German Lunch is most often considered as the main meal of the day usually consumed between 12 and 2 p.m. In fact in Germany, lunch is known as Mittagessen – which literally means "midday's food". From the earlier more relaxed and elaborate lunch people used to partake of, the modern day German lunch has turned into a more work-oriented affair, being light and quick, many a time as good as just a snack. This may also be attributed to the general populace growing more health conscious and realizing that heavy food during the middle of the day may result in a feeling of lethargy and tendency to accumulate fat, thereby resulting in weight gain.
Traditional German Lunch
Main course
Commonly consumed main course dishes consist of beef, pork or poultry but in modern times, seafood that was the staple of coastal regions has gradually been gaining prominence. It could again be for health reasons that people have started using saltwater fish like Mackerel, Herring, Tuna and fresh water varieties such as Carp, Salmon and Trout in their meals.
Bread is a fundamental element of the German lunch meal. It is distinctively darker in appearance and some varieties may be baked with wholemeal or certain whole seeds.
A German sweet preparation, Germknödel, i.e. basically rice pudding, may serve as a main course as well.
Side dishes
Especially in Southern parts of Germany, potatoes, noodles and dumplings are popular side dishes. These may perhaps be a result of Western and Asian influences on German cuisine. A variety of vegetable dishes are also prepared using fresh produce obtained from local Farmer’s markets. Casseroles and stews are popular items too.
Additional courses like soup or dessert may also feature in the lunch menu.
German Lunch Menu
• Goulash Soup – Sumptuous beef, tomato, onion spiced soup or Kartoffelsuppe - a traditional German delicacy consisting of a Creamy potato soup.
• Potato pancakes – Golden pancakes with apple cinnamon sauce. Kartoffelknodel or Potato dumplings and Spaetzle i.e. Home-made German style noodles are options for the light eater along with red cabbage salad or Sauerkraut.
• Lunch entrees include mainly Wiener Schnitzel, a breaded veal cutlet with Spaetzle i.e. Home-made German style noodles and mushroom sauce. Sauerbraten Beef roast with Spaetzle and red cabbage. Served with tomato sauce. These would be meals for heavy eaters.
Nutrition Information
With growing health consciousness, people tend to eat light most days of the week and reserve heavier foods for the weekends or special occasions.
• Lean meats and fish, not fried but baked or grilled, served along with special sauces (not cream based, but spicy types) would make for a good meal. Potatoes rather than being fried are best served either boiled or baked.
• Rather than white breads, the use of whole wheat flour and rye flour in breads makes for a healthier product.
• Smoked sausages with a green sauce with plenty of fresh herb minced sauce would make for a light lunch option or can make for a delicious frankfurter with cabbage and onions topped with indigenous quark cheese made from curdled milk.
• Oven baked potatoes with garlic and roasted pine nuts served alongside quark flavoured with basil, chives and lemon rind would make for a healthy lunch presenting vitamins, minerals and antioxidants.
• Grilled Salmon after marination could be presented in a similar manner to provide omega-3 fats with herbed quark.