Thuringia, Germany’s geographic center, may not be on the path of first-time travelers to Germany. 
It certainly should be. This German state not only prides itself on breathtaking forests and hills, but also on historical, political and culinary significance. Martin Luther spent years in the Wartburg near Eisenach translating the bible into German vernacular. Weimar was the home of literary and musical giants like Johann Wolfgang von Goethe, Friedrich Schiller, and Johann Sebastian Bach; architectural giants like Walter Gropius, the founder of the Bauhaus architectural movement; and the birthplace of Germany’s first (albeit short-lived) democracy in 1919 (Weimar Republic); Zeiss Optics in Jena became a the world leader in glass and optical lense manufacturing, as many photographers will know. Visitors to Erfurt can marvel at the medieval town center with it’s majestic cathedral and a large area dedicated to a botanic garden and horticulture. The Rennsteig, is well known among hikers and mountain bikers to feature some of the best scenic mountain ridge views, dense forests, and well-maintained trails, suitable for day hikes and short multi-day trips.
Finally German food fans have plenty to discover: Thuringia’s dumpling varieties, the original “Rostbratwurst” (grilled, long bratwurst), venison and cabbage dishes, dark beer and nougat sweets.
Looking for food products made in Thuringia? Visit our sister site The Taste of Germany.com and try plum butter, nougat, pralines, sausages and more.
Thuringian potato dumplings (Thüringer Klöße)
In Thuringia (and nearby Saxony), potato dumplings are much more than a dish—they are a tradition, a symbol of regional identity, and a reason for families to gather and celebrate the simple joys that bind them together. 
Even in modern times, these dumplings are more than food—they are edible heirlooms, embodying both culinary ingenuity and the bonds of tradition. Travelers to the region can expect to find the dumpling not just on their plate, but in stories, in songs, and in the warmth of hospitality around every Sunday table.
Dumplings exist to soak up the gravy. Period. The center-plate meat, poultry or fish is secondary. Though Thuringian dumplings use basic ingredients, their preparation is complex, with recipes, names, and methods varying locally—and frequently kept as family secrets. The base ingredients are raw, grated, boiled or mashed potatoes, sometimes mixed with potato starch, semolina flour, warm milk, butter or eggs. The exact recipe or mix is most often a well-guarded family secret. And Thuringian dumplings have many names such as Kindsköpfe, Hütes, Hüts, Ruahne Hütes or Hebes. Some are just potatoes, some are filled with croutons, bacon, meat or plums.
If you visit Thuringia, stop by the Dumpling Museum, in Heichelheim close to Weimar.
The Art of the Perfect Sausage
Thuringia’s sausage repertoire is vast, encompassing a range of steamed, scalded, and cured varieties. But none is more revered than the Thüringer Rostbratwurst, or Thuringian grilled sausage. This beloved specialty traces its roots to ancient traditions, with recipes dating as far back as 1404. It is even protected by the Thuringian Bratwurst Purity Law, the oldest German food purity law, established in 1432 (actually, Thuringians are currently in a clinch with the town folks of Nuremberg/Bavaria about who has the oldest sausage purity law). The main ingredient of the “Thuringian” is lean pork—typically from the shoulder or belly—sometimes combined with beef or veal. The finely chopped meat is seasoned with a mixture of garlic, marjoram, caraway or cumin, and occasionally coriander or nutmeg, then stuffed into natural casings and sold either scalded or raw. Despite appearing simple, the production process is intricate and demands skill.
Looking for a Thuringian-style sausage right now? Visit our sister site The Taste of Germany.comand try Stiglmeier’s Thuringian-style sausage.
True Bratwurst enthusiasts approach both the crafting and grilling of these sausages with reverence. Common practices include basting the sausages with beer and greasing the grill with bacon or pork belly fat. While there are countless ways to prepare and enjoy Thuringian sausages, the consensus is that the most authentic experience comes from serving the Rostbratwurst in a freshly baked bread roll (Brötchen), sliced but not completely through. And while you’re at it … try the other notable regional sausage specialties, including Thüringer Mettwurst, a dry-cured pork and beef sausage; Leberwurst, a steamed liver sausage; and Thüringer Rotwurst, a popular blood sausage.
If you plan a visit to Thuringia, stop by the Bratwurst Museum in Mühlhausen (midpoint between Kassel (Hesse) and Erfurt (Thuringia)
Weimar’s Onion Market
Believe is or not, Thuringia’s biggest food festival is the onion fair held in Weimar each year on the second weekend in October. Visitors to this food fair can sample many aromatic onion specialties, such as onion soups and stews, onion breads and tarts. Vendors at around 500 booths not only offer fabulous onion dishes but also compete in selling the market’s signature trophy: decorative braids of onions. The fragrant bulbs are cleaned, sorted by color and size, and craftily twisted around a straw core. Dried flowers, herbs and sometimes heads of garlic are added to enhance the look of the braid. Each braid contains an average of 60 red and yellow onions. In 1995 the longest onion braid ever crafted for the Weimar market measured an unbelievable 17 feet and was suspended from the tower of city hall. The Weimar onion market looks back on a long tradition, going back to 1653 when farming families from the small onion-growing town of Heldrungen started carting their produce for 30 miles to Weimar’s market square.
Venison and Forest Berries
Venison plays a special role in Thuringian cuisine, reflecting the region’s deep connection to its vast forests and hunting traditions. This aromatic game meat is considered a delicacy, especially during the autumn and winter seasons when it appears on many menus. Typical preparations include braised roasts with rich sauces, often refined with red wine and root vegetables, as well as hearty ragouts. Venison stands not only for fine flavor but also for regional identity and sustainability, as it comes directly from local hunting grounds.
A perfect complement to game are the many wild berries that grow abundantly in Thuringia. European Lingonberries (Preiselbeeren), blueberries, and blackberries add a fruity note to the hearty meat dishes, creating a harmonious contrast between sweetness and acidity. Beyond the classic lingonberry sauce served with venison roast, the berries are also used in desserts, jams, and cakes. Together, venison and wild berries form a culinary pairing that shapes the characteristic taste of Thuringian cuisine—down-to-earth, rooted in nature, yet refined.
If you visit Thuringia, search online for the best restaurant in your area offering venison, wild pork and forest berry meals. You’ll find many choices.
