This delicious German sweet pastry is traditionally served with a cup of coffee on the side. Initially made only in the Hamburg area, it is now also available in other German cities. The original recipe for these little pastries includes flour, butter, milk, yeast, and sugar, with a filling consisting of sugar and cinnamon.

This North German ham is a specialty of the Schleswig-Holstein region. To produce this cured ham, pork meat is smoked for up to eight weeks over an open fire. With the introduction of closed fireplaces, the smoking process shifted to special smoking chambers or barns.

Traditionally associated with Christmastime, brunede kartofler (lit. caramelized potatoes) is a simple, yet immensely flavorful Danish dish, also eaten in the Northern Germany. The dish is usually made with a combination of new potatoes, butter, nutmeg, salt, and sugar.

Knackwurst or knockwurst is a preboiled German sausage made from ground pork, beef, or a combination of both. The sausage is heavily seasoned with garlic and has a high fat content. Unlike bratwurst and other similar sausages, knackwurst's casing becomes extra crispy when heated, giving it a different texture and a specific sound when bitten into it.

Fischbrötchen is a commonly consumed sandwich in Northern Germany, made with fish and a variety of other ingredients such as pickles, remoulade, onions, lettuce, or horseradish. The ingredients are typically placed in round or elongated bread buns, while the type of fish used in the sandwich is variable – herring, sprat, salmon, and mackerel are among the most common fish used in the preparation of this sandwich, which is commonly served at fast-food stands in the region.

A specialty item from Holstein, kieler sprotte is a type of German smoked sprat that belongs to the herring family and inhabits the Baltic Sea. The whole fish is smoked in a unique way that makes use of a combination of beech, alder, and oak firewood that imparts an exquisite flavor, and a characteristic yellow-golden hue to the otherwise silvery fish.

This semi-hard cheese is produced from either raw or pasteurized cow’s milk. It is shaped into a wheel or a loaf with a thin, yellow-brown rind, and it can only be spiced with caraway. The body of the cheese is light-yellow in color, while its texture is supple and springy and features eyes and cracks.

Teewurst is an air-dried German sausage that consists of pork (or pork and beef) and bacon. The finely ground sausage mixture is typically seasoned, stuffed in casings, and cold-smoked over beechwood. Once smoked, the sausage is left to ferment, a process which allows it to be safe for consumption without cooking.

This rich sweet bread is made with a heavy yeast dough mixed with candied fruit and nuts. It is one of the many traditional specialties of Bremen's cuisine. The recipe for Klaben dates back to the 16th century, when bakers in Hanseatic League cities gained access to exotic ingredients they were able to obtain through their member cities.