meat

Regional specialties from Lower Saxony

Brunswick mumme

Braunschweiger Mumme is a regionally typical non-alcoholic malt extract brewed from water, hops, barley, wheat and herbs. This extract is viscous and sweet. Recipe for Mumme goulash.

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Hamburg gift baskets

Labskaus from the Old Commercial Room

ADVERTISEMENT Labskaus: The original from the restaurant Old Commercial Room for at home.

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Regional specialities from Rhineland-Palatinate

Palatinate Saumagen – pig’s stomach

As the name suggests, Pfälzer Saumagen is a speciality from the Palatinate, a region in south-west Germany. It is a typical slaughter day dish and home cooking. The stomach of the female domestic pig is filled with sausage meat, potatoes and spices and cooked in hot water.

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Fastfoodkochbuch
Regional specialties from Baden-Württemberg

Black Forest ham

Black Forest ham is a typical product from the Black Forest. Cold smoked with various herbs and spices it gets a typical black-brown rind and a strong taste. Good for the recipe Lübecker Schwalbennester.

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Restaurants with specialities from Baden-Württemberg

Restaurant tripe, stains, peeps

Don't feel like homemade frocks, but have an appetite? Here you get restaurant addresses and recipes.

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Regional specialities from Rhineland-Palatinate

Backesgrumbeere

Backesgrumbeere is a hearty Rhine-Hessian potato casserole with meat or ham. Grumbeere (ground pear) is a regional word for potato and Backes refers to the baker.

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Fastfoodkochbuch
Regional specialties from Baden-Württemberg

Bacon Pie

Dough, leek, bacon, sour cream and eggs form the basis of this simple (but substantial) dish.

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Regional specialties from Baden-Württemberg

Tripe – Kutteln, Flecke, Piepen

This dish is also known as Flecke, Kaldaunen, Piepen or Sulz, depending on the region. It is made from forestomach (rumen), but also reticulum or leaf stomach, mostly from cattle.

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Regional specialties from North Rhine-Westphalia

Sauerbraten from the Rhineland

Rhenish Sauerbraten is called "Soorbrode" in the Rhineland and was traditionally cooked with horse meat. Served with potato dumplings or potato pancakes (Rivekoch) and apple sauce.

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Regional specialties from Baden-Württemberg

Maultaschen – Swabian dumplings

Herrgotts Bscheißerle - Maultschen are a typical Swabian speciality.

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Regional specialties from Germany

Boulette, meatball, meatballs

From a snack on the football pitch to a star chef's recipe, these minced meat patties are at home all over Germany.

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Regional specialties from Thuringia

Thuringian Mutzbraten

Mutzbraten is a delicacy from Thuringia. Pieces of meat marinated in black beer are grilled on skewers over beech wood. A hearty snack also at folk festivals.

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Regional specialties from the Saarland

Dibbelabbes, Döbbekuchen

The dish Dibbelabbes is originally a simple dish of raw potatoes, onions, smoked pancetta (dried meat) and simple spices. The ingredients go into the "dibbe", a cast iron roaster.

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Regional specialties from Mecklenburg-Western Pomerania

Mecklenburg rib roast

This rib roast is a speciality from Mecklenburg-Vorpommern that you should definitely try. Filled with prunes, Boskoop apples, rusks, brown rum and cinnamon.

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Restaurants

Restaurant Mecklenburg rib roast

Restaurants that offer the very tasty Meckelenburg rib roast.

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Regional specialities from Berlin

Liver Berlin style

Classically prepared from calf's liver, this is a very simple and especially early typical Berlin dish. Here's the recipe with onions, apples and crispy pancetta.

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Restaurants with specialities from Saxony-Anhalt

Restaurant brown cabbage with lump

Brown cabbage with lump comes on the table here.

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Cooking recipes Regional specialties from the federal states

Bötel with clay and straw

Bötel with clay and straw is the paraphrase of Eisbein with Erbspüree and sauerkraut. The name originates from the area around Magdeburg.

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Regional specialties from Lower Saxony

Kehdinger wedding soup

Originally intended as an appetizer, this wedding soup from the Kehdinger Land is now a full meal for us. The soup is put together at the table by each person.

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Restaurants with specialities from Saxony-Anhalt

Restaurant Bötel with clay and straw

Traditional Bötel with clay and straw comes here on the table.

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Restaurants with specialities from Rhineland-Palatinate

Restaurant Rhenish Sauerbraten

Rhenish Sauerbraten - you can get it here in the restaurant.

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Cooking recipes Regional specialties from the federal states

Brown cabbage with klumb

Braunkohl mit Klump is a hearty dish from the Magdeburger Börde. In this context, brown cabbage is kale and Klump is potato dough.

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Regional specialties from Schleswig-Holstein

Lübeck swallow nests

Simple but delicious: Lübecker Schwalbennestern (Lübeck Swallows' Nests) are cutlets rolled into a roulade with ham and boiled egg and cut crosswise. As a main course or snack. A North German speciality.

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Regional specialties from Hamburg

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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Restaurants with specialities from Hamburg

Restaurant Labskaus

Gastronomy addresses with recommendable Labskaus dishes in different federal states.

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Restaurants with specialties from Thuringia

Mutzbraten fresh from grill

Mutzbraten from the grill is a Thuringian speciality. Here addresses where it is available the snack freshly grilled. It is eaten with mustard, sauerkraut and bread.

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Restaurants with specialities from Schleswig Holstein

Restaurant Lübecker Schwalbennester

Lübeck swallow's nests you can cook yourself. In these restaurants, however, this North German speciality is also served ready-made.

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Restaurants with specialties from Berlin

Restaurant Berlin Liver

Restaurants with liver Berlin style

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Restaurants with specialties from Berlin

Restaurant Eisbein, Haxe, Knöchla

Gastronomy addresses with homemade knuckle of pork or Knöchla.

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Regional specialties from Lower Saxony

Salt Marsh Lamb

Spicy salt grasses as a natural nutrition form the basis for an aromatic, tender and light meat of the salt meadow lambs, which is highly appreciated by gourmets.

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