Regional specialties from Hamburg

One of the most famous cities of the Hanseatic League is Hamburg – the gateway to the world on the North German coast. The extensive trade in goods that the Hanseatic merchants carried out with their large merchant fleet through this city still exists today. Characterized by long weeks at sea, getting to know foreign kitchens and access to exotic spices, Hamburg specialties developed. These include Labskaus , Rotspon (a red wine), Plockfinken or Rote Grütze (Rode Grütt). As a city-state, Hamburg sourced many products from the surrounding area (Vierlanden, Altes Land) and is thus also shaped by the cuisine of Schleswig-Holstein. As in all of Germany, the currywurst is at home here with its very own curry sauce creation.

Vierländer asparagus soup

Vierlanden is an area in the Bergedorf district of Hamburg where vegetables are grown. Here is a simple cream of asparagus soup with meat broth.

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Hamburger red fruit jelly

Rote Grütze, also called Rode Grüdd, is originally a regional sweet dish from northern Germany.

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Pinkel with kale

In the northwest of Germany Pinkel (a Grützwurst) with kale is a traditional dish especially in the kale season from January to February.

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Hamburger eel soup

A North German speciality with dried fruit, vegetables, meat and fish.

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Labskaus

Labskaus: loved or demonized. This typical North German dish from old seafaring times is simply something you should try. Tasted in a restaurant where they still do the cooking themselves, it can be a discovery.

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Rotspon – a Hanseatic red wine

Rotspon is an old German term for red wine. The special feature of the Hamburg, but also Lübeck or Bremen Rotspon is the storage.

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Cookbooks from Hamburg

The cuisine from Hamburg is traditional, such as Labskaus. Equally traditional, however, are the influences of international cuisine. A selection of cookbooks to try.

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Hamburger Cooked Sausage

Hamburger Gekochte is a semi-solid spreadable sausage in natural casing (approx. 700g). It is popular throughout northern Germany. It is eaten cold on bread or warm as a meal.

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North German semolina dumplings

Semolina dumplings are a side dish that is very easy to make and satisfies quickly. It is typically used as a soup ingredient.

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Hamburger bickberry soup – hot or cold

Bickberry soup is a sweet fruit soup made from blueberries. It is a simple dish that is eaten warm. Wonderful cold as a cold dish.

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Finkenwerder plaice

Finkenwerder Scholle is a classic of North German fish cuisine. It is prepared with, among other things, crispy fried bacon.

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