Hauptspeisen

Hauptspeisen are the central dishes of a meal in German-speaking culinary traditions. They are served after a Vorspeise (starter) and before a Nachspeise (dessert). The term is used in Germany, Austria, and Switzerland to designate the most substantial course of the meal.

A Hauptspeise centers on a protein—such as beef, pork, poultry, fish, or a vegetarian equivalent—and is served with one or more carbohydrate components (potatoes, pasta, rice) and vegetables. Sauces or gravies are commonly included, and portions are larger than those of starters. The dish often constitutes the main visual and flavor focus of the plate.

Regional variations influence typical choices. Austrian cuisine features dishes like Wiener Schnitzel and Schweinsbraten; German Hauptspeisen frequently include roasts, stews, and baked dishes; Swiss examples may emphasize regional meats and Rösti. In menus, Hauptspeisen are presented as the primary option of a multi-course meal, while everyday meals may interpret the main course with simpler preparations.

In recent decades, vegetarian and vegan Hauptspeisen have gained prominence, offering plant-based proteins and seasonal vegetables as the main course. Across German-speaking countries, the concept of the Hauptspeise remains central to meal structure, balancing protein, starch, and vegetables in one substantial course.