Stuttgart

A German specialty originating from Swabia, gaisburger marsch is a meat stew based on beef cooked with a rich meat broth and vegetables. Once ready, the beef is usually cut into bite-sized pieces, accompanied by potatoes, carrots, and spätzle, all drizzled with the broth. Warm and p... Read more

This is a German cabbage from the protected Brassica oleracea variety, and it is grown between Esslingen and Stuttgart. Its white-green leaves are coated with a fine layer of wax, which gives them a slightly glossy look. Because of its sensitivity to pressure, this cabbage is still harve... Read more

Käsespätzle is a simple noodle dish that combines spätzle noodles with a creamy mixture of melted cheese. The noodles are also called knöpfle, meaning little buttons, and are made with eggs, flour, milk or water, and seasonings such as salt, pepper and (somet... Read more

Originating from Swabia in eastern Baden-Württemberg, Schwäbische Maultaschen are traditional, savory dumplings filled with ground meat, onions, spinach, and bread. This hearty dish is ideal for cold winter months and can be prepared in three ways: sliced and fried with eggs, simmered i... Read more

This traditional bread pudding comes from Swabia and is made with pieces of stale bread and apples, drenched in a custard-like mixture of milk, sugar, eggs, butter, cinnamon, and vanilla sugar. Everything is combined into a greased baking dish and baked until nicely colored and slightly crispy on... Read more

Zwiebelrostbraten is a traditional dish that's served in most German and Austrian restaurants in Bavaria and Vienna, respectively. The dish is usually made with a combination of beef (sirloin steak), onions, flour, oil, butter, paprika, Dijon mustard, cream, beef stock, salt, and pepper. The onio... Read more

One of the staples of traditional Swabian cuisine, linsen mit spätzle combines a thick and creamy stew of brown lentils (linsen) with soft egg noodles (spätzle). Lentils are braised with bacon and vegetables and then simmered until soft and fully cooked in meat or vege... Read more

Black Forest cherry cake is a popular German dessert consisting of chocolate sponges that are coated in whipped cream and dotted with kirschwasser-infused cherries. Some varieties use the kirschwasser brandy to soak the chocolate layers or to lightly flavor the whipped cream. When assembled, the ... Read more

Kartoffelsuppe is a popular German soup made with potatoes as its key ingredient. The soup is usually cooked with the addition of onions, celery, butter, and milk. It is characterized by a very thick consistency. This soup is a specialty of the Baden region, traditionally served at harvest time, ... Read more

Kartoffelsalat is a traditional potato salad hailing from the region of Swabia in Southern Germany. It typically consists of boiled and sliced potatoes, chopped onions, beef broth, white vinegar, oil, mild German mustard, sugar, and pepper. Although the ingredients of this salad are quite simple,... Read more

Spaghettieis is a traditional ice cream that’s made to look like a bowl of spaghetti with tomato sauce and grated parmesan cheese. This dessert was invented in Mannheim, Germany in 1969 by Dario Fontanella, the son of an ice cream making Italian immigrant. In order to prepare it, he pushed ... Read more

Although it translates to onion cake, German zwiebelkuchen is better described as a savory onion pie. The base of the dish is a thin, buttery crust that is usually made with yeasted dough. The center of the pie is filled with a combination of caramelized onions, smoky bacon, and a creamy... Read more

Dinnete is a traditional dish originating from Baden-Württemberg. This pizza-like dish is topped with sour cream, salt, pepper, eggs, onions, ham, and cheese such as Emmental. The dough is made with a combination of wheat flour, spelt flour, yeast, salt, and water, and it's rolled into an ov... Read more

Wibele is a tiny, sweet biscuits made by combining flour, powdered sugar, egg whites, vanilla sugar, and vanilla flavorings. The biscuits or cookies are baked until golden in color and are recognized for their distinctive shape of a figure-eight or a shoe sole. These tiny pastries are believed to... Read more

Black Forest ham is the best-selling smoked ham in Europe. It is made from the hind leg of the pig, spiced according to producers' own traditional recipes, and cold smoked using fir wood from the Black Forest. The spices used are salt, garlic, coriander, pepper, and juniper berries. As a result, ... Read more

Hirtenkäse is a German cow's milk cheese produced in the Allgäu region. This hard mountain cheese has aromas of orange peel and butterscotch, while its waxy texture and milky, caramel-like flavor can best be described as a cross between aged Gouda and Parmigiano-Reggiano. Tradi... Read more

Also known as the ‘Swabian national dish’, this is egg-based pasta product is traditionally made by hand. The tradition of making Spätzle can be traced back to the 18th century. The ingredients are mixed and the dough is kneaded until it achieves the desired consistency. Since th... Read more

The Schwäbisch-Hällisches Landschwein pig breed emerged around 1820 as a result of crossing Chinese saddleback pigs with the existing wild pig population in Schwäbisch Hall in Baden-Württemberg, Germany. The Chinese pigs were imported with the intent of creating a new... Read more

The first official record of hop-growing in this unique countryside between the northern shore of Bodensee lake and the Allgäu region dates back to 1150, but the first commercial cultivation of hops began here in 1844. The climatic conditions made wine-growing difficult in the region, howeve... Read more

This varietal of red onion with a distinct shape and color is traditionally grown on the Lake Constance peninsula of Höri. The outer skin has an intense red-brown color that does not rub off when the onions are cut, and their typical flattened form is particularly well suited to weaving trad... Read more

Only brook trout or rainbow trout raised in southwestern Germany near the Schwarzwald mountain range are entitled to the name Schwarzwaldforelle (Black Forest trout). This region has a long tradition of trout farming due to its outstanding cold, oxygen-rich mountain waters. The lower the... Read more

This variety of lamb's lettuce is cultivated on Reichenau island in Bodensee lake, near the Swiss border. This area is favorable for vegetable harvesting due to the island's oceanic climate with warm summers and lots of humidity. Feldsalat is frost-resistant, and it can be grown in green... Read more

This cultivar of asparagus from Franconia differs from other asparagus varieties in its particularly delicate fibers, mildly aromatic flavor, and low acidity. It is grown and picked exclusively in the region of Franconia. The exceptional quality and taste of this variety of asparagus can be attri... Read more

Tomato-growing was first documented on the island of Reichenau, known as 'vegetable island', in the early 1900s. The island's soil conditions and light, warmth, and optimal supply of water from Lake Constance make the island perfectly suited for growing tomatoes. These tomatoes are grown only on ... Read more

Reichenau island lettuce is a regional specialty produced under controlled conditions in the region of Baden-Württemberg. The use of fertilizers and pesticides in the production of this type of lettuce is reduced to a minimum. The lettuce is cultivated in an organic medium. It is grown both ... Read more

Franconian spelt has been grown in the north-eastern part of the German region of Baden-Württemberg for more than 300 years, and it is still a staple ingredient in the regional cuisine. It is a traditional grain that is mostly used in different soups and stews, such as Grünkern... Read more

This clear, colorless fruit brandy is double-distilled from the fermented cherry mash. Because it was originally produced with sour morello cherries, it is believed that it first appeared in Schwarzwald, Germany, where the morello cherries were traditionally cultivated. The drink is mainly produc... Read more

Solaris is a white grape variety that was created by crossing Merzling grape with Zarya Severa and Muscat Ottonel varieties. The grape was first released in 1975 by the Freiburg Wine Institute in Germany. Solaris is especially suitable for cool climates, and apart from Germany, it is cul... Read more