The Cooking of Hamburg
The Cooking of Hamburg
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Flavors of Germany


Situated on the Elbe, more than 100 km from the North Sea, Hamburg is one of Germany’s biggest ports. Menus here offer regional specialties: Labskaus (mashed potatoes, corned beef, onions, beets, bacon and pickled herring), Rollmops, served with big pickles and topped with a fried egg, and “Birnen Bohnen und Speck,” made up of pears, green beans and bacon. On the sweet side, “Rote Grütze” made from red fruits is very popular, and some people top it with a vanilla sauce.

If you’re an early riser, head for the oldest fish market, dating from 1703. Every Sunday from 5 to 10 in the morning (beginning at 7 o’clock in the winter), people come here to buy fresh fish, as well as for hot coffee and a fish sandwich on the waterfront to pick them up after a sleepless night – or else maybe to try the eel soup made with dried fruit and ham bone broth.

The Cooking of Hamburg 1
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