In autumn and winter, curly-leaf kale is one of the best-known dishes from the Lower Saxony region. The original recipe features little dumplings made of minced pork, asparagus and eggs.

Whether you want plaice and North Sea crabs in spring on the coast, fresh German asparagus and strawberries throughout Lower Saxony, apples and cherries from the Altes Land region in summer or German cabbage and Pinkel sausage in the colder months - indulgence is … The state of Niedersachen (Lower Saxony) has the best of both “food worlds”.It borders the Nordsee (North Sea), which provides a plethora of seafood favorites, including eel, mackerel, and mussels.In addition, as the state is the second largest in all of Germany, its vast lands allows a diverse group of agriculture ranging from kale to grains.

Buckwheat, for example, a traditional grain that grew very well in the past on the barren moor and heathland. What else do Lower Saxony’s regions have to offer? coffee and cake), Gaffee un Guchn in the Saxon dialect, originates in Saxony and the Saxons were the first to serve cake with their coffee. The baking goods and pastries of the cuisine of Saxony are known to be varied and unique. The aromatic drink is served up with rock candy, making for the perfect warming treat to enjoy on a cold and rainy day.Home-grown asparagus is a popular choice in Lower Saxony. Commodities. Traditional Lower Saxony dishes are as varied as the Lower Saxony landscape itself. On the North Sea coast in Lower Saxony, you can get your hands on shrimp fresh out of the sea. In the German language, Braunschweiger is the demonym for people from Brunswick, but under German food law refers to a variety of mettwurst.

A local specialty is the Bockbier. Eat your way through the food scene of Lower Saxony. Quick and easy. and offered on the day tours of 25 minutes and at 14.00 a one hour tour with tasting options.Definite must visit for beer lovers seeking alternatives to beautiful theatre district, and close to the center of Göttingen. It is here that the internationally known Braunschweiger Wurst is produced. Heidekartoffel potatoes Almost all typical German food in Lower Saxony comes with these yellow spuds.

We recommend serving the toast up with sweet fruit.Buckwheat pancakes are a firm favourite in the district of Emsland.

Guests can tuck into these tasty treats at “Papenbörger Hus”, an old farming and captain’s house. Delicious buckwheat pancakes and buckwheat cake are two products that have their roots in the Lower Saxony region.The town of Oldenburg is the bastion of Lower Saxony kale growing, served with Pinkel smoked Kaszanka sausage or Bregenwurst pork sausage, depending on the region. Things to Do in Lower Saxony, Germany: See Tripadvisor's 49,983 traveller reviews and photos of Lower Saxony tourist attractions. The Lüneburger Heide region is also known for its unmistakeable potato schnapps.And not forgetting fresh North Sea fish, and naturally also North Sea crab. We have suggestions.Looking to expand your search outside of Lower Saxony? However, one thing is common to all: they have all shaped the Lower Saxony food and drink culture, contribute to the identity of the region and often have an importance that goes beyond the borders of the state. Discover the cuisine and gastronomy of Lower Saxony. And you can still enjoy this tradition today in countless tearooms across Lower Saxony. The sandy ground of the Lüneburg heathlands provides perfect soil for asparagus and potatoes and the coastal area is one of Germany’s prime cattle-raising regions but is also known for its fruit orchards. One example of this is the “Typisch Harz” (Typically Harz) label, which denotes the unique quality of produce genuinely produced in the Harz region.Whether Lüneburger Heide potatoes, asparagus, apples and cherries from the Altes Land region, East Frisian tea, Braunschweig Mumme beer, Heidschnucke mutton or game - the taste of Lower Saxony produce is guaranteed to win you over. Find what to do today, this weekend or in August. Very fatty, yet soft and delicate, the flesh tastes delicious when served with a creamy sauce and garnished with dill.Apple soup? And the Braunschweig regional name for kale also translates as “brown cabbage” – could it maybe be because of the “brown” in the name of the town?This fish, with its snake-like body, is a delicacy in Lower Saxony that is often served in the district of Ammerland in particular. Food is defined as “all materials and substances meant for human consumption, or which can be rationally expected to be consumed by humans in a processed, semi-processed or raw condition”.

This stew is a staple on the farms of Lower Saxony in particular. Cooking in Lower Saxony (Niedersachsen) can be described as down-to-earth and hearty. Farmers in Lower Saxony grow a wide variety of crops, chief among them sugar beets and various grains in the state’s Southern part.

"Hi, I'm Oma Gerhild! Lower Saxony is also the home of many breweries, some of which date back to the Middle Ages. Geographically, this state has it all: mountains with dark forests (Harz), wetlands (Wattenmeer), the Lüneburg Heath (Lüneburger Heide), and Germany's largest orchard. , pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit. Some areas have even developed regional brands to identify their produce. You'll find the recipe posted as "Discipline your children, and they will give you peace of mind and will make your heart glad. The cuisine takes advantage of the regions diverse landscape – from coastal regions to grasslands to mountainous regions. We have reviews of the best places to see in Lower Saxony. Calling all the foodies out there, find & book the top-rated and best-reviewed food tours on Tripadvisor today. Book effortlessly online with Tripadvisor.