This European overview focuses on German and Irish menu vocabulary, then links to other national guides. German Wurst, Braten and Beilagen indicate sausage, roast and sides; an Irish menu may feature soups, stews and potato dishes.[1]
Typical menu
Editorial review ·
Examples vary by restaurant. Confirm ingredients, portions and dietary needs with staff.
German menu examples
- Bratwurst — Grilled or pan-fried pork sausage; Thuringia’s Rostbratwurst is a well-known regional style[1]. Savory and juicy, usually with mustard and bread, potatoes or sauerkraut.
- Schnitzel — A thin cutlet pounded flat, breaded and fried until golden; one labeled Wiener is traditionally veal, while pork is common elsewhere. Usually a large plate with lemon and potato salad or fries.
- Maultaschen — Swabian filled pasta pockets[1], typically with minced meat, spinach and bread; served in broth as a lighter dish or pan-fried with onion and egg as a heartier one.
- Rinderbraten — Slow-roasted or braised beef sliced with a rich gravy; usually with dumplings (Klöße, such as Thuringia’s potato dumplings[1]) or red cabbage. A heavy, full main.
Irish menu examples
- Irish stew — A hearty native dish[2] of lamb or mutton, sometimes beef, slow-cooked with potatoes, onions and carrots; mild and filling, often with bread.
- Seafood chowder — A creamy soup of fish and shellfish with potatoes, often with brown bread; a cup is a starter and a bowl can be a light meal.
- Boxty — A traditional potato pancake[2], sometimes folded around fillings such as ham and cabbage or seafood; soft inside with crisp edges, so check whether it is a side or a main.
- Soda bread — A quick bread raised with baking soda and buttermilk instead of yeast, with a dense, slightly tangy crumb; often served with soup or chowder.
How to order on your first visit
For two, choose a main each and share a soup only if the serving size suits. On German menus check Beilagen before adding potatoes; on Irish menus ask whether chowder comes with bread and whether boxty is filled.
Different menu styles
European does not imply a uniform menu. For French bistro dishes, Italian courses, Spanish tapas or British pub meals, use the corresponding guide.[2]
What to order
- Big appetite: one German main with the sides listed under Beilagen is usually a complete plate, so check before adding potatoes
- Lighter meal: an Irish soup or chowder with bread, or Maultaschen served in broth
- Two people sharing: split a roast or schnitzel and a soup to taste both menus
- Looking for French, Italian, Spanish or British dishes: those menus have their own guides with their own course terms
Frequently asked questions
Is German restaurant food always heavy?
Many classic mains, such as roasts with dumplings, are filling, but menus also offer lighter choices such as soups or Maultaschen in broth[1]. Ask whether a main suits one person or two.
What traditional Irish dishes appear on menus?
Look for stews, soups and potato dishes such as boxty, as well as coddle, a Dublin dish of bacon, sausage, onion and potato[2]. Ask what goes into the day’s stew or chowder.
Why does this guide focus on German and Irish menus?
French, Italian, Spanish and British menus have their own guides, each explaining its own courses and portions. This page covers German and Irish menus and links to the others.
Related guides
Sources
- German National Tourist Board. Rezepte aus Deutschland. Accessed
- Tourism Ireland. Traditional Irish food. Accessed