Nachspeise

Nachspeise is the final, often sweet, course of a meal in German-speaking countries. The term derives from nach ('after') and Speise ('dish' or 'food'), literally 'the dish that comes after.' In everyday language, Nachspeise is commonly used alongside Nachtisch; Nachtisch is widely understood, particularly in northern Germany, while many restaurants use the international term Dessert for guests.

The scope of Nachspeise includes a wide range of sweet dishes served after the main course. Common examples are Obstsalat (fruit salad), Kompott (stewed fruit), pudding, and Eis (ice cream). Baked desserts such as Kuchen (cake), Torte, and Strudel are also typical, as are rich regional specialties like Kaiserschmarrn in Austria or Apfelstrudel. Desserts can be cold or warm, light or elaborate, and may feature dairy, fruit, chocolate, or pastry elements.

In German-speaking dining culture, the Nachspeise is distinct from the coffee service that often follows the meal, though there is overlap in homes and cafés. The concept has historical roots in European culinary practice of placing a sweet course after savory dishes, with regional variations shaped by local ingredients and traditions. Today, menus in Germany, Austria, and parts of Switzerland present Nachspeisen as a final course and as part of festive meals, with a mix of traditional and modern desserts.