Northern Germany

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.

Kiel sprats are small smoked fish. They taste great as a snack with a sandwich or friesian with scrambled eggs.

Probsteier Easter pudding is an almond pudding that is filled into empty, blown-out eggshells. The peeled eggs are served with a fruit sauce.

A lard pastry similar to the Berlin pancakes. A distinctive feature is the special shape of the pastry.

ADVERTISEMENT The traditional fish dish comes here with a hearty aquavit as a large portion for 6 people.

Büsumer crab ragout is an easy-to-cook specialty from Schleswig-Holstein with North Sea crabs as a main meal.

Here you can also get the crab ragout in the restaurant.

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.

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.

Gastronomy addresses with recommendable Labskaus dishes in different federal states.

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

A simple but hearty dish is the North German or Frisian buttermilk soup with smoked bacon, pears and raisins. Well suited for the cold season.

Berlin, Hamburg, Bremen... A winter vegetable

Gastronomic establishments with Knipp on the menu.

The Bremer Kaffeebrot is a pastry speciality with tradition from the Hanseatic city of Bremen. A toasted piece of white bread with sugar, cinnamon and butter. recipe

Klaben is a sweet raisin bread from Bremen. Similar to a Christmas stollen.

The Bremer Mops are a sweet pastry specialty from the Bremen region. Crunchy, spicy and with an almond on top

Bentheimer Moppen are traditional, sweet spice biscuits made from butter shortcrust pastry with caraway seeds. They owe their name to the county of Bentheim in Lower Saxony.