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.