), Apfelkuchen (apple cake), and seasonal cakes made with fresh fruits or nuts. Kaffee und Kuchen is not only about enjoying treats but also about connection, offering families and friends a chance to relax and spend quality time together. Dinner Dinner (Abendessen or Abendbrot) in Germany has traditionally been a lighter meal, often featuring an assortment of breads, cold cuts, cheeses, and fresh vegetables—resembling the morning’s breakfast spread or simple sandwiches. This lighter evening meal is common in many households, emphasizing variety and ease. In addition to the main meals, Germans sometimes enjoy smaller meals or snack breaks throughout the day, especially in the south, where they are known as Vesper or Brotzeit (literally “bread time”). These terms refer to a casual snack of bread, cheese, and meats, making them perfect for a quick refreshment between meals or as a pre-dinner bite. Modern German dinners now frequently include hot dishes, drawing from both German and international cuisines. Popular options might include pasta, stir-fries, casseroles, and stews alongside classics like Schnitzel, roasted meats, and seasonal vegetables. Dining out German cuisine is deeply rooted in seasonality and regional traditions, which influences what you’ll find on restaurant menus throughout the year. Dishes change to reflect what’s freshly harvested, with asparagus in spring, pumpkins and root vegetables in autumn, and hearty stews in winter. Each region has its specialties, such as Bavarian Weisswurst (white sausage), Swabian Maultaschen (a type of filled pasta), and Rhineland Sauerbraten (a marinated pot roast). Germany is also famously home to over 3,000 varieties of bread, an impressive showcase of its bread-making heritage. Beer enthusiasts can explore more than 1,500 different types of beer, from Bavarian Hefeweizen to Kölsch from Cologne. The sausage selection is equally rich, with more than 1,200 types, including Bratwurst, Bockwurst, and Frankfurter. Regional Dishes Here are some classic regional and seasonal German dishes that highlight the diversity and seasonal focus of German cuisine. Bavaria: Weisswurst (white sausage) served with pretzels and sweet mustard; Schweinebraten (roast pork with crackling), usually with potato dumplings. Swabia (Southwest Germany): Maultaschen (filled pasta dumplings, sometimes called Swabian ravioli); Spätzle (soft egg noodles), often served with cheese (Käsespätzle). Rhineland: Sauerbraten (marinated pot roast) with raisin sauce, often served with red cabbage and dumplings. Thuringia: Thüringer Rostbratwurst, a popular grilled sausage with a unique spice blend. Hamburg: Labskaus, a hearty mix of corned beef, potatoes, and beetroot, typically served with a fried egg and pickled herring. Saxony: Leipziger Allerlei, a vegetable medley with peas, carrots, asparagus, and morels, often served with crab or crayfish. Hessen: Äbbelwoi (Apple wine), Grüne Soße (Green Suace) a sauce made from 7 herbs For more regional specialities see our Travel pages for Germany Seasonal Dishes Spring: Spargelzeit (asparagus season) brings dishes like white asparagus served with hollandaise sauce, potatoes, and ham. Summer: Fresh salads and light dishes featuring cucumbers, tomatoes, and herbs are popular; fruit-based desserts with strawberries and cherries are common. Autumn: Zwiebelkuchen (onion tart) and Federweißer (young wine) are enjoyed during the wine harvest season, along with pumpkin and mushroom dishes. Winter: Hearty stews like Eintopf and dishes with winter vegetables like cabbage and root vegetables
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