Stralsund

Teewurst is an air-dried German sausage that consists of pork (or pork and beef) and bacon. The finely ground sausage mixture is typically seasoned, stuffed in casings, and cold-smoked over beechwood. Once smoked, the sausage is left to ferment, a process which allows it to be safe for consumptio... Read more

Kloppschinken is a traditional dish originating from Uckermark. The dish is usually made with a combination of ham (boiled or smoked), milk, nutmeg, eggs, breadcrumbs, and oil. The ham is marinated in a mixture of milk and nutmeg, dried, pounded, and dipped into beaten eggs and breadcrumbs. Both ... Read more

Fischbrötchen is a commonly consumed sandwich in Northern Germany, made with fish and a variety of other ingredients such as pickles, remoulade, onions, lettuce, or horseradish. The ingredients are typically placed in round or elongated bread buns, while the type of fish used in the sandwich... Read more

Knackwurst or knockwurst is a preboiled German sausage made from ground pork, beef, or a combination of both. The sausage is heavily seasoned with garlic and has a high fat content. Unlike bratwurst and other similar sausages, knackwurst's casing becomes extra crispy when heated... Read more

Braunschweiger is a German dish using liverwurst sausage as the main ingredient. The sausage is first sliced into smaller pieces, then combined with smoked meat (such as bacon) in a pan. The two are fried together until they develop a nice, browned color. Braunschweiger is typically served as a m... Read more

This delicious German sweet pastry is traditionally served with a cup of coffee on the side. Initially made only in the Hamburg area, it is now also available in other German cities. The original recipe for these little pastries includes flour, butter, milk, yeast, and sugar, with a filling consi... Read more

Knipp is a German sausage that is believed to have originated in Bremen. It is made with pork or beef, oats, onions, allspice, salt, pepper, and various herbs. Although knipp is visually unappealing, when fried in butter and served on a slice of toasted white bread or wholemeal bread, it makes fo... Read more

A specialty item from Holstein, kieler sprotte is a type of German smoked sprat that belongs to the herring family and inhabits the Baltic Sea. The whole fish is smoked in a unique way that makes use of a combination of beech, alder, and oak firewood that imparts an exquisite flavor, and a charac... Read more

Kohlwurst is a traditional sausage that is particularly popular in northern Germany, especially in regions like Schleswig-Holstein and Lower Saxony. Its name translates to "cabbage sausage", as it is often served with kale (Grünkohl) or other cabbage-based dishes. Kohlwurst is typically made... Read more

Kluten is a German dumpling that is made with flour, milk, eggs, and butter. The batter is dropped into boiling water or soup using a spoon, and it is then cooked until done, yielding small and soft dumplings. These dumplings have a very mild flavor, so they pair well with both sweet and savory s... Read more

Pinkel is a traditional sausage from the northwestern region, particularly associated with Lower Saxony, Bremen, and Oldenburg, as well as parts of Friesland. It is commonly eaten during the winter months, especially alongside the regional dish Grünkohl und Pinkel (kale and sausage). Pinkel ... Read more

Bregenwurst is a traditional sausage originating from Lower Saxony and Saxony-Anhalt. The sausage is made from pork, pork belly, and (in the past) either pig or cattle brain. It's often enriched with the addition of white pepper, cumin, mace, and onions. The name Bregenwurst is derived from the w... Read more

Ostfriesentorte is a traditional cake originating from Ostfriesen. It's made with a combination of sugar, flour, baking powder, eggs, bourbon, vanilla sugar, salt, and a thickening agent. The yolks and whites are separated, and the yolks are then beaten with vanilla sugar, sugar, hot water, flour... Read more

This traditional North German specialty uses a combination of pears, green beans, and bacon (birnen, bohnen und speck in German), yielding a uniquely flavored dish. Peeled and cored cooking pears (kochbirnen) are simmered with French beans or string beans along with pieces of sm... Read more

Lübeck marzipan is a specialty marzipan variety originating from the northern German city of Lübeck and the neighboring communities Bad Schwartau and Stockelsdorf. During production marzipan manufacturers must ensure that certain quality principles are satisfied, e.g. at least 70% marzi... Read more

Harzer is a German cheese made from cow's milk. It hails from the Harz mountain region, hence the name. The cheese ripens for a few days up to a week before it's ready for consumption. It contains only 1% fat, which is why it's often used in the world of sport and fitness. Harzer has a s... Read more

This semi-hard cheese is produced from either raw or pasteurized cow’s milk. It is shaped into a wheel or a loaf with a thin, yellow-brown rind, and it can only be spiced with caraway. The body of the cheese is light-yellow in color, while its texture is supple and springy and features eyes... Read more

This North German ham is a specialty of the Schleswig-Holstein region. To produce this cured ham, pork meat is smoked for up to eight weeks over an open fire. With the introduction of closed fireplaces, the smoking process shifted to special smoking chambers or barns. The aroma of Katenschink... Read more

This long, thin cured sausage is similar to Göttinger Feldkieker, but the two differ in shape and weight. To produce Göttinger stracke, fresh pork (shoulder, leg, and belly) is minced and combined with salt, pepper, coriander, nutmeg, and garlic. A small amount of suga... Read more

This firm, air-dried raw sausage made from pork hails from the Lower Saxonian city of Göttingen, where it has been produced since the 18th century. Göttinger feldkieker is stuffed into a pig's bladder, and differs from Göttinger Stracke sausage in shape, diameter,... Read more

A specialty item from Holstein, kieler sprotte is a type of German smoked sprat that belongs to the herring family and inhabits the Baltic Sea. The whole fish is smoked in a unique way that makes use of a combination of beech, alder, and oak firewood that imparts an exquisite flavor, and a charac... Read more

In 1395, a Dutchman named Jan Pieter Beukelzoon came up with the idea of maturing freshly caught herring in brine. The name of this 'virgin herring' finds its root in the Dutch word for girls (Meisjes). The original Glückstädter Matjes herring may not be caught too you... Read more

This is a smoked or dry-cured ham from the Ammerland region in Lower Saxony. To prepare this specialty, ham is dry-salted on the bone for weeks using sea salt and brown sugar, and it can also be flavored with pepper, pimento, and juniper. The higher the quality of the meat, the more the ham devel... Read more

This variety of cabbage originates from the Dithmarschen region off the coast of the North Sea, and it is a good example of locally grown products that have been incorporated into both traditional and contemporary international cuisine. This cabbage contains many phytonutrients, which provide a v... Read more

The Heidschnucke is an old breed of sheep, originally raised in the Lüneburg Heath. Until the mid-19th century, it was the most important livestock breed in this region, and was used for both meat and wool production. Mainly used in landscape management, all Heidschnucke breeds are ... Read more

Germans eat more than 60kg of potatoes per capita a year. In Germany alone, farmers harvest approximately eleven million tons of potatoes per year, and almost every second German potato comes from Lower Saxony, the home of Lüneburger Heidekartoffeln. Since the mid-19th century, the ... Read more

This popular German herbal liqueur was developed in 1934 by Curt Mast. He created the base of the drink with 56 different herbs, roots, and fruits that are macerated in a combination of alcohol and water. The procedure is repeated several times, and the drink is left to age in oak casks before it... Read more

Bock beer is a German bottom fermenting lager that nowadays comes in a wide range of sub-styles. Traditional versions may range from golden to amber, and sometimes even dark brown. They are typically lightly hopped, rich, creamy, smooth, and malty, with toasty and occasionally caramel no... Read more

This cream liqueur is prepared with a blend of premium vodka, quality Dutch cream, and best selection of Belgian toffee. It was launched in 2000, and it is produced by the family company BEHN in Eckernförde. Dooley’s is bottled at 17% ABV, and though it is best enjoyed neat ov... Read more

Gin Basil Smash is a contemporary classic created in 2008 by Jörg Meyer at Le Lion in Hamburg. The cocktail combines gin, basil, lemon juice, and simple syrup. To make the cocktail, basil is first muddled with lemon juice and simple syrup in a shaker. Next, gin and ice are added to ... Read more

Pharisäer, which translates as a Pharisee, is a German drink consisting of strong, sweetened coffee, a splash of rum, and whipped cream. It is usually served in a large hot toddy glass. The drink originally comes from North Frisia, and the most popular theory about its orig... Read more

Savoy Affair is a cocktail made with a combination of champagne, brandy (preferably peach), strawberry liqueur, passionfruit juice, and lime juice. In order to prepare it, the rim of a double-cocktail glass should first be rubbed with lime, then dipped in sugar. All ingredients are then ... Read more

The history of brewing beer in Bremen dates back to 1200. All the beers are brewed under 1516 German Purity Law, which ensures that only premium-quality malt, hops, yeast, and water can be used in their production. From the 13th century, Bremen beer has enjoyed great popularity throughout norther... Read more