Baden-Württemberg is renowned for its diverse and traditional cuisine.
Swabian cuisine
A typical dish is Swabian Maultaschen: pasta pockets filled with meat or vegetables, served either in broth or pan‑fried. The monks who are believed to have invented Maultaschen called them “Herrgottsbscheißerle” (“little God‑cheaters”), as the dough could be used to hide meat. Equally popular are Spätzle, handmade egg noodles made from flour and eggs. They are served as a side dish with roasts and gravy, as Käsespätzle (cheesed Spätzle), or in the classic combination with lentils and Saitenwürstle (sausages). Other well‑known specialities include Geisburger Marsch, a hearty stew made from beef, potatoes and Spätzle, as well as Zwiebelrostbraten, pan‑fried beef served with crispy fried onions.
Black Forest cuisine and Baden cuisine
From the Black Forest come, among other dishes, Schupfnudeln, which are traditionally prepared with sauerkraut and bacon or, in a sweet version, with cinnamon and sugar. Also world‑famous is the Black Forest cherry cake (Schwarzwälder Kirschtorte). A typical dish from Baden is Badisches Dreierlei, consisting of Wurstsalat (sausage salad), “Brägele” (fried potatoes), and “Bibbeliskäs”, a creamy quark with fresh herbs. Other Baden specialities include Badisches Schäufele, a cured and cooked pork shoulder traditionally served with potato salad, as well as Flädlesuppe, a clear broth with finely sliced pancake strips. A sweet speciality is Ofenplotzer, a traditional baked bread pudding with apples, raisins, and nuts.