Culture Plates - Central European Cuisine

Central Europe is a diverse region with deep historical, cultural, and culinary connections. It includes countries such as Germany, Austria, Poland, Czechia, Slovakia, Hungary, and Switzerland, among others. These nations share influences shaped by trade, migration, and historical empires like the Austro-Hungarian Empire and the Holy Roman Empire.

One common misconception is that Central European cuisine is entirely meat-heavy and uniform, when in reality, the region has a rich tradition of vegetarian dishes, seasonal eating, and plant-based staples including potatoes, cabbage, legumes and grains. Another assumption is that each country’s food culture is completely distinct, yet many dishes transcend borders—for example, dumplings (such as German knödel, Czech knedlíky, and Polish pyzy) andhearty stews appear in multiple cuisines with unique variations.

Food serves as a bridge between these countries, highlighting shared ingredients, techniques, and traditions. Signature dishes like goulash exist in different forms across Hungary, Austria, and Slovakia, while fermented foods like sauerkraut and pickles are staples across the region. Additionally, Central Europe’s historical trade routes brought spices, coffee, and pastry traditions that continue to influence regional cuisines today.

Through food, Central European countries remain interconnected, blending heritage and modern influences while showcasing the region’s rich culinary diversity.

Central European Plant-Based Foods by Region

Sub-Regions	North Central Europe	West Central Europe	Central Europe	East Central Europe	South Central Europe
Countries	Poland, North Germany	Western Germany, Switzerland, Liechtenstein, Luxembourg	Czech Republic, Austria	Slovakia, Hungary, Poland	Slovenia, Croatia
Legumes	Peas (split and green peas) –soups like German Erbsensuppe Broad beans (fava beans) – popular in rural Polish and German dishes Lentils – increasingly in modern Polish cuisine White beans –hearty stews and baked dishes	Lentils – especially green lentils (e.g., Linsen mit Spätzle in Swabia) Kidney beans –stews and modern mixed dishes Chickpeas – more common recently, in salads / vegetarian dishes White beans –Alpine stews and soup Peas – traditional in soups and purées	Lentils – traditional in Austrian Linseneintopf and Czech čočková polévka (lentil soup) Peas –fresh and dried, in purées and soups White beans –various regional bean stews Yellow split peas – some rustic Czech recipes	Lentils – especially in Hungarian New Year’s dishes White beans – Jókai bableves (Hungarian bean soup) a national classic Yellow split peas and green peas – common in Slovak home cooking Broad beans – more common in traditional rural dishes Chickpeas – gaining popularity in vegetarian and fusion cuisines	Beans (white, pinto, borlotti types) –stews like grah (Croatian bean soup) Chickpeas –Mediterran-ean-influenced dishes along Adriatic coast Lentils –red and brown, common in vegetarian meals and soups Green peas –side dishes and mixed vegetable stews Fava beans – used more along coastal and southern regions of Croatia / Slovenia
Grains and Cereals	Rye – dark rye breads like Pumpernickel Polish żytnia chleb Wheat – breads, noodles, pastries Barley – soups (like Polish krupnik) and porridges Oats – porridge / baked goods Buckwheat – traditional in Polish dishes like kasza gryczana	Wheat – breads, pastries, noodles Rye – many hearty breads (Mischbrot, rye-wheat blends) Barley – traditionally in soups and stews, beer Spelt (Dinkel) – Germany and Switzerland, often used in health-focused and traditional recipes Oats – porridge, muesli (originated in Switzerland)	Wheat –dumplings (knödel, knedlíky), bread, cakes Barley – soups and beer production Rye – breads and rustic baked goods Spelt – increasingly in health food markets Buckwheat – less common - rural / mountainous areas	Wheat – breads, noodles (nokedli, csipetke), pastries Corn (Maize) – especially in Hungary, in porridge (puliszka) Barley – traditional in soups and stews Rye - rural breadmaking Millet – traditional in older Hungarian cuisine, making modest comeback Buckwheat – mountainous or eastern rural regions	Corn (Maize) – žganci (Slovenia) and palenta (Croatia, like polenta) Wheat –bread, pasta, and pastry production Barley –traditional dishes and beer Spelt – health-focused products Millet – traditional but less common today Oats – modern breakfast dishes
Fruit	Apples – widely grown fresh consumption to pies and compotes Plums – jams (powidła), dumplings (knedle), cakes Cherries – sweet and sour, desserts, syrups, and liqueurs Blackberries, currants, gooseberries – preserves and desserts Pears – often poached or baked Cranberries /lingon-berries – forested regions and used in sauces	Apples – traditional and modern dishes Pears – especially in Switzerland (e.g., pear bread) Plums – tarts (Zwetschgenkuchen) and dried (prunes) Cherries – Black Forest cake (Schwarzwälder Kirschtorte) Grapes – fresh or wine production (especially in Germany, Luxembourg, Switzerland) Red/black currants, gooseberries – jams /cakes	Apples and pears – strudels, compotes, schnapps Plums – cakes and spirits (slivovitz) Apricots – Austrian desserts (e.g., Marillenknödel) Cherries – pastries / liqueurs Red currants and blueberries – forested regions / mountain areas	Plums – extremely important; used in jam, dumplings, brandy (palinka, slivovitz) Apples – fresh, baked, or preserved Cherries – fresh, preserved, or in desserts Apricots and peaches – Hungary in late summer Blackberries, elderberries, currants – syrups / traditional medicine Quince – sometimes made into jams or pastes	Figs – Adriatic coast, eaten fresh or dried Grapes – central to wine culture Plums – fresh, dried, and distilled Apricots and peaches – more common in warmer areas Cherries – desserts / preserves Citrus (lemons, oranges) – not grown widely, Mediterran-ean influence Mulberries / medlar (níspero) – traditional but now rare
Vegetables	Cabbage (white, red, savoy) – fresh, stewed, or fermented (sauerkraut, kapusta) Carrots – stews, salads, soups Beets – borscht and pickled forms Potatoes – major staple Leeks, onions, parsnips – soup and stew bases Cucumbers – pickled and fresh in salads Kohlrabi and turnips – traditional root veg in rural cuisine	Cabbage and kale – Grünkohl dishes and soups Leeks, onions, garlic – flavor bases Carrots / celery root – soup starters (Mirepoix-style mixes) Asparagus – especially white asparagus (Spargelzeit season in Germany) Swiss chard and spinach – tarts / side dishes Potatoes – roasted, boiled, gratins Zucchini and pumpkin – Alpine / autumn cuisine	Cabbage (fresh / fermented) – base for many national dishes Potatoes – dumplings, sides, soups Root vegetables (carrot, parsley root, celery root) – classic soup bases Onions, garlic – flavor essentials Mushrooms (wild) – prized in stews and sauces Lettuce, endive – fresh salads	Paprika peppers – iconic in Hungarian cuisine Tomatoes – fresh and stewed, in sauces (lecsó) Cabbage / sauerkraut – present at most meals Eggplant and zucchini – stews and dips Potatoes – mashed, fried, dumplings Onions / garlic – foundational flavor Carrots and beets – soups, salads, sides	Swiss chard, spinach, kale – stews / pies (soparnik, zeljanica) Peppers and eggplant – grilled, stuffed, roasted Cabbage – raw, cooked, or fermented Tomatoes and zucchini – summer staples Onions and garlic – heavily coastal / inland cooking Wild greens and mushrooms – foraged traditional dishes Pumpkin – soups and roasted (especially in Styria)
Nuts/Seeds	Hazelnuts – baking, chocolates, spreads Walnuts – cakes, cookies, and sometimes savory sauces Chestnuts – roasted or in purées during winter Poppy seeds – used like a nut in pastries	Hazelnuts / almonds – pastries and chocolates Walnuts – traditional cakes and nut rolls Chestnuts – roasted, in stuffing, or creamy soups Pine nuts – more recent, often in fusion or Italian-inspired dishes	Walnuts – classic in strudels / nut rolls Poppy seeds – key in Czech and Austrian baking (makový závin, Mohnstrudel) Hazelnuts and almonds – in desserts / baking Pumpkin seeds – especially in Southern Austria (Styrian pumpkin seed oil)	Walnuts – festive pastries (e.g., bejgli, orehova potica) Poppy seeds – important in traditional baking Chestnuts – sweet spreads or winter dishes Sunflower seeds – common snack or bread topping Pumpkin seeds – baking and oils	Walnuts – staple in pastries - baklava-style desserts and potica Almonds – coastal Croatian cuisine Pine nuts – Dalmatian coastal recipes Chestnuts – fresh / roasted in fall Pumpkin seeds – Slovenia / Southern Austria (especially oil)
Herbs/Spices	Dill – iconic in Polish and Northern German cuisine, fish, potatoes, pickles Caraway – essential in rye bread, cabbage dishes, and sausages Bay leaf – soups, stews, and marinades Parsley – flat and curly, widely used fresh and cooked Marjoram – Polish sausage and bean dishes Mustard seeds – in pickling and condiments Horseradish – fresh grated root, especially with meats	Parsley – universal garnish and soup ingredient Chives – fresh in spreads, eggs, and sauces Tarragon – Alsatian and Swiss French-style dishes Nutmeg – key in creamy dishes like spaetzle or béchamel sauce Caraway and marjoram – sausages and stews Thyme and rosemary – southern Germany / fusion cuisine	Marjoram – classic - lentil and potato soups Caraway – heavily used in Czech cabbage, pork, and bread dishes Parsley – fresh and cooked Chives – especially in Austrian dairy-based dips and egg dishes Bay leaf – for stews and stocks Paprika (sweet and smoked) – increasingly common Poppy seeds and cinnamon – sweet baking	Sweet and hot paprika – foundation of Hungarian cuisine Caraway – soups, cabbage, and bread Marjoram and savory – meats and bean dishes Garlic and onion powder – alongside fresh forms Bay leaf – stews and pickles Parsley, dill – fresh herbs used generously Poppy seeds and cinnamon – essential in baked sweets Chili flakes – spicier Hungarian cooking	Rosemary and thyme – coastal / southern areas Bay leaf – stews / sauces Oregano and marjoram – Mediterran-ean-influenced regions Garlic (fresh and dried) – central Chili flakes and black pepper – Dalmatian / Istrian cooking Parsley and basil – near the coast Sage and mint – traditional dishes / tea Paprika – sweet and smoked, inland
Beverages	Beer – especially lagers and pilsners (e.g., Tyskie, Beck’s) Kvass – traditional fermented bread-based drink in Eastern Poland Compote drinks – sweetened, fruit-based beverages (cold or hot) Herbal teas –chamomile, mint, linden blossom Buttermilk and kefir – traditional fermented dairy beverages Vodka – culturally significant, often flavored (e.g., bison grass) Coffee and tea – consumed at home / in cafes	Beer – regional varieties like Helles, Kölsch, and Altbier Wine – especially white wines (Riesling, Silvaner), grown along the Rhine *Apple cider (Apfelwein)* – particularly popular in Hessen Herbal teas and fruit infusions – widely consumed Mineral water – often naturally carbonated (e.g., Gerolsteiner) Coffee – strong, black, often served with cake (Kaffee und Kuchen) Hot chocolate – Swiss / Alpine regions	Beer – Czech pilsner and Austrian lagers Wine – Grüner Veltliner (Austria), Moravian whites (Czech) Schnapps and fruit brandies – plum, pear, apricot (Obstler) Almdudler – a traditional Austrian herbal soft drink Coffee – especially Vienna, elegant café culture (Melange, Einspänner) Herbal and fruit teas – common at home / in traditional inns *Soda water with syrup (sodovka)* –Czech Republic	Beer – local lagers and pilsners Wine – Tokaji (Hungary), a famed sweet wine Palinka – strong fruit brandy, a Hungarian national drink Kefir and buttermilk – traditional dairy beverages Fruit syrups with soda water – common homemade drinks Herbal teas – everyday and medicinal use Coffee – generally strong / served black Compotes – fruit drinks made by simmering dried or fresh fruits	Wine – coastal and hill-grown whites and reds (e.g., Malvazija, Teran) Rakija – strong fruit brandy, especially plum and grape-based Beer – traditional and modern settings Coffee – often espresso-based; café culture Mineral water and sparkling water Herbal teas – sage, mint, chamomile, and mountain herbs Fruit juices and syrups – especially berries or elderflower (bezgov sok)

Sub-Regions

North Central Europe

West Central Europe

Central Europe

East Central Europe

South Central Europe

Countries

Poland, North Germany

Western Germany, Switzerland, Liechtenstein, Luxembourg

Czech Republic, Austria

Slovakia, Hungary, Poland

Slovenia, Croatia

Legumes

Peas (split and green peas) –soups like German Erbsensuppe

Broad beans (fava beans) – popular in rural Polish and German dishes

Lentils – increasingly in modern Polish cuisine

White beans –hearty stews and baked dishes

Lentils – especially green lentils (e.g., Linsen mit Spätzle in Swabia)

Kidney beans –stews and modern mixed dishes

Chickpeas – more common recently, in salads / vegetarian dishes

White beans –Alpine stews and soup

Peas – traditional in soups and purées

Lentils – traditional in Austrian Linseneintopf and Czech čočková polévka (lentil soup)

Peas –fresh and dried, in purées and soups

White beans –various regional bean stews

Yellow split peas – some rustic Czech recipes

Lentils – especially in Hungarian New Year’s dishes

White beans – Jókai bableves (Hungarian bean soup) a national classic

Yellow split peas and green peas – common in Slovak home cooking

Broad beans – more common in traditional rural dishes

Chickpeas – gaining popularity in vegetarian and fusion cuisines

Beans (white, pinto, borlotti types) –stews like grah (Croatian bean soup)

Chickpeas –Mediterran-ean-influenced dishes along Adriatic coast

Lentils –red and brown, common in vegetarian meals and soups

Green peas –side dishes and mixed vegetable stews

Fava beans – used more along coastal and southern regions of Croatia / Slovenia

Grains and Cereals

Rye – dark rye breads like Pumpernickel Polish żytnia chleb

Wheat – breads, noodles, pastries

Barley – soups (like Polish krupnik) and porridges

Oats – porridge
/ baked goods

Buckwheat – traditional in Polish dishes like kasza gryczana

Wheat – breads, pastries, noodles

Rye – many hearty breads (Mischbrot, rye-wheat blends)

Barley – traditionally in soups and stews, beer

Spelt (Dinkel) – Germany and Switzerland, often used in health-focused and traditional recipes

Oats – porridge, muesli (originated in Switzerland)

Wheat –dumplings (knödel, knedlíky), bread, cakes

Barley – soups and beer production

Rye – breads and rustic baked goods

Spelt – increasingly in health food markets

Buckwheat – less common - rural / mountainous areas

Wheat – breads, noodles (nokedli, csipetke), pastries

Corn (Maize) – especially in Hungary, in porridge (puliszka)

Barley – traditional in soups and stews

Rye - rural breadmaking

Millet – traditional in older Hungarian cuisine, making modest comeback

Buckwheat – mountainous or eastern rural regions

Corn (Maize) – žganci (Slovenia) and palenta (Croatia, like polenta)

Wheat –bread, pasta, and pastry production

Barley –traditional dishes and beer

Spelt – health-focused products

Millet – traditional but less common today

Oats – modern breakfast dishes

Fruit

Apples – widely grown fresh consumption to pies and compotes

Plums – jams (powidła), dumplings (knedle), cakes

Cherries – sweet and sour, desserts, syrups, and liqueurs

Blackberries, currants, gooseberries – preserves and desserts

Pears – often poached or baked

Cranberries /lingon-berries – forested regions and used in sauces

Apples – traditional and modern dishes

Pears – especially in Switzerland (e.g., pear bread)

Plums – tarts (Zwetschgenkuchen) and dried (prunes)

Cherries – Black Forest cake (Schwarzwälder Kirschtorte)

Grapes – fresh or wine production (especially in Germany, Luxembourg, Switzerland)

Red/black currants, gooseberries – jams /cakes

Apples and pears – strudels, compotes, schnapps

Plums – cakes and spirits (slivovitz)

Apricots – Austrian desserts (e.g., Marillenknödel)

Cherries – pastries / liqueurs

Red currants and blueberries – forested regions / mountain areas

Plums – extremely important; used in jam, dumplings, brandy (palinka, slivovitz)

Apples – fresh, baked, or preserved

Cherries – fresh, preserved, or in desserts

Apricots and peaches – Hungary in late summer

Blackberries, elderberries, currants – syrups / traditional medicine

Quince – sometimes made into jams or pastes

Figs – Adriatic coast, eaten fresh or dried

Grapes – central to wine culture

Plums – fresh, dried, and distilled

Apricots and peaches – more common in warmer areas

Cherries – desserts / preserves

Citrus (lemons, oranges) – not grown widely, Mediterran-ean influence

Mulberries / medlar (níspero) – traditional but now rare

Vegetables

Cabbage (white, red, savoy) – fresh, stewed, or fermented (sauerkraut, kapusta)

Carrots – stews, salads, soups

Beets – borscht and pickled forms

Potatoes – major staple

Leeks, onions, parsnips – soup and stew bases

Cucumbers – pickled and fresh in salads

Kohlrabi and turnips – traditional root veg in rural cuisine

Cabbage and kale – Grünkohl dishes and soups

Leeks, onions, garlic – flavor bases

Carrots / celery root – soup starters (Mirepoix-style mixes)

Asparagus – especially white asparagus (Spargelzeit season in Germany)

Swiss chard and spinach – tarts / side dishes

Potatoes – roasted, boiled, gratins

Zucchini and pumpkin – Alpine / autumn cuisine

Cabbage (fresh / fermented) – base for many national dishes

Potatoes – dumplings, sides, soups

Root vegetables (carrot, parsley root, celery root) – classic soup bases

Onions, garlic – flavor essentials

Mushrooms (wild) – prized in stews and sauces

Lettuce, endive – fresh salads

Paprika peppers – iconic in Hungarian cuisine

Tomatoes – fresh and stewed, in sauces (lecsó)

Cabbage / sauerkraut – present at most meals

Eggplant and zucchini – stews and dips

Potatoes – mashed, fried, dumplings

Onions / garlic – foundational flavor

Carrots and beets – soups, salads, sides

Swiss chard, spinach, kale – stews / pies (soparnik, zeljanica)

Peppers and eggplant – grilled, stuffed, roasted

Cabbage – raw, cooked, or fermented

Tomatoes and zucchini – summer staples

Onions and garlic – heavily coastal / inland cooking

Wild greens and mushrooms – foraged traditional dishes

Pumpkin – soups and roasted (especially in Styria)

Nuts/Seeds

Hazelnuts – baking, chocolates, spreads

Walnuts – cakes, cookies, and sometimes savory sauces

Chestnuts – roasted or in purées during winter

Poppy seeds – used like a nut in pastries

Hazelnuts / almonds – pastries and chocolates

Walnuts – traditional cakes and nut rolls

Chestnuts – roasted, in stuffing, or creamy soups

Pine nuts – more recent, often in fusion or Italian-inspired dishes

Walnuts – classic in strudels / nut rolls

Poppy seeds – key in Czech and Austrian baking (makový závin, Mohnstrudel)

Hazelnuts and almonds – in desserts / baking

Pumpkin seeds –
especially in Southern Austria (Styrian pumpkin seed oil)

Walnuts – festive pastries (e.g., bejgli, orehova potica)

Poppy seeds – important in traditional baking

Chestnuts – sweet spreads or winter dishes

Sunflower seeds – common snack or bread topping

Pumpkin seeds – baking and oils

Walnuts – staple in pastries - baklava-style desserts and potica

Almonds – coastal Croatian cuisine

Pine nuts – Dalmatian coastal recipes

Chestnuts – fresh / roasted in fall

Pumpkin seeds – Slovenia / Southern Austria (especially oil)

Herbs/Spices

Dill – iconic in Polish and Northern German cuisine, fish, potatoes, pickles

Caraway – essential in rye bread, cabbage dishes, and sausages

Bay leaf – soups, stews, and marinades

Parsley – flat and curly, widely used fresh and cooked

Marjoram – Polish sausage and bean dishes

Mustard seeds – in pickling and condiments

Horseradish – fresh grated root, especially with meats

Parsley – universal garnish and soup ingredient

Chives – fresh in spreads, eggs, and sauces

Tarragon – Alsatian and Swiss French-style dishes

Nutmeg – key in creamy dishes like spaetzle or béchamel sauce

Caraway and marjoram – sausages and stews

Thyme and rosemary – southern Germany / fusion cuisine

Marjoram – classic - lentil and potato soups

Caraway – heavily used in Czech cabbage, pork, and bread dishes

Parsley – fresh and cooked

Chives – especially in Austrian dairy-based dips and egg dishes

Bay leaf – for stews and stocks

Paprika (sweet and smoked) – increasingly common

Poppy seeds and cinnamon – sweet baking

Sweet and hot paprika – foundation of Hungarian cuisine

Caraway – soups, cabbage, and bread

Marjoram and savory – meats and bean dishes

Garlic and onion powder – alongside fresh forms

Bay leaf – stews and pickles

Parsley, dill – fresh herbs used generously

Poppy seeds and cinnamon – essential in baked sweets

Chili flakes – spicier Hungarian cooking

Rosemary and thyme – coastal / southern areas

Bay leaf – stews / sauces

Oregano and marjoram – Mediterran-ean-influenced regions

Garlic (fresh and dried) – central

Chili flakes and black pepper – Dalmatian / Istrian cooking

Parsley and basil – near the coast

Sage and mint – traditional dishes / tea

Paprika – sweet and smoked, inland

Beverages

Beer – especially lagers and pilsners (e.g., Tyskie, Beck’s)

Kvass – traditional fermented bread-based drink in Eastern Poland

Compote drinks – sweetened, fruit-based beverages (cold or hot)

Herbal teas –chamomile, mint, linden blossom

Buttermilk and kefir – traditional fermented dairy beverages

Vodka – culturally significant, often flavored (e.g., bison grass)

Coffee and tea – consumed at home / in cafes

Beer – regional varieties like Helles, Kölsch, and Altbier

Wine – especially white wines (Riesling, Silvaner), grown along the Rhine

Apple cider (Apfelwein) – particularly popular in Hessen

Herbal teas and fruit infusions – widely consumed

Mineral water – often naturally carbonated (e.g., Gerolsteiner)

Coffee – strong, black, often served with cake (Kaffee und Kuchen)

Hot chocolate – Swiss / Alpine regions

Beer – Czech pilsner and Austrian lagers

Wine – Grüner Veltliner (Austria), Moravian whites (Czech)

Schnapps and fruit brandies – plum, pear, apricot (Obstler)

Almdudler – a traditional Austrian herbal soft drink

Coffee – especially Vienna, elegant café culture (Melange, Einspänner)

Herbal and fruit teas – common at home / in traditional inns

Soda water with syrup (sodovka) –Czech Republic

Beer – local lagers and pilsners

Wine – Tokaji (Hungary), a famed sweet wine

Palinka – strong fruit brandy, a Hungarian national drink

Kefir and buttermilk – traditional dairy beverages

Fruit syrups with soda water – common homemade drinks

Herbal teas – everyday and medicinal use

Coffee – generally strong / served black

Compotes – fruit drinks made by simmering dried or fresh fruits

Wine – coastal and hill-grown whites and reds (e.g., Malvazija, Teran)

Rakija – strong fruit brandy, especially plum and grape-based

Beer – traditional and modern settings

Coffee – often espresso-based; café culture

Mineral water and sparkling water

Herbal teas – sage, mint, chamomile, and mountain herbs

Fruit juices and syrups – especially berries or elderflower (bezgov sok)