Food culture shock is one of the first things that catches international students off guard in Germany. The bread aisle alone has dozens of varieties, the main meal is traditionally at lunch rather than dinner, and shops are closed on Sundays. The good news is that eating well on a trainee budget is very doable once you understand how the system works. This guide covers German meal habits, smart grocery shopping, dining etiquette, finding familiar foods from home, and managing your food budget.
German meals and staples
German cooking is hearty and bread is taken seriously. A few patterns to expect:
Breakfast (Frühstück)
bread rolls (Brötchen), cold cuts, cheese, jam, and coffee. Bread tends to be dense and dark (rye, pumpernickel) rather than soft white.
Lunch (Mittagessen)
traditionally the main hot meal, though this is fading in cities. Classics include Schnitzel with potatoes, Sauerbraten, Currywurst, and Spätzle.
Dinner (Abendessen)
often a lighter cold meal of bread, cold cuts, and salad, known as Abendbrot.
Regional cooking varies a lot, from Bavarian Weisswurst and pretzels to northern fish dishes. Germans also eat seasonally, and shopping with the seasons (asparagus in spring, root vegetables in winter) is noticeably cheaper and fresher.
Grocery shopping like a local
German supermarkets are built around efficiency and low prices:
Discount chains (cheapest)
Aldi, Lidl, Netto for staples.
Full-service supermarkets
REWE, Edeka, Kaufland for wider selection.
Specialty
dm and Rossmann (drugstores with food), organic shops (Bioläden), and Turkish or international markets for spices and halal options.
A few useful label terms: Bio (organic), Vollkorn (whole grain), Mindesthaltbarkeitsdatum (best before), Verbrauchsdatum (use by), glutenfrei, laktosefrei.
Practical money-savers that genuinely add up:
Buy store brands, which are typically much cheaper for comparable quality.
Shop seasonal produce and look for reduced ("Reduziert") stickers on near-expiry items in the evening.
Bring a €1 coin for the trolley and your own bags (bags are charged).
Use a surplus-food app like Too Good To Go for discounted meals.
Most students and trainees spend roughly €150 to €250 a month on groceries depending on how often they cook. Use our living cost calculator to plan for your city.
Eating out and canteens
University canteens (Mensa), run by the Studentenwerk, serve subsidised meals, usually around €3 to €4 for enrolled students. As an Ausbildung trainee you may not have full university Mensa access, but many vocational schools and larger employers have their own affordable canteens, and Mensas often welcome guests at a higher price. Most Mensas now clearly mark vegetarian, vegan, and allergen information, and many offer halal options.
In restaurants, you seat yourself in casual places, are never rushed, and ask for the bill ("Die Rechnung, bitte") when ready. Tipping is modest: round up or add roughly 5 to 10 percent for good service. Cash is still widely preferred, though card acceptance is growing.
Dining etiquette
A few customs help you fit in:
Keep your hands on the table, not in your lap.
Wait for "Guten Appetit" before starting.
When finished, place your knife and fork together at an angle on the plate.
For a dinner invitation at someone's home, arrive on time and bring a small gift such as flowers, wine, or chocolates.
Keeping your food identity
You do not have to give up the food you grew up with. Most cities have Asian markets ("Asia Shop"), Turkish and Middle Eastern supermarkets ("Türkischer Supermarkt") with halal meat and spices, and growing African and Latin American options. International student groups on social media are the fastest way to find the best shops in your city.
When an exact ingredient is missing, adapt: German cabbage works well in many stir-fries and ferments, local root vegetables stand in for tropical ones, and tofu and plant-based products are easy to find. Cooking with flatmates or other international students is a good way to share costs and make friends.
Dietary needs and allergies
EU rules require the 14 major allergens to be highlighted in ingredient lists, so German labels are relatively easy to read. Look for "Frei von" (free from) sections in larger supermarkets like REWE, Edeka, and dm. Halal meat is widely available in Turkish and Middle Eastern shops; kosher products are stocked in some larger-city stores and Jewish community centres; and vegan and vegetarian ranges are extensive.
A few phrases worth knowing:
"Ich bin allergisch gegen..." (I am allergic to...)
"Ich esse kein Schweinefleisch" (I do not eat pork)
"Ist das glutenfrei?" (Is this gluten-free?)
Learning some German makes communicating dietary needs much easier.
Food and social life
Food is central to German social life: shared tables in beer gardens, summer grilling (Grillen) in parks, asparagus and strawberry seasons, Christmas markets with Glühwein and Lebkuchen, and regional carnival celebrations. Non-drinkers fit in easily, with alcohol-free beer and Apfelschorle widely accepted. Shared kitchens in student and trainee housing are natural places to swap dishes from different cultures and practise German at the same time.
A simple weekly approach
A little planning keeps both your budget and nutrition in good shape:
Cook a few base ingredients in bulk (rice or pasta, a protein like lentils or chicken, roasted vegetables) and vary them across the week.
Lean on cheap, nutritious staples: eggs, dried legumes, seasonal vegetables, and frozen vegetables.
One-pot meals (the German Eintopf tradition) stretch easily and freeze well.
Your next step
Settling into German food culture is one of the most enjoyable parts of adapting, and your openness to it is exactly the kind of adaptability German employers value. While you prepare, you can also get your Ausbildung plan in order.
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Written by GoAusbildung
