There is just something so reassuring about German food. Bratwurst, schnitzel, or salty, hard pretzels and a beer – the tastes are comforting, the atmosphere intimate, and the traditions welcoming. Coast to coast, genuine German restaurants from across the nation welcome guests to sample Old World cuisine in a distinctly American atmosphere.
We’re setting off on a flavourful journey that highlights 14 standout German restaurants each one a true local gem. These places don’t just serve good food; they honour culinary traditions, create memorable atmospheres, and blend German roots with regional flair. Expect schnitzel, steins, sauerkraut, and stories lots of stories.
Ready to drive your way through some of the most iconic German restaurants in America? Let’s begin.
Ol’ Heidelberg – Alabama
Founded in Huntsville, Ol’ Heidelberg is a freestanding family-owned eatery that has been delighting locals with German comfort food for decades. Traditional recipes are the most popular, from the robust-flavored sauerbraten to the heavenly-cooked spätzle, all of them a heartily cooked tribute to Bavarian heritage.
The ambiance is more home-like dining with family than eating out, with cozy decor and welcoming cordiality. The customers are transported directly to the stage of a vintage German corner, and that is enough to make this café a Rocket City, Alabama, destination.
Marx Bros. Café – Alaska
Anchorage’s Marx Bros. Café dishes out German grub with upscale, swaggering sophistication, mingling assertive food heritage and unadulterated Alaskan ingredients. Picture fresh salmon with German swagger surprising, but wonderfully paired.
Situated with a fine view and a sophisticated atmosphere, what is eaten here is far more than on the plate. It’s where cultural cross-pollination and high-end dining walk hand in hand.
Haus Murphy’s – Arizona
In Glendale, Haus Murphy’s brings the desert to life with vivacious zest in its authentic biergarten and generous portions. Find schnitzel buried under rich mushroom gravy, live polka on the patio, and litres of German beer poured down liberally.
Party-like atmosphere is fun and decidedly German, a great haven that makes every visit a party. No wonder this restaurant is a food scene darling in Arizona.
The Pantry – Arkansas
At Little Rock’s The Pantry, Southern hospitality and German culinary heritage mix in faultless harmony. From breakfast staples to dinner specials, this local darling sparkles morning, noon, and night.
The staff’s warmth and care turn every meal into a lesson in comfort food. It’s not the food alone that makes this place truly special it’s the homecoming feel.
Wurstküche – California
Wurstküche in Los Angeles is more than a sausage house; it’s a think tank playpen for bratwurst fanatics. In hipster’s Arts District, it serves up everything from classic bratwurst to a bolder choice like rattlesnake and duck.
The industrial-vintage atmosphere hums with energy, double-cooked Belgian fries accompanied by specialty sauces rounding out the experience. It’s a restaurant that German palettes are remade for the contemporary times, but never neglecting their roots.
Edelweiss German Restaurant – Colorado
Edelweiss, in Colorado Springs, has been delighting generations of consumers for over 30 years. The top pick? Their hand-crafted strudel, a tasty, flaky masterpiece that attracts visitors to the region from throughout the state.
The restaurant transports the warmth of a old-fashioned German inn to reality with its alpine furnishings and soothing background music. It’s a vintage, snug retreat for locals and visitors alike.
German Potato Salad
Equipment
- 1 Medium Saucepan For boiling potatoes
- 1 Colander For draining potatoes
- 1 Large Straight-Sided Sauté Pan For cooking bacon, onions, and finishing the salad
- 1 Chef's knife For cutting potatoes, bacon, onion, and chives
- 1 Cutting Board For preparing ingredients safely
Ingredients
Main
- 2 pounds white new potatoes cut in half
- Kosher salt
- Extra-virgin olive oil
- 8 bacon slices cut into lardons
- 1 onion cut into 1/4-inch dice
- 1/2 cup chicken stock
- 1/4 cup apple cider vinegar
- 1 bunch fresh chives finely chopped
Instructions
- Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt. Bring the pot to a boil and reduce to a simmer until the potatoes are fork tender, about 20 minutes. Drain and reserve.
- Coat a large straight-sided saute pan lightly with olive oil. Toss in the bacon and bring the pan to a medium heat. When the bacon is brown and crispy, toss in the onions and cook them until they are very soft and aromatic, 7 to 8 minutes. Add the stock and vinegar. Toss in the potatoes when they are still warm and cook until the liquid has absorbed into the potatoes. Taste and season with salt if needed. Toss in the chives and serve warm or at room temperature.
Notes
2. When cooking bacon, render it slowly over medium heat. This extracts maximum fat and ensures crispy, flavorful lardons without burning.
3. Cook the onions until they are truly soft and aromatic, not just translucent. This allows their natural sweetness to develop, balancing the tanginess of the vinegar.
4. Adding warm potatoes to the dressing allows them to absorb the flavors more effectively. Ensure the liquid is fully absorbed for a rich, cohesive salad.
5. Taste and adjust seasoning at the end; the saltiness of the bacon and stock can vary. A pinch of black pepper can also enhance the flavor.
East Side Restaurant – Connecticut
This New Britain institution has been serving German cuisine since 1922, and the quality is evident with each bite. East Side Restaurant’s potato pancakes are expertly crisped, offering the comfort and quality only a century of existence can offer.
Due to its family-style service and consistent excellence, it is a beloved institution. Folks return not only for the meals, but the familiarity and warmth.
Crispy East-Side Mashed Potatoes
Equipment
- 1 Medium Saucepan
- 1 Potato Ricer or Food Mill Essential for light, fluffy potatoes without lumps.
- 1 Cast-iron skillet Or other heavy-bottomed skillet for optimal crisping.
- 1 Spatula For flattening and tossing potatoes.
- 1 Chef's knife For quartering potatoes and mincing herbs.
Ingredients
Main
- 1 1/2 pounds Yukon gold potatoes quartered
- Kosher salt
- 2 tablespoons butter
- 1 tablespoon oil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon brown or black mustard seeds
- 1 medium white onion thinly sliced
- 1 tablespoon minced fresh parsley leaves
Instructions
- Pop the potatoes into a medium saucepan and fill with cold water until covered by about 1-inch. Season well with salt. Bring to a boil, lower to a simmer, and cook until a fork inserted into the center of the potato meets no resistance, 20 to 30 minutes. Drain and pass through a ricer or food mill. Stir in the butter while hot.
- Warm the oil over medium-high heat in a skillet, preferably cast iron. Add the seeds; they should sizzle upon contact. Once they stop popping, add the onions and saute until softened.
- Add the mashed potatoes to the pan and flatten with a spatula so that potatoes can begin to crisp. Continue to toss and re-flatten the potatoes until there are patches of crispy deliciousness all the way through the potatoes, about 10 minutes. Remove from the heat, sprinkle with parsley, and serve.
Notes
Döner Haus – Delaware
In Wilmington, German-Turkish street food is made with flair at Döner Haus. Their döner kebab is filled with thin strips of meat, crunchy slaw, and garlicky yogurt sauce, and it’s a flavor-packed bite that’s crisp and real.
The no-frills interior with nods to Berlin’s city streets has a modern, laid-back atmosphere. It’s new-wave German that’s attracting a younger, more diverse clientele.
Traditional Beef Rouladen
Equipment
- 1 Meat Mallet (or heavy rolling pin)
- 1 Large Frying Pan (heavy-bottomed skillet)
- 1 Oven-Safe Pot (e.g., Dutch oven with a lid)
- 1 Whisk
- 1 Sharp Chef's Knife
Ingredients
Main
- 4 long thin slices top round
- Kosher salt and freshly ground black pepper
- 1/2 cup spicy brown mustard
- 2 dill pickles sliced in thin spears
- 1 large onion thinly sliced
- 1/2 cup chopped browned bacon
- One 32-ounce carton beef stock
- 2 potatoes sliced
- 1 cup all-purpose flour
- 1 cup butter melted
Instructions
- Preheat the oven to 375 degrees F.
- Place each top round slice between wax paper and pound to tenderize; add salt and pepper and generously spread each with the spicy mustard.
- On the wide part of each piece of meat, place about 5 pieces of the dill pickle spears, some onion and a heaping tablespoon of the browned bacon. Fold in the edges and roll up like a burrito.
- Carefully brown the rolls on all sides in a frying pan. Place in a large pot with the beef stock.
- Put a slice of the raw potatoes between each rolled roulade, making sure the pot is packed tight; the potato slices will hold the roulade together without having to use a string. Cover and bake for about 45 minutes.
- Make your gravy from the drippings by mixing the flour and butter and adding it slowly into the beef stock until it reaches the desired consistency. Serve with red cabbage and potatoes or spaetzle. You can also serve the potatoes that have soaked up all the delicious juices and held together the rouladen.
Notes
Hollerbach’s Willow Tree Café – Florida
Hollerbach’s in Sanford is a year-round Oktoberfest experience with live music, German fare, and metres of German brew. Schnitzels and sausages are ordered in hugh numbers and the whole bar erupts on the weekends.
Customers sing along to polka bands with mugs of beer in true Bavarian fashion. It is a party, tradition, and taste fest all rolled into one.
Florida-Inspired Fried Fish Sandwich
Equipment
- 2 Mixing Bowls One medium for slaw, one medium for batter
- 1 Large Skillet With high sides for deep frying
- 1 Whisk
- 1 Shallow Baking Dish For flour coating
- 1 Plate Lined with paper towels for draining
Ingredients
Main
- 1/2 cup mayonnaise or full-fat Greek yogurt
- 1/4 cup sliced scallions
- 2 tablespoons buttermilk
- 2 tablespoons capers in brine
- 2 tablespoons sherry vinegar
- Juice of 1 lemon
- 1 Fresno chile thinly sliced
- 1/4 head green cabbage thinly sliced
- 1/4 head red cabbage thinly sliced
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- Four 4- to 5-ounce skinless scrod or cod fillets
- Canola oil for frying
- 2 teaspoons turmeric powder
- 2 cups gluten-free flour mix or rice flour
- One 12-ounce bottle IPA
- 4 potato buns lightly buttered and toasted
Instructions
- For the slaw: In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno chile, green and red cabbages and plenty of salt and pepper. Allow to sit in the refrigerator while you prepare the other ingredients.
- For the fish: Sprinkle a generous amount of salt and pepper on a plate. Place the fish on the plate and turn several times to coat all over. Set aside.
- Pour 2 inches of oil in a large skillet with high sides. Heat to 350 degrees F over medium-high heat.
- In medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter. Whisk until smooth. In a baking dish, put the remaining flour. Add the fish to the flour and coat all over. Working with one piece of fish at a time, shake off any excess flour, then add to the batter. Coat well, allowing any excess batter to drip off.
- Add the fish to the oil and fry, flipping about halfway through, until both sides are golden, 4 to 6 minutes total depending on the thickness of your fish. Adjust the heat as necessary during cooking. Transfer the fish to a paper towel-lined plate as done and season with salt.
- Top each bottom bun with slaw, then with a piece of fish and then with more slaw. Top with the top buns. Serve.
Notes
Der Biergarten – Georgia
Der Biergarten in Atlanta is Bavarian-Southern. Shipping containers are part of the trendy vibe, and community tables create camaraderie and raised glasses.
Their currywurst is a standout, and the seasonally rotating menu ensures freshness year-round. With a view of the city skyline and plenty of beer to pass around, it’s a melting pot of culture worth a stop by.
Bratwurst Ben’s – Hawaii
This Honolulu food truck proves that German food belongs anywhere including tropical paradise. Bratwurst Ben’s combines local ingredients with German flair, from pineapple-topped sausages to creative bratwurst flavours.
The beachside setting adds relaxed island vibes, making every bite feel like part of a vacation. It’s an inventive twist on tradition that thrives in Hawaii’s food scene.
Schnitzel Garten – Idaho
In Eagle, Schnitzel Garten moves to the mountains old-fashioned comfort food. Family owned and tradition conscious, it dishes out crispy schnitzels and home-made spätzle that warm the heart.
The ambiance is cozy and shrouded in acquired German decor, with a warm, homesick dining experience. A genuine European flavor in the American West.
The Berghoff – Illinois
Chicago’s Berghoff is a relic of the past, serving up German fare since 1898. In its native wood and stained glass, with old-world ambiance, it’s a cultural museum instead of a restaurant.
Legendary for its sauerbraten and root beer, its homemade, it offers both taste and heritage. Chicagoans have enjoyed it over generations as their place for celebration and tradition.
The Rathskeller – Indiana
Indianapolis’ Rathskeller is housed in a landmark building that was designed by Kurt Vonnegut’s grandfather. Vaulting stone arches and live music provide the ambiance of a genuine German tavern.
Their Wienerschnitzel arrives golden and plate-sized, and a beer list that’s huge and well-curated. It’s a destination worth making a statement if you’re going on a date or hanging with the crew.
rieben From old beer halls to beachside food carts, these 14 German restaurants reflect the extent and depth to which German culinary tradition has rooted itself in America. All of them dish out more than food they dish out a cultural experience filled with warmth, flavour, and local spirit.
Whether you’re speeding through bratwurst in Honolulu or toasting steins in Chicago, you’re part of a broader celebration of German-American cuisine. And if you’re hungry to add this story power to your next production, learn how our video production capabilities can place your food idea on the menu.
