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Fine food
Fine food
A dumpling served with sautéed bacon and potatoes is Dithmarschen's national dish called ‘Mehlbüdel’. ‘Snüsch’, a thick soup made of carrots, beans, peas and potatoes, is eaten in the area around the Baltic Sea. Schleswig-Holstein's traditional cuisine is rich and substantial – using ingredients that come from the region. Schleswig-Holstein is an asparagus-producing region and the district of Lauenburg is the state's largest cultivation area. Every year Lauenburg's specialty is found on the menu of many restaurants. Gourmets particularly enjoy lamb from the salty pastures of North Frisia, but fresh young herrings from Glückstadt, ‘Knieper’ (crab pincers) from Helgoland, real Holsteiner ham and rosé liqueur from Eutin are also popular; yet something else must not be forgotten: Lübeck marzipan.
September 2010 Dithmarschen Cabbage Days
The autumn cabbage event, including the election of the cabbage queen and an array of culinary samples.
September 2010 Stormarn cooks up a feast
A culinary trip through Stormarn. In Ahrensburg twelve gourmets offer regional specialties prepared exclusively using local produce.
End of September 2010 Lübeck Potato Festival
Culinary delights made from Germany's favourite spud.
September 2009 - February 2010 Schleswig-Holstein Gourmet Festival
A number of star chefs come to the state between the two seas, in order to regale their guests with culinary delights.
October 2010 Husum Prawn Festival
Prawns fresh from the cutter are available in the harbour and the meeting of the ‘Shanty Choirs’, as well as ‘the longest prawn roll in the world’ are programme highlights.
