Mecklenburg cuisine

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Example of a down-to-earth dish from Mecklenburg

The Mecklenburg cuisine is typical northeastern German . In the modern kitchen, their original characteristics are often supplemented by new facets, old dishes are rediscovered and combined with current recipes.

Traditionally, Mecklenburg cuisine is considered to be down-to-earth and hearty. It reflects on the one hand the simple life of the rural areas of Mecklenburg, which has long been characterized by agriculture, as well as the long Baltic Sea coast and the wealth of inland waters. There is also an abundance of game dishes thanks to the vast forests . A particularly important role to play here in the region also taters mentioned potatoes (including the existence testifies to a potato museum in the adjacent Western Pomerania) in a variety of cooking methods, kale and also the sweet and sour flavor, produced for example by dried fruit. Mecklenburg and Western Pomerania have had a long, independent historical development, but the similarity of living conditions and landscapes in both parts of the country today has resulted in eating habits being very similar.

Karl Julius Weber reported on the eating habits of the Mecklenburgers in the 18th century: "The people mostly live on potatoes, dry fruit, cabbage, beets and horse beans".

Specialties

beverages

Sea buckthorn berries are processed into a wide variety of products in Mecklenburg . In addition to liqueur and juice, there is also a. Jam .

beers

See also: List of active breweries in Germany # Mecklenburg-Western Pomerania

fish

  • Roasted smoked eel (Baked Spick Eel)
  • Roasted Maischolle (Braden Maischull)
Pears, beans and bacon

Pork and beef

Stews, vegetables and potato dishes

Swedish sundae , a popular sweet dish in Mecklenburg

Desserts

Christmas foods

Top gastronomy

In the 21st century Mecklenburg there are several renowned restaurants that have received awards.

The star restaurants listed in the 2015 Michelin Guide restaurant guide include the Baltic Sea lounge in Strandhotel Fischland in Dierhagen , the Friedrich Franz gourmet restaurant in Heiligendamm , the Fürstenhagen old school in the Feldberg lake landscape , and the I know restaurant a house on the lake in Krakow am See , and the restaurant Der Butt in Rostock .

The 2015 edition of the Gault-Millau culinary guide lists the Friedrich Franz gourmet restaurant in Heiligendamm , headed by chef de cuisine Ronny Siewert , as a top establishment with 18 out of 20 possible points. Second, with 16 points each, are the chefs Daniel Schmidthaler from the old school in Fürstenhagen (Feldberger Seenlandschaft), Matthias Stolze from the restaurant Der Butt (Rostock-Warnemünde) and Pierre Nippkow from the Ostseelounge (Dierhagen). Alexander Ramm from Jagdhaus Heiligendamm and Raik Zeigner from I know a house on the lake (Krakow am See) were also awarded 15 points . Other restaurant guides such as the Varta-Führer , Bertelsmann-Guide , Der Feinschmecker and the Schlemmer Atlas attest the high quality of top gastronomy in Mecklenburg.

See also

literature

  • Frieda Ritzerow : Mecklenburg Cookbook . Fifth edition, Hinstorff, Rostock 1990 (unchanged reprint of the 1868 edition).

Individual evidence

  1. ↑ Mecklenburg-Western Pomerania in the Guide Michelin restaurant guide , accessed on November 13, 2014.
  2. ↑ Star cuisine in MV , Gault-Millau restaurant guide, Schweriner Volkszeitung, November 10, 2014.
  3. ↑ Gerolsteiner's best list provides information about gourmet temples in the north: Mecklenburg-Western Pomerania is the gourmet stronghold in the east , Berliner Morgenpost , December 16, 2012.
  4. ↑ MV Gastronomy Ranking List , restaurant-ranglisten.de, accessed on November 13, 2014.

Web links

Commons : Cuisine of Mecklenburg and Western Pomerania  - Collection of pictures, videos and audio files