Nachtisch

Nachtisch, or dessert, is the sweet course served after the main course in many German-speaking countries. The term Nachtisch literally means “night dish,” and it is one of several expressions used for the post-meal sweet, with Nachspeise and Dessert also in common use depending on region and context. In everyday speech, Nachtisch often covers a wide range of sweet dishes rather than a single defined category.

Typical Nachtisch items include cold desserts such as pudding, Bavarian cream, jelly, fresh fruit or fruit compotes, and ice cream; warm options like apple strudel, Kaiserschmarrn, or baked puddings are also common. Pastries and cakes, for example Käsekuchen (German cheesecake) or Schwarzwälder Kirschtorte (Black Forest cake), frequently appear on menus as Nachtisch in homes and restaurants. Regional specialties such as Apfelstrudel (in Austria and southern Germany) and Rote Grütze (a red berry pudding) illustrate how local traditions shape the dessert repertoire.

Serving practices vary by setting. Nachtisch is typically presented after the main course and may be followed by coffee or tea in many households and cafés. The concept and terminology can differ: Nachspeise is widely used in Germany, while Nachtisch remains common in parts of Germany, Austria, and Switzerland, with Dessert increasingly heard in contemporary usage. Nutritional considerations and evolving tastes influence the selection of Nachtisch across modern dining.