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GERMAN CUISINE

German cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region.

The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes. Furthermore, across the border in Austria one will find many similar dishes.

However, ingredients and dishes vary by province. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country into the present day.

Pretzels are especially common in the South of Germany. German regional cuisine can be divided into many varieties such as Bavarian cuisine (Southern Germany), Thuringian (Central Germany), Lower Saxon cuisine or those of Saxony Anhalt.

The Eichstrich

All cold drinks in bars and restaurants are sold in glasses with a calibration mark (Eichstrich) that is frequently checked by the Eichamt (Bureau of Weights and Measures) to ensure that the guest is getting as much as is offered in the menu. The Eichamt is a public authority controlling all measurements in sales, health care and so on i.e. each scale in a German butcher shop or physician’s office carries a stamp from the Eichamt, including a date of expiration, to show the weight is correct.

If the liquid of a served drink is below that line, the guest may refuse the drink or require a correctly filled one. A common rule for beer - with foam - is that the liquid-foam-line must not be more than one centimetre below the Eichstrich, otherwise a Munich resident could refuse the Maß at the Oktoberfest.

Specialities from the Former German Democratic Republic

The cuisine of the former German Democratic Republic (GDR or East Germany) differed in several ways from the cuisine of West Germany and today’s united Germany.

East German cuisine was strongly influenced by Russian, Hungarian, Bulgarian and other EasternEuropean countries from the 1960s on. East Germans travelled abroad to these countries on holiday and immigrants to East Germany from these countries brought their dishes with them. A typical dish that came to the East German kitchen this way is Soljanka.

Another dissimilarity was the lack of certain spices in the GDR. Oregano, for example, was totally unknown and the price of garlic and Worcestershire sauce reached extremes. Lemon juice had to be replaced

with vinegar and instead of capers, Marsh Marigold buds soaked in brine were used. While cooking with wine (as is typical in the wine growing regions of Franconia and Hesse) was known, the lack of good wine on the East German market reserved this for special occasions. For these reasons Ragout fin (commonly known as Würzfleisch) became a highly sought after delicacy.

Foreign Influences

With the influx of foreign workers after World War II, many foreign dishes have been adopted into German cuisine - Italian dishes like spaghetti and pizza have become a staple of the German diet. Turkish immigrants also have had a considerable influence on German eating habits; Döner kebab is Germany’s favourite fast food, selling twice as much as the major burger chains put together (McDonald’s and Burger King being the only widespread burger chains in Germany).

Chinese and Greek foods also are widespread and popular. Indian, Vietnamese, Thai and other Asian cuisines are rapidly gaining in popularity. Many of the more expensive restaurants served mostly French dishes for decades.

BROTZEIT MENÜ | BROTZEIT MENU(အဆာေျပ ဟင္းလ်ာမ်ား)

WURST

A long tradition of sausage making exists in Germany, including hundreds of regional variations. There are more than 1500 different types of sausage (‘Wurst’ in Germany).

Most Wurst is still made by German sausage butchers (German: Metzger, Fleischer or Schlachter) with natural casings derived from pork, sheep or lamb intestine.

Among the most popular and most common are the Bratwurst (‘fry sausage’), usually made of ground pork and spices, the Wiener (‘Viennese’), which may be pork or pork/beef and is smoked

and fully cooked in a water bath, and Blutwurst (‘blood sausage’) or Schwarzwurst (‘black sausage’) made from blood (often of pigs or geese).

There are literally thousands of types of cold cuts. Regional specialties, such as the Münchner Weißwurst (‘Munich White Sausage’) popular in Bavaria or the Currywurst (a special version of the Bratwurst spiced with curry ketchup) popular in the metropolitan areas of Berlin, Hamburg and the Ruhr Area, can also be found from all regions of the country.

2. Leberkäse mit Spiegelei und Kartoffelsalat 10000 Kyat

Corned beef, pork, bacon and onions: finely ground and crispy baked, fried egg potato salad

ၾကိတ္သား (ၾကက္၊၀က္)၊ ၾကက္ဥေၾကာ္၊ ဂ်ာမန္ အာလူးသုပ္၊ အမဲသားေဆာ့စ္။

3. Fleischpflanzerl mit Kartoffelsalat 10000 Kyat und Zwiebelsauce

Minced Pork Meat patties with onion gravy and potato salad

၀က္စင္းေကာျပားကင္၊ ဂ်ာမန္ အာလူးသုပ္၊ အမဲသားေဆာ့စ္၊ မုန္ညင္းေဆာ့စ္။

1. Frankfurter mit Kartoffelsalat 10000 Kyat und Senf

Frankfurter smoked sausage with potato salad and mustard

ဂ်ာမန္ က်ပ္တိုက္ ၀က္အူေခ်ာင္း၊ အာလူးသုပ္၊ မုန္ညင္းေဆာ့စ္။

Prices are subject to a 5% tax and 10% service charge

5. Schaschlik mit Reis 14000 Kyat und Letscho Sauce

Grilled skewers of pork with bell pepper, onion, mushroom and tomato

၀က္ကင္တုတ္ထိုး၊ ထမင္းျဖဴ၊ Letscho ေဆာ့စ္။

BROTZEIT MENÜ | BROTZEIT MENU(အဆာေျပ ဟင္းလ်ာမ်ား)

Prices are subject to a 5% tax and 10% service charge

4. Currywurst 13000 Kyatmit Pommes Frites und Mayo

Red grilled sausage with curry sauce and French fries

ဂ်ာမန္ ၀က္အူေခ်ာင္း၊ အာလူးေခ်ာင္းေၾကာ္။

6. Döner Kebap mit Pommes Frites 11000 Kyat

Chicken Shawarma in a pita bread with French fries

အာရပ္စတိုင္လ္ ၾကက္သားမုန္႔လိပ္၊ အာလူးေခ်ာင္းေၾကာ္။

EINTOPF UND SUPPEN | STEWS AND SOUPS(ဟင္းရည္ နွင့္ စြတ္ျပဳတ္မ်ား)

10. Ungarisches Szegediner Gulasch 10000 Kyat

Hungarian style beef goulash with potatoes, Sauerkraut and sour cream

ဟန္ဂရီစတိုင္လ္ အမဲသားနွင့္အာလူး ဟင္းလ်ာ၊ ေဂၚဖီခ်ဥ္။

Prices are subject to a 5% tax and 10% service charge

7. Fisch Soljanka 6000 Kyat

Fish soup with vegetables and salmon

Salmon ငါးစြတ္ျပဳတ္၊ ဟင္းရြက္စံု။

8. Eintopf mit Linsen und Würstchen 8000 Kyat

Lentil stew with bacon and smoked sausage

၀က္သား (၀က္အူေခ်ာင္း၊ သံုးထပ္သား) ပဲဟင္းရည္။

9. Eintopf mit Würstchen und Kartoffeln 8000 Kyat

Potato stew with bacon and smoked sausage

၀က္သား (၀က္အူေခ်ာင္း၊ သံုးထပ္သား) အာလူးဟင္းရည္။

11. Vegetarischer Flammkuchen 8000 Kyat

Potatos and mushrooms

ဂ်ာမန္စတို္င္လ္ ဟင္းသီးဟင္းရြက္ Pizza။

12. Klassischer Flammkuchen 10000 Kyat

Classic - sour cream, bacon and onion

Classic စတိုင္လ္ ဂ်ာမန္ Pizza (အခ်ဥ္ႏွစ္၊ သံုးထပ္သားလႊာ၊ ၾကက္သြန္နီ။)

13. Flammkuchen mit Räucherlachs 12000 Kyat

Smoked salmon, leek

Salmon ဂ်ာမန္ Pizza။

14. Spanferkel-Flammkuchen 12000 Kyat

Honey glazed crispy suckling pig

၀က္သားအၾကြပ္ကင္ နွင့္ ပ်ားရည္ဆမ္း ဂ်ာမန္ Pizza။

15. Würstchen-Flammkuchen 12000 Kyat

Mixed sausage

ဂ်ာမန္ ၀က္အူေခ်ာင္းအစံု ဂ်ာမန္ Pizza။

FLAMMKUCHEN | GERMAN FLATBREAD(ဂ်ာမန္ ပီဇာမ်ား)

Prices are subject to a 5% tax and 10% service charge

17. Grüner Salat mit 4000 Kyat

Kürbiskerndressing

Green salad with pumpkin seed dressing

ဟင္းရြက္စံုသုပ္။

16. Käsespätzle mit 10000 Kyat

Röstzwiebeln

Hand shaped noodles with cheese and fried onions

ဂ်ာမန္ ဒိန္ခဲ ေခါက္ဆြဲ။

VEGETABLES

Vegetables are often used in stews or vegetable soups, but are also served as a side dish.

Carrots, turnips, spinach, peas, beans, broccoli and many types of cabbage are very common. Fried onions are a common addition to many meat

dishes throughout the country.

Asparagus, especially white asparagus known in German as Spargel (the German name for

asparagus), is a common side dish or may be prepared as a main dish. Restaurants will sometimes devote an entire menu to nothing but white

asparagus when it is in season.

VEGETARISCHE GERICHTE | VEGETARIAN DISHES(အသီးအရြက္ ဟင္းလ်ာမ်ား)

Prices are subject to a 5% tax and 10% service charge

FISH

Trout is the most common freshwater fish on the German

menu; pike, carp, and European perch also are listed frequently

Seafood traditionally was restricted to the northern coastal areas, except for pickled herring, often served as

Rollmops (a pickled herring fillet rolled into a cylindrical shape around a piece of pickled gherkin or onion) or Brathering (fried, marinated herring).

Today many sea fish, like,fresh herring, tuna, mackerel, salmon and sardines

are well established throughout the country. Prior to the industrial

revolution and the ensuing pollution of the rivers, salmon were common in the

rivers of Rhine, Elbe, and Oder.

18. Gegrillter Lachs 18000 Kyat mit Kartoffelpürree und Gemüse

Grilled salmon with mashed potatoes and vegetables

Salmon ငါးကင္၊ အာလူးေထာင္း၊ ဟင္းသီးဟင္းရြက္စံု။

19. Fischstäbchen 12000 Kyat mit Kartoffel-Gurken-Salat und Remouladensauce

Fish fingers with potato cucumber salad, sauce Remoulade

ငါးေခ်ာင္းေၾကာ္၊ အာလူးသခြားသီးသုပ္၊ Remoulade ေဆာ့စ္။

FISCH | FISH(ငါးနွင့္ ပင္လယ္စာ ဟင္းလ်ာမ်ား)

FLEISCHFRESSER | CALLING ALL CARNIVORES(အသားဟင္းလ်ာမ်ား)

MEATS

Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular. The average person in Germany will consume up to 61 kg (130 lb) of meat

in a year.

Among poultry, chicken is most common, although duck, goose, and turkey are also enjoyed. Game meats, especially boar, rabbit, and venison are also widely available all year round. Lamb and goatare also available, but are less popular.

Meat is usually pot roasted; pan fried dishes also exist, but these recipes usually originate from

France. Several cooking methods used to soften often tough cuts have evolved into national specialities, including Sauerbraten (‘sour roast’), involving marinating beef or venison in a vinegar or wine vinegar mixture over several days. A long tradition of sausage making exists in Germany, including hundreds of regional variations.

Prices are subject to a 5% tax and 10% service charge

22. Schmankerlplatte 37000 Kyat

Feast platter (chicken Schnitzel, sausage, meat patties, roulade, pork belly, Spätzle, Sauerkraut, dumpling gravy)

ၾကက္သားျပား၊ ၀က္အူေခ်ာင္း၊ အသားျပား၊ အသားလိပ္၊ ၀က္သံုးထပ္သား၊ ဂ်ာမန္ေခါက္ဆြဲ၊ ေဂၚဖီခ်ဥ္၊ ဖက္ထုပ္တို႔ စံုလင္စြာ ပါ၀င္ေသာ ဟင္းပြဲၾကီး။

21. Knusprige Haxe 27000 Kyat

Crispy pork knuckle

၀က္လက္ အၾကြပ္ကင္။

All are to Pre-Order

(ေအာက္ပါဟင္းလ်ာ မ်ားကို တစ္ရက္ၾကိဳတင္၍မွာယူရမည္ ျဖစ္ပါသည္။)

20. Gepökeltes Eisbein 27000 Kyat

Boiled pork knuckle

၀က္လက္ေပါင္း။

22. Schweinebraten 17000 Kyat mit zweierlei Knödel und Sauce

Pork roast with two dumplings, Sauerkraut and beer gravy

၀က္သားကင္ ဟင္းလ်ာ၊ ေဂၚဖီခ်ဥ္။

23. Würstchen-Platte 22000 Kyat

Sausage platter with mashed potato and Sauerkraut

ဂ်ာမန္၀က္အူေခ်ာင္း အစံုပြဲၾကီး၊ ေဂၚဖီခ်ဥ္၊ အာလူးေထာင္း။

23. Rinderroulade 22000 Kyat

Beef roulade with bacon, red cabbage and mashed potato

အမဲသားလိပ္၊ အာလူးေထာင္း၊ ေဂၚဖီနီ။

HAUPTGERICHTE | MAIN COURSE(အဓိက ဟင္းလ်ာမ်ား)

24. Wiener Schnitzel mit Bratkartoffeln 18000 Kyat und Preiselbeeren

Vienna style Schnitzel with fried potatoes and lingon berries

Vienna အသားျပားေၾကာ္၊ အာလူးေၾကာ္၊ လင္ဂြန္ဘယ္ရီေဆာ့စ္။

26. Jägerschnitzel mit Pilzsauce und Spätzle 18000 Kyat

Hunter Schnitzel with mushroom sauce and Spätzle

Hunters ၀က္သားျပားေၾကာ္၊ ဂ်ာမန္ေခါက္ဆြဲ၊ မိွဳေဆာ့စ္။

25. Hähnchen-Schnitzel 18000 Kyat mit Grünem Salat und Gemüse

Chicken Schnitzel with vegetables and salad

ၾကက္သားျပားေၾကာ္၊ အသီးအရြက္စံု၊ အရြက္သုပ္။

Prices are subject to a 5% tax and 10% service charge

SCHWEIZER MENÜ | SWISS MENU (ဆြစ္ဇာလန္ႏိုင္ငံဟင္းလ်ာမ်ား)

28. Kaiserschmarrn (20 Minuten Wartezeit) 10000 Kyat

Kaiserchmarm (20 minutes waiting time)

ဂ်ာမန္ဘိန္းမုန္႔ အခ်ိဳပြဲ။

ZUM ABSCHLUSS WAS ÖSTERREICHISCHE | AUSTRIAN DESSERTS)(

Prices are subject to a 5% tax and 10% service charge

27. Schweizer Käse Fondue (2 Personen) 15000 Kyat

Swiss Cheese Fondue with Kirsch, apples, bread, potatoes, pickled vegetables (20 minutes waiting time)

(ဆြစ္ဇာလန္ဒိန္ခဲႏွင့္ခ်ယ္ရီရည္အႏွစ္၊ေပါင္မုန္႔၊ အာလူး၊စည္သြပ္ဘူးအသီးအႏွံ)

ZUM ABSCHLUSS WAS ÖSTERREICHISCHE | AUSTRIAN DESSERTS(အခ်ိဳပြဲမ်ား)