Weihnachtsgans and Zwiebelrostbraten: Germany’s Best Dishes
Germany is known for a diverse food culture shaped by regional traditions, seasonal ingredients, and centuries of cooking at home and in restaurants. Two dishes that received international attention in 2025 are Weihnachtsgans, or Christmas goose, and Zwiebelrostbraten, a beef dish traditionally served with onions.
Both appeared in the TasteAtlas 100 Best Dishes in the World for 2024/25. Weihnachtsgans ranked No. 22, while Zwiebelrostbraten ranked No. 81. The rankings were based on ratings collected by TasteAtlas, making them an interesting snapshot of how these traditional dishes were viewed internationally at the time.
Weihnachtsgans and Zwiebelrostbraten: Two Very Different German Classics
At first glance, Weihnachtsgans and Zwiebelrostbraten have little in common. One is a festive roast traditionally associated with Christmas, while the other is a hearty beef dish found in the culinary traditions of southern Germany and neighboring Austria.
What they do share is a place in German-speaking food culture. Both are substantial dishes that are often served as a main course with familiar side dishes, and both reflect the importance of regional cooking traditions.
What Is Weihnachtsgans?
Weihnachtsgans is a traditional German Christmas goose. A whole goose is roasted and commonly seasoned with salt, pepper, and herbs such as marjoram. Depending on the recipe and region, the bird may be filled with ingredients such as apples, onions, chestnuts, prunes, or other additions.
Typical accompaniments include red cabbage, potato dumplings, gravy, and sometimes Spätzle. The exact preparation varies from one household to another, so there is no single recipe that represents every German Christmas table.
Roast goose is also associated with St. Martin’s Day on November 11, another important occasion for goose dishes in Germany. Christmas goose developed within this broader tradition of serving goose at festive times of the year.
What Is Zwiebelrostbraten?
Zwiebelrostbraten is a beef dish served with onions, usually accompanied by a rich sauce or gravy. The name can be translated as “onion roast beef.”
The dish is particularly associated with southern Germany and Austria. Depending on the regional or restaurant style, it may be prepared with different cuts of beef and served with fried or caramelized onions. Common side dishes include Spätzle, roasted potatoes, or other potato dishes.
Unlike Weihnachtsgans, Zwiebelrostbraten is not specifically a Christmas dish. It is a substantial main course that can be enjoyed throughout the year.
How TasteAtlas Ranked the Two Dishes in 2025
The TasteAtlas 100 Best Dishes in the World 2024/25 ranking placed Weihnachtsgans at No. 22 with a rating of 4.55. Zwiebelrostbraten reached No. 81 with a rating of 4.46.
These rankings should be understood as a reflection of TasteAtlas user ratings rather than an official judgment on which dishes are objectively the “best” in the world. TasteAtlas itself describes its rankings as a way to highlight traditional foods and encourage interest in local cuisines.
Still, the result is interesting for German cuisine. Weihnachtsgans made the top 25 worldwide, while Zwiebelrostbraten also placed comfortably within the top 100.
See the TasteAtlas 100 Best Dishes ranking
A Traditional Weihnachtsgans Recipe
There are many ways to prepare Christmas goose in Germany. The following is a straightforward home-style version rather than a claim to be the one authentic German recipe.
Ingredients
- 1 whole goose, about 10 to 12 pounds
- 4 apples, cored and quartered
- 1 cup chestnuts, peeled and chopped
- 2 onions, quartered
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried marjoram
- 1/2 cup water
Instructions
- Preheat the oven to 350°F (175°C).
- Remove any giblets from the goose and pat the bird dry inside and out.
- Season the goose with salt, pepper, and marjoram.
- Fill the cavity loosely with the apples, chestnuts, and onions.
- Place the goose breast-side up on a rack in a roasting pan and add the water to the bottom of the pan.
- Roast according to the size of the bird, basting occasionally with the pan juices. Cooking time can vary, so use a meat thermometer to check that the thickest parts have reached a safe internal temperature.
- Allow the goose to rest before carving.
- Serve with red cabbage, potato dumplings, and gravy.
A Simple Zwiebelrostbraten Recipe
Zwiebelrostbraten can also be prepared in several regional styles. This version combines a pan-seared beef steak with onions and a simple pan sauce.
Ingredients
- 4 beef steaks, about 8 ounces each
- 2 tablespoons vegetable oil
- 4 large onions, thinly sliced
- 1 cup beef broth
- 1 tablespoon Bautz’ner mustard
- 1 tablespoon flour
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon butter
- 2 tablespoons chopped parsley
Instructions
- Season the steaks with salt, pepper, and paprika.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Sear the steaks until they reach your preferred level of doneness. Cooking time will depend on the thickness of the steaks.
- Remove the steaks from the pan and let them rest.
- Add the butter and sliced onions to the same skillet. Cook until the onions are well browned and softened.
- Sprinkle the flour over the onions and stir well.
- Add the mustard and beef broth, stirring to combine. Simmer until the sauce has thickened.
- Return the steaks briefly to the pan if desired, then serve them with the onion sauce and parsley.
- Serve with Spätzle or roasted potatoes.
Why These Dishes Matter to German Food Culture
Weihnachtsgans and Zwiebelrostbraten represent two different sides of traditional German-speaking cuisine.
Weihnachtsgans is closely connected with the festive calendar and the idea of a substantial meal shared during the Christmas season. Zwiebelrostbraten, on the other hand, is a hearty beef dish associated with the everyday and restaurant traditions of southern Germany and Austria.
Neither dish represents all of German cuisine. Germany has a large number of regional specialties, from northern fish dishes and Swabian Spätzle to Bavarian meat dishes and the many soups, stews, breads, cakes, and sausages found across the country.
Who Is TasteAtlas?
TasteAtlas is an online food guide and world food atlas that catalogs traditional dishes, local ingredients, restaurants, and regional cuisines. Its rankings are based on ratings submitted by its audience and processed through its rating system.
That makes TasteAtlas useful as a reference point for seeing which traditional foods receive international attention. It is not, however, an official authority that determines which dish is objectively the best.
Two German Dishes Worth Trying
The 2024/25 TasteAtlas ranking gave both Weihnachtsgans and Zwiebelrostbraten a place among the 100 best-rated dishes in the world at that time. Weihnachtsgans reached No. 22, while Zwiebelrostbraten came in at No. 81.
For anyone interested in German food, the two dishes are worth knowing for very different reasons. Weihnachtsgans offers a look at the festive side of German cooking, while Zwiebelrostbraten shows how hearty beef dishes fit into the culinary traditions of southern Germany and Austria.
And perhaps that is the more interesting part of food rankings like these: they can introduce traditional dishes to people who might otherwise never have encountered them.
