Hauptspeise

Hauptspeise, literally “main course,” is the central dish of a traditional meal in German-speaking regions. It follows a Vorspeise (starter) and is typically served before a Nachspeise (dessert). The Hauptspeise is usually the most substantial part of the meal, providing the main source of protein and a larger portion. In contemporary dining, menus may vary, and Hauptspeisen can be lighter or vegetarian to reflect dietary preferences or trends.

Typical features include a protein (meat, poultry, fish, or a substantial vegetarian substitute), a starch such as potatoes, noodles, or rice, and vegetables. Dishes are prepared by roasting, braising, frying, or grilling, with seasonings ranging from simple to complex. In many cases the sides are considered part of the main dish, and may change with the season or regional tradition.

Regional variety exists within German-speaking countries. Common themes include roasts, cutlets, or fish as the main element, paired with potatoes or pasta and vegetables. In Austria, examples include Wiener Schnitzel or Schweinsbraten; in Switzerland, dishes such as Zürcher Geschnetzeltes with rösti are characteristic. Vegetarian Hauptspeisen, such as stuffed peppers, mushroom dishes, or pasta, are also widely offered.

In restaurant menus, the term Hauptspeise is often used interchangeably with Hauptgericht, referring to the principal course of the meal. The concept emphasizes the main, most substantial dish that concludes the progression toward dessert.