How To Create An Authentic German Supper | Abendbrot

Setting the Abendbrot Table

Just like with a traditional German breakfast, the setup is part of the charm:

• Placemats (Sets): Most Germans use simple placemats rather than a full tablecloth for supper.
• Wooden Boards: Instead of porcelain plates, it’s common to use wooden bread boards. They make it easy to spread butter, cheese, or cold cuts on bread. Many families have round ones with a rim, though my family’s are rectangular heirlooms that I treasure.
• Bread Knives: These special knives with a rounded tip are perfect for spreading. If you don’t have one, any small butter knife works.
• Napkins and Cutlery: Germans often use fork and knife even for open-faced sandwiches — and good table manners include keeping both hands visible on the table (but no elbows!).

Lighting a candle or using heirloom pieces, like a butter dish or wooden board, can make the meal feel extra special – especially when you’re serving guests.

The Essential Elements of Abendbrot

The heart of Abendbrot is variety. You’ll pull many small items out of your cupboards and fridge, creating a spread that covers the table. Here are the traditional categories:

Bread (The Star of the Meal)

Germans love their bread – in fact, there are said to be more than 86 types! For Abendbrot, a mix is ideal:

• Whole-grain sourdough bread
• pumpernickel bread
• Lighter rye or wheat bread
• Crusty rolls or pretzels

A bread basket lined with a cloth napkin keeps everything warm and inviting.

Butter

A must-have for spreading on bread before adding cheese or meats. A creamy European-style butter or homemade cultured butter works beautifully. Germans love serving their butter on specific butter dishes.

Cheese

Cheese is non-negotiable on a German supper table. Popular choices include:

• Gouda (mild and soft)
• Gruyère or Emmentaler (nutty, firmer cheeses)
• Brie or Cambozola (soft rind cheeses)
• Obatzda (a Bavarian cheese spread, often seasoned with paprika or beer)
• Quark (a fresh, soft, mild cheese)

Cold Cuts

A variety of sliced meats is traditional:

• Liverwurst (Leberwurst)
• Salami
• Mortadella
• Ham (like Black Forest ham)

You can arrange them neatly on a wooden board or platter, often with sliced pickles.

Eggs

Hard-boiled eggs are a common addition. They are easy to prepare and serve. Many Germans slice them and layer them onto buttered bread with a sprinkle of salt or on top of their cheese.

Spreads

Germans love spreads of all kinds:

• Cheese spreads (herbed, spiced, or plain)
• Schmaltz (rendered pork fat, spread on bread with salt and onion)
• Mustard, mayonnaise, or tomato paste (often sold in tubes for fun and convenience)

Fish (Optional but Traditional)

Especially in northern Germany, you might find canned or smoked fish:

• Smoked salmon
• Pickled herring (Rollmops)
• Canned fish in various sauces

Garnishes

Especially, if you want everything to look pretty, you can use colorful garnishes such as tomato wedges, cucumber slices, sprigs of parsley or cress, or even lettuce leaves underneath everything.

Drinks

Classic choices for Abendbrot include:

• Sparkling mineral water (a staple in German households)
• Beer (especially in Bavaria)
• Tea for those who prefer something non-alcoholic

Serving & Eating Abendbrot

Abendbrot is essentially about making your own open-faced sandwiches. Everyone builds slices of bread with different toppings: butter + cheese, salami + pickles, egg + salt, or even fish + mustard. The combinations are endless!

Some families prepare slices ahead of time and serve them on a platter, but we prefer the self-serve style where everyone creates their own.