In general, the use of sugar in dishes other than desserts and sweets is very unusual in northern Germany, but more common in the south. Staple dishes are potatoes, rye and wheat breads, and noodles, which unlike Italian pasta are usually made with eggs. Among meats, pork is most popular, but beef, chicken and turkey are also used much. Eggs and milk are also used extensively. Among vegetables, carrots, onions, leek, celery, fennel, cucumbers, tomatoes, vegetable peppers, spinach, green peas, many varieties of beans, cabbage, and lettuce are just a few of the many that are in common use. Local spices are mostly restricted to mustard and horseradish, but many other spices have been imported in large quantities since the middle Ages. Among drinks, many varieties of beer are popular.
Our guide lists some of the German restaurants in Cuba. In those restaurants you could enjoy fine, well-crafted German cuisine.