Labskaus is a sailor’s meal, dating from the time when ships were made of wood and the sailors’ stomachs were ironclad. High on the seas, far from the nearest port, one had to eat what the Smutje, as the cook was called, mixed together. Today, Labskaus is found on the menu of the renowned restaurants serving Hanseatic cuisine. Labskaus consists of cured meat and potato and is served with red beets and Rollmops.
Nobody knows who invented Rote Grütze. It is found on almost all menus of Hamburg’s gastronomy. This is how the north German specialty is prepared: One kilogram of fresh or frozen berries (rasp-berries, strawberries black and red currants) are lightly stewed and one liter of red currant juice is added. The fruit compote is thickened with corn starch or a similar agent. It is served with vanilla ice cream, vanilla sauce or whipped cream. A heavenly delight for the palate!
Hannover - Culinary
Grünkohl (kale) with Bregenwurst and Kassler (lightly smoked pork loin) is a specialty of Hannover in the fall. The kale is cooked with onions, pepper, salt and a little shortening. The meat is slightly roasted and then added to the vegetables. Bregenwurst sausage is placed for a few minutes in hot water before adding it to the dish, which is seasoned with mustard and served with boiled potatoes. Enjoy this hearty Hannover specialty!
At the world largest marksmen’s festival Weizenkorn, a special wheat schnaps (32% alcohol by Vol.), ispoured from a glass held between the index and middle fingers over a glass of dark, top fermented beer, which in turn is held between the thumb and index finger. The beer is downed - while the Korn is being poured - in accordance with the old quaint custom. Hopefully, the Korn reaches the eager gullet in one go with the beer. Cheers!
Berlin - Culinary
Potato soup à la Kaiser Wilhelm is a Berlin specialty. This hearty soup contains more than potatoes, but spices, parsely and carrots lend it its special flavor. And finally, cured meat and sausages are heated in the pureed soup.
The Berliners’ typical meat dish is Eisbein mit Erbspuree (pork knuckles with pureed peas). It was first served around one hundred years ago in a small distillery at Görlitzer Bahnhof. Today, the meat is served boiled, fried, baked or cured.
Dresden - Culinary
Dresden and its beer - Radeberger Pilsner. Visitors can watch how this popular pils is brewed by attending a Radeberger Beer Seminar. On a tour of the brewing and bottling facilities, guests can taste in the brewery’s own laboratory the yet unfiltered „Zwickelbier“. Take in the atmosphere of the end of the 19th century, the „Gründerzeit“ at the historic Kaiserhof Brewery inn.
A specialty during Advent is the original Dresdner Christstollen, often partaken with a glass of Glühwein. The Dresdner Christstollen was once called Striezel, which lent its name to the Dresden Christmas Market. The climax of the Striezelmarkt is a festive parade with a four meter long Stollen.
Düsseldorf - Culinary
What do you fancy? An Espresso at one of the elegant pavement cafés on the 'Kö'? A hearty meal accompanied by a refreshing glass of Düsseldorf Altbier in one of the Altstadt’s quaint breweries? A candlelight-dinner at a posh restaurant, or rather a take-away pizza?
Düsseldorf's Altstadt with its more than 260 inns and restaurants is known worldwide as the 'longest bar in the world'. The waiters in the traditional brewery restaurants, recognizable by their blue aprons and called ‘Köbesse’, are known for their earthy cordiality. Rheinischer Sauerbraten (pickled roast beef) with applesauce tops the list of regional specialties served here, the beverage of choice being Altbier, the local top-fermented dark beer brewed in accordance with purity standards laid down in the 16th century.
Cologne - Culinary
Kölsch is Cologne’s famous smooth top fermented beer, which is brewed in many of the traditional breweries of the town. Served in the special Kölsch glasses named "Kölner Stange" it is enjoyed by visitors and residents alike. A visit to one of the local breweries certainly should be on your "to do list" during your stay in Cologne.
One popular item on the menu is Halve Hahn, also called „Röggelchen mit Kies“ in the Kölsch dialect. It is a rye roll covered with a thick slice of aged Dutch cheese. If this does not seem to be sufficiently Kölsch, try the Kölsch Kaviar, this being a rye-roll with blood sausage smothered in onion rings.
Frankfurt - Culinary
Frankfurt’s Grüne Sosse or 'Grie Soss' (Green Sauce), gets its color from various herbs: Parsley, chives, chervil, sorrel, dill, borage, watercress, tarragon, lovage, and a lemon flavored herb, Zitronenmelisse. In many families Green Sauce is the traditional fare on Gründonnerstag, i.e., Holy Thursday before Good Friday. It has been known in Frankfurt for centuries and Germany’s greatest poet, Goethe, is said to have enjoyed it at his mother’s table in Frankfurt.
„Original Frankfurter Würstchen“ are prepared by placing them in hot water for eight to ten minutes. They taste best when served with medium or mild mustard or freshly sgrated horse radish and potato salad or with a fresh slice of „Graubrot“, a bread made from various flours.
Apple wine or cider, a stimulating low-alcohol beverage, is the most important drink in Frankfurt and has been associated with the city for over 250 years. Apple wine, in Frankfurt better known as "Ebbelwei", "Äbbelwoi" or "Äppler", is served in a blue-grey crockery jug, the so called "Bembel", and is then drunk from a slightly ribbed glass, the "Gerippte". Especially Frankfurts southern region Sachsenhausen is know as the stronghold of apple wine consumption. You can drink the apple wine straight or it can be mixed with lemonade, the so called "Süßgespritzter", or with mineral water, the "Sauergespritzter".
Stuttgart - Culinary
Schwäbische Maultaschen are known and enjoyed the world over. You may use your imagination when it comes to mixing the ingredients, but spinach is a „must“. The filling for the pasta pockets consists of spinach, onions, sausage, eggs, parsley and spices. They are served in classic consomme or braised with onions.
Stuttgart is situated in one of Germany’s great wine growing regions and vineyards reach right into the heart of the city. The most popular wine is the ruby red Trollinger, which is exclusively grown in Württemberg. Trollinger is served in the traditional „broom taverns“, which hang a broom in front of the entrance door, denoting that they are „open for business“. Usually most chairs are taken, so there is a cosy, atmosphere. The taverns own home made wine is enjoyed together with Swabian culinary specialties. The host enhances his guests’ good cheer by playing his mouth organ or harmonica.
Munich - Culinary
Weisswurst was created in 1857. It saw the light of the day in the restaurant „Das Ewige Licht“, or „Eternal Light“. Like many inventions, it came about by accident. Sepp Moser, the butcher and sausage rotisseur, made a mistake while switching some ingredients and thus accidentally created the now world famous „Schmankerl“, as Bavarian delicacies are called. When Moser’s guests tasted the Weisswurst for the first time, they could not help smacking their lips.
Schweinshaxe mit Blaukraut und Semmelknödel (Pork knuckles with red cabbage and dumplings) is another culinary delight of Munich. Here is the recipe for four people: 4 small pigs knuckles are seasoned with salt and pepper and cooked together with unpeeled onions for an hour. Baste the meat with the residue in the pan so that the pigs knuckles become crisp. In the meantime, red cabbage is prepared with onions, shortening, spices, fruit vinegar and cranberries. Simmer the red cabbage on low heat for 25 minutes. The pork knuckles and red cabbage are served with dumplings stuffed with toasted bread cubes.
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